The Food Safety Assignment Human Nutrition JT was planning to have dinner at her
ID: 3457544 • Letter: T
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The Food Safety Assignment Human Nutrition JT was planning to have dinner at her house. First she visits the grocery store for some shopping. She needs to grab some milk that is pasteurized to assure that the spoilage bacteria have been heat treated and destroyed. Next JT heads over to the produce section to buy some organic fruits and vegetables because she knows the USDA makes sure 100% Organic produce have not been treated with pesticides. JT looks for the USDA Organic sticker to reassure her that the produce she buys was grown according to USDA regulation. JT takes home her groceries and starts to prep her food First she pulls out the raw chicken which she has stored in her refrigerator for two days. Then she trims the fat off her chicken. Using the same knife and cutting board she cuts up the vegetables for the salad. JT puts the chicken in the oven and starts to steam the vegetables. She grabs a box of stove stop stuffing and checks out the ingredients even though she knows she does not have to. JT is aware that all the additives in her stuffing are on the HACCP list and are safe. JT cooks the rice and finishes preparing the rest of the sides. She pulls out the chicken, checks the temperature and puts it on a platter to serve. JT knows it is thoroughly cooked through at 130 degrees Fahrenheit. JT's guests arrive and she serves a delicious dinner. Afterwards she places the leftovers in shallow Tupperware containers leaving some space at the top. She immediately places them in the refrigerator so they cool down quickly. JT sits down to relax and let her food digest kitchen with clean prepped foods. Look for the MAIOR ERRORS according to ur textbook. Please READ CH re ans rin any of these questions! Please number each answer 1-5! Identify five of JT's errors and list a correction for each mistake. Each correct error isExplanation / Answer
1. JT uses the same knife and cutting board for for chicken and vegetables.
Correction: She needs to use different knives and cutting boards to avoid cross contamination.
2. JT has not washed vegetables thoroughly.
Correction: Even though vegetables may be clean at the purchase, it may still have some germs or spores that may cause food related diseases
3. JT has not washed rice thoroughly.
Correction: Rice requires a thorough wash before cooking as it contain some of dirt and spores of bacteria.
4. Chicken cooked at 130 degree F.
Correction: Chicken should be cooked above 140 degree F and the ideal temperature for cooking chicken is 165 degree F.
5. Leaves space in Tupperware while storing leftovers in the fridge.
Correction: Care should be taken to not leaving any space while storing food in refrigerators, as oxygen in those space could contaminate food.
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