Name : Gusti Ngurah Prayadnya Putra

NPM : 18211176
Class : DIV MPH F/5

ASSIGNMENT CHAPTER 12 ( Management Makanan & Minuman )

Question :
1. Give two example of food spoilage.
2.  What contributes to food poisoning outbreaks?
3. Give two specific examples of physical contamination.
4. Describe how a food handler can contaminate food.
5. Why is temperature control important in the handling and preparation of food?
6. When is it appropriate to use a warning sign in the kitchen or dining areas?
7. As a manager of the kitchen you are carrying out induction training for a member of
kitchen personnel, what are the most important points to cover in the initial training? 
8. What are the right conditions for bacterial growth?
9. What is the best practice for thawing a chicken?
10. Give an example of food preservation which assists in increased shelf life of the product
and removes one or more of the requirements for bacterial growth.
11. What are the main principles of good ‘dry food’ storage?
12.  If the fridge temperature remains too high what action would you take?
13. Give four examples of how bacteria within food is destroyed.
14.   List two hand contact surfaces that should be disinfected?
15.  When would you use PPE?
16. How can you reduce the risk of injury when handling chemicals?
17. Give four examples of helping to ensure that flying insects do not contaminate food.
18. What is the correct method for cleaning and sanitising a work surface?
19. What three ways can substances harm us?
ANSWER :

1. Mould Growth, slime, discolouration, change in texture

2. Infected food handlers, storing food in the correct temperature
3. Hair, glass, plastic, wrapping materials, wood, dead insect
4. By not washing hands, coughing/sneezing over food, infection, not wearing protective
work wear
5. To avoid bacterial growthor cooking to kill harmful bacterial, keep food out from the
danger zone
6. When cleaning floors or potential risk of injury to customer
7. Importance of hands washing, separation of raw and cooked, during food preparation,
reporting of infection/illnesses, good personal hygiene, HACCP compliance
8. Temperature ( 37 degree C ) , time, nutrients, moisture, neutural PH, aerobic/anaerobic
9. In the lower part of the chiller , covered , with adequate time, for defrosting before use,
minimum 24 hours
10. Picking, Drying, Vacum packing, Sterilisation, UHT, Pasteurisation, Canning, Salting
11. Separate and adequate size store, Well ventilated, Ability to store good of the floor,
Suitable imperviousracking/shelving, Clean & well it
12. Inform supervisor and remove foods to another fridge/destroy foodstuffs.
13. Thorough cooking, Heat processing, Irradiation, Chemical
14. Work preparation surfaces , Fridge / freezer door handles , Utensils
15. When using chemical, Ground maintenance work, High visibility in an area with vehicle,
Ear defenders in a noisy environvement
16. Wear PPE, Read label and follow manufacture’s instructions , Use chemical in well
ventilated areas, Only use them if we have been trained
17. Screening at windows/doors , Keeping food covered , Ensuring waste is disposed of and
bin lids are secure to discourage infestation, Clean away food debris from kitchen floor,
Insectecutors
18. Remove loose debris, Wipe dry , Use detergent, Leave saniter for 30 second or longer,
Spray correctly dilutaed saniter into surface
19. Inhalations can damage arways and bring on an astma attack, Mixing chemical can give
off toxic fumes and cause an exploision, If swallow can be poisonous