Microorganism
Answer Sheet of Food Science Course
LO2: Evaluate how the control of micro-organisms impacts on food production.
Investigate the characteristics of both good and bad microorganisms and their influence upon food production:
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· Characteristics of both good and bad microorganisms:
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Bad Microorganisms
Good Microorganisms
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2.
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· Microorganisms in food production (Positive and Negative effect)
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· In General
· Example M.O in positive side
· Example M.O in negative side
Assess a range of control measures applied to prevent food spoilage, poisoning and infection:
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· Mention the points to prevent food poising and explain the impact of prevention for each point
Define the following concept below:
· Food Spoilage
· Food Poisoning
· Food Infection
1. (Process in details with example)
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Control measures to prevent food poisoning during (Process) are:
· ……………………………………………………………………………………………………………………………………….
· ……………………………………………………………………………………………………………………………………….
· ………………………………………………………………………………………………………………………………
2. (Process in details with example) .
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Control measures to prevent food poisoning during (Process) are:
· ……………………………………………………………………………………………………………………………………….
· ……………………………………………………………………………………………………………………………………….
· ………………………………………………………………………………………………………………………………
3. (Process in details with example) .
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Control measures to prevent food poisoning during (Process) are:
· ……………………………………………………………………………………………………………………………………….
· ……………………………………………………………………………………………………………………………………….
· ………………………………………………………………………………………………………………………………
4. (Process in details with example) .
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Control measures to prevent food poisoning during (Process) are:
· ……………………………………………………………………………………………………………………………………….
· ………………………………………………………………………………………………………………………………………
· ………………………………………………………………………………………………………………………………
Critically evaluate how the effective control of micro-organisms influences food production andprocesses in commercial kitchens by providing strengths and weaknesses and giving your opinion and showing their effect on food production in commercial kitchens:
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· By providing strengths and weaknesses (4 process)
· Process like preparation
Weaknesses
Strength
· Process like serving
Weaknesses
Strength
· showing their effect on food production in commercial kitchens
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· Giving your opinion and conclusion:
· Opinion
· Conclusion
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