biological, chemical, and physical - ANSWERThe three types of hazards that make food unsafe
Pathogens - ANSWERBacteria, viruses, parasites, and fungi that cannot be seen, tasted or smelled are
known as
Chemical - ANSWERA food handler spills sanitizer into the fryer and then lets its soak into the grease.
What type of hazard is this
poor cleaning and sanitizing - ANSWERA food handler cleans dirty dishes using hot water and then puts
them away with the rest of the clean dishes. This is an example of
practicing good personal hygeine - ANSWERA food handler washes hands and changes gloves after
prepping hamburgers and before chopping lettuce. The food handler is
controlling time and temperature - ANSWERA food handler who was called away while prepping a bowl
of fruit put the bowl of fruit in the cooler. This is an example of
preventing cross contamination - ANSWERA food handler uses different cutting boards to chop raw beef
and slice melons. This is an example of
Wet, Apply soap, Scrub, Rinse, Dry - ANSWERThe proper order os steps of handwashing are
10 - 15 seconds
(Washing hands for a total of 20 seconds) - ANSWERDuring the hand washing process you should scrub
for
a single-use paper towel - ANSWERHands should be dried with
Pathogens - ANSWERBacteria, viruses, parasites, and fungi that cannot be seen, tasted or smelled are
known as
Chemical - ANSWERA food handler spills sanitizer into the fryer and then lets its soak into the grease.
What type of hazard is this
poor cleaning and sanitizing - ANSWERA food handler cleans dirty dishes using hot water and then puts
them away with the rest of the clean dishes. This is an example of
practicing good personal hygeine - ANSWERA food handler washes hands and changes gloves after
prepping hamburgers and before chopping lettuce. The food handler is
controlling time and temperature - ANSWERA food handler who was called away while prepping a bowl
of fruit put the bowl of fruit in the cooler. This is an example of
preventing cross contamination - ANSWERA food handler uses different cutting boards to chop raw beef
and slice melons. This is an example of
Wet, Apply soap, Scrub, Rinse, Dry - ANSWERThe proper order os steps of handwashing are
10 - 15 seconds
(Washing hands for a total of 20 seconds) - ANSWERDuring the hand washing process you should scrub
for
a single-use paper towel - ANSWERHands should be dried with
