Culinary Arts questions 3 1. What does cross-contamination mean in a kitchen environment? Imagine that you are in a kitchen environment where you have been asked to filet some fish and then switch over to dressing salads that are ready for service. How would you prevent cross-contamination between these foods?

2. What is a food-borne illness that you have heard about recently that might have resulted in the recall of food products or a restaurant being briefly closed? Go online to learn more about that food-borne illness, how it was handled, and how it could have been prevented.

3. Describe your own personal hygiene habits and analyze how they compare to the expected personal hygiene standards for kitchen workers. Identify the main components of personal hygiene procedures that kitchen workers must adhere to in order to comply with sanitation laws and standards, including how to properly wash hands.

4. Imagine that one of your kitchen workers tells you that he believes your kitchen has a pest problem and might be facing an infestation. While you trust this employee, you want to see for yourself. What would you look for in trying to determine if you have a pest problem or not? Describe the key signs that you would look for and what you would do if you determined that you were suffering from a pest problem.

5. If you were asked to create a new sanitation plan for the kitchen that you work in, what would you understand this task to entail? What are some of the common safety and sanitation standards that would be crucial to include in your plan? What are some standards for infectious disease control and what role would these play in your plan? Explain.