NUTRITION
FOOD SAFETY
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Question
[CLICK ON ANY CHOICE TO KNOW THE RIGHT ANSWER]
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Meetings to teach people how to have better personal hygiene in restaurant operations.
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Meetings to teach people how to be healthier in restaurants.
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Recommendations by the FDA for controlling common risk factors for foodborne illnesses
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All of the above
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Detailed explanation-1: -What are the FDA’s public health interventions? Demonstration of knowledge, staff health controls, controlling hands as a vehicle of contamination, time and temperature perameters for controlling pathogens, and consumer advisories. What does HACCP stand for?
Detailed explanation-2: -Preventing foodborne illness by following these four easy steps: Clean, Separate, Cook and Chill. Clean: Wash hands and surfaces often. Separate: Don’t cross-contaminate. Cook: Cook to proper temperatures.
Detailed explanation-3: -The “Big Five” foodborne pathogens include: a. Norovirus, Listeria monocytogenes, Salmonella typhi, Clostridium perfringens and Shiga-toxin producing E. coli.
Detailed explanation-4: -It is also known as Hazard Analysis and Critical Control Point (HACCP). The main purpose of the food safety management system is to prevent, eliminate or reduce the risks of foodborne illnesses. The system focuses on various aspects of food safety, including the handling, preparation and storage of food.