1.    Consider the following scenario. It’s a beautiful day and you and your friends want to have a backyard barbeque. You all decide to hit the grocery store and stock up on your favorite grilling foods: ribs, burgers, and hot dogs. You also pick up some tomatoes and lettuce that the cook sliced up and potato salad with mayo. You noticed that the chef had only 1 pair of tongs—to pick up the raw meat and the buns. The food tasted great, the party was fun, and everyone had a good time. Later that night, however, you feel horrible. You’ve got diarrhea, vomiting, and abdominal pain. What foodborne illness do you suspect and how could it have happened? 2. Describe the effect of HFCS on the body. Is there a difference between HFCS and regular sugar? Explain. 3. Describe the meaning of the different triangular numbers on the bottom of bottles. 4. Discuss the safety of America’s fish and meat supply.