AnswersFood Nutrition and Wellness - A ULHSEstablishing the Foodservice Safety System

Avoiding Time/Temperature Abuse Answers

5 verified answers2 views
1
Free Preview

Spoilage bacteria _____.

A
makes most people sick for four to seven days
B
may not make you sick
C
should be removed from food before serving
D
can be fatal
E
does not kill bacteria, but does slow growth
F
kills most bacteria
G
speeds up the growth process of bacteria
H
kills all microorganisms
I
infrared thermometer
J
bimetallic stem thermometer
K
thermocouple
L
thermistor
M
True
N
False
O
41 and 50 degrees F
P
50 and 70 degrees F
Q
50 and 70 degrees C
R
30 and 41 degrees F
2
Free Preview

If hamburger is brown in the middle, then you can safely say that is done.

A
False
B
True
3

Spoilage bacteria _____.

A
makes most people sick for four to seven days
B
may not make you sick
C
should be removed from food before serving
D
can be fatal
E
does not kill bacteria, but does slow growth
F
kills most bacteria
G
speeds up the growth process of bacteria
H
kills all microorganisms
I
infrared thermometer
J
bimetallic stem thermometer
K
thermocouple
L
thermistor
M
True
N
False
O
41 and 50 degrees F
P
50 and 70 degrees F
Q
50 and 70 degrees C
R
30 and 41 degrees F
4

Spoilage bacteria _____.

A
makes most people sick for four to seven days
B
may not make you sick
C
should be removed from food before serving
D
can be fatal
E
does not kill bacteria, but does slow growth
F
kills most bacteria
G
speeds up the growth process of bacteria
H
kills all microorganisms
I
infrared thermometer
J
bimetallic stem thermometer
K
thermocouple
L
thermistor
M
True
N
False
O
41 and 50 degrees F
P
50 and 70 degrees F
Q
50 and 70 degrees C
R
30 and 41 degrees F
5

Spoilage bacteria _____.

A
makes most people sick for four to seven days
B
may not make you sick
C
should be removed from food before serving
D
can be fatal
E
does not kill bacteria, but does slow growth
F
kills most bacteria
G
speeds up the growth process of bacteria
H
kills all microorganisms
I
infrared thermometer
J
bimetallic stem thermometer
K
thermocouple
L
thermistor
M
True
N
False
O
41 and 50 degrees F
P
50 and 70 degrees F
Q
50 and 70 degrees C
R
30 and 41 degrees F

Did you find these answers helpful?

More from this Course

Quiz
5 verified answers

Establishing the Foodservice Safety System

Avoiding Time/Temperature Abuse Answers — Food…