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More cards in this set
Card 6
Front
how do we kill bacteria toxins in our food?
Back
Card 7
Front
what temperature should food be cooked to to prevent food poisoning?
Back
Card 8
Front
What temperature should food be hot held at to prevent food poisoning
Back
Card 9
Front
What temperature does bacteria multiply quickest at (the danger zone)
Back
Card 10
Front
What temperature should food be chilled at to prevent food poisoning?
Back
Card 11
Front
What temperature should food by frozen at to prevent food poisoning?
Back
Card 12
Front
What foods are most likely to give you food poisoning?
Back
Card 13
Front
Why are high risk foods more likely to contain food poisoning?
Back
Card 14
Front
High risk foods have a short shelf life to prevent what happening to the bacteria?
Back
Card 15
Front
name a carbohydrate that is classed as a high risk food but isn't high in protein
Back
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