Published on March 12, 2016
1. Conducted By JEWEL C JOSE, QHSE OFFICER,AMWAJ
2. Bacteria's are Microscopic in nature. Visually can’t see by human eyes. Helpful and harmful Microorganisms present.
3. Food handlers (especially their hands). Raw foods, such as meat, poultry, shellfish and vegetables. Pests and animals. Air and dust. Dirt and food waste.
4. Water. Food. Correct temperatures. Time. Most, but not all, need oxygen
5. Multiply by dividing in two every 10-20 minutes. After 6 hours, 1 bacterium can multiply into 262,144 bacteria
6. Food poisoning is the illness caused by eating contaminated food
7. Food workers with good personal hygiene Food cooked or held at correct temperature. Prevention of cross contamination. GHP and GMP
food poisoning. Cholera. ... Bacterial Categories. Post by Andrew Routledge on April 17, 2009 Category : cheese industry, Farming / Food production, ...
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