Question

1. list 5 possible sources of chemical contaminants: 1 - 2 - 3 - 4 - 5 - 9. list 5 types of physical contaminants: 1 - 2 - 3 - 4 - 5 - chapter 2: health & hygiene 1. food handlers must not work with food when they are sick with the following symptoms: ____ __ __ and ____ with 2. food handlers may not work with food when they are sick with any of the \big 6\ illnesses. these include: 1 - 2 - 3 - 4 - 5 - 6 - 3. good personal hygiene practices save lives! the most important hygiene practice is:

Explanation:

1. Chemical contaminants can come from industrial chemicals, pesticides, cleaning agents, additives in food - contact materials, and naturally - occurring toxins in certain plants or seafood.
2. Physical contaminants include glass fragments, metal shavings, plastic pieces, wood splinters, and hair.
3. Food handlers should not work when they have vomiting, diarrhea, fever, and jaundice.
4. The "Big 6" illnesses include Norovirus, Salmonella Typhi, E. coli, Hepatitis A, Shigella, and Salmonella spp.
5. The most important hygiene practice is hand - washing.

Answer:

8.

1. Industrial chemicals
2. Pesticides
3. Cleaning agents
4. Additives in food - contact materials
5. Naturally - occurring toxins

9.

1. Glass fragments
2. Metal shavings
3. Plastic pieces
4. Wood splinters
5. Hair
6. Vomiting, Diarrhea, Fever, Jaundice

2.

1. Norovirus
2. Salmonella Typhi
3. E. coli
4. Hepatitis A
5. Shigella
6. Salmonella spp.
7. Hand - washing