Microorganism
Abu.odeh8
GuidnaceAnswerLO2copy.docx
Answer Sheet of Food Science Course
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LO2: Evaluate how the control of micro-organisms impacts on food production. |
· التحقق من خصائص كل من الكائنات الحية الدقيقة الجيدة والسيئة
· Characteristics of both good and bad microorganisms:
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Bad Microorganisms |
Good Microorganisms |
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· Microorganisms in food production (Positive and Negative effect)
· وتأثيرالكائنات الحية الدقيقة على الغذاء
· In General …………………………………………………………………………………………………………………………………………………………………………………………………………………………………………
· Example M.O in positive side …………………………………………………………………………………………………………………………………………………………………………………………………………………………………………
· Example M.O in negative side …………………………………………………………………………………………………………………………………………………………………………………………………………………………………………
Assess a range of control measures applied to prevent food spoilage, poisoning and infection:
· تقييم مجموعة من تدابير الرقابة المطبقة لمنع تلف الأغذية والتسمم والعدوى
· Mention the points to prevent food poising and explain the impact of prevention for each point
Define the following concept below:
· Food Spoilage …………………………………………………………………………………………………………………………………………………………………………………………………………………………………………
· Food Poisoning …………………………………………………………………………………………………………………………………………………………………………………………………………………………………………
· Food Infection …………………………………………………………………………………………………………………………………………………………………………………………………………………………………………
1. (Process in details with example) ………………………………………………………………….
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Control measures to prevent food poisoning during (Process) are:
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2. (Process in details with example) ………………………………………………………………….
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Control measures to prevent food poisoning during (Process) are:
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3. (Process in details with example) ………………………………………………………………….
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Control measures to prevent food poisoning during (Process) are:
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4. (Process in details with example) ………………………………………………………………….
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Control measures to prevent food poisoning during (Process) are:
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Critically evaluate how the effective control of micro-organisms influences food production andprocesses in commercial kitchens by providing strengths and weaknesses and giving your opinion and showing their effect on food production in commercial kitchens:
· تقييم نقدي لكيفية تأثير السيطرة الفعالة على الكائنات الحية الدقيقة على إنتاج الغذاءوعملياته في المطابخ التجارية من خلال توفير نقاط القوة والضعف وإبداء رأيك وإظهار تأثيرها على إنتاج الغذاء في المطابخ التجارية
· By providing strengths and weaknesses (4 process)
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· Process like preparation |
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Weaknesses |
Strength |
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· Process like serving |
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Weaknesses |
Strength |
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· showing their effect on food production in commercial kitchens
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· Giving your opinion and conclusion:
· Opinion………………………………………………………………………………………………………………………………………………………………………………………………………………………………
· Conclusion………………………………………………………………………………………………………………………………………………………………………………………………………………………..
References:
