food safety - microorganisms, enzymes, food spoilage - conditions of growth Flashcards
1
Q
bacteria danger zone (multiply) is between
A
5 degrees c and 63 degrees c
2
Q
the average temp for rapid bacteria multiplication is …
A
37 degrees c
3
Q
bacteria needs moisture to …
A
live and multiply
4
Q
bacteria will multiply every …
A
10-20 minuets
5
Q
within seven hours one bacteria can become …
A
one million
6
Q
to control bacteria multiplying …
A
eat food as soon as possible after cooking and if food is not eaten within 90 mins store in fridge or freezer at a blast chill will cool food more quickly.
7
Q
bacteria can multiply to large numbers on high risk foods such as …
A
meat, poultry, fish, eggs and milk
8
Q
bacteria grows at a neutral ph. level between …
A
6.6 and 7.5
9
Q
bacteria are unable to survive below …
A
ph. 4.5
10
Q
vinegar (acetic acid) has a ph. of
A
3.5
