FOOD MICROBIOLOGY
FOODBORNE ILLNESS AND FOOD SAFETY
Question
[CLICK ON ANY CHOICE TO KNOW THE RIGHT ANSWER]
|
|
going to the bathroom
|
|
wearing an apron
|
|
good personal hygiene
|
|
using towels
|
Detailed explanation-1: -The first and most important good personal hygiene that includes keeping hands, fingernails, and nose clean, changing the gloves routinely, washing and sanitizing hands completely before dealing with the food, avoiding gum, tobacco, and smoking during work.
Detailed explanation-2: -The best way to ensure you are removing all germs is to use a food grade sanitizer. Food grade sanitizers remove 99.99% of all germs. Food grade or food contact sanitizer is the best choice, because it kills germs and is safe to come into contact with food without contaminating it.
Detailed explanation-3: -To prevent cross-contamination, keep raw and ready-to-eat foods separate throughout storage and preparation. Food workers should clean and sanitize surfaces, equipment, and utensils between uses with different foods, especially after preparing raw meat.
Detailed explanation-4: -Salmonella, Campylobacter and enterohaemorrhagic Escherichia coli are some of the most common foodborne pathogens that affect millions of people annually, sometimes with severe and fatal outcomes. Symptoms can be fever, headache, nausea, vomiting, abdominal pain and diarrhoea.