What is NOT a useful method to prevent cross-contamination? O separating raw and ready to eat foods O cleaning and sanitizing all surfaces and utensils using different cutting boards for raw meat and ready-to-eat foods using only food-grade containers to store, transport, or hold food
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- define cross-contamination and describe what may happen as result of eating contaminated food name and describe the three types of cross-contamination describe how each type of cross-contamination can happen during food preparationThe FDA is responsible for overseeing domestic and imported foods sold in interstate commerce, excluding meat and poultry products, ensuring that these products are safe, sanitary, and accurately labeled. This agency guides state legislation when it comes to institutional food service and retail. FSIS is responsible for ensuring that meat and poultry products are safe, sanitary, and correctly labeled and packaged for human consumption and marketing both interstate and internationally. EPA is responsible for regulating safe pesticide use and establishes standards for residual pesticide in food and animal feed. It is also responsible for protecting food supplies from potential chemical and microbial contaminants found in the water and air. NMFS overlooks the quality and processing of seafood through voluntary inspections and a grading program. I think that with all of these agencies working interconnectedly to ensure that the food brought to U.S. and international markets is safe and…Select all of the correct answers. The following are taken into consideration when Food Hygiene ratings are given: Handling of foodHow food is storedHow food is preparedCleanliness of facilitiesHow food safety is managed
- $NURSING How hospital food service deall with food safety facility sanitation, purchasing?Which of the following is NOT a recommended method for preventing cross-contamination? A. Washing dishtowels and aprons often B. Separating raw and cooked foods C. Store food in covered container D. Uising utensils and a cutting board for all food preparationWe are running out of resources. What practical ways would you recommend for packaging of milk and other canned food
- haccp plan of hazard analysis of set yogurt Raw Material Hazard Number Identified Hazard & Source Type of Hazard(B/C/P) Preventative MeasureStanley would like to compare the total fat contents of packaged hotdogs. He should read the ________ on the products' labels. Multiple Choice Nutrition Facts panel structure/functions claims nutrient claims country of origin informationWe are running out of resources what practical way will you recommend for packaging milk and other canned food
- What practical ways would you recommend for packing of milk and other canned foodsYou were assigned to investigate a poor production problem in one of the aquaculture sites of the company that you are working for. The overall fish production is not making any profit. You made an investigation on every part of the operation and appears to be normal and standard protocols had been followed. You ordered a feed analysis and the data is presented below in terms of the essential amino acid profile of the diet (see attached file): a) Based on this dietary profile, describe the possible disease that could happen to the fish stock and elucidate the signs of this disease b) Also, discuss how this disease could cause losses in production operation c) Design and describe a solution to resolve this production problem.