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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True
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False
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Either A or B
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None of the above
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Detailed explanation-1: -Removable, immersible parts of large equipment should be cleaned and sanitized like pots and pans. Large stationary equipment such as table tops cannot be placed in the sink like pots and pans, so they should be cleaned thoroughly, but not sanitized.
Detailed explanation-2: -For sanitizers to be effective, proper cleaning and rinsing must be completed before sanitizers are used. Products such as tea tree oil, baking soda, vinegar, electrolyzed water, microfibre cloths, ozone, and silver compounds are not registered sanitizers for food premises, according to the Health Canada definition.
Detailed explanation-3: -Four Steps to Food Safety: Clean, Separate, Cook, Chill. Following four simple steps at home-Clean, Separate, Cook, and Chill-can help protect you and your loved ones from food poisoning.
Detailed explanation-4: -Fresh Meats, Poultry, and Seafood Keep foods 4°C (39°F) or colder, the safe temperature for refrigerated storage.