Chapter 12-Key Points

What is the FDA's greatest concern?

What are symptoms of food borne illness?

Where can a person get botulism?

Why should babies not have honey?

Name 8 things you can do to help prevent FBI.

What are the 4 needed elements in handwashing?

Name the high risk foods.

Where do pesticides concentrate in meat/poultry, fish, and produce?

What is the GRAS list, and what is the criteria for being on the list?

What happens to nitrites in humans? in animals?

What antioxidants are often added to foods?

What is the best way to cook veggies to preserve nutrients?

What does irradiation do?

How should meats be thawed?

How does the nutrient content of frozen vegetables/fruits compare with fresh?

At what temperatures should cold food be kept? hot food?

What are the four "keepers" to remember about food safety in the kitchen?