1.

is any illness resulting from the food spoilage of contaminated food, pathogenic bacteria,
viruses, or parasites that contaminate food,[2] as well as toxins such as poisonous mushrooms
and various species of beans that have not been boiled for at least 10 minutes.
2.a disease or period of sickness affecting the body or mind.
3.
4.The temperature range in which food-borne bacteria can grow is known as the danger zone.
Food safety agencies, such as the United States' Food Safety and Inspection Service (FSIS),
define the danger zone as roughly 5 to 60 °C (41 to 140 °F).
5.the action or state of making or being made impure by polluting or poisoning.
6.the process by which bacteria or other microorganisms are unintentionally transferred from
one substance or object to another, with harmful effect.
7.Food from an animal origin that is raw or heat-treated. Some examples are eggs, milk, meat,
and poultry. Food from a plant origin that is heat-treated. ... Raw seed sprouts. Cut melons,
including watermelon, cantaloupe, and honeydew. Garlic and oil mixtures.
8.The HACCP plan is designed to control all reasonably likely food-safety hazards. Such
hazards are categorized into three classes: biological, chemical and physical. Biological hazards
include harmful bacteria, viruses or parasites
9.a bacterium, virus, or other microorganism that can cause disease.
10.is an infection or irritation of the gastrointestinal (GI) tract caused by food or beverages that
contain harmful bacteria, parasites, viruses, or chemicals. Common foodborne illness symptoms
include vomiting, diarrhea, abdominal pain, fever, and chills.
11.infection is caused by the ingestion of food containing live bacteria which grow and establish
themselves in the human intestinal tract. Foodborne intoxication is caused by ingesting food
containing toxins formed by bacteria which resulted from the bacterial growth in the food item.
12.
13.
14.Bacteria grow most rapidly in the range of temperatures between 40 °F and 140 °F, doubling
in number in as little as 20 minutes. This range of temperatures is often called the "Danger
Zone." Never leave food out of refrigeration over 2 hours.
15. is in practice usually measured as equilibrium relative humidity (ERH). The water activity
(aw) represents the ratio of the water vapor pressure of the food to the water vapor pressure of
pure water under the same conditions and it is expressed as a fraction. who are at risk of
foodborne illnes?? Older adults, pregnant woman and young children are among the most
vulnerable to foodborne illnesses. People with compromised immune systems are also at risk.
1.operations such as record-keeping or maintenance in an organization or a computer that
make work possible but do not directly constitute its performance.
2.
3.the action of owning, maintaining, or protecting something
. 4.refers to housekeeping maintenance in a house. It covers bedroom, kitchen, dining, receiving
area, grounds and surrounding areas within the house. Institutional Housekeeping applies to
housekeeping maintenance in commercial lodging establishments like hotels, resorts, inns and
apartels.
5.refers to the upkeep and maintenance of cleanliness and order in a house or lodging
establishment be it an inn, hotel, apartel, hospital. INSTITUTIONAL HOUSEKEEPING - applies
to housekeeping maintenance in commercial lodging establishment like hotels, resorts, inns and
apartels.
6. co-ordinates between housekeeping crews to inspect assigned areas to ensure standards are
met. An executive housekeeper manages many priorities and demands and is able to solve
problems, support staff, as well as perform the duties of a housekeeper when required.
7.a person who supervises a person or an activity.
8.Hotel room attendants make sure that hotel rooms are clean, tidy and inviting for guests.
9.Keeps all lobbies and public facilities (such as lobby restrooms, telephone area, the front
desk, and offices) in a neat and clean condition. Public area attendant promotes a positive
image of the property to guests and must be pleasant, honest, friendly and should also able to
address guest requests and problems.
10.is responsible for providing a constant supply of clean linens for the entire hotel. Laundry
attendants also may be responsible for cleaning guests' personal items if the hotel offers a
cleaning service.
11.are responsible for managing equipment, supplies, parts and even evidence in police
investigations. They are found at colleges, government agencies, warehouses, police evidence
rooms and any other business or organization with inventory.
12.are defining traits or features about your body. The first thing you see when you look at
someone could be their hair, clothes, nose, or figure. These are all examples of physical
characteristics.
13.
14.Personality traits are distinguishing qualities or characteristics that are the embodiment of an
individual's. They are your habitual patterns of behavior, temperament and emotion. Skills, on
the other hand, are the learned capacity to carry out specific tasks. They are competences or
the talents to do things.
15.The main objective of this session is to emphasize the importance of personal hygiene and
good grooming on the job. By the time this session is over, you will be able to understand the
importance of personal hygiene and good grooming on the job; identify necessary personal
hygiene habits; identify good grooming habits; and present a positive, professional image at
work.