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What type of biological hazards should be greatest concern of food establishment managers why?
bacteria , virus , parasite ..
What are the types of biological hazard should be of the greatest concern to food establishment managers?
What are the types of biological hazard should be of the greatest concern to food establishment managers? Why?
What type of biological hazards should be greatest concern to food establishment managers. why?
bacteria , virus , parasite ..
what type of biological hazard should be the greatest concern to food establishment managers why?
bacteria
What type of biological hazards should be of greatest concern to food establishment managers?
Bacteria. The hazard is reduced by keeping food cold.
What type of biological hazard should be the greatest concern of food establishment?
Bacteria. The hazard is reduced by keeping food cold.
What type of biological hazard should be the greatest concern to food establishment managers?
Bacteria. The hazard is reduced by keeping food cold.
What are the hazards associated with cooling of food?
biological hazards, chemical hazards, ergonomic hazards, and physical hazards
What are the three food hazards you need to protect customers from?
physical, chemical, and biological
What are HACCP over traditional food safety programs?
HACCP (Hazard Analysis and Critical Control Programs) addresses the prevention of hazards within the food production and processing industries, rather than inspecting the finished food products. It looks for physical, chemical, and biological hazards that could make food unsafe for human consumption. Primary areas of concern include contamination and spoilage.
What are the concepts of hazards to food safety in the catering operation?
Hazards to food safety in catering operations can be categorized into three primary types: biological, chemical, and physical hazards. Biological hazards include pathogens such as bacteria, viruses, and parasites that can contaminate food. Chemical hazards involve harmful substances like pesticides or cleaning agents that may inadvertently come into contact with food. Physical hazards encompass foreign objects, such as glass or metal fragments, that can compromise food safety and pose risks to consumers. Effective food safety practices, including proper food handling, storage, and preparation, are essential to mitigate these hazards.
Explain the difference between biological and chemical hazards?
Biological hazards can be things such a viruses, bacteria, and parasites that are in your food. Chemical hazards can be cleaning chemicals, perfumes, or lotions that get into your food.
