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11 Name: Lynneta Cicilia Saconk WSQ-DCA-019 G1146377R 1. Question#1: A not bad(predicate) aliment handler must keep personal hygiene by keeping his work environment hygienic and acquit from toxic microorganisms. Describe what bacterium argon and explain how they reproduce. coiffe: ? bacterium is a single-celled microorganism - Leading case of pabulum-borne illness Beneficial bacteria - putrefactive is not a sanitation concern. Indeed, in same cultures, they are not change surface a culinary concern. Cultures differ on what constitutes bad meat, for example and game is some beats hung for a time to seize bacteria to grow. Dangerous bacteria - The bacteria that are dangerous when consumed by human are called Pathogenic. These bacteria must be destroyed or controlled in feed service operation. ? transcript of bacteria By binary fission: - One bacteria rotter divide into two in 15 transactions - If conditions favor, within 12 hours they may become a dependence of 72 million. - some rod shaped bacteria wee-wee into spores to overcome untoward environment. ? Picture: 2.

Qusetion#2: The importance of apply separate chopping boards, knives and other(a) utensils for working with cooked and raw food is to prevent fall into place pollution. inform the differences between cross and direct contaminations. Answer: ? crossbreeding contamination is chemicals and microorganisms generally cannot move on their own. They need to be transported. The major cause of cross-contamination is people. ? ! Direct contamination is the process of direct soil something. An example of this would be raw chicken that is sit ingest against new-fangled lettuce. The chicken directly contaminates the lettuce without an intermediate step. 3. Question#3: To entertain a safe and secure work environment, a food handler should take initiatives when observing potential hazards. Study the MSDS down the stairs and explain the actions to be taken when someone incarnate an...If you postulate to get a full essay, order it on our website: OrderCustomPaper.com

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