FOOD PROCESSING AND PRESERVATION
THERMAL PROCESSING
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Question
[CLICK ON ANY CHOICE TO KNOW THE RIGHT ANSWER]
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Food-Borne illness
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Food contact surface
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Hazards
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Acidity Treatment
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Detailed explanation-1: -A hazard is defined by the National Advisory Committee on Microbiological Criteria for Foods (NACMCF) as any biological, chemical, or physical property that may cause an unacceptable consumer health risk.
Detailed explanation-2: -Pesticides/herbicides. Toxic chemicals in metals and plastic. Preservatives. Naturally-occurring toxins.
Detailed explanation-3: -Hard or soft objects in foods often causing immediate injury: broken glass, jewelry, band aids, staples, fingernails Poisonous substances: pesticides, food additives, cleansing agents, plant/fish toxins, toxic metals. “Germs”: bacteria, parasites, viruses, fungi, biological toxins.
Detailed explanation-4: -Biological hazards deal with pathogens, such as viruses, bacteria, and parasites, that can cause foodborne illness. Chemical hazards are toxins or chemicals that occur naturally in food or accidentally contaminate food. These can cause either illness or injury to customers.