Question

12£®Food safety is a problem in all places around the world and people in different areas of the world prepare foods in different ways£®The WHO released £¨·¢²¼£© five simple rules for preparing food in a safe way£®They call these rules the"Five Keys to Safer Food"£®
Key 1£ºKeep clean
£¨36£©D£®People should wash their hands often-before touching food and while they are preparing food£®People should wash all surfaces and equipment used for preparing food£®
Key 2£ºSeparate raw £¨ÉúµÄ£© and cooked
Raw foods should not touch prepared foods£®£¨37£©G£®
Key 3£º£¨38£©B
People should cook eggs and meat especially carefully£®These foods may carry more micro-organisms £¨Î¢ÉúÎ than other foods£®Food like soup must be boiled for at least a minute to make it be cooked completely£®It is also important that people re-heat cooked food completely£®
Key 4£ºKeep food at safe temperatures
When people are finished with eating£¬they should keep the left food in a refrigerator below 5oC and shouldn't store it for too long£®At room temperature£¬about 20oC£¬the amount of micro-organisms can increase very quickly£®But temperatures above 60oC or below 5oC control the growth of micro-organisms£®£¨39£©F£®
Key 5£ºUse safe water and raw materials
£¨40£©E£®Damaged or old food may develop harmful chemicals as it gets older£®

A£®Eat healthily
B£®Cook completely
C£®They can live where we make food
D£®This key tells about the importance of washing
E£®People should use safe water and choose fresh foods
F£®They cannot grow as quickly in a very hot or very cold environment
G£®People should use separate equipment and tools for touching and preparing raw foods£®

Answer 1

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36£®D ϸ½ÚÌ⣮¸ù¾Ý"Key 1£ºKeep clean"¼°"People should wash their hands often"¿ÉÖª£¬´Ë¾äÓ¦¸ÃÊǹØÓÚwashingµÄ£¬¹Ê´ËÌâӦѡD£®
37£®G ϸ½ÚÌ⣮ ¸ù¾Ý"Key 2£ºSeparate raw £¨ÉúµÄ£© and cooked"¿ÉÖª£¬´Ë¶ÎÂäÓ¦¸ÃÊǹØÓÚÈçºÎ·Ö¿ªÊ¢·ÅÉúʳ¼°Êìʳ£®¹Ê´ËÌâӦѡG£®
38£®B  ϸ½ÚÌ⣮¸ù¾Ý"It is also important that people re-heat cooked food completely£®"¿ÉÖª£¬´Ë¶ÎÊǹØÓÚÖóʳÎïµÄʱ¼äÒª×ã¹»£®¹Ê´ËÌâӦѡB£®
39£®F  ϸ½ÚÌ⣮¸ù¾Ý"But temperatures above 60¡ãC or below 5¡ãC control the growth of micro-organisms£®"¿ÉÖª£¬Î¶ȸßÓÚ60¡ãC»òÕßµÍÓÚ5¡ãC¶¼¿É¿ØÖÆ΢ÉúÎïµÄÉú³¤£®¿ÉÍƶϳö΢ÉúÎïÔÚζȹý¸ß»ò¹ýµÍµÄÇé¿ö϶¼Éú³¤µÃºÜÂý£®¹Ê´ËÌâӦѡF£®
40£®E  ϸ½ÚÌ⣮¸ù¾Ý"Damaged or old food may develop harmful chemicals as it gets older£®"¿ÉÍƶϳöÈËÃÇÓ¦¸ÃÓð²È«µÄÒûÓÃË®ºÍÐÂÏʵÄʳÎ¹Ê´ËÌâӦѡE£®

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