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2: Review
Write your answers using complete sentences when appropriate.
Name six foods health professionals recommend avoiding due to risk of contamination.
For what groups of people do foodborne illnesses pose the greatest risk?
What are three microorganisms other than bacteria that can cause foodborne illness?
List the four basic steps for keeping food safe to eat and avoiding foodborne illness.
For how long should hands be washed before starting to work with food?
List eight standards for personal and kitchen cleanliness.
List five guidelines for keeping foods that may be contaminated separated from other foods.
What are the proper temperatures for holding hot and cold foods prior to serving?
How can large amounts of food be heated or chilled quickly?
Where do most foodborne illness cases reported each year occur?
What age group is especially susceptible to chemical poisonings?
Describe the correct way to pick up and dispose of broken glass in order to prevent cuts.
List eight safety precautions that can prevent burns and fires.
List three guidelines for preventing falls.
What should be used to pull a shock victim away from an electrical source?
What is the two-step process used to provide aid to conscious choking victims?
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