Question

1. steps, procedures and precautions taken by both the industry and the consumer to keep foods safe to consume (1 point)

sanitation
food infection
food safety
microorganism

1. the leading viral cause of diarrhea in the united states. poor hygiene causes norovirus to be easily passed from person to person and from infected individuals to food items. sources: any food contaminated by someone who is infected with this virus. (1 point)

listeria monocytogenes
norovirus
campylobacter
clostridium botulinum
e. coli 0157:h7

1. range of temperature in which microorganisms reproduce at an exponential rate; range between 40°f (4°c) and 140°f (60°c) (1 point)

safety range
temperature danger zone
freezing zone
hot zone

1. serves needed functions in the body or the environment (1 point)

microorganism
food safety
pathogenic microorganism
beneficial microorganism

Explanation:

1. For question 13: The definition matches the broad set of actions for safe food consumption, which is food safety. Sanitation is a subset, while the other options are unrelated to the described practices.
2. For question 14: The question explicitly identifies Norovirus as the viral cause of diarrhea with the stated transmission and source details, so this is the correct match.
3. For question 15: The specified temperature range of 40°F (4°C) to 140°F (60°C) is defined as the temperature danger zone where microbes grow rapidly.
4. For question 16: Microorganisms that perform needed, helpful functions in bodies or environments are classified as beneficial microorganisms.

Answer:

1. C. Food Safety
2. B. Norovirus
3. B. Temperature Danger Zone
4. D. Beneficial Microorganism