Meats- Food Safety

Front

HACCP stands for

Back

Hazard Analysis and Critical Control Points

Front

Minimum internal temperature requirement for ground meat products

Back

160°F (71°C)

Front

False statement about food irradiation

Back

It makes food products radioactive

Front

Temperature range defining the "Temperature Danger Zone"

Back

40°F (4°C) to 140°F (60°C)

Front

Bacteria responsible for botulism

Back

Clostridium botulinum

Front

Symptoms of Salmonellosis typically appear after consumption

Back

12 to 72 hours

Front

Key difference between food infection and food intoxication

Back

Food infection involves living bacteria, while intoxication involves toxins.

Front

Recommended temperature for cold food storage

Back

Below 40°F (4°C)

Front

Duration perishable food can be held before discarding

Back

2 hours

Front

Most important preventive measure for controlling Staphylococcal food infection

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Proper hand washing