Quick Answer: What are three types of hazards that make food unsafe group of answer choices?

There are three types of hazards to food. They are • biological, chemical • physical. greatest concern to food service managers and Health Inspectors.

What are three types of hazards that make food unsafe quizlet?

Terms in this set (40)

  • The three types of hazards that make food unsafe are. …
  • some baceria, viruses, parasites, and fungi that can’t be seen, tasted, or smelled can cause an illness. …
  • a foodhandler accidentally spills sanitizer into the fryer grease and then lets it soak in the grease.

What are food safety hazards?

The 3 Types of Hazards

Biological hazards include bacteria, parasites, fungi and viruses. … Chemical hazards are harmful substances such as pesticides or machine oils. These hazards are present at every stage of food handling.

What are 3 examples of cross contamination?

Some examples are: Handling foods after using the toilet without first properly washing hands. Touching raw meats and then preparing vegetables without washing hands between tasks. Using an apron to wipe hands between handling different foods, or wiping a counter with a towel and then using it to dry hands.

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What is the main cause of food contamination?

Contamination by heavy metal in food occurs mainly through pollution of air, water and soil.

What is a TCS food example?

Examples of TCS food

Food from animal origin that is raw, cooked or partially cooked, such as eggs, milk, meat or poultry. Food from plant origin that is cooked such as rice, potatoes and pasta. Food from plant origin such as raw seed sprouts, cut melons, cut tomatoes and cut leafy greens.

What are 3 types of food hazards?

There are three types of hazards to food. They are • biological, chemical • physical. greatest concern to food service managers and Health Inspectors.

What are the 3 main types of hazards?

All hazards are assessed and categorized into three groups: biological, chemical and physical hazards. A general definition of a hazard as related to food safety is conditions or contaminants that can cause illness or injury.

What are the 4 types of food hazards?

There are four types of hazards that you need to consider:

  • Microbiological hazards. Microbiological hazards include bacteria, yeasts, moulds and viruses.
  • Chemical hazards. …
  • Physical hazards. …
  • Allergens.

What is danger zone in kitchen?

Bacteria grow most rapidly in the range of temperatures between 40 °F and 140 °F, doubling in number in as little as 20 minutes. This range of temperatures is often called the “Danger Zone.” Keep Food Out of the “Danger Zone” Cooking.

Which of the following are not potentially hazardous foods?

Examples of non-potentially hazardous foods are: dry baked goods, breads, cookies, fruit pies, jams, jellies, preserves, fruit butters, honey, sorghum, cracked nuts, dried herbs, packaged spices and spice mixes, dry cookie, cake, bread, and soup mixes.

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What is cross contamination and give 2 examples?

Cross-contamination refers to the transfer of disease-causing agents from one point to another, usually in a food preparation setting. … Examples of cross-contamination include: Using a dishcloth to clean a cutting board used for meat and then using it to clean the kitchen countertops.

What are the 3 major causes of food contamination?

There are three ways that food can be contaminated:

  • biological hazards (microorganisms) including bacteria, fungi, yeasts, mould and viruses.
  • chemical hazards. including cleaning chemicals or foods with naturally occurring toxins, such as green potatoes.
  • physical hazards.

What are the 4 hazards that could be our attention in the operation of a restaurant please explain in brief each hazard?

There are four primary categories of food safety hazards to consider: biological, chemical, physical, and allergenic. Understanding the risks associated with each can dramatically reduce the potential of a foodborne illness.

What are the causes and hazards of food spoilage?

Various factors cause food spoilage, making items unsuitable for consumption. Light, oxygen, heat, humidity, temperature and spoilage bacteria can all affect both safety and quality of perishable foods. When subject to these factors, foods will gradually deteriorate.

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