Final answer:
Without viewing the specific video on Food Safety, we cannot ascertain the exact number of sanitation mistakes Katie made. The three main ways that food can become contaminated are biological, chemical, and physical, and three food safety practices include maintaining hygiene, cooking at correct temperatures, and proper food storage.
Step-by-step explanation:
To accurately determine how many sanitation mistakes Katie made, we would need to watch the video on Food Safety that was shown during your class. However, in general, food can become contaminated in three main ways.
These include biological contamination through the presence of harmful bacteria, viruses, pathogens, or parasites; chemical contamination through the introduction of harmful substances such as pesticides, cleaning agents, or food additives; and physical contamination from foreign objects like glass, metal, or plastic fragments entering the food.
Regarding food safety practices to prevent the transmission of foodborne diseases, three key practices are:
- Maintaining proper personal hygiene, including frequent hand washing.
- Ensuring that foods are cooked to the correct internal temperatures to kill harmful bacteria.
- Properly storing foods at safe temperatures to prevent bacterial growth.
For students working with BSL-2 (Biosafety Level 2) bacteria, additional safety practices should be employed, such as using appropriate personal protective equipment, conducting work within a certified biosafety cabinet, and following strict decontamination procedures before and after laboratory work.
Prevention of waterborne diseases can be achieved through practices like washing hands, effective public health education, vaccinations, and regular visits to the doctor.