Food type, pH or acidity level, moisture content, time left in the temperature danger zone, and oxygen requirements all contribute to determining whether a food is potentially hazardous. Discuss these requirements for bacterial growth and their specific characteristics. Utilizing these factors, how can one reduce the bacterial growth in broiled chicken, vegetable soup, and/or beef lasagna from purchasing to service?
What will be an ideal response?
See section 4-9.
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A study that examines populations to determine food patterns and health status over time is ___________
Fill in the blank(s) with the appropriate word(s).
According to the Centers for Disease Control and Prevention (CDC), which of the following
health habits does NOT promote increased longevity? A) engaging in at least 30 minutes of moderate physical activity daily B) tobacco use C) following a diet based on the USDA's food guidelines D) maintaining a healthy weight and body composition
Dietary patterns consisting only of plant foods can provide an adequate amount of complete proteins
a. True b. False Indicate whether the statement is true or false
A low birth weight infant weighs ________.
A. less than 6 pounds B. less than 7.5 pounds C. less than 7 pounds D. less than 5.5 pounds