Grade 9 F2F TLE. INVENTORY EXAM

such as listeria, eascherichia coli, Salmonella, and other pathogens are indicators of unsanitary conditions such as coliforms.

• Chemical Hazards

• Biological Hazards

Are allergens such as eggs, milk, mustard, peanuts, seafood, sesame, soy, sulphites. tree nuts and wheat.

• Chemical Hazards

• Biological Hazards

Are extraneous materials such as bone fragments and glass or metal fragments.

• Chemical Hazards

• Physical Hazads

Reduces suspende solids to fine pulp by action of blades

• Chemical Hazards

• Physical Hazads

Reduces suspended solids to fine pulp by action of blades and by lobukar contaniers.

• Mechanical blender

• Physical Hazads

With weights sensitivity to 0.1%

• Balance

• Sterile beakers

250 ml, low- form, covered with aluminum foil.

• Balance

• Sterile beakers

The surface in the area are environment where food is prepared are sample to verify the effectiveness of cleaning and sanitation procedures.

• Environment

• Finished food

The food is sample at the end of the production line when it is packaged in its finished form to verify that it meets specification and is not contaminated.

• Environment

• Finished food

Sampling food during preparation can help you assess its characteristics at a specific in the process.

• Food in-line

• Finished food