FOOD PROCESSING
PRINCIPLES OF FOOD PROCESSING
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Question
[CLICK ON ANY CHOICE TO KNOW THE RIGHT ANSWER]
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8 inches (20cm)
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10 inches (25cm)
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12 inches (30cm)
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14 inches (35cm)
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Detailed explanation-1: -Sneeze guards protects from contamination and must be located 14 inches above the counter and should extend 7 inches beyond the food.
Detailed explanation-2: -the bottom edge of the sneeze guards must be no higher than 14 inches (36cm) high from the countertop. Chapter 8 • There are 7 Principles to any HAACP food safety management system.
Detailed explanation-3: -Remove and discard potentially contaminated food. Use sneeze guards or other barriers to reduce contamination. Make sure the serving utensils are stored on a clean and sanitized surface or in food containers. Keep the handles out of food.
Detailed explanation-4: -KEEPING FOOD SEPARATE WHEN PREPARING IS ONE WAY TO PREVENT CROSS-CONTAMINATION. SOME KITCHENS USE RED CUTTING BOARDS FOR MEAT AND GREEN CUTTING BOARDS FOR VEGETABLES. BY USING SEPARATE EQUIPMENT, THEY REDUCE THE CHANCE THAT RAW MEAT WILL TOUCH READY-TO-EAT VEGETABLES.