Unit III: Module 3

20問 • 1年前

Lovelyn Valenzuela

通報

問題一覧

Body negative reaction to a food protein.

Food Allergy

Introduction or occurrence of a contaminant in food.

Cross Contamination

Any biological or chemical agent, foreign matter, or other substance unintentionally added to food that may compromise food safety or suitability.

Contaminant

Result from ingesting contaminated food or drinking a contaminated water or beverage.

Foodborne Illness

Can be further categorized as bacteria, viruses, parasites and fungi.

Biological Hazards

Given the optimum condition for microbial growth, disease causing it's number to grow exponentially that might lead to food spoilage and food poisoning.

Biological Hazards

Who can contaminate the food and spread the pathogenic organisms through use of unclean hands, sneezing, and coughing during food preparation.

Food Handlers

Found in air, soil, plants, water and some food.

Fungi

Including unicellular yeasts, multicellular molds, and edible and nonedible mushrooms can be found naturally in the environment.

Fungi

Can cause microbial spoilage.

Yeasts and Molds

Microscopic but once they form a cluster and aggregate, they can become visible.

Mold Cells

Can cause food discoloration, unpleasant odor, and taste.

Yeasts and Molds

Grow well on almost any type of food.

Molds

Can spoil food sometimes cause illness.

Molds

Occur when a harmful chemical gets into food that is then eaten by a person.

Chemical Hazards

MSDS

Material Safety Data Sheets

Occur when foreign object gets into food accidentally.

Physical Hazards

Include dirt, hair, nail polish flakes, insects, broken glass, nails, staples, plastic fragments, bones, or bits of packaging.

Physical Contaminants

May come from a variety of sources in the kitchen or food processing and preparation.

Pathogenic Organisms

Pertains to water fit human consumption.

Potable

NORTH AMERICA

Lovelyn Valenzuela · 30問 · 1年前

NORTH AMERICA

30問 • 1年前

Lovelyn Valenzuela

Nicknames in Countries of North America

Lovelyn Valenzuela · 29問 · 1年前

Nicknames in Countries of North America

29問 • 1年前

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Cruise Ship Industry

Lovelyn Valenzuela · 36問 · 1年前

Cruise Ship Industry

36問 • 1年前

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Land Transportation

Lovelyn Valenzuela · 45問 · 1年前

Land Transportation

45問 • 1年前

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Travel Documentation

Lovelyn Valenzuela · 17問 · 1年前

Travel Documentation

17問 • 1年前

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Europe Countries and Capitals

Lovelyn Valenzuela · 45問 · 1年前

Europe Countries and Capitals

45問 • 1年前

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Europe Countries Nicknames

Lovelyn Valenzuela · 44問 · 1年前

Europe Countries Nicknames

44問 • 1年前

Lovelyn Valenzuela

Lesson 8

Lovelyn Valenzuela · 41問 · 1年前

Lesson 8

41問 • 1年前

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Module 9

Lovelyn Valenzuela · 50問 · 1年前

Module 9

50問 • 1年前

Lovelyn Valenzuela

Asia Countries

Lovelyn Valenzuela · 47問 · 1年前

Asia Countries

47問 • 1年前

Lovelyn Valenzuela

Lesson 9

Lovelyn Valenzuela · 34問 · 1年前

Lesson 9

34問 • 1年前

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Asia Countries and Nicknames

Lovelyn Valenzuela · 40問 · 1年前

Asia Countries and Nicknames

40問 • 1年前

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Chapter 10

Lovelyn Valenzuela · 38問 · 1年前

Chapter 10

38問 • 1年前

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Unit III: Module 4

Lovelyn Valenzuela · 20問 · 1年前

Unit III: Module 4

20問 • 1年前

Lovelyn Valenzuela

Unit III: Module 5

Lovelyn Valenzuela · 23問 · 1年前

Unit III: Module 5

23問 • 1年前

Lovelyn Valenzuela

Chapter 11

Lovelyn Valenzuela · 52問 · 1年前

Chapter 11

52問 • 1年前

Lovelyn Valenzuela

Australia and Oceania Countries and Capitals

Lovelyn Valenzuela · 22問 · 1年前

Australia and Oceania Countries and Capitals

22問 • 1年前

Lovelyn Valenzuela

Australia and Oceania Countries and Nicknames

Lovelyn Valenzuela · 22問 · 1年前

Australia and Oceania Countries and Nicknames

22問 • 1年前

Lovelyn Valenzuela

Lesson 1

Lovelyn Valenzuela · 46問 · 1年前

Lesson 1

46問 • 1年前

Lovelyn Valenzuela

問題一覧

Body negative reaction to a food protein.

Food Allergy

Introduction or occurrence of a contaminant in food.

Cross Contamination

Any biological or chemical agent, foreign matter, or other substance unintentionally added to food that may compromise food safety or suitability.

Contaminant

Result from ingesting contaminated food or drinking a contaminated water or beverage.

Foodborne Illness

Can be further categorized as bacteria, viruses, parasites and fungi.

Biological Hazards

Given the optimum condition for microbial growth, disease causing it's number to grow exponentially that might lead to food spoilage and food poisoning.

Biological Hazards

Who can contaminate the food and spread the pathogenic organisms through use of unclean hands, sneezing, and coughing during food preparation.

Food Handlers

Found in air, soil, plants, water and some food.

Fungi

Including unicellular yeasts, multicellular molds, and edible and nonedible mushrooms can be found naturally in the environment.

Fungi

Can cause microbial spoilage.

Yeasts and Molds

Microscopic but once they form a cluster and aggregate, they can become visible.

Mold Cells

Can cause food discoloration, unpleasant odor, and taste.

Yeasts and Molds

Grow well on almost any type of food.

Molds

Can spoil food sometimes cause illness.

Molds

Occur when a harmful chemical gets into food that is then eaten by a person.

Chemical Hazards

MSDS

Material Safety Data Sheets

Occur when foreign object gets into food accidentally.

Physical Hazards

Include dirt, hair, nail polish flakes, insects, broken glass, nails, staples, plastic fragments, bones, or bits of packaging.

Physical Contaminants

May come from a variety of sources in the kitchen or food processing and preparation.

Pathogenic Organisms

Pertains to water fit human consumption.

Potable