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FOOD CONTAMINATION: risk and preventive measures - Coggle Diagram
FOOD CONTAMINATION: risk and preventive measures
CURED MEAT AND VEGETABLE PRESERVED IN OIL
RISKS
Botulinus
PREVENTION
Wash carefully
Vinegar
Acid solution
COOKED MEAT
RISKS
Clostridia
Slaughtering
By cooking
PREVENTION
Cool meat
Quickly 3 hours
Maintain High temperature
LONG- LIFE CANNED FOOD
RISKS
Altered, damaged
Packaging
PREVENT
No metal cans
Well aired
No
Changes the temperature
Humidity
DEEP-FROZEN FOOD
RISKS
Bacterial growth
Changes temperature
PREVENTION
Not
Overload fridges, freezers
Food to cool
Clean, service, defrost= units
Stop formation of condensation