FOOD QUALITY AND SAFETY
FOOD SAFETY MANAGEMENT SYSTEMS
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Question
[CLICK ON ANY CHOICE TO KNOW THE RIGHT ANSWER]
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the required length of staff breaks.
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areas where cross-contamination could occur.
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testing of fire extinguishers.
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the best stationary to use in the office.
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Detailed explanation-1: -Potential pathogen sources and cross-contamination vectors in a processing plant can be determined by a physical examination of the processing environment and may include microbiological sampling. Sources and vectors may be associated with a specific process step or may affect the processing line in general.
Detailed explanation-2: -Cross-contamination happens when bacteria and viruses transfer from a contaminated food or surface to another food. For example, cross-contamination can occur when bacteria on uncovered raw meat transfers to ready to eat veggies in the fridge.
Detailed explanation-3: -To prevent this: Wash hands with soap and hot water before and after handling food, and after using the bathroom, changing diapers; or handling pets. Use hot, soapy water and paper towels or clean cloths to wipe up kitchen surfaces or spills. Wash cloths often in the hot cycle of your washing machine.
Detailed explanation-4: -Raw food. It is most likely to happen when raw food touches or drips onto ready-to-eat food, equipment or surfaces. Equipment. It can also happen when you use the same equipment for raw and ready-to-eat food. Hands. Preventing E. 05-Dec-2018