SEPARATE: Don't cross contaminate one food with another. Avoid cross-contaminating foods by washing hands, utensis, a 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 going 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 diarrheal liness. Changing a baby's diaper while preparing food is a bad idea that can easily spread illness. 4x Which BEST describes the organizational method used in this passage? A spatial order B question and answer C chronological order D contrast and comparison

Question

SEPARATE: Don't cross contaminate one food with another. Avoid cross-contaminating foods by washing hands, utensis, a 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 going 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 diarrheal liness. Changing a baby's diaper while preparing food is a bad idea that can easily spread illness. 4x Which BEST describes the organizational method used in this passage? A spatial order B question and answer C chronological order D contrast and comparison

Answer 1

## Step 1The first step in solving this problem is to understand the passage. The passage provides advice on food safety, including how to avoid cross-contamination, how to chill leftovers, and how to clean produce. ## Step 2Next, we need to identify the organizational method used in 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 use spatial order, as it does not describe things based on their physical location or direction. ## Step 3The passage does not use contrast and comparison either, as it does not compare or contrast different ideas or concepts. Instead, it presents a series of advice or tips on food safety, which can be considered as a question and answer format. ## Step 4The passage presents a problem (how to avoid food-borne illness) and then provides solutions (how to separate, chill, and clean food). This can be seen as a question and answer format, where the question is the problem and the answer is the solution.

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