Question

You have been assigned to develop a plan to prevent foodborne illness through the use of food safety and biotechnology. Include the following in your plan:

Describe what food safety is and why it is important.

Name the pathogens that cause foodborne illness.

Distinguish between food spoilage and foodborne illness.

Identify the four Cs that can prevent foodborne illness.

Explain the “Danger Zone” and identify the temperature ranges that define this zone.

Discuss how the food supply is protected in the United States.

Name at least two naturally occurring toxins that could be found in food and how to prevent them.

Answer 1

1. Food safety is a scientific displine describing handling ,preparation and storage of food items from harmful surrounding to prevent food borne disease
2. Its important because it prevent food borne disease

• 4 cs to prevent food borne diseasedisease
• Cleaning
• Chilling
• Cross contamination
• Cooking

1. Danger zone is the temperature in which bacteria grows in food mostly 40°F to 140°F
2. Federal agencies
3. Mycotoxine ,marine biotoxine