Ineed 1. list the most common food-borne illnesses and how to prevent them using the four simple steps to food safety. 2. list the trustworthy sources where you obtained the information. 3. create a 10-question quiz about the information you presented above. the questions can be true/false, multiple choice, or fill in the blank. 1. 2. 3. 4. 5. 6. 7. 8. 9. 10. create an answer sheet for your quiz: 1. 2. 3. 4. 5. 6. 7. 8. 9. 10.

you really expect me to put a list on 10 different things

Explanation:

1. Four most common food- borne illnesses:

E. Coli

Salmonella

Botulism

Gastroenteritis

Prt 2. In at least ob=ne paragraph describe how to prevent..

-CLEAN - Wash Hands Often  

- SEPARATE - Keep Ready-to-Eat Foods Separate from Raw Meat Poultry, Seafood and Eggs

- CHILL - Refrigerate Promptly to 40 Degrees Fahrenheit or Below

- COOK - Cook to Proper Temperatures

Prt 3- List 3 trustworthy sources-

Family doctor

Up to date chief or cooking books

CDC

Prt 4

1- What food is salmonella mainly found in?

A- Raw meat, poultry, and seafood

2- Where is E. Coli found in the body?

A- Found in the intestines of humans and animals

3- E. Coli are harmful to the human body. T or F

A- False

4- What bacteria does raw egg contain?

A- Salmonella

5- Meat needs to stay refriderated or frozen at all times (besides cooking) T or D

A- True

6- Why does meat need to be cooked properly before consuming it?

A- Meat contains harmful even deadly parasites.

7- Why is it important to wash your hands after handeling raw meat?

A- Harmful germs can spread to your hands, and if you touch your face those germs can get into your body's system.

8- What is Gastroenteritis?

A- Is an inflammation of the stomach

9- Gastroenteritis is also known as the stomach flu. T or D

A- True

10- What does CDC stand for?

A- Centers for Disease Control and Prevention

Explanation: answers from my own work :)

the maintenance of fluid balance during exercise. author information: fluid supplementation is necessary for exercise in which fluid losses must be offset by intake to avoid the negative effects of hypohydration on health and performance.

i believe the answer is true