5. a microorganism that can cause infectious diseases such as salmonella.
a. parasite
b. fungi
c. bacteria
d. virus
6. explain tdz and how it is used to keep food safe. what is the temperature range?
7. in the blank space write which type of hazard(s) is being described in each scenario
type of contamination|scenario
|--|--|
|chidi was enjoying a warm slice of peach pie when he bit onto something hard. he spat it out to find a small chunk of peach pit was baked into the pie. what type of hazard(s) did chidi experience?|
|at the end of her shift, hannah loosely wrapped the frozen chicken thighs and placed them on the second shelf to thaw. the next day she came in and liquid from the chicken dripped down the cooler onto the lamb chops below. what type of hazard(s) did hannah cause?|
|ashley is the newest employee at yogo hut. she has been stationed at the 3 - compartment sink to wash dishes. she wanted to make sure that all pathogens were killed so she made the sanitizer solution extra strong. what type of hazard(s) could ashley cause?|
|jerry was cutting tomatoes for the lunch rush at billys burger barn.in his haste he nicked his lower knuckle. he stopped slicing to go wash and bandage the shallow wound. he quickly went back to work slicing tomatoes with ungloved hands.what type of hazard(s) could jerry cause?|
8. plain the difference between cross - contamination and cross - contact. provide an example of each.

Question

5. a microorganism that can cause infectious diseases such as salmonella.
 a. parasite
 b. fungi
 c. bacteria
 d. virus
6. explain tdz and how it is used to keep food safe. what is the temperature range?
7. in the blank space write which type of hazard(s) is being described in each scenario
type of contamination|scenario
|--|--|
|chidi was enjoying a warm slice of peach pie when he bit onto something hard. he spat it out to find a small chunk of peach pit was baked into the pie. what type of hazard(s) did chidi experience?|
|at the end of her shift, hannah loosely wrapped the frozen chicken thighs and placed them on the second shelf to thaw. the next day she came in and liquid from the chicken dripped down the cooler onto the lamb chops below. what type of hazard(s) did hannah cause?|
|ashley is the newest employee at yogo hut. she has been stationed at the 3 - compartment sink to wash dishes. she wanted to make sure that all pathogens were killed so she made the sanitizer solution extra strong. what type of hazard(s) could ashley cause?|
|jerry was cutting tomatoes for the lunch rush at billys burger barn.in his haste he nicked his lower knuckle. he stopped slicing to go wash and bandage the shallow wound. he quickly went back to work slicing tomatoes with ungloved hands.what type of hazard(s) could jerry cause?|
8. plain the difference between cross - contamination and cross - contact. provide an example of each.

Accepted Answer

# Brief Explanations:
5. Salmonella is a bacteria. 6. TDZ (Temperature - Danger Zone) is 40°F - 140°F (4°C - 60°C), where bacteria grow rapidly. Keep food out of this range. 7. Chidi: physical; Hannah: biological; Ashley: chemical; Jerry: biological. 8. Cross - contamination is pathogen transfer, e.g., raw chicken juice on veggies. Cross - contact is allergen transfer, e.g., peanut butter on a non - peanut product surface.
# Answer:
5. c. Bacteria
6. TDZ is 40°F - 140°F (4°C - 60°C). Keep food out of this range to prevent rapid bacterial growth.
7. Chidi: Physical
   Hannah: Biological
   Ashley: Chemical
   Jerry: Biological
8. Cross - contamination: Pathogen transfer, e.g., raw chicken juice on vegetables. Cross - contact: Allergen transfer, e.g., peanut butter on a non - peanut product surface.

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