1. Discuss the diff erence between food infection and toxinmediated infection. Give examples of each.  2. List and briefl y explain the seven principles of the HACCP system. 3. Identify the major...

1. Discuss the diff erence between food infection and toxinmediated infection. Give examples of each.

 2. List and briefl y explain the seven principles of the HACCP system.

3. Identify the major hazards to food safety.

 4. Defi ne the following: pathogenic, temperature danger zone, spore, and cross-contamination. What are the recommended temperatures for refrigerators, freezers, and dry storage?