Enlist the questions one should ask to gauge the safety of the food


Making sure that your food is safe to eat can be especially difficult at a restaurant, picnic, potluck, or buffet. However, by considering a few simple questions, you can minimize your risk of foodborne illness in these environments. To gauge the safety of a food, ask yourself whether the four basic FightBac!® guidelines have likely been followed:
Clean: How likely is it that the people handling and preparing this food used sanitary practices?
Separate: Is there evidence that raw ingredients were kept separate from cooked ones?
Cook: Is it likely that this food was cooked properly and kept out of the thermic danger zone?
Chill: Is there evidence that cold ingredients were kept cold?

Nutritional Science

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A) ?glucose-6-phosphatase B) ?glycerol-3-phosphatase C) ?6-phosphoglycerate dehydrogenase D) ?glucokinase

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What happens to blood and liver glycogen stores after prolonged, intense exercise?

A) They increase slightly. B) They increase substantially. C) They decrease slightly. D) They decrease substantially

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Which of the following is known to perform an essential function in the human body?

a. Carnitine b. Orotic acid c. Methoxantin d. Pangamic acid

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How are carbohydrates, proteins and lipids different?

What will be an ideal response?

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