Micro-biological hazards in food? Sources and control measures of micro-biological hazards?

What is Micro-biological hazards in food? what are the cross contamination? what are the sources of microbiological hazards? what is danger zone? what are the factors that affect the multiplication of micro-organism in food? what are control measures you need to take to minimize the micro-biological hazards in food?

Micro-biological hazards is invisible hazards among the all hazards. presence of microbial pathogens(bacteria, virus, yeast etc.) in food.

Cross contamination - Transfer of bacteria from contaminated surface to good surface. i.e.- from raw food to ready to eat food.

Dander zone - 5 degree centigrade to 63 degree centigrade.

Sources of micro-organism hazards
1- H- Human
2- E- Equipment
3- R- Raw food
4- E- Environment

Factors affect the multiplication of micro-organism in food?
F- Food
A- Acidity (PH)
T- Time
T- temperature
O- Oxygen
M- Moisture

Prevention of control measures of micro-biological hazards?
1- Approved supplier
2- Effective instruction
3- Well design premises
4- Good equipment's
5- Correct cleaning and disinfection
6- Keep raw and ready to eat food apart
7- High standard of hygiene
8- Good personal hygiene
9- Prevention pest infestation
10- Care with waste disposal

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Видео Micro-biological hazards in food? Sources and control measures of micro-biological hazards? канала Hotel Management and Hoteliers life