Assignment Chapters 1-3
Description
Instructions:
1. Read each question carefully to understand its main focus and what information is being requested.
2. Take your time to think about the relevant information and concepts related to the question.
3. Use the textbook to gather information and provide page numbers for correct answers
4. Provide clear and concise answers using appropriate terminology for questions requiring definitions or explanations.
5. For questions that ask for examples or specific details, ensure that the examples provided are relevant and support the main points of your answer.
6. Organize your response logically, making it easy to follow and understand. Use proper sentence structure, grammar, and punctuation.
7. Keep your answers focused on the question and avoid irrelevant information.
8. Proofread your response to ensure it is well- written, coherent, and error-free.
9. Double-check your answers to ensure they are accurate and complete, addressing all aspects of the question.
Chapters One & Two
1. Which three categories are contaminants classified, and what are the names, explanations, and examples for each category?
2. List and describe five ways that can lead to food becoming unsafe.
3. Which practices can contribute to the occurrence of foodborne illnesses?
4. Define the term “TCS food” and its importance in food safety.
5. What does “ready-to-eat” mean in the context of food safety?
6. Identify and explain various methods to ensure food safety.
7. Clarify the roles of the FDA, USDA, CDC, and PHS in maintaining food safety.
8. Describe the conditions necessary for bacterial growth, providing a detailed explanation for each condition.
9. Discuss the sources, associated foods, and preventive measures for the “Big Six” pathogens.
10. Define the ALERT acronym and provide details for each component.
11. Explain what a food allergen is and the symptoms it can cause.
12. Describe how to prevent allergic reactions in food service settings.
13. In which situations should an employee be restricted from work, and when should they be excluded?