Lesson 6 Flashcards
(7 cards)
1
Q
Most viral food-borne diseases are the result of:
A
Poor personal hygiene practice
2
Q
- Afood-borne parasite found in under-cooked pork is:
A
Trichnella spiralis
3
Q
Raw, marinated or partially cooked fish is made safe by freezing for specified times and temperatures. Which of the following time and temperature combination is recommended:
A
-31F or lower for 15 hours
4
Q
The most popular chemical sanitizer is:
A
Chlorine
5
Q
Food held under refrigeration must be at or below:
A
41F
6
Q
The reason for refrigerating potentially hazardous foods is to:
A
Slow the growth of bacteria
7
Q
Heat is effective in destroying microorganisms when the following factors are considered:
A
Time and temperature
