Steps and precautions to keep food safe.

It's Alive Unit Vocab

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Other
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8th - 12th Grade
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Hard
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1.
FLASHCARD QUESTION
Front
Back
Food safety.
2.
FLASHCARD QUESTION
Front
Range of temperature (40°F to 140°F) where microorganisms reproduce rapidly.
Back
Temperature danger zone
3.
FLASHCARD QUESTION
Front
Result of ingesting food with live, pathogenic microorganisms causing illness.
Back
food infection
4.
FLASHCARD QUESTION
Front
Tiny organism visible only with a microscope
Back
microorganism
5.
FLASHCARD QUESTION
Front
Functions in the body or environment:
Back
Beneficial microorganism
6.
FLASHCARD QUESTION
Front
Causes food spoilage with off flavor, odor, or appearance; not harmful to humans.
Back
spoilage microorganism
7.
FLASHCARD QUESTION
Front
Harmful bacteria, viruses, or parasites causing disease.
Back
Pathogenic microorganism.
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