You will be given 10 seconds after each question before the slides advance to the answer page To advance to next slide press the space bar Kitchen and Food Safety Name one group of individuals that are more susceptible to a food borne ID: 139839
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Slide1
Kitchen and Food Safety
You will be given 10 seconds after each question before the slides advance to the answer page. To advance to next slide, press the space bar.Slide2
Kitchen and Food Safety
Name one group of individuals that are more susceptible to a food borne
illness.Slide3
Kitchen and Food Safety
Pregnant women
Young children
Older adults
People with a weakened immune systemSlide4
Kitchen and Food Safety
Name one food where salmonella can be found. Slide5
Kitchen and Food Safety
Raw or undercooked poultry
Meat
Eggs
Fish
Unpasteurized milkSlide6
Kitchen and Food Safety
What bacteria can come from home-canned or commercially canned foods?Slide7
Kitchen and Food Safety
Clostridium
Botulinum
Slide8
Kitchen and Food Safety
What is the transfer of bacteria from one surface to another called?Slide9
Kitchen and Food Safety
Cross-contaminationSlide10
Kitchen and Food Safety
What is the storage temperature for canned foods?Slide11
Kitchen and Food Safety
50-70 degreesSlide12
Kitchen and Food Safety
What is the storage temperature for refrigerator foods?Slide13
Kitchen and Food Safety
34-40 degreesSlide14
Kitchen and Food Safety
What is the storage temperature for foods in the freezer?Slide15
Kitchen and Food Safety
0 digress or lessSlide16
Kitchen and Food Safety
Name the four terms associated with Fight Back Slide17
Kitchen and Food Safety
Clean, Separate, Chill, CookSlide18
Kitchen and Food Safety
What is white, dried out patches on improperly wrapped frozen food called?Slide19
Kitchen and Food Safety
Freezer BurnSlide20
Kitchen and Food Safety
When should fresh fruit be washed?Slide21
Kitchen and Food Safety
Prior to preparing or eating themSlide22
Kitchen and Food Safety
How should fruit be washed?Slide23
Kitchen and Food Safety
Under clean, running water, rub fruits briskly to remove dirt and surface microorganisms.