1. What precautions are taken at the harvesting step of food production to prevent food-borne diseases? 2. What professes do liquid foods go through to remove or destroy microbes? 3. How fan the growth of microbes in solid professed foods be prevented? 4. What precautions should be taken with raw foods to prevent the growth of microbes and prevent food-borne disease? 5. What precautions should be taken with food cooked at home or in a restaurant? 6. What single profess is fundamental in preventing food-borne disease? 7. Are there any circumstances in which food should besterilized?