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HN&F 171 EXAM 1 NEWEST ACTUAL / QUESTIONS AND
ANSWERS,VERIFIED/GRADED A+/ APPROVED.
- steps to food safety in the kitchen
- Clean surfaces, utensils, and hands
- Separate food to avoid cross-contamination
- Cook to proper internal temps
- Refrigerate/freeze promptly
Ground and tenderized beef are more susceptible to bacterial growth because An increased handling and more surfaced area exposed
Threats to safe water Agricultural runoff, inappropriate disposal of chemicals and municipal solid waste, and pollution from boats/ships
Environmental contaminants 1 / 3
Plants and animals will absorb what they are exposed to, ex is mercury and lead
Arsenic Naturally occurs in water, a toxin and carcinogen linked to cancer
Mercury Fish can be exposed, in the form of methyl mercury can cause fatigue and nerve damage
Avoid 4 types of fish with mercury Tilefish from Gulf of Mexico, shark, swordfish, and king mackerel (larger fish have more)
Regulate pesticides EPA and FDA
Most contaminated pesticide produce 2 / 3
Strawberries, apples, nectarines, peaches, and celery
Least contaminated pesticide produce Avocados, corn, pineapples, cabbage, and frozen peas
GMOs Scientists transfer genes that contain specific genetic traits, like cotton candy grapes. Used to increase nutrient content, or insect resistance
Benefits of preserved food Food safety, enhance nutrients and prevents spoilage
GRAS Generally Recognized As Safe
Exempt from FDA approval Caffeine, salt, sugar, and some spices
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