Unit VI Assessment: The Flow of Food: An Introduction

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Activity 10: Discussion Questions

How can I prevent How do I do that?

cross- Answer:
1. by using separate equipment from different kind of
contamination? Separate equipment, clean and
foods
sanitize, prep food at different
times and buy prepared food 2. cleaning and sanitizing your workplace, equipment, and
other things that you use after each task

3. prepare raw meat, fish, and poultry at different

containers make sure that ready to eat foods are
separated from it because they may contaminate the
ready to eat food.

4. buying food items that doesn’t require much handling

and prepping so we can’t contaminate the food

How can I avoid

How can food be
time temperature
time-temperature
abuse?
abused?
When food is handled in Five procedures are
these ways? important:
1. monitor time and
temperature
1. cooked to the wrong
internal temperature 2. make sure the correct kinds
of thermometers are available

3. regularly record
2. held at the wrong temperatures and the times
temperature they are taken

4.minimize the time that food

spends in the temperature
3. cooked or reheated
danger zone
incorrectly
5.take corrective actions if time-
temperature standards are not met

A Self-regulated Learning Module 1