MAKAPERFECT CUTIE

• It causes strings of slime in raw milk.
• Hazard is something that can cause harm, such as electricity, chemical, working up ladder, noise, a keyboard, a bully at work, stress, etc.
• Risk is the chance, high or low, that any hazard will actually cause somebody harm.
• Risk Management is the process of identifying, assessing and controlling threats to an organization’s capital and earnings.
• Food safety refers to the protection of consumers from food disease and other health-related conditions brought by exposure to hazards present in food products.
• Food is any substance whether simple, mixed or compounded that is used as food, drink, confectionery or condiments.
• Safety is the overall quality of food fit for consumption.
• Sanitation is a state of being clean and conducive to health.
• Cleanliness is the absence of visible soil or dirt and is not necessarily sanitized.
• Microbiology is the branch of biology that deals with microorganisms and their effect on other microorganisms.
• Microorganisms are organisms of microscopic or submicroscopic size, such as bacterium.
• Food Intoxication refers to types of illness caused by toxins, which are produced by certain bacteria under favorable conditions.
• Food spoilage means the original nutritional value, texture, flavor of the food are damaged.
• Foodborne illness is a disease carried or transmitted to people by food.
• Foodborne Outbreak is an incident in which two or more people experience the same illness after eating the food.
• Contamination is the presence of harmful substances in the food.
• Time Temperature Abuse is food that has been exposed to Temperature favorable to the Growth of foodborne microorganisms.
• Potentially Hazardous Foods are food in which microorganisms can grow rapidly, it is often moist, high protein, slightly acidic.
• Cross contamination occurs when microorganisms are transferred from one surface or food to another.
• Personal Hygiene refers to sanitary health habits that include keeping the body, hair, teeth, clothes and washing hands regularly.
• Death or Decline Phase: The number of dying bacteria exceeds the number of new cells being produced, bacteria run out of nutrients and die.
• Stationary Phase: Bacterial growth rate slows down, and the number of new cells produced is balanced by the number of cells dying, nutrients may become limited, leading to a plateau in population growth.
• Exponential (Log) Phase: Bacteria experience rapid growth and multiplication, growth is very rapid, doubling numbers.
• Lag Phase: Bacteria are adjusting to their new environment and preparing for rapid growth, they are metabolically active but not dividing.
• Food: Bacteria feed on Protein and Carbohydrates, foods that contain these items can support the growth of microorganisms, potentially hazardous foods have the potential for contamination, they have the characteristics to allow microorganisms to grow and multiply.
• Regularly check the internal temperature of food to ensure it is safe.
• Temperature: Bacteria in the Temperature Danger Zone (41F-140F) grow and reproduce, temperature abuse refers to foods that have not been to a safe temperature or kept at the proper temperature, psychrophilic bacteria grow within the temperature range of 32 ⁰ F(0 ⁰ C) – 70 ⁰ F (21 ⁰ C), mesophilic bacteria grow at temp 70 ⁰ F(21 ⁰ C) – 110 ⁰ F(43 ⁰ C), thermophilic bacteria grow best above 110 ⁰ F (43 ⁰ C).
• Cold foods should be stored at 41°F (5°C) or below, hot foods should be held at 140°F (60°C) and above, it is important to control the temperature of food during storing, preparing, cooking, holding, reheating, and serving.
• Temperature Danger Zone is the Temperature range (41°F-140°F) where food borne bacteria grow and reproduce.
• Time: Under ideal conditions, bacterial cells can double in number every 25 minutes to 30 minutes, pathogens start to multiply in four hours at the Danger Zone.
• Acidity: Bacteria grows best in a slightly acidic to slightly neutral environment, with a pH range of 4.6 to 7.5, some bacteria, like acidophilic bacteria, can develop a "spore" and thrive in acidic environments, bacteria such as E-Coli can grow in unpasteurized apple that has a pH value of 4.0.
• Individuals are most at risk from food borne illness as it could result in illness or diseases that affect their overall health, work and personal lives.
• Establishments are at risk from food borne illness outbreaks which can cost thousands of pesos and even lead to the closure of the establishment.
• Biological Contaminant is a microbial contaminant that may cause a food borne illness (bacteria, viruses, fungi, parasites, biological toxins).
• Physical Contaminant is any foreign object that accidentally finds its way into food.
• Facultative anaerobic bacteria can grow with or without free oxygen but have a preference.
• Highly perishable foods spoil quickly (few days to a couple of weeks), examples include fresh fruits, vegetables, dairy products, meat, fish, and other items requiring refrigeration or specific storage conditions.
• Cook foods to the required internal temperature using a food thermometer.
• Bacteria such as Clostridium Botulinum and Clostridium Perfringens live without the presence of oxygen, it is important to cool foods in a shallow pan.
• Microaerophilic organisms can survive in a very little amount of oxygen.