Keeping Food Safe to Eat - Text questions

Keeping Food Safe to Eat

Food For Today p78-95

1. Who is the most at risk for death from food borne illnesses? (2)
2. What does pathogenic mean? (Not in text)
3. How fast does bacteria grow? How does it grow? (2)
4. Why can’t we immediately tell if a food is poisoned? (1)
5. Explain cross-contamination. (1)
6. What two pieces of advice are given about cutting boards? (2)
7. What are tips about linens in the kitchen?(2)
8. Why are spores such as botulinium especially dangerous? (1)
9. Write a rule beside the following : (5)
         a) 2 Hours
         b) 40 0F
         c) 60 0C
         d) -18 0C
         e) 74 0C
10. What does First –in and First – out apply to? (1)
11. What are some tips to follow in your power goes out? (3)
12. Draw and label –Danger Zone thermometer (pg 83)