Spoilage - Samenvattingen, Aantekeningen en Examens

A food handler's duties regarding food safety include all of the following practices EXCEPT: - Answer- Periodically test food for illness causing microorganisms What is the most direct cause of customer loyalty? - Answer- High Standards in Food Safety. What is the best way to prevent poor food safety? - Answer- Employee training A food safety policy is a statement that lists the manner in which an establishment will maintain a food-safe environment. Essentially this lists the _______ o...

RSK4803 Assignment 3 Semester 2 2024 | Due 7 October 2024. All questions answered with references. Question 1 22 marks 1.1 In a management meeting, it was decided that the company needs to establish the risk management function. However, there were different views about the main objective of risk management. Choose the correct view about the responsibility of risk management. (2) a. The chief executive officer held that the responsibility of risk management would be to assess, control and...

Many outbreaks of this pathogen involve improperly cooked hamburger correct answers Escherichia coli This material is produced by bacteria and causes slime on foods stored in the refrigerator correct answers capsule This microorganism does not grow in food. correct answers Norwalk virus This individual is credited with the discovery of the microscope. correct answers Anton Leeuvenhoek This individual demonstrated that oxygen alone does not cause food spoilage and the changes are the ...

Prescott's Microbiology, 11e (Willey) Chapter 1 The Evolution of Microorganisms and Microbiology 1) Extant microorganisms are organisms from the fossil record that are no longer present on Earth today. Answer: FALSE Topic: Taxonomy of Microorganisms Bloom's/Accessibility: 2. Understand / Keyboard Navigation ASM Topic: Module 01 Evolution ASM Objective: 01.05 The evolutionary relatedness of organisms is best reflected in phylogenetic trees. Learning Outcome: 01.02a Propose a timeline of the ori...

purchasing acquire goods or services to accomplish the goal of its enterprise number of different people may do number of things buyer needs to be aware of challenges with food: purchasing seasonality volume quality specification & packaging consistency competitive cost Master01 | October, 2024/2025 | Latest update 1 | P a g e | © copyright 2024/2025 | Grade A+ kind of food to select from fresh frozen canned convenience fresh pros & cost good qu...

Which of the following correctly describes a principal difference between a dwelling policy and a homeowners policy? A.) A dwelling policy only covers the dwelling, other structures, personal property, fair rental value, and additional living expenses. It does not cover liability. B.) Both policies are almost identical, except that the homeowners policy focuses on the more expensive homes. C.) A dwelling policy requires that the owner occupy the dwelling. D.) Although any one- to four-fami...

what are the 3 preservatives as described by the FDA Correct Answer-chemical preservative food additive antimicrobial chemical preservative Correct Answer-any chemical that when added to food, tends to prevent or retard detroriation does not inlclude salts, vinegars, and oil extracts food additive Correct Answer-all substances.. the intended use of which results or may reasonably be expected to result, directly or indirectly, either in their becoming a component of food or ot...

bacteria and food correct answers cause food borne disease, food spoilage, food fermentations, production of additives and enzymes viruses and food correct answers cause food borne disease, identification of food poisoning bacteria, failure of dairy fermentations yeasts and food correct answers cause food spoilage, food fermentations, production of additives and enzymes molds and food correct answers cause food borne disease, food spoilage, food fermentations, production of single cell ...

Microorganisms Correct Answer-organisms that are too small to be seen with the unaided eye Microbes in our life Correct Answer--pathogenic (disease-causing) -organic (carbon-based) (proteins, carbs, DNA) What do microbes produce? Correct Answer--produce industrial chemicals such as ethanol and acetone -produce fermented foods such as vinegar, cheese and bread -produce products in manufacturing (cellulase) and treatment (insulin) What are the 3 classifications in the ecosystem? Correc...

Gr 11 Hospitality Studies Prelim & Final 2024 These notes were compiled using previous examination papers: SACAI NOV 2019, 2020 & 2021. DBE_ EC/NOVEMBER 2022 Kitchen and restaurant operations Receiving stock p. 5 Storekeeping p. 6 Food commodities Soups p. 7 Vegetables p. 8 Rice p. 10 Hygiene Food poisoning versus food spoilage p. 12 Food contamination p. 16 Temperature control in the kitchen p. 18 Safety and security Preventative safety measures p. 19 - 25