1. list the most common food-borne illnesses and how to prevent them using the four simple steps to food safety.
2. list the trustworthy sources where you obtained the information.
3. create a 10-question quiz about the information you presented above. the questions can be true/false, multiple choice, or fill in the blank.
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create an answer sheet for your quiz:
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. This can be done by:Segregating raw meat, fish and poultry on one side of the shopping cart.Placing raw meat, fish and poultry in separate plastic bags (e.g. one bag for chicken, one bag for fish, etc.).Designate reusable bags for grocery shopping only. Reusable bags for raw meat, fish, or poultry should never be used for ready-to-eat products.Frequently wash bags. Cloth bags should be washed in a washing machine and machine dried or air-dried. Plastic-lined bags should be scrubbed using hot water and soap and air-dried.Separate raw meat, fish and poultry in disposable plastic bags before putting them in a reusable bagCheck that both cloth and plastic-lined reusable bags are completely dry before storing them.Prevent cross contamination when storing food in the refrigerator.In the refrigerator, store raw meats, fish, and poultry below ready-to-eat and cooked foods.When thawing frozen raw meat, fish and poultry, put the food in a plastic bag or on a plate on the lowest shelf to prevent juices from dripping onto other foods.After thawing in the refrigerator, food should remain safe and of good quality for a few days before cooking. Food thawed properly in the refrigerator can be refrozen without cooking, although quality may be impacted. Other methods for thawing are explained below (see Chill).Prevent cross contamination when handling, preparing, and serving food.Thoroughly wash your hands before and after handling different food items, after using the bathroom, and anytime they can become contaminate.Use separate cutting boards for meat and produce. Alternatively, prepare produce first, then meat.Wash and rinse cutting board, knives, and preparation area after cutting raw meat, fish or poultry. These items can be sanitized after cleaning.Use a clean serving plate to serve cooked meat. Do not use the plate that held the raw meat, unless it is washed.Throw away any sauce or dip that has been used to marinade raw meat, fish, or poultry. Do not use this extra sauce as a dip for cooked food unless it is boiled first.COOK food thoroughly and use a thermometer to verify the proper temperature was reached.Cook foods to the safe minimum internal cooking temperature, as indicated in the table below.To determine that the proper temperature was reached, place a food thermometer in the thickest part of the food and allow the thermometer to equilibrate.Make sure it’s not touching bone, fat, or gristle.For whole poultry, insert the thermometer into the innermost part of the thigh and wing and the thickest part of the breast.For combination dishes, place the thermometer in the center or thickest portion of the food. Egg dishes and dishes containing ground meat or poultry should be checked in several places.Clean your food thermometer with hot, soapy water before and after each use!For information on safe cooking temperatures for different foods, please refer to the following chart from USDACHILL foods promptly. Cold temperatures slow the growth of harmful bacteria. Cold air must circulate to help keep food safe, so do not over fill the refrigerator. Maintain the refrigerator temperature at 41°F or below. Place an appliance thermometer in the rear portion of the refrigerator, and monitor regularly. Maintain the freezer temperature at 0°F or below.Refrigerate and/or freeze meat, poultry, eggs and other perishables as soon as possible after purchasing.Consider using a cooler with ice or gel packs to transport perishable food.Perishable foods, such as cut fresh fruits or vegetables and cooked food should not sit at room temperature more than two hours before putting them in the refrigerator or freezer (one hour when the temperature is above 90°F).There are three safe ways to thaw food: in the refrigerator (see Separate), in cold water, and in the microwave. Food thawed in cold water or in the microwave should be cooked immediately.Submerging the food in cold water. It is important to place the food in a bag that will prevent the water from entering. Check the water every 30 minutes to make sure it is cold. Cook food prior to refreezing.Microwave thawing. Cook food immediately once thawed because some areas of the food may become warm and begin to cook during the thawing process. Cook food prior to refreezing.Cool leftovers quickly by dividing large amounts into shallow containers for quicker cooling in the refrigerator.

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does anybody know the answer??

this disease is :

* endemic (present in a defined area that is a village)

* a bacterial infection (treated with antibiotic)

* communicable by contact (by the hands)

manu-porterage is the most common mode of transmission, it transmits germs from one individual to another via the hands. this concerns infections of exogenous origin.

endemic disease, or endemic disease, refers to a disease that is constantly present in a given population, often tied to a specific geographic origin, as opposed to a pandemic that is not a sporadic disease.

antibiotics are molecules that have the property of killing (bactericidal) or limiting the spread (bacteriostatic) of bacteria.

hey there,

the answer is: race, color, gender, age, and sexual orientation.

: )