1. ____________ and thawing release fluids called drip and the chances of bacterial spoilage are increased.
2. The only way to kill food-borne_________________
is by thoroughly cooking the food.
3. Another concern with respect to working with uncooked poultry is______________.
4. Safe steps in food _______ cooking, and storage are essential to prevent foodborne illness.
5. Raw chicken and poultry can carry the________________
which is responsible for more cases of
poisoning than any other pathogen.
2. The only way to kill food-borne_________________
is by thoroughly cooking the food.
3. Another concern with respect to working with uncooked poultry is______________.
4. Safe steps in food _______ cooking, and storage are essential to prevent foodborne illness.
5. Raw chicken and poultry can carry the________________
which is responsible for more cases of
poisoning than any other pathogen.
Answers & Comments
Answer:
1. Recycling and thawing release fluids called drip and the chances of bacterial spoilage are increased.
2. The only way to kill food-borne the food was cooked well.
3. Another concern with respect to working with uncooked poultry is cross contamination.
4. Safe steps in food cook thoroughly cooking, and storage are essential to prevent foodborne illness.
5. Raw chicken and poultry can carry the illness
which is responsible for more cases of
poisoning than any other pathogen.