Kenneth owns a small grocery store where most people in his… Kenneth owns a small grocery store where most people in his community purchase their food. He knows that it is important to keep the food safe so that members of the community don’t get sick. Explain the conditions that promote the growth of foodborne pathogens and identify at least three areas that are vulnerable in Kenneth’s store. What could he do to prevent pathogens from growing on food in his store? Adrianna’s eight-year-old, Finn, wants to help her prepare dinner. Adrianna plans to make chicken cacciatore, a dish that incorporates chicken and different vegetables. She lays out the ingredients that need to be chopped for the dish: tomatoes, mushrooms, bell peppers, onions, and raw chicken thighs. How should Adrianna explain to Finn the danger of food contamination? List at least three tips or practices Adrianna might teach Finn as they prepare the meal. Khalil is on vacation and stops in at a local oyster bar. On the wall of the oyster bar, Khalil sees a sign that says, "Warning. Consuming raw oysters can be dangerous." He looks around to see several customers slurping up the raw delicacy. Explain the reason behind this warning sign. Then, discuss why people might eat the oysters raw despite the danger and whether you believe it’s worth the risk or not. Greta’s neighborhood is having a picnic to celebrate the end of the school year. She has been asked to prepare potato salad. Greta actually has to work at 2pm when the picnic is scheduled, so she asks Lynn, the neighbor coordinating food, if she can drop off the potato salad at the park when she goes into work at 10am. Lynn is not sure this will work. Describe why Lynn is hesitant and what might happen if Greta’s potato salad sits out in the sun until the picnic begins at 2pm. Then offer at least one suggestion to solve Greta and Lynn’s problem. Did you know that heat is not the only way to prepare seafood? Research the popular South American dish ceviche. Explain the science behind the preparation of this dish. How does this dish adhere to food safety guidelines?
