SEPARATE: Don't cross-contaminate one food with another.Avoid cross-contaminating foods by washing hands, utensils, al cutting boards after they have been in contact with raw meat or poultry and before they touch another food. Put cooked meat a clean platter, rather back on one that held the raw meat. CHILL: Refrigerate leftovers promptly. Bacteria can grow quickly at room temperature so refrigerate leftover foods if they are not goling to be eaten within 4 hours Large volumes of food will cool more quickly if they are divided into several shallow containers for refrigeration. 10 CLEAN: Wash produce Rinse fresh fruits and vegetables in running tap water to remove visible dirt and grime. Remove and discard the outermost leaves of a head of lettuce or cabbage. Because bacteria can grow well on the cut surface of fruit or vegetable, be careful not to contaminate these foods while slicing them up on the cutting board.and avoid leaving cut produce at room temperature for many hours. Don't be a source of food-borne illness yourself. Wash your hands with soap and water before preparing food. Avoid preparing food for others If you yourself have a diamheal liness. Changing a baby's diaper while preparing food is a bad idea that can easily spread illness. 4x How is the information in this passage organized? A chronological order B order of importance C problem and solution D comparison and contrast

Question

SEPARATE: Don't cross-contaminate one food with another.Avoid cross-contaminating foods by washing hands, utensils, al cutting boards after they have been in contact with raw meat or poultry and before they touch another food. Put cooked meat a clean platter, rather back on one that held the raw meat. CHILL: Refrigerate leftovers promptly. Bacteria can grow quickly at room temperature so refrigerate leftover foods if they are not goling to be eaten within 4 hours Large volumes of food will cool more quickly if they are divided into several shallow containers for refrigeration. 10 CLEAN: Wash produce Rinse fresh fruits and vegetables in running tap water to remove visible dirt and grime. Remove and discard the outermost leaves of a head of lettuce or cabbage. Because bacteria can grow well on the cut surface of fruit or vegetable, be careful not to contaminate these foods while slicing them up on the cutting board.and avoid leaving cut produce at room temperature for many hours. Don't be a source of food-borne illness yourself. Wash your hands with soap and water before preparing food. Avoid preparing food for others If you yourself have a diamheal liness. Changing a baby's diaper while preparing food is a bad idea that can easily spread illness. 4x How is the information in this passage organized? A chronological order B order of importance C problem and solution D comparison and contrast

Answer 1

The information in this passage is organized in a problem and solution structure.

Answer 2

## Step 1The first step in solving this problem is to understand the passage. The passage discusses the importance of food safety and provides advice on how to prevent food-borne illnesses. It outlines the steps to take to avoid cross-contamination, the importance of refrigerating leftovers, and the importance of washing produce.## Step 2The next step is to identify the organizational structure of the passage. The passage does not follow a chronological order, as it does not present events or steps in a time sequence. It also does not follow an order of importance, as it does not prioritize the advice based on its significance.## Step 3The passage does not follow a comparison and contrast structure, as it does not compare or contrast different ideas or concepts.## Step 4The passage follows a problem and solution structure. It presents a problem (food-borne illnesses) and then provides solutions (avoiding cross-contamination, refrigerating leftovers, washing produce).

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