Answer to Question 1
Common food-safety mistakes:
Excessive store-to-refrigerator lag time
Not washing hands before food handling
Unclean equipment or utensils
Countertop thawing
Room-temperature marinating
Using same spoon to stir and taste
Cross-contamination:
Using the same board or knife to cut raw meat and vegetables or fruits
Using the same plate for raw and cooked foods
Inadequate cooking or reheating
Failure to keep hot foods at high temperature
Improper cooling: leftovers and doggie bags left out
Answer to Question 2
To protect against overexposure to lead:
Do not store fruit juices or other acidic foods in ceramic containers.
Do not store beverages in lead crystal containers.
Do not eat or drink from items that show a dusty or chalky gray residue on the glaze after they are washed.
Do not feed babies from crystal bottles.
Run cold water for a minute before using it for drinking or cooking.
Unique markings identify individual humpback whales.
Critical thinking model for safety assessment
Common Homophones
Common phlebotomy issues.
Common Blood Chemistry Tests
Identify the variable representing each described quantity in the equation