Which Is A Physical Hazard Bacteria Mold Cleaner Or Filet Bone
Biological chemical and physical hazards. Examples are protozoa flatworms and roundworms.
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Is an example of mycotoxin.
Which is a physical hazard bacteria mold cleaner or filet bone. Causes a food infection e. Which of the following is a physical hazard. The cause of hemolytic uremia syndrome.
Bacteria viruses parasites and molds. These foreign objects include but are not limited to bone or bone chips metal flakes or fragments injection needles bb s or shotgun pellets pieces of product packaging stones glass or wood. Which of the following is a chemical hazard.
Which of the following could be a physical hazard. Is an example of a physical hazard d. Physical hazards are the most commonly reported consumer complaints because the injury occurs immediately or soon after eating and the source of the hazard is often easy to identify.
A physical hazard is any extraneous object or foreign matter in a food item which may cause illness or injury to a person consuming the product. Capable of producing mycotoxins d. Bacteria mold viruses parasites prions.
Learn vocabulary terms and more with flashcards games and other study tools. Preventing foreign objects from getting into food. What biological hazard causes 90 foodborne illnesses.
Chemical foodborne hazards plant toxins animal toxins agricultural chemicals industrial chemicals. The best way to prevent naturally occurring physical hazards from getting into food is to remove the physical hazard and discard it as soon as possible. If you cannot discard the hazard immediately you should store them in place where they will not contaminate the food you are working on or other food that could be in the area.
Start studying food safety exam 2. Biological hazards include microorganisms such as bacteria viruses yeasts molds and parasites. What are the most common symptoms of food borne illness.
Physical foodborne hazards glass bone metal plastic. Piece of bone c. A general definition of a hazard as related to food safety is conditions or contaminants that can cause illness or injury.
All hazards are assessed and categorized into three groups. Cleaners sanitizers polishes machine lubricants toxic metals physical hazards hair dirt bandages metal staples broken glass natural objects bone in a fillet. Physical hazards can be controlled by.
Using metal detectors or other techniques to detect hazards in food.
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