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

M#4 Proteins

M#4 Proteins

MPLE

MPLE

Weekly Test 2

Weekly Test 2

Definition of Terms 2

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Definition of Terms 2

90問 • 13日前

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Definition of Terms 1

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Definition of Terms 1

SPI version D pt 2

SPI version D pt 2

RNPCP Chapter 10 to 13

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RNPCP Chapter 10 to 13

RNPCP Chapter 6 to 9

RNPCP Chapter 6 to 9

Practical Problems and Experiences REFRESHER 2

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Practical Problems and Experiences REFRESHER 2

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August 2019 Special PE Exam

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August 2019 Special PE Exam

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July 2023 PE Refresher

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July 2023 PE Refresher

70問 • 13日前

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【第7章】疾患とその予防⭐️ｽﾀﾝﾀﾞｰﾄﾞ

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【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

TOPOGRAPHY - This includes mountains, valleys, Examples of these landforms are:

adrian.canson · 6問 · 1ヶ月前

TOPOGRAPHY - This includes mountains, valleys, Examples of these landforms are:

6問 • 1ヶ月前

adrian.canson

ENZYME OF CLINICAL SIGNIFICANCE-MCQ2

ayrika · 87問 · 1ヶ月前

ENZYME OF CLINICAL SIGNIFICANCE-MCQ2

87問 • 1ヶ月前

ayrika

ENZYME OF CLINICAL SIGNIFICANCE-MCQ

ayrika · 99問 · 1ヶ月前

ENZYME OF CLINICAL SIGNIFICANCE-MCQ

99問 • 1ヶ月前

ayrika

FACTORS AFFECTING ENZYME ACTIVITY-MCQ

ayrika · 89問 · 1ヶ月前

FACTORS AFFECTING ENZYME ACTIVITY-MCQ

89問 • 1ヶ月前

ayrika

CLASS AND VARIANT OF ENZYME-MCQ

ayrika · 77問 · 1ヶ月前

CLASS AND VARIANT OF ENZYME-MCQ

77問 • 1ヶ月前

ayrika

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