Unit III: Module 4

20問 • 1年前

Lovelyn Valenzuela

通報

問題一覧

A person who harbors and discharges pathogens but does not exhibit the disease symptoms.

Carrier

Refers to overall maintenance and cleanliness of ones body and clothing, thus, promotion overall health and well-being.

Personal Hygiene

Can contaminate the food.

Food Handlers

Can cause foodborne Illness by transferring pathogenic microorganisms to the food that they touch.

Food Handlers

The number and diversity of the normal microbial flora varies depending on body location.

Body Location

The microbial population changes as a person matures.

Age

On the scalp enhances the growth of Staphylococcus.

Hair

Which is more selective against transient microorganisms than it is against the resident flora.

Also affected through lactic acid production from sweat glands, bacterial production of fatty acids, and carbon dioxide diffusion through the skin.

Skin pH

Roles of perspiration and sebum in microbial growth.

Nutrients

Transmit pathogens as carriers.

Food Handlers

Used to describe an application of sanitary principles for health preservation.

Hygiene

One of the keys to foodborne Illness prevention.

Good Personal Hygiene

Practice GPH should be observed at all times during flow of food.

Good Personal Hygiene

Should be maintained including bathing or showering before work and keeping the hair clean.

General Personal Cleanliness

Dirty cloths may harbor pathogens and may give customers a bad impression.

Proper Work Attire

Food establishment should set guidelines in observing good hygiene practices.

Good Hygiene Practice

Can be segnificant source of harmful microorganisms.

Employees

CDC

Center for Disease Control

Recommends choosing products that contain ateast 60 percent alcohol.

Center for Disease Control

M#4 Proteins

M#4 Proteins

MPLE

MPLE

Weekly Test 3

Weekly Test 3

Weekly Test 2

Weekly Test 2

Definition of Terms 2

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Definition of Terms 2

90問 • 13日前

ユーザ名非公開

Definition of Terms 1

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Definition of Terms 1

WT 6

WT 6

WT 3

WT 3

SPI version D pt 2

SPI version D pt 2

RNPCP Chapter 10 to 13

ユーザ名非公開 · 93問 · 13日前

RNPCP Chapter 10 to 13

RNPCP Chapter 6 to 9

RNPCP Chapter 6 to 9

Practical Problems and Experiences REFRESHER 2

ユーザ名非公開 · 70問 · 13日前

Practical Problems and Experiences REFRESHER 2

Plumbing Code WSFU

Plumbing Code WSFU

August 2019 Special PE Exam

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August 2019 Special PE Exam

93問 • 13日前

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July 2023 PE Refresher

ユーザ名非公開 · 70問 · 13日前

July 2023 PE Refresher

70問 • 13日前

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M#5 Section and Title

ユーザ名非公開 · 32問 · 15日前

M#5 Section and Title

32問 • 15日前

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【第7章】疾患とその予防⭐️ｽﾀﾝﾀﾞｰﾄﾞ

ユーザ名非公開 · 98問 · 1ヶ月前

【第7章】疾患とその予防⭐️ｽﾀﾝﾀﾞｰﾄﾞ

単位認定試験　生物基礎

単位認定試験　生物基礎

M#3

M#3

Module 3

Module 3

問題一覧

A person who harbors and discharges pathogens but does not exhibit the disease symptoms.

Carrier

Refers to overall maintenance and cleanliness of ones body and clothing, thus, promotion overall health and well-being.

Personal Hygiene

Can contaminate the food.

Food Handlers

Can cause foodborne Illness by transferring pathogenic microorganisms to the food that they touch.

Food Handlers

The number and diversity of the normal microbial flora varies depending on body location.

Body Location

The microbial population changes as a person matures.

Age

On the scalp enhances the growth of Staphylococcus.

Hair

Which is more selective against transient microorganisms than it is against the resident flora.

Also affected through lactic acid production from sweat glands, bacterial production of fatty acids, and carbon dioxide diffusion through the skin.

Skin pH

Roles of perspiration and sebum in microbial growth.

Nutrients

Transmit pathogens as carriers.

Food Handlers

Used to describe an application of sanitary principles for health preservation.

Hygiene

One of the keys to foodborne Illness prevention.

Good Personal Hygiene

Practice GPH should be observed at all times during flow of food.

Good Personal Hygiene

Should be maintained including bathing or showering before work and keeping the hair clean.

General Personal Cleanliness

Dirty cloths may harbor pathogens and may give customers a bad impression.

Proper Work Attire

Food establishment should set guidelines in observing good hygiene practices.

Good Hygiene Practice

Can be segnificant source of harmful microorganisms.

Employees

CDC

Center for Disease Control

Recommends choosing products that contain ateast 60 percent alcohol.

Center for Disease Control