1
cross accurs when germs pass between food items, cutting boards , surfaces or knives and utensils
2
never thaw foot at
3
They are all mechanisms, actions and tools used to detect the presence of errors.
4
make sure to wash your hands after touching
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cooked food should be
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high risk food
7
ask the cashier to pack raw meat , poultry and fishinto a
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clean
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cooked meat is the cause in most of the
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the best way to wash dishes is with a
11
use glass or ceramic containers for cooking food in the
12
cook food inmediately it's
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food with packaking open or
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rotate and stir food during
15
It is the discipline that deals with the development, use and study of analytical procedures for evaluating the characteristics of food and its components.
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It is to act against potential food hazards, although there is no scientific data to determine the precise reasons that have caused
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children who become sick with __________ a type of bacteria found in undercooked
