Within USDA FSIS (Food Safety and Inspection Service), there are three categories of hazards that must be addressed within the regulated establishment's HACCP plan - chemical (cleaners, sanitizers, preservatives, etc.), biological (E. coli, Salmonella, Listeria monocytogenes, etc.), and mechanical (foreign particles, wood chips, metal flakes, etc.).
Cross Contamination is the process of passing bacteria from one place to the other. There are two main types of cross contamination:Direct Cross Contamination (For example: Raw food comes into contact with cooked food)Indirect Cross Contamination. (For example: splashing, chef's cloths or food handlers
Cross Contamination is the process of passing bacteria from one place to the other. There are two main types of cross contamination:Direct Cross Contamination (For example: Raw food comes into contact with cooked food)Indirect Cross Contamination. (For example: splashing, chef's cloths or food handlers)
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Cross Contamination is the process of passing bacteria from one place to the other. There are two main types of cross contamination:Direct Cross Contamination (For example: Raw food comes into contact with cooked food)Indirect Cross Contamination. (For example: splashing, chef's cloths or food handlers)
Three types of contamination are:Microbial ContaminationCross ContaminationPartical ContaminationorContamination - this is when food contains a forgien objectCross Contamination - this is when harmful bacteria or virus are passed from one food to anotherIndirect Contamination - this is when bacteria are passed from the source to the high-risk food via something else such as a worktop, hands, equipment and cloths
If you are referring to how food becomes contaminated then there are three types of contamination and two ways in which it can occur. The 3 types of ways food can be contaminated is by Physical Contaminants: Chemical Contaminants: Contamination of food through a chemical based product such as bleach Biological Contaminants: Contamination from microorganisms such as, yeast, parasites, viruses, bacteria and mold The 2 ways in which food can be contaminated is through Direct Contamination: contamination of food from the original place it was produced, ie. salmonella on chicken, Cross-Contamination: when food is contaminated from one food to another through a non-food object. Ie Apple is contaminated because you did not wash your hands( non food object) after cutting raw chicken.
Chemical (bleach mixed in) Bacterial (salmonella) Physical (a metal shaving)
spoiled food
Yes, a bone fragment can be considered an example of physical contamination. Physical contamination refers to the presence of foreign objects or materials in a product, which can pose health risks or affect quality. In food products, for example, bone fragments can be an unintended and hazardous contaminant.
An example of physical contamination is when a piece of metal from a broken kitchen appliance accidentally falls into food during preparation. This type of contamination poses a risk of injury to consumers and highlights the importance of maintaining equipment and ensuring a clean food preparation environment. Other examples can include hair, glass shards, or plastic fragments inadvertently mixed with food products.
An example of cross contamination is putting raw chicken on a plate and then putting the cooked chicken on the same plate, because then the cooked chicken is then contaminated. Another example is not washing your hands after touching raw chicken and then touching other food.
the types of steaming food