FOOD MICROBIOLOGY
FOODBORNE ILLNESS AND FOOD SAFETY
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Question
[CLICK ON ANY CHOICE TO KNOW THE RIGHT ANSWER]
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Standing on a step stool to reach things up high
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Waiting to clean up a spill until the end of a lab
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Washing your hands after handling raw meat
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Putting long hair up when cooking
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Detailed explanation-1: -Clean and safe kitchens lower food risks and accidents. By taking the necessary precautions, you can reduce or eliminate burns, fires, falls, cuts, electrical shocks, and poisonings in your kitchen. Any substance in food that can cause illness or injury is called a hazard.
Detailed explanation-2: -Clean. Always wash your food, hands, counters, and cooking tools. Wash hands in warm soapy water for at least 20 seconds. Separate (Keep Apart) Keep raw foods to themselves. Cook. Foods need to get hot and stay hot. Chill. Put food in the fridge right away. 28-Oct-2021
Detailed explanation-3: -Personal hygiene. Microorganisms can be transferred from hands to food. Clothing. Correct food storage. Defrosting. Avoid cross-contamination. Keep food at the right temperature. Chill food rapidly. Serve food correctly. More items •17-Jan-2019