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Unit III: Module 4
20問 • 1年前
  • Lovelyn Valenzuela
  • 通報

    問題一覧

  • 1

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

    Carrier

  • 2

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

    Personal Hygiene

  • 3

    Can contaminate the food.

    Food Handlers

  • 4

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

    Food Handlers

  • 5

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

    Body Location

  • 6

    The microbial population changes as a person matures.

    Age

  • 7

    On the scalp enhances the growth of Staphylococcus.

    Hair

  • 8

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

    pH

  • 9

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

    Skin pH

  • 10

    Roles of perspiration and sebum in microbial growth.

    Nutrients

  • 11

    Transmit pathogens as carriers.

    Food Handlers

  • 12

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

    Hygiene

  • 13

    One of the keys to foodborne Illness prevention.

    Good Personal Hygiene

  • 14

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

    Good Personal Hygiene

  • 15

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

    General Personal Cleanliness

  • 16

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

    Proper Work Attire

  • 17

    Food establishment should set guidelines in observing good hygiene practices.

    Good Hygiene Practice

  • 18

    Can be segnificant source of harmful microorganisms.

    Employees

  • 19

    CDC

    Center for Disease Control

  • 20

    Recommends choosing products that contain ateast 60 percent alcohol.

    Center for Disease Control

  • NORTH AMERICA

    NORTH AMERICA

    Lovelyn Valenzuela · 30問 · 1年前

    NORTH AMERICA

    NORTH AMERICA

    30問 • 1年前
    Lovelyn Valenzuela

    Nicknames in Countries of North America

    Nicknames in Countries of North America

    Lovelyn Valenzuela · 29問 · 1年前

    Nicknames in Countries of North America

    Nicknames in Countries of North America

    29問 • 1年前
    Lovelyn Valenzuela

    Cruise Ship Industry

    Cruise Ship Industry

    Lovelyn Valenzuela · 36問 · 1年前

    Cruise Ship Industry

    Cruise Ship Industry

    36問 • 1年前
    Lovelyn Valenzuela

    Land Transportation

    Land Transportation

    Lovelyn Valenzuela · 45問 · 1年前

    Land Transportation

    Land Transportation

    45問 • 1年前
    Lovelyn Valenzuela

    Travel Documentation

    Travel Documentation

    Lovelyn Valenzuela · 17問 · 1年前

    Travel Documentation

    Travel Documentation

    17問 • 1年前
    Lovelyn Valenzuela

    Europe Countries and Capitals

    Europe Countries and Capitals

    Lovelyn Valenzuela · 45問 · 1年前

    Europe Countries and Capitals

    Europe Countries and Capitals

    45問 • 1年前
    Lovelyn Valenzuela

    Europe Countries Nicknames

    Europe Countries Nicknames

    Lovelyn Valenzuela · 44問 · 1年前

    Europe Countries Nicknames

    Europe Countries Nicknames

    44問 • 1年前
    Lovelyn Valenzuela

    Lesson 8

    Lesson 8

    Lovelyn Valenzuela · 41問 · 1年前

    Lesson 8

    Lesson 8

    41問 • 1年前
    Lovelyn Valenzuela

    Module 9

    Module 9

    Lovelyn Valenzuela · 50問 · 1年前

    Module 9

    Module 9

    50問 • 1年前
    Lovelyn Valenzuela

    Asia Countries

    Asia Countries

    Lovelyn Valenzuela · 47問 · 1年前

    Asia Countries

    Asia Countries

    47問 • 1年前
    Lovelyn Valenzuela

    Unit III: Module 3

    Unit III: Module 3

    Lovelyn Valenzuela · 20問 · 1年前

    Unit III: Module 3

    Unit III: Module 3

    20問 • 1年前
    Lovelyn Valenzuela

    Lesson 9

    Lesson 9

    Lovelyn Valenzuela · 34問 · 1年前

    Lesson 9

    Lesson 9

    34問 • 1年前
    Lovelyn Valenzuela

    Asia Countries and Nicknames

    Asia Countries and Nicknames

    Lovelyn Valenzuela · 40問 · 1年前

    Asia Countries and Nicknames

    Asia Countries and Nicknames

    40問 • 1年前
    Lovelyn Valenzuela

    Chapter 10

    Chapter 10

    Lovelyn Valenzuela · 38問 · 1年前

    Chapter 10

    Chapter 10

    38問 • 1年前
    Lovelyn Valenzuela

    Unit III: Module 5

    Unit III: Module 5

    Lovelyn Valenzuela · 23問 · 1年前

    Unit III: Module 5

    Unit III: Module 5

    23問 • 1年前
    Lovelyn Valenzuela

    Chapter 11

    Chapter 11

    Lovelyn Valenzuela · 52問 · 1年前

    Chapter 11

    Chapter 11

    52問 • 1年前
    Lovelyn Valenzuela

    Australia and Oceania Countries and Capitals

    Australia and Oceania Countries and Capitals

    Lovelyn Valenzuela · 22問 · 1年前

    Australia and Oceania Countries and Capitals

    Australia and Oceania Countries and Capitals

    22問 • 1年前
    Lovelyn Valenzuela

    Australia and Oceania Countries and Nicknames

    Australia and Oceania Countries and Nicknames

    Lovelyn Valenzuela · 22問 · 1年前

    Australia and Oceania Countries and Nicknames

    Australia and Oceania Countries and Nicknames

    22問 • 1年前
    Lovelyn Valenzuela

    Lesson 1

    Lesson 1

    Lovelyn Valenzuela · 46問 · 1年前

    Lesson 1

    Lesson 1

    46問 • 1年前
    Lovelyn Valenzuela

    問題一覧

  • 1

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

    Carrier

  • 2

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

    Personal Hygiene

  • 3

    Can contaminate the food.

    Food Handlers

  • 4

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

    Food Handlers

  • 5

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

    Body Location

  • 6

    The microbial population changes as a person matures.

    Age

  • 7

    On the scalp enhances the growth of Staphylococcus.

    Hair

  • 8

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

    pH

  • 9

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

    Skin pH

  • 10

    Roles of perspiration and sebum in microbial growth.

    Nutrients

  • 11

    Transmit pathogens as carriers.

    Food Handlers

  • 12

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

    Hygiene

  • 13

    One of the keys to foodborne Illness prevention.

    Good Personal Hygiene

  • 14

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

    Good Personal Hygiene

  • 15

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

    General Personal Cleanliness

  • 16

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

    Proper Work Attire

  • 17

    Food establishment should set guidelines in observing good hygiene practices.

    Good Hygiene Practice

  • 18

    Can be segnificant source of harmful microorganisms.

    Employees

  • 19

    CDC

    Center for Disease Control

  • 20

    Recommends choosing products that contain ateast 60 percent alcohol.

    Center for Disease Control