CHAPTER 18: FOOD SAFETY
Answers to Review Questions
ANSWERS TO CHAPTER REVIEW
A. By Yourself
1. Sanitation of the food preparation area is dependent upon several factors. Of importance are
2. Cutting boards must be nonporous. They should be washed with hot soapy water and
3. Frozen meats can be safely thawed: (a) in cold water— place food in a water-tight plastic bag
4. (a) Samantha must keep the cut on her hand covered with a clean bandage and also wear
disposable gloves while preparing and serving food; (b) John should not be working around
B. As a Group
1. The term HACCP (Hazard Analysis and Critical Control Point) refers to a food safety plan
2. Personal sanitation practices that should be reviewed with a new cook include illness policies
3. Irradiation: Pros – destroys harmful bacteria that can cause food spoilage and illness; it does
not alter the color, flavor, or nutrient content of food. Some research has shown that
4. Young children, the elderly, pregnant women, and persons with compromised immune
systems (persons who have a chronic disease, have had an organ transplant or chemotherapy
ANSWERS TO CASE STUDY
1. Several factors may have been responsible for the food-borne illness outbreak: ground beef
that was improperly thawed (on the counter/room temperature), raw food handled with bare
2. The cook left the hamburger out overnight (at room temperature) to thaw which was
conducive to bacterial growth; she handled the hamburger with her bare hands and then
ADDITIONAL QUESTIONS FOR DISCUSSION
1. Explain why it is important that food service workers practice frequent hand washing?
2. Why is it safer to refrigerate warm foods in a shallow flat pan than in a deep cylindrical pan?
4. Identify the (a) foods most commonly affected and (b) food handling practices necessary to
5. Why does the incidence of food-borne illnesses appear to be greater today than in the past?
6. What is pasteurization and how does it make food safer for consumption?? What foods are
commonly pasteurized?
7. What temperatures must be maintained in refrigerators and freezers to keep foods safe?
8. What conditions encourage harmful bacteria to contaminate and multiply in food?
ADDITIONAL APPLICATION ACTIVITIES
The following exercises are designed for instructors to assign as individual or group projects.
1. Survey the food storage and preparation areas in your house or current living arrangement
using Teacher Checklist 18.2. How did your kitchen compare to the sanitation standards? What
findings surprised you? Identify 3 unsafe conditions that you identified and outline the steps you
2. Read, “Using dietary supplements wisely”, prepared by the National Center for
3. Visit the vitamin supplement section in your local pharmacy or grocery store. Read the labels
on several different brands of the same vitamin. Are the usage recommendations (e.g., dose,
conditions addressed, side effects) similar? In what ways do they differ? How do you know if the
tablet contains the actual ingredients listed? What recommendations would you offer to a friend
who uses food supplements and herbal products?
4. The incidence of norovirus is increasing and currently responsible for approximately 50
percent of all food-borne illnesses. Visit the CDC website
(https://www.cdc.gov/norovirus/index.html) to learn more about norovirus. What foods are the
most common source of this viral infection? How is it transmitted? What steps can food handlers
take to prevent the occurrence of this illness?
5. Visit a fast-food or sit-down restaurant. Observe the food handlers/servers and note behaviors
that could be conducive to the transmission of food-borne illness. Interview the manager and ask
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