Chapter 2 Forms of Contamination
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- เผยแพร่เมื่อ 15 มิ.ย. 2024
- Pay attention to time stamps that have "⚠️" means: most likely to appear on your test.
TIME STAMP
00:00 Intro
01:10 How Contamination Happens
04:51 The Big Six "FDA Highly Contagious Bacterias" ⚠️
06:42 Question #1 pH
07:57 Question #2 Bacteria Growth
09:10 Conditions for Bacteria to Grow
09:37 Question #3 Time & Temperature
10:02 Teach The Bug ⚠️
16:04 Question #4 on-site Time For Illness
16:32 Question #5 Biological Toxin
17:23 Chemical Contaminates ⚠️
18:19 Physical Contaminates ⚠️
20:08 A.L.E.R.T. Acronym ⚠️
25:12 Responding to FB Illness Outbreak ⚠️
28:29 Food Allergies ⚠️
30:13 Food Labels
📀 SERVSAFE DVD VIDEO LINK
tinyurl.com/yc8pw82e
BLUEBELL ICE CREAM LISTERIA OUTBREAK
• Ex-Blue Bell Ice Cream...
This video is NOT sponsored. Some product links are affiliate links which means if you buy something, we'll receive a small commission.
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There are three types of contamination, physical, chemical, and biological. The video told about preventative measures to take to prevent all three. The big six bacteria and their symptoms were also important. Remembering the ALERT acronym to prevent deliberate contamination and segregating products that are suspected to be contaminated.
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In this chapter it talks about contamination and the “Big Six” pathogens that are the most commonly seen contaminants in the foodservice industry. These contaminants and bacteria can be spread to multiple people in ways such as touching ready to eat food, sneezing/vomiting onto food of the surfaces it comes into contact with, chemical contamination, etc.
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XA: Food contamination is when something foreign, whether is be some type of chemical, object, or pathogen is present within the food. Many things can be done to prevent contamination so that a foodborne illness can be avoided at all costs. If not properly prevented, contaminants can cause foodborne illness, allergies, or potential injuries to the consumer that would not only damage the workplace reputation, but could get said workplace shut down.
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In chapter 2 it talks about the 6 different types of pathogens, ways you can prevent contamination, what environment bacteria grows best at and what allergens are/ how to prevent them
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C.S.R. 2nd P.
Chapter 2 talks about multiple types of contamination, prevention of contamination, and types of bacteria that can be responsible for types of contamination.
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Chapter 2 talks about the different types of contamination like the 6 pathogens, physical contaminants, chemicals contaminants, and where contaminants come from.
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