Explanation:
Bacteria grow exceptionally well in the temperature danger zone, which ranges from 41°F to 135°F (5°C to 57°C). This temperature range provides optimal conditions for bacterial growth and can lead to food-borne illness if food is not properly handled or stored.
Explanation:
Biological contamination, including bacteria, parasites, and viruses, is the most potentially hazardous food group. These microorganisms can cause food-borne illnesses when consumed in contaminated food.
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Explanation:
When thawing meat, the best places to do so are in the refrigerator, under cold running water, or in a microwave (only if the food goes from microwave to being cooked immediately, as it is cooking). These methods help prevent the growth of harmful bacteria that can occur when meat is left at room temperature.
Explanation:
Career and Technical Education programs focus on both academic skills and technical skills. These programs aim to provide students with a well-rounded education that combines theoretical knowledge with practical skills. By offering a combination of academic subjects and hands-on training in specific technical fields, these programs prepare students for both further education and employment in their chosen career paths. This approach ensures that students not only acquire the necessary academic knowledge but also develop the practical skills required to succeed in the workforce.
Explanation:
Noncommercial foodservice segments, such as those in schools, military bases, and healthcare facilities, provide food and support for other establishments' main functions. They serve specific populations and prioritize factors like nutrition, dietary restrictions, and efficiency.
Explanation:
Viruses are the type of microbe responsible for most food-borne illnesses. Examples include norovirus and hepatitis A virus, which can cause gastrointestinal symptoms when food contaminated with these viruses is consumed.
Explanation:
Within the noncommercial segment, food service is typically handled in two ways: contract feeding, where meals are made at another location and transported to the site, and self-service operators, where customers serve themselves from a selection of prepared food items.
Explanation:
Eggs must have both an inspection grade and mark from the United States Department of Agriculture (USDA) to be allowed to be received. The USDA ensures that eggs meet safety and quality standards before they reach consumers.
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Explanation:
Customers pay before the food is served in quick service (fast food) and quick casual restaurants (buffet-style). These establishments typically offer fast and convenient service, with customers placing their orders at a counter and paying upfront before receiving their meals.
Explanation:
In a table-service operation, the host or hostess is responsible for seating customers. They greet guests, manage reservations, and ensure efficient seating arrangements to provide a positive dining experience.
Explanation:
The best personal hygiene tip to remember when working with food is hand washing. Proper hand-washing helps prevent the spread of harmful bacteria and reduces the risk of food-borne illness.
