1. Why is it important for steak to be received at 41 degrees F or lower?

To maintain the steak's color.

To enhance the flavor of the steak.

To prevent the growth of harmful bacteria that can cause foodborne illnesses.

To ensure the steak cooks evenly.

2. Describe what constitutes a foodborne outbreak and why the number of affected individuals is significant.

A foodborne outbreak is when food is stored improperly, leading to spoilage.

A foodborne outbreak is defined as two or more individuals experiencing the same symptoms after consuming the same contaminated food, indicating a potential public health issue.

A foodborne outbreak occurs when one individual gets sick from food, which is not significant.

A foodborne outbreak is when multiple food items are contaminated, regardless of symptoms.

3. Why is the FIFO method important in food safety management?

It helps ensure that older food is used before it spoils, reducing waste and preventing foodborne illnesses.

It allows for random usage of food items regardless of their