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What else can I help you with?
What is objectionable micro organisms?
If microorganism is found to be pathogen as per pharmacopeial tests, if it is listed in the CFSAN list, if it deteriorate the product on stability, if it forms gas in the container and may pose danger of its explosion, it could be objectionable.
What is an abstract noun of security?
The noun security is an abstract noun, a word for freedom from risk or danger; freedom from doubt, anxiety, or fear; a system of protecting against risk or danger; something deposited or pledged as a guarantee of the fulfillment of a loan.The noun security is a word for a concept.
How are microorganisms transmitted through food and their prevention and control?
The nuber one way for microorganisms to enter your food, according to the CDC, is through bare hand contact with food. Foods that are ready to eat should follow the "40F-140F" rule. This is a way of stating the "danger zone" for microbial growth. Ready to eat foods should be kept either below 40 or above 140 to keep the microbes from "growing". I don't know how technical you want me to go with this, but basically all living things have a life cycle. In order to help or hurt growth you must know the life cycle. The life cycle of most microbes goes like this: Lag, Log, Static, Death. Lag phase is marked by the microoragnisms adjusting to their environment. During this phase microorganisms are sluggish and may not reproduce as quickly. Log Phase is marked by a rapid growth of new cells by asexual reproduction, Mitosis. Mitosis is the making of two separate viable cells from one cell. As you can see this is why it is called a log phase, 1 cell becomes 2 becomes 4 and so on until you have a whole bunch of cells. This is usually the time you will show symptoms if the microorganisms are pathogenic(disease Causing). Static Phase is marked by microorganisms numbers remaining fairly constant(same number dying as dividing). This will be the illness phase of the host if the microorganisms are pathogenic. Death Phase is marked by a decline in the numbers of microorganisms. This would be the recovery period of the host. You may still have symptoms and will be contagious, but you may start feeling better. I said all of that to say this. Keep the microorganism out of log phase to control them. Wash your fresh food before consumption. cook all food throughly. Remember to wash your hands before preparing meals or touching food. Remember that a sanitizer is just that, it is not a substitue for cleaning. All a sanitizer does is reduce the number of microorganisms on a hard surface.
Is boron's resources in danger of running out?
Year after year, in the future all resources will be in danger.
Are you in danger of asteroids?
where
What bactirea needs to grow?
What Microorganisms Need to Grow (FAT TOM): FOOD - Proteins and Carbohydrates ACIDITY: Pathogenic bacteria grow best in foods that are slightly acidic (pH of 4.6-7.5) TEMPERATURE: Pathogenic bacteria grow best between 41°F and 135°F (the danger zone). This is why leaving food at room temperature for several hours is very dangerous. Note: Foods left outside the danger zone doesn't necessary kill microorganisms, for example, refrigeration temperature doesn't necessary kill microorganisms but just slow their growth. TIME: When organisms are given favorable temperatures, proper nutrients and water they can double in population as quickly as every 20 minutes. If foods are left in the danger zone for 4 hours or more microorganisms can grow enough to make someone ill. OXYGEN: Some microorganisms need oxygen to grow and some can grow in the absence of oxygen. MOISTURE: Most microorganisms require water to grow therefore they grow well in moist food. Potentially hazardous foods grow best with a .85 or higher water activity level.
Danger of restaurant if not following the monitoring systems?
how restaurant danger if not following monitoring systems?
What is haelth?
something that represents a danger to your health
What is haelth hazard?
something that represents a danger to your health
What is objectionable micro organisms?
If microorganism is found to be pathogen as per pharmacopeial tests, if it is listed in the CFSAN list, if it deteriorate the product on stability, if it forms gas in the container and may pose danger of its explosion, it could be objectionable.
What is the difference between a threat agent and a threat?
Threat: An object, person, or other entity that represents a constant danger to an asset. Threat Agent: A specific instance or component that represents a danger to an organization's assets.
What happens to bacteria in the danger zone?
The danger zone is a range of temperatures at which most pathogenic bacteria (such as E. coli, Salmonella and Campylobacter) will multiply rapidly at. Raw foods with internal temperatures in the danger zone may become unsafe to eat within two hours due to increased numbers of these bacteria.
Why does Brutus think Caesar represents a danger to rome?
he says that Caesar is ambitious
Which signal word represents the most extreme level of hazard in the Hazard Communication Standard classifications?
Danger
Which of the following is not typically a health danger caused by cockroaches?
Stinging or venomous bites
What color represents safety?
A. The answer is blue :) most safety signs like the goggles man are blue and danger is red :):):):)
Why does Curley's wife wear red clothes for?
It's because red represents danger, which is the message she is trying to give off, also it represents love which links in with the fact that she is very flirtatious.
