1ST STAGE OF BACTERIA GROWTH PHASE

BACTERIA NEED AN OXYGENT CALL AS

Establish Critical Limits is the HACCP Principle number...

BACTERIA SUCCESSFULLY GROWTH ON FOOD WHEN EXPOSE MORE THAN ___ HOURS?

The transfer of harmful bacteria from one surface to another KNOWN AS?

What is the correct temperature range for the "danger zone," where bacteria grow rapidly?

• 0°C – 4°C

• 5°C – 60°C

• 70°C – 100°C

• -18°C – 0°C

Which of the following is the most effective way to prevent foodborne illnesses in foodservice?

• Storing raw meat above ready-to-eat food

• Using the same cutting board for raw and cooked foods

• Keeping food at room temperature for long periods

• Washing hands properly and frequently

Which of the following is NOT a proper method for thawing frozen food safely?

• At room temperature

• In the refrigerator

• In a microwave,

• Under cold running water

What is the primary reason food handlers should avoid touching ready-to-eat food with bare hands?

• To prevent cross-contact with allergens

• To keep food at the correct temperature

• To improve food presentation

• To prevent contamination from bacteria and viruses

Which of the following is NOT a phase in the bacterial growth cycle?

• Lag phase

• Dormant phase

• Stationary phase

• Decline phase