T.L.E

Question 1

OCCURRENCE OF FOOD POISONING

Answer 1

FOODBORNE INTOXICATION

Question 2

COMMON TYPES OF BACTERIA

Answer 2

SALMONELLA
E.COLI

Question 3

WE CANT SEE THEM THROUGH NAKED EYE

Answer 3

MICROORGANISMS

Question 4

CAN MAKE A PERSON ILL

Answer 4

PATHOGENIC ORGANISMS

Question 5

ENSURES THE FOOD WE EAT ARE FREE OF HEALTH RISKS

Answer 5

FOOD SAFETY

Question 6

AN ILLNESS THTA IS CAUSED BY INGESTING FOOD CONTAMINATED WITH BACTERIA

Answer 6

FOODBORNE DISEASE

Question 7

CAUSED BY CONSUMING FOOD CONTAINING LIVE BACTERIA

Answer 7

FOODBORNE INFECTION

Question 8

WHEN INCLUDED IN FOOD WETHER DIRECTLY OR INDIRECTLY CAN CAUSE UNJURY OR HEALTH ISSUES

Answer 8

FOOD HAZARDS

Question 9

4 TYPES OF FOOD HAZARDS

Answer 9

-MICROBIOLOGICAL HAZARDS
-PHYSICAL HAZARD
-CHEMICAL HAZARD
-ALLERGENS

Question 10

THESE INCLUDE BACTERIA VIRUSES YEASTS AND MOLD

Answer 10

MRICROBIOLOGICAL HAZARDS

Question 11

CHEMICAL PRODUCTS THAT CAN CAUSE HARM

Answer 11

CHEMICAL HAZARDS

Question 12

OBJECTS SUCH AS GLASS, PACKAGING, JEWELRY, SCREWS AND PEST DROPPINGS

Answer 12

PHYSICAL HAZARD

Question 13

SUBSTANCES THAT CAN CAUSE ALLERGIC REACTION

Answer 13

ALLERGENS

Question 14

KEYS

Answer 14

• # 1 KEEP CLEAN-#2 SEPARATED RAW FROM COOKED FOOD
  -#3 COOK FOOD THOROUGHLY
  -#4 KEEP FOOD AT SAFE TEMPERATURE
  -#5 USE SAFE WATER AND RAW MATERIALS

Question 15

CLEANING INCLUDES WASHING UTENSILS AND EQUIPMENT

Answer 15

CLEANING AGENT

Question 16

IS USEFUL PARTICULARLY IN CHECKING IF THE INTERIOR PART OF THE MEAT AND POULTRY IS COOKED AT THE RIGHT TEMPERATURE

Answer 16

FOOD THERMOMETER

Question 17

PPE

Answer 17

GIVES THE FOOD EXTRA PROTECTON FROM CONTAMINATION

Question 18

THAWING OF FOOD IN THE REFRIGIRATOR US ALSO AN OPTION TO AVOID BACTERIAL FORMATION

Answer 18

REFRIGERATOR

Question 19

KEEPING FOOD IN AIR TIGHT CONTAINERS WITH COVERS

Answer 19

FOOD CONTAINERS

Question 20

HAZARD ANALYSIS AND CRITICAL CONTROL POINTS

Answer 20

HACCP

Question 21

AN INJURY TO THE EPIDERMIS AND DERMIS

Answer 21

BURN

Question 22

AFFECTS ONKY THE FIRST LAYER OF THE SKIN

Answer 22

FIRST DEGREE BURN

Question 23

AFFECTS BOTH DERMIS AND EPIDERMIS

Answer 23

SECOND DEGREE BURN

Question 24

NOT ONLY THE DERMIS BUT THE DEEPER PART OF YOUR BODY

Answer 24

THIRD DEGREE BURN

Question 25

BEING PROTECTED FROM RISKS

Answer 25

SAFETY

Question 26

EQUIVALENT TO 100C TO 212F

Answer 26

BOILING POINT

Question 27

REDUCE RISK FROM INJURIES

Answer 27

PPE

Question 28

COMMONLY USED AS MARMALADE CONTAINERS

Answer 28

GLASS JARS

Question 29

UNACCEPTABLE FOR CONSUMING

Answer 29

FOOD SPOILAGE

Question 30

PREVENT CONTAMINATION

Answer 30

FOOD PACKAGING

Question 31

STEPS IN JARRING MARMALADE

Answer 31

-STERILIZE
-PACK
-WATER BATH