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Question é: List seven (7) ways of taking corrective actions for incidents where food hazards | Satisfactory are identified. (100-150 words) response Yes [J | No O Check for cleanliness: see ifthe retailer you buy from follows proper food handling techniques Separate foods: separate raw meat, poultry, and seafood from other foods atall times Do not buy open or bulging jars or cans: canned foods should be sterile. Abulging lid may mean that the food was under-processed and is contaminated; openings in the can may lead tocontamination Donotbuyfrozenfoodwithdamagedpackaging:packagingonfrozenfoods,as with cans and jars, should not beopened Grab frozen foods and perishables last: place meat, poultry, fish, and eggs inthe cart first, so that their juices do not drip onto otherfoods Carefully choose fresh eggs: buy only non-cracked, refrigeratedeggs Be mindful of temperature: place all perishable foods that should berefrigerated or frozen in the appropriate place within twohours Question 7a: Write down the appropriate food storage conditions for each food type listed in | Satisfactory the table. response Yes(] | No | [m] .No Food Item torage Condition 1. Natural peanut butter Cold storage 2. Chicken breast Frozen storage 3. Flours Dry storage 4. Sliced vegetables Frozen storage 5. Onion Dry storage 6. Prepared fruit salads Cold storage 7. Fish Frozen storage Winter squash Dry storage 9. Sweet potatoes Dry storage 10. [Cheeses Cold storage Question 7b: List five (5) factors affecting food storage, and explain each factor in 1 or 2 Satisfactory sentences. response Yes (] No | O dark areas. Five (5) factors affecting food storage are: 1. Temperature: at which food is stored is very critical to shelf life. The best range for food storage is a constant temperature between 40-60 d. Moisture: is recommended to remove moisture when storing foods. For longterm storage foods should have a 10% or less moisturecontent. Oxygen:foodstorebestwhenoxygenfree.Removingoxygenwillprevent oxidation of compounds infoods. Light: a form of energy that can degrade the food value of foods. Store foodin Container: store foods in food grade plastic, metal or glass containersindicating that the container does not contain chemicals that could be transfer tofood. Question 7c: List at least two examples for each food type below and | Satisfactory response list any three safe food handling practices for each: | YesC0 | NoO | Food Type Example Safe Food Handling Practices Dairy Milk, Make the wamst Aaims aiela