Biological Hazard

A collection of practices and guidelines to keep food safe from contamination and spoilage and keep the operations clean and under healthy conditions. This refer to ______

• Food hygiene

• Food contamination

• Food safety

• Food borne illness

3 benefits of good food hygiene are?

• Compliance with legislation, loyalty, food wastage

• Food wastage, low profits and compliance with legislation

• Good reputation, build customer trust and improve quality of products

• High staff morale, poor reputation and increased food shelf life

Foodborne illness is

• an illness carried by or transmitted to people by contaminated foods

• an illness carried by or transmitted to people by people

• an illness carried by or transmitted to people by chemicals

• an illness carried by or transmitted to people by water

Microorganisms that can contaminate food and cause illness are

• Allergens

• Bacteria

• Fungi

• Parasite

Which of the following is biological hazard?

• Cleaners

• Bones

• Glass

• Pathogen

Which condition favor/s the growth of bacteria?

• Foods high in proteins

• Foods with high moisture

• Foods stored at 5-57 degree Celsius

• Foods that very acidic

Which condition favor/s the growth of mould?

• Food stored at very low temperature

• Food with low moisture

• Food with high protein

• Food that very acidic

Which of the following factor/s affect the microbial growth?

• Temperature

• Time

• Moisture

• pH level

Which of the following is the temperature danger zone?

• 5°C - 60°C

• 1°C - 70°C

• 3°C - 65°C

• 8°C - 55°C

_____________ is a foodborne roundworm that can cause parasitic infection and is commonly found in pork meat.

• Trichinella spiralis

• Escherichia coli

• Campylobacter jejuni

• Staphylococcus aureus