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REHS Food, REHS/RS Food Safety Exam |166 Questions with 100% Correct Answers | Verified | Latest Update 2024
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lag, log, stationary, decline Bacterial growth phases Thermophillic 113-158F Mesophillic 59-112 Psychrophillic 35-50 Flat Sour Spoilage Caused by bacteria that thrive inside canned foods and produce lactic acid instead of gas. Bacillus coagulans Bacteria that cause flat sour spoilage. 4.6 to 7 pH that food borne illnesses tend to occur at
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NEHA REHS/RS
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NEHA REHS/RS
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