Using Table 12-2 choose one Microbe of foodborne illness and list its name, food sources, symptoms and methods of prevention.

Instructions:

Chapter 12 and 15 (20 pts)

Students read the assigned chapter in your required textbook and research the web to discover answers to the following questions to the best of your ability. Produce your work in a Word document to upload to the course. You MUST cite all your work whether it is cut and pasted or paraphrased (rearranged in your own words). For Example (Sizer, Whitney, 2014, p.p. 517-518) followed by a complete reference citation at the end of your work. Please do this even if you take information from the textbook, otherwise you will lose points on the answer.

1. Using Table 12-2 choose one Microbe of foodborne illness and list its name, food sources, symptoms and methods of prevention.

2. Take the Kitchen food safety quiz in Table 12-5. Summarize what you learned about your kitchen, be detailed.

3. Using Figure 12-6, what is the temperature danger zone where foodborne illness from bacterial growth is highest?

4. List 4 threats to the world food supply that are most significant.

5. Take the footprint quiz in Table C15-3. Score yourself. What did you find out?

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