Tha ( Take Home Assigment

11 Name: Lynneta Cicilia Saconk WSQ-DCA-019 G1146377R 1. Question#1: A peachy aliment handler must keep personal hygiene by keeping his work environment hygienic and vacate from toxic microorganisms. Describe what bacteria argon and explain how they reproduce. firmness: ? bacterium is a single-celled microorganism - Leading suffer of pabulum-borne illness Beneficial bacteria - putrefactive is not a sanitation concern. Indeed, in same cultures, they are not however a culinary concern. Cultures differ on what constitutes bad meat, for poser and game is some beats hung for a time to suspend 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 provender service operation. ? replica of bacteria By binary fission: - One bacteria rotter divide into two in 15 transactions - If c onditions favor, within 12 hours they may become a dependence of 72 million. - some rod shaped bacteria material body 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 crisscross pollution. inform the differences between cross and direct contaminations. Answer: ? shroud contamination is chemicals and microorganisms generally cannot move on their own. They need to be transported. The major cause of cross-contamin ation is people. ? Direct contaminati! on is the process of forthwith soil something. An example of this would be raw chicken that is academic term against new-fangled lettuce. The chicken directly contaminates the lettuce without an intermediate step. 3. Question#3: To hold on a safe and secure work environment, a food handler should take initiatives when observing potential hazards. Study the MSDS plenty the stairs and explain the actions to be taken when someone fix an...If you postulate to get a full essay, order it on our website: OrderCustomPaper.com

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