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Assignment Seven |
After doing lessons thirteen and fourteen, please answer the following questions.
To answer some of the questions you have to visit the links (web sites) on every lesson.
Also, you may used the text book to answer some of the questions. Please answer the questions in MS word,
attach your answers to an e-mail and send it to me. Please be clear and precise, use complete sentences.
- Why is food safety and quality so important?
- What is foodborne illness?
- What is the function of the three-compartment sink?
- What is the HACCP? How it is use in the food industry?
- What are some examples of pathogenic organisms that can contaminate or be found in food?
- What is cross-contamination?
- What is the temperature danger zone? What is the maximun amount of time that food can be in the temperature danger zone?
- What is a potentially hazardous food? Describe and give examples.
- What is the difference between cleaning and sanitizing?
- What is the proper hand washing technique?
- Why are personal hygiene and personal habits important in food sanitation?
