CLARISSE P.

RAMOS

THC1102 SEC 9

Assignment #1

RISK MANAGEMENT AS APPLIED TO SAFET, SECURITY AND SANITATION

1. What are the different Microbial contaminants? Define each

 Bacteria – were causes of food spoilage and poisoning.

 Yeast – usually causes of spoilage.
 Fungi – a group of living organism which are classified in their own kingdom
 Virus- causes diseases to specific hosts.
 Prions – type of protein that can trigger normal proteins in the brain to fold
abnormally.
 Protozoa – contaminates water supplies.

2. Enumerate abbreviation FATTOM and define each.

 Food borne microorganism draw nutrients from potentially hazardous

food.
 Acidity food borne microorganism grow well between the PA ranges of
most food.
 Temperature microorganism grow well between the temperature range
5°C to 60°C most commonly known as danger zone.
 Time microorganism need sufficient time to grow when exposed the
danger zone.
 Oxygen microorganism requires oxygen in free or combined state to favor
their growth.
 Moisture microorganism require moisture to grow and is measured in the
form of water activity ( AW )

3. What are the various classifications of food borne illness?

 Bacterial
 Viral
 Parasitic fungal