Name: ______________________________ Due Date: ____________________

I.      Give specific examples for each of the following organisms as they relate to food borne illnesses:

a.       Viral : ___________________________________________

b.      Parasitic: _________________________________________

c.       Bacterial: _________________________________________

d.      Fungal: ___________________________________________

II.       Name two ways to prevent food borne illnesses

                  a.

                  b.

III.     Give the proper internal cooking temperatures (°F) for the following:

a.       Beef ________________________________________

b.      Pork ________________________________________

c.       Chicken _____________________________________

d.      Fish ________________________________________

IV.     Give examples and explain the functions for the following types of food additives:

a.       natural food additives _______________________________________________

b.      artificial food additives ______________________________________________

V.        Define organic foods as outlined by USDA guidelines

VI.     Explain how environmental pollution affects food safety.