Tha ( Take Home Assigment

11
Name: Lynneta Cicilia Saconk
WSQ-DCA-019
G1146377R
1. Question#1: A good aliment handler must keep personal hygiene by keeping his work environment hygienic and free from toxic microorganisms. Describe what bacteria argon and explain how they reproduce.
ANSWER:
? bacterium is a single-celled microorganism
- Leading cause of pabulum-borne illness
Beneficial bacteria
- putrefactive is not a sanitation concern. Indeed, in same cultures, they are not even a culinary concern. Cultures differ on what constitutes bad meat, for example and game is some beats hung for a time to allow bacteria to grow.
Dangerous bacteria
- The bacteria that are unsafe when consumed by human are called Pathogenic. These bacteria must be destroyed or controlled in food service operation.
? transcript of bacteria
By binary fission:
- One bacteria rotter divide into two in 15 minutes
- If conditions favor, within 12 hours they may become a colony of 72 million.
- some rod shaped bacteria form into spores to overcome untoward environment.
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2.



Qusetion#2: The importance of using separate chopping boards, knives and other(a) utensils for working with cooked and raw food is to prevent cross pollution. inform the differences between cross and direct contaminations.
Answer:
? Cross contamination is chemicals and microorganisms generally cannot move on their own. They need to be transported. The major cause of cross-contamination is people.
? Direct contamination is the process of directly soil something. An example of this would be raw chicken that is sitting against new-fangled lettuce. The chicken directly contaminates the lettuce without an intermediate step.
3. Question#3: To maintain a safe and secure work environment, a food handler should take initiatives when observing potential hazards. Study the MSDS down the stairs and explain the actions to be taken when someone sustain an...If you postulate to get a full essay, order it on our website: Ordercustompaper.com



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