Question

what causes large ice crystals to form on frozen food and its packaging? * 1 point
cross - contact
cross - contamination
time - temperature abuse
incorrect cleaning and sanitizing
whole potatoes were cooked with olive oil, and salt, baked in house, and stored in a cooler for several days. what must be included on the label for the baked potatoes? * 1 point
list of all ingredients
list of common allergens
date that the food was received
date that the food should be discarded
when must ou discard tuna salad that was prepped on july 19? * 1 point
july 21
july 23
july 25
july 27
what is the problem with storing raw ground turkey above raw ground pork? * 1 point
cross - contamination
poor personal hygiene
time - temperature abuse
cross - contact with allergens

Explanation:

• First Question: Time - temperature abuse can cause large ice crystals to form on frozen food. When food is not stored at the proper low temperature (e.g., fluctuating temperatures during storage), water in the food can recrystallize and form larger ice crystals. Cross - contact is about allergen mixing, cross - contamination is about pathogen transfer, and incorrect cleaning/sanitizing is about hygiene but not directly related to ice crystal formation.
• Second Question: For food stored in a cooler (like the baked potatoes), the date that the food should be discarded must be on the label. A list of all ingredients is for pre - packaged commercial products (not for in - house cooked and stored items in a cooler in this context). A list of common allergens is also more for commercial packaging. The date received is not relevant as the food was cooked in - house.
• Third Question: Tuna salad (a perishable food) should be discarded within 7 days if held at 5°C (41°F) or lower. If prepped on July 19, July 25 (19 + 6 days) is within the 7 - day limit. July 21 (19+2) and July 23 (19 + 4) are also within 7 days, but usually, the maximum within - limit date is the answer. July 27 (19+8) is beyond 7 days.
• Fourth Question: Storing raw ground turkey above raw ground pork can lead to cross - contamination. Raw turkey (which may have pathogens like Salmonella) can drip onto the pork below, contaminating it. Poor personal hygiene is about human actions (not storage). Time - temperature abuse is about temperature - related issues. Cross - contact with allergens is about allergen mixing (not relevant here as it's about raw meat storage).

Answer:

• First Question: Time - temperature abuse
• Second Question: Date that the food should be discarded
• Third Question: July 25
• Fourth Question: Cross - contamination