Chapter 6 and 7

refers to the practices and measures taken to

ensure that food is safe for consumption. It involves

preventing foodborne illnesses and ensuring that food is

prepared, stored, and handled properly.

• Food Quality

• Food Safety

• Proper Storage

• None of the Above

an organized food storage

system makes it easier to find and access ingredients,

reducing food waste and making meal preparation

more efficient.

• Food Safety

• Environmental Impact

• Organizational Impact

• Cost Saving

Food should be kept _______ off the ground.

Make sure there is also a temperature in the dry good

storage (should be below ___)

is a condition that results when food

is improperly packaged or stored in the freezer too

long.

• Freezer Burn

• Cross-Contamination

• Spoilage

• None of the above

Leave _____ head space at the top for the food

to expand as it freezes.

If the power will be off for longer than ___ days,

carefully put in dry ice.

Foods will usually keep for ____ hours.

Unsafe food containing

harmful bacteria, viruses, parasites or chemical

substances can cause more than ___ different diseases,

ranging from diarrhoea to cancers.

Common in seafoods, wild game, and vegetables. Prevent by cooking foods to an appropriate temperatures and by purchasing from a reputable sources.

• Bacteria

• Virus

• Parasites

• Allergens