Infants, young children, pregnant women, the elderly, and people who are chronically ill have a greater risk of developing a foodborne illness because their immune systems may not be able to fight off the bacteria and viruses that cause the illness
How does food become hazardous?
Chemically, Physically and Biologically
What is the greatest threat to food safety?
What conditions encourages bacteria to grow?
The "Danger Zone" = between 40 and 140 degrees
What is alcohol?
Organic compound composed of fermented sugars
How many calories per gram does alcohol contain?
7 calories per gram
What is alcohol dehydrogenase?
Enzyme from the stomach and liver that metabolized alcohol
How many drinks of alcohol can an average healthy person metabolize per hour?
One drink per hour
What percent of alcohol is excreted in the breath, urine and sweat?
How much alcohol is considered to be one drink?
1/2 fl. oz
How many ounces of beer, wine and hard liquor are in one serving size?