Download EDU 153 Name Reference Chapter 18 Out of class Assignment for

EDU 153
Name
Reference Chapter 18
Out of class Assignment for Snow Day Make-Up February 15, 2016. Due
Monday, Feb 29. Turn in the completed Assignment at the beginning of class
on Feb 29, 2016. Failure to submit the assignment at the designated time will
result in an absence being recorded for February 15, 2016.
Answer each question on your own, in your own words, using information
from your text and class lectures.
EDU 153 Snow Day 15 Feb 2016
Completion
Complete each statement.
1. Teachers and children must ____________________ ____________________ thoroughly
before and after ____________________ food.
2. Bacteria, such as salmonella, E. coli, and campylobacter are destroyed by
____________________.
3. Food infection is caused by the presence of live ____________________ in the food; food
intoxication is caused by ____________________ remaining in the food after bacteria are
destroyed.
4. The FDA has approved the use of ____________________ as an acceptable means of
destroying disease-producing bacteria in some foods.
5. An effective solution that is approved for sanitizing food preparation areas, food service
tables, and equipment is made by mixing ____________________ cup of
____________________ bleach into one ____________________ of water.
6. Illness-producing bacteria grow best at temperatures between __________°F to
__________°F.
7. Rules for safe cold storage of food state that refrigerators must be maintained at a
temperature of __________°F to __________°F and the freezer kept at __________°F or
lower.
8. A cutting board must be washed and disinfected after it has been used to prepare any
______________________________ ____________________,
9. Food infections, such as E. coli and salmonella, result from the ingestion of
____________________ bacteria.
Short Answer
1. List several foods that can be kept in non-refrigerated storage and used to prepare simple
meals and snacks on a day when the cook is ill.
2. Identify at least 5 times when a person who is handling food must wash their hands
carefully.
3. What is the prescribed procedure for the hand washing of dishes in a group care setting?
4. What four conditions encourage and are required for bacterial growth?
5. Why is it not advisable to let children eat raw fish or undercooked meats?