The answers needs to be of 2 to 3 lines not more than that thanks.

1 What is coliform bacteria?

2 Why are sponges so dirty?

3 What are the ideal conditions for germs to multiply? 4 What is a 'safe' kitchen?

5 What are two effective ways to kill bacteria on sponges and dishcloths?

6 What ways do we contaminate counter tops?

7 What is the best way to keep counter tops clean?

8 Where is a likely place for both Listeria and Salmonella to be found?

9 What is the problem with having gashes and cuts in a plastic cutting board?

10 What is the best way to clean a cutting board?

11 At what temperature should a refrigerator be set? How can you know for certain that it is at this temperature? What two things can we do to protect ourselves from the growth and spread of Listeria?

12 What is the best temperature for a freezer?

13 What is the challenge with cooking food in a microwave?

14 What is the safest way to cook/warm food in the microwave?

15 Which containers are best suited for microwave use? And which materials should NEVER be put in the microwave?

16 Please list and explain the "Rules for Leftovers"?

17 What things should you not do when deciding if food is safe to eat

18 Why does Health Canada recommend avoiding mouldy food?

19 What foods are considered "safe" to eat even if mould is present?

20 Why is it important to follow food recalls?

21 List some tips for what to do when the power goes out.

22 How can you prevent cross-contamination?

23 What "rule" should be ignored? Why?

24 What is the best method for hand washing? Describe.

25 What area of your hands should you not neglect? What is the best way to clean this area?

26 Why does Health Canada not recommend the use of antibacterial soap?