FOOD MICROBIOLOGY
MICROORGANISMS IN FOOD
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Question
[CLICK ON ANY CHOICE TO KNOW THE RIGHT ANSWER]
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Every surface in the establishment is cleaned and sanitized throughout the shift.
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All food personnel practice personal hygiene, such as thorough handwashing.
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Biological hazard inspections are scheduled as part of the HACCP.
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Management understands the severity of these deadly bacteria.
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Detailed explanation-1: -Practicing good hand hygiene-including thoroughly washing hands after using the bathroom, changing diapers, and before preparing or eating food-plays an important role in preventing the spread of hepatitis A.
Detailed explanation-2: -The spread of hepatitis A can be reduced by: adequate supplies of safe drinking water; proper disposal of sewage within communities; and. personal hygiene practices such as regular handwashing before meals and after going to the bathroom.
Detailed explanation-3: -You can catch hepatitis A if: You eat or drink food or water that has been contaminated by stools (feces) containing the hepatitis A virus. Unpeeled and uncooked fruits and vegetables, shellfish, ice, and water are common sources of the disease.