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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Meetings to teach people how to have better personal hygiene in restaurant operations.
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Meetings to teach people how to be healthier in restaurants.
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Recommendations by the FDA for controlling common risk factors for foodborne illnesses
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All of the above
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Detailed explanation-1: -What are the FDA’s public health interventions? Demonstration of knowledge, staff health controls, controlling hands as a vehicle of contamination, time and temperature perameters for controlling pathogens, and consumer advisories. What does HACCP stand for?
Detailed explanation-2: -A food safety management system is a group of procedures and practices intended to prevent foodborne illness. It does this by actively controlling risks and hazards throughout the flow of food. ⚫ It is the manager’s responsibility to actively control the risk factors for foodborne illness.
Detailed explanation-3: -Preventing foodborne illness by following these four easy steps: Clean, Separate, Cook and Chill. Clean: Wash hands and surfaces often. Separate: Don’t cross-contaminate. Cook: Cook to proper temperatures.
Detailed explanation-4: -The “Big Five” foodborne pathogens include: a. Norovirus, Listeria monocytogenes, Salmonella typhi, Clostridium perfringens and Shiga-toxin producing E. coli.