Tha ( Take Home Assigment

11 Name: Lynneta Cicilia Saconk WSQ-DCA-019 G1146377R 1. Question#1: A replete(p) aliment handler must keep personal hygiene by keeping his work environment hygienic and drop from toxic microorganisms. Describe what bacteria argon and explain how they reproduce. resolution: ? bacterium is a single-celled microorganism - Leading cook of pabulum-borne illness Beneficial bacteria - putrefactive is not a sanitation concern. Indeed, in same cultures, they are not thus far a culinary concern. Cultures differ on what constitutes bad meat, for case and game is some beats hung for a time to drop out bacteria to grow. Dangerous bacteria - The bacteria that are unprotected when consumed by human are called Pathogenic. These bacteria must be destroyed or controlled in feed service operation. ? imitation of bacteria By binary fission: - One bacteria rotter divide into two in 15 proceeding - If cond itions favor, within 12 hours they may become a habituation of 72 million. - some rod shaped bacteria sort into spores to overcome untoward environment. ? Picture: 2.

Qusetion#2: The importance of employ separate chopping boards, knives and other(a) utensils for working with cooked and raw food is to prevent skip over pollution. inform the differences between cross and direct contaminations. Answer: ? blow contamination is chemicals and microorganisms generally cannot move on their own. They need to be transported. The major cause of cross-contamination is peopl e. ? Direct contamination is the proc! ess of immediately soil something. An example of this would be raw chicken that is seated against new-fangled lettuce. The chicken directly contaminates the lettuce without an intermediate step. 3. Question#3: To abide by a safe and secure work environment, a food handler should take initiatives when observing potential hazards. Study the MSDS overmaster the stairs and explain the actions to be taken when someone agree an...If you postulate to get a full essay, order it on our website: OrderCustomPaper.com

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