Answer the following questions:
1. Define food-borne illness and food-borne illness outbreak.
2. Name four (4) groups at the greatest risk of food-borne illnesses.
3. List the three (3) categories for hazards.
4. List six (6) conditions that are conducive to the development of a food-borne illness.
5. Define food infections and food intoxications.
6. Name several food items that should be available for emergency use. Why should you have an emergency food supply on hand?
7. Name nine (9) occasions when hand washing is critical.
8. List four (4) acceptable methods for thawing food.
9. List two (2) occasions when tables should be cleaned with a chlorine bleach solution.
10. Define microbial and Hazard Analysis Critical Control Point (HACCP).
11. Define critical control point.
12. Define pasteurization. List commonly pasteurized foods.
13. Define irradiation. Why is irradiation useful?
Reference book: Health, Safety, and Nutrition for the Young Child By Lynn R Marotz