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Chapter 19 Study Guide

Chapter 19 Study Guide - you could take 8 What does the...

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Chapter 19 study guide 1. Which government agency determines the quality for nutritive substances? 2. How do they defined hazard and toxicity? 3. Know the food borne illnesses listed on the slide? For e.g. is hepatitis caused by a bacterium or a virus? 4. Compared to 30-40 years ago, there are fewer incidences of food borne illnesses but when they do happen they affect more people. Why? 5. Know how food is kept safe in the marketplace till it reaches the consumer. 6. Know safe handling procedures in your kitchen. 7. How is mad cow disease different from other diseases? What are some precautions
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Unformatted text preview: you could take? 8. What does the USDA label guarantee? What does it not guarantee? 9. Why is it important to keep hot foods hot and cold foods cold? 10. What are the precautions you can take to prevent food borne illnesses while traveling? 11. What organisms cause the most travelers’ diarrhea? 12. What is pasteurization and what is cold pasteurization? 13. What are the alternatives to the two methods above? 14. What is bioaccumulation? How long can its impact last? 15. What is persistence?...
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