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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includes cleaners, sanitizers, polishers, machine lubricants, and toxic metals
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biological hazards
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physical hazards
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illness causing hazards
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chemical hazards
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Explanation:
Detailed explanation-1: -There are many ways, but three basic things to remember are (1) properly wash all fruits and vegetables prior to use, (2) keep all chemicals away from cooking and prepping surfaces when food is present, and (3) store all chemicals separately from food items.
Detailed explanation-2: -The following are examples of biological hazards in food service operations: Viruses and bacteria from food handlers (e.g., norovirus and Staphylococcus aureus on the skin of food handlers) Bacterial pathogen from raw ingredients (e.g., Salmonella in poultry products)
There is 1 question to complete.