1.) Why might a contaminated food make a child sick, but not affect an adult? Which populations are at highest risk of food-borne illness and explain why. 2.) List 3 methods for maintaining food preparation areas that are clean and germ-free.

Print out a copy of this file and answer the questions as you go through the materials posted in Canvas. This will help you summarize the information that you should focus on for this course. I recommend that you take notes by hand and summarize the concepts in your own words, since this will help you better retain the information. You can turn in your answers to earn extra credit points.

1. Why might a contaminated food make a child sick, but not affect an adult? Which populations are at highest risk of food-borne illness and explain why.

2. List 3 methods for maintaining food preparation areas that are clean and germ-free.

3. Why is a temperature between 40-140F considered to be the danger zone?

4. Identify and describe the personal sanitation practices that would be important to review with a newly hired cook.

5. Describe the HACCP process. Develop your own HACCP plan that outlines the safety procedures that must be taken from the time you purchase a whole chicken from the store until it shows up as a roasted chicken on your dining table.