FOOD PACKAGING
FOOD PACKAGING REGULATIONS
|
Question
[CLICK ON ANY CHOICE TO KNOW THE RIGHT ANSWER]
|
|
|
Heat food until piping hot
|
|
|
Cover cuts and sores
|
|
|
Store at 5
|
|
|
wear a hair net
|
Detailed explanation-1: -Engaging in proper hand washing practices is one of the most effective ways to prevent bacterial and viral contamination and to even save lives. Hand washing must be done before and after preparing foods and after using the restroom, eating, smoking, or handling garbage.
Detailed explanation-2: -Microbiological hazards include bacteria, yeasts, moulds and viruses.
Detailed explanation-3: -Microbial hazards in food include bacteria such as Salmonella, viruses such as Norovirus, parasites such as trematodes as well as prions. Diarrhoeal diseases are the most common illnesses resulting from the consumption of contaminated food, causing 550 million people to fall ill and 230 000 deaths every year.
Detailed explanation-4: -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.