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3: Review Learning Questions
Describe the differences between bacteria that are harmful and those that are helpful.
What causes food to spoil?
How are foodborne illnesses caused by viruses commonly spread?
What are three steps a person can take to limit his or her intake of pesticide residue?
Why is the temperature range from 40°F (4°C) to 140°F (60°C) called the
danger zone
?
When should you wash your hands during food preparation?
List three ways to thaw foods safely.
What six groups of people are most at risk when foodborne illness occurs?
What are the most common symptoms of foodborne illness?
Describe the treatment of mild symptoms of foodborne illness for someone who is not in a high-risk group.
What is the role of food distributors in keeping food safe?
How does the government help ensure a safe food supply for consumers?
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