Identification should include explaining
- the four steps to food safety
- clean—wash hands and kitchen surfaces often
- separate—do not cross-contaminate
- cook—to the correct temperature
- chill—refrigerate promptly
- sources of food contamination
- raw materials and ingredients
- food handlers and machinery
- packaging material
- pets and wild animals
- insects
- rodents
- garbage and sewage
- soil
- water and its sources or containers.
Process/Skill Questions:
- What are the source points of food contamination?
- What are the three foodborne pathogens that contaminate meat, raw vegetables, eggs, and milk?
- What government agencies regulate food products?
- Which pathogens are responsible for foodborne illnesses?
- What is cross-contamination? How can it be prevented?
- What temperature is recommended for food refrigeration to ensure food safety? What is the danger zone?