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Unit III: Module 3
20問 • 1年前
  • Lovelyn Valenzuela
  • 通報

    問題一覧

  • 1

    Body negative reaction to a food protein.

    Food Allergy

  • 2

    Introduction or occurrence of a contaminant in food.

    Cross Contamination

  • 3

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

    Contaminant

  • 4

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

    Foodborne Illness

  • 5

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

    Biological Hazards

  • 6

    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

  • 7

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

    Food Handlers

  • 8

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

    Fungi

  • 9

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

    Fungi

  • 10

    Can cause microbial spoilage.

    Yeasts and Molds

  • 11

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

    Mold Cells

  • 12

    Can cause food discoloration, unpleasant odor, and taste.

    Yeasts and Molds

  • 13

    Grow well on almost any type of food.

    Molds

  • 14

    Can spoil food sometimes cause illness.

    Molds

  • 15

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

    Chemical Hazards

  • 16

    MSDS

    Material Safety Data Sheets

  • 17

    Occur when foreign object gets into food accidentally.

    Physical Hazards

  • 18

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

    Physical Contaminants

  • 19

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

    Pathogenic Organisms

  • 20

    Pertains to water fit human consumption.

    Potable

  • 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

    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 4

    Unit III: Module 4

    Lovelyn Valenzuela · 20問 · 1年前

    Unit III: Module 4

    Unit III: Module 4

    20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

    Body negative reaction to a food protein.

    Food Allergy

  • 2

    Introduction or occurrence of a contaminant in food.

    Cross Contamination

  • 3

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

    Contaminant

  • 4

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

    Foodborne Illness

  • 5

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

    Biological Hazards

  • 6

    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

  • 7

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

    Food Handlers

  • 8

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

    Fungi

  • 9

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

    Fungi

  • 10

    Can cause microbial spoilage.

    Yeasts and Molds

  • 11

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

    Mold Cells

  • 12

    Can cause food discoloration, unpleasant odor, and taste.

    Yeasts and Molds

  • 13

    Grow well on almost any type of food.

    Molds

  • 14

    Can spoil food sometimes cause illness.

    Molds

  • 15

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

    Chemical Hazards

  • 16

    MSDS

    Material Safety Data Sheets

  • 17

    Occur when foreign object gets into food accidentally.

    Physical Hazards

  • 18

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

    Physical Contaminants

  • 19

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

    Pathogenic Organisms

  • 20

    Pertains to water fit human consumption.

    Potable