Question

In a paragraph or two, note an additional point that might be added to the five that are listed. Base your response on what you’ve learned from the course—using any chapter from the book as the basis for your additional point. Be sure to support your point with the reason that you’ve added it to the list of five—how is it relevant?

1. clean food
2. cook thoroughly
3. keep food at safe temperatures
4. use. safe water and raw materials
5. separate raw and cooked

Answer 1

When we eat, we get nutrient which is essential for cells or eventually for an individual as we can a number of essential components like fat, proteins and carbohydrate along with micronutrient known as vitamins and elements (minerals). We can get nutrition from raw food as well as cook food but the important thing is food should be clean free of contaminants and if you are eating cooked food then it is pertinent to use safe water while cooking with clean raw material (vegetable or grain or any food component).

Since there are several contaminant in food items especially in meat or poultry so it warrants cooking it thoroughly to rule out activity of any pathogen (also parasites) in the food otherwise it will spoil the food and infect us also. Storage of raw and cook food items is also different and should not be kept together as a chance of cross contamination always remain in such scenario and to avoid such events, they should be stored or kept separately at the appropriate temperature like raw food (meat or poultry should be at deep fridge at least minus twenty) and cook for at 4^oC for short period (couple of days).