HPC 2 P-Q1

It is physically processed that results in the phase transition of a substance-from a solid to a liquid.

It is the protection of consumer health and well-being by safeguarding food from anything that can cause harm.

are hazards that are made from any fluid or stable compound that can be harmful to health. They may be the form of chemicals, such as pesticides, sanitizers, or any other chemicals used in maintaining operations in the kitchen.

a step where control is apply to meet the acceptable level to eliminate, reduce, or prevent a food hazard.

It is a process of removing food and other type of soil from a surface, such as a dish, glass, etc. it is achieved using cleaning agents to remove visible dirt and rinsing off with clean water.

Any activity or action that can be used to eliminate, reduce, or prevent any significant hazard.

It must be given every time there is a new staffs, a new piece of equipment, or a new supply introduced because training is an on-going process.

Are caused by biological or chemical substances entering the body through contaminated food or water. It is commonly called “food poisoning.”

It means to maintain the cleanliness of the human body and clothing to sustain overall health and well-being.

It is considered as applied science because it pertains to the application of procedures that includes designing, development, implementation, maintenance and restoration, and/or improvement of hygienic practices to control the existence of biological, chemical, physical hazards during the processing, preparation, merchandising, and sale of food.