Please Help). Writing: Childhood Food Safety Guidelines: Research and create your top ten food safety guidelines. Write 300 or more words describing your findings and showing your top ten. ( Will Mark Brainliest).​

Food safety practices help prevent the foods you eat from making you sick. Food-borne illnesses are caused by microorganisms that may be present on food when purchased or that may get into food during preparation, cooking, serving, storage or transportation from one location to another. Microorganisms are invisible and can grow on meat, poultry, seafood, eggs and dairy products, as well as in raw or cooked vegetables and fruits.

While everyone is at risk for food-borne illnesses, some people may be at higher risk for getting sick from eating unsafe food. These include pregnant women, infants and young children, older adults and people with weakened immune systems or chronic illnesses. Signs and symptoms of food-borne illnesses range from upset stomach, diarrhea, fever, vomiting, abdominal cramps and dehydration to more severe illness and even death. Follow these food safety guidelines for keeping food safe.

The following chart shows some recommended minimum internal temperatures for food safety.

Cook:To a minimum of:
Ground meat (beef, pork, veal, lamb)160°F
Ground chicken or turkey165°F
Beef, veal and lamb steaks, roasts and chops*145°F
Pork steaks and roasts145°F
Fish and shellfish145°F
Egg dishes160°F
Poultry165°F

Practice safe shopping.

Keep it clean

Change dishtowels, sponges and dishcloths regularly.

Wash fresh produce before eating

Separate, don’t cross-contaminate

Take your food’s temperature when cooking.

Stay away from the “danger zone.”

Keep hot foods HOT and cold foods COLD.

Thaw frozen foods safely

Handle leftovers with care

Think safety when transporting foods.

Keep watch over foods in your refrigerator.