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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allow surface to airdry
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scrape or remove bits of food
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rinse the surface
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wash the surface
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Detailed explanation-1: -That’s where the second step of the two-step cleaning process comes in. Disinfectants are designed specifically to kill germs, and, when used correctly, disinfectants can help control dangerous pathogens like listeria, E. coli, streptococcus, norovirus, and many others.
Detailed explanation-2: -Chemical sanitizing is performed in two ways; by full immersion or rinsing, swabbing, or spraying. For bleach, objects can be immersed in the three compartment sink’s sanitizer for 7 seconds or it can be wiped down with double the immersion concentration.
Detailed explanation-3: -Once cleaned, surfaces can be more effectively disinfected or sanitised. This is where the germs and bacteria are killed. That, in a nutshell, is the two stage cleaning process – the first step is about ‘reducing’ and the second step is about essentially ‘neutralising’.