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19 Chapter 3 Summary

Key Takeaways

Type your key takeaways here.

Discussion Questions

Reflect on the following questions for discussion

  • Discuss the increased prevalence of food allergies in the US
  • Watch the Robyn O’Brien TED talk https://www.youtube.com/watch?v=KnwyLeqyzyI
  • Discuss if you have ever found a non-food object in your food at a restaurant, and how that made you feel.

Exercises

Expand your knowledge with these exercises

  • Categorize physical and chemical food contaminants by describing each type and providing three examples for each.
  • Identify all nine major food allergens.
  • Design a poster for your kitchen describing the various chopping board colors and why they are used.
  • Create a warning flyer to prevent cross-contamination in the kitchen.

 

License

Food Safety and Sanitation Copyright © by Emily Frank. All Rights Reserved.