11210535
Descrição
Mapa Mental por Carlos Felipe García Triana, atualizado more than 1 year ago
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Criado por Carlos Felipe García Triana
mais de 6 anos atrás
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Sanitation and Safety
- Food Hazards
- 1. Biological hazards
2. Chemical hazards
3. Physical hazards
4. Allergens
- 1. Biological hazards
2. Chemical hazards
3. Physical hazards
4. Allergens
- Pathogens
- 1. Bacteria
2. Viruses
3. Fungi
4.Parasites
- 1. Bacteria
2. Viruses
3. Fungi
4.Parasites
- Bacteria
- 1. Harmless bacteria.
- 2. Beneficial bacteria.
- 3. Undesirable bacteria.
- 4. Disease-causing bacteria, or pathogens.
- Bacterial growth
- Food
- The best protection against bacteria is
temperature and good food handling.
- To prevent them from growing:
Temperatures below 5 ºC or above 57 ºC
as these kill the bacteria
- To avoid killing them: it is subjected to a
temperature of 77 ° C for 30 seconds.
- To prevent them from growing:
Temperatures below 5 ºC or above 57 ºC
as these kill the bacteria
- The best protection against bacteria is
temperature and good food handling.
- Moisture.
- Temperature.
- Acidity or alkalinity.
- Oxygen.
- Time.
- Under ideal conditions for
growth bacteria can double
in number every 15 or 30
minutes.
- Food
- Bacterial growth
- 1. Harmless bacteria.
- Parasites
- They are organisms that survive inside another
organism, this organism is called host. Human
parasites are usually very small and can be killed
by cooking properly or freezing.
- They are organisms that survive inside another
organism, this organism is called host. Human
parasites are usually very small and can be killed
by cooking properly or freezing.
- Viruses
- Viruses are smaller than bacteria, can not
reproduce or multiply unless they are inside a
living cell, but can be transported on any
surface and survive days or even months. Viral
diseases transmitted by food are caused by
contamination of people or in the case of
seafood by contaminated water
- Viruses are smaller than bacteria, can not
reproduce or multiply unless they are inside a
living cell, but can be transported on any
surface and survive days or even months. Viral
diseases transmitted by food are caused by
contamination of people or in the case of
seafood by contaminated water
Anexos de mídia
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