What are the four cs that can prevent foodborne illness

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Reference no: EM133628983

Discussion - Food Safety

On this discussion board, we will be discussing food safety.

Assignment Instructions:

Use critical thinking and apply the information you learned.
Select ONE question from the list below and answer it completely.
Your instructor is looking for 3-4 key points in your responses that relate to this week's readings.
Provide your reference to the information provided.

Select the question you would like to answer from the list provided below:

Name the pathogens and other agents that cause foodborne illness.
What are the four Cs that can prevent foodborne illness?
Discuss how the food supply is protected in the United States.
Explain what food additives are and the role they play in food production.
Explain what toxins and chemical agents are in the food supply.

The chapter begins with a review of the various pathogens that cause foodborne illness: bacteria, viruses, parasites, fungal agents, and prions. Advice for preventing foodborne illness includes rules for purchasing, preparing, storing, and reheating foods. Several food preservation methods are described. We will learn how to prepare for disasters by maintaining an emergency supply of food and water. Your instructor will be looking for detailed answers that are both substantive and informative.

Reference no: EM133628983

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