Thank you for visiting 17 What is the transfer of pathogens from one surface to another called A Micro transmission B Pathogenic spread C Cross contamination D Surface safety. This page is designed to guide you through key points and clear explanations related to the topic at hand. We aim to make your learning experience smooth, insightful, and informative. Dive in and discover the answers you're looking for!
Answer :
Final answer:
The transfer of pathogens from one surface to another is called cross-contamination, which can lead to foodborne illnesses. A foodborne illness outbreak occurs when two or more individuals get sick from the same food. It's essential to ensure food safety practices, including proper calibration of thermometers and hand-washing.
Explanation:
Understanding Pathogens and Food Safety
In food safety, the transfer of pathogens from one surface to another is known as cross-contamination (Question 17, c). This can happen when raw food juices drip onto cooked foods, utensils, or surfaces, leading to foodborne illnesses.
According to the CDC, a foodborne illness outbreak occurs when two or more people get sick after eating the same food (Question 18, c). This definition highlights the need for monitoring food safety practices to prevent these outbreaks.
The method used to calibrate a thermometer is the ice-point method (Question 19, a), which involves measuring the temperature at which water freezes. This ensures accurate temperature readings for food safety. Proper hand-washing practices are crucial; the entire process should take at least 20 seconds (Question 23, d) to effectively eliminate germs.
It is essential to cover food during storage to prevent cross-contamination (Question 20, c) and maintain food quality. For example, a food handler with diarrhea (Question 21, d) should not prepare food, as they can spread pathogens, compromising food safety.
Physical hazards in food include bones (Question 22, d); these can cause injury if not removed. The FDA recommends a minimum internal cooking temperature of 165°F (Question 24, a) to ensure harmful pathogens are destroyed, safeguarding consumers from foodborne illnesses.
Learn more about Food Safety here:
https://brainly.com/question/54320979
Thank you for reading the article 17 What is the transfer of pathogens from one surface to another called A Micro transmission B Pathogenic spread C Cross contamination D Surface safety. We hope the information provided is useful and helps you understand this topic better. Feel free to explore more helpful content on our website!
- You are operating a recreational vessel less than 39 4 feet long on federally controlled waters Which of the following is a legal sound device
- Which step should a food worker complete to prevent cross contact when preparing and serving an allergen free meal A Clean and sanitize all surfaces
- For one month Siera calculated her hometown s average high temperature in degrees Fahrenheit She wants to convert that temperature from degrees Fahrenheit to degrees
Rewritten by : Jeany
