(16) What do you understand by direct and indirect cross-contamination? Ilustrate your answer a. Direct contamination: from direct contact with the sources of bacteria. e.g.raw food---cooked food, dirty hand contaminates food directly b. Indirect cross-contamination: from one food to another via surfaces, equipments, clothing, utensils, etc. e. g. raw food---hand---cooked food (17)What does physical contamination of food mean? Caused by physical substances, such as plastic, pen, hair, fly, etc. sometimes called foreign body contamination (18)List four occasions when hands should al ways be washed in relation to food a. After handling raw foods b. After handling rubbish c. After breaks or a smoke d. After using chemicals (19)Which bacteria are often found in the nose and throat? Staphylococcus (20)A food handler is"filthy.Who can get prosecuted for this? The food handler and his company (21)Which is ideal for most commercial food services? Metal(non-toxic)and plastic (22)What is the difference between a disinfectant and a deterge a. Disinfectant is a kind of chemical which can reduces micro-organisms to a safe level; b. Detergent is a kind of chemical which removes grease and dirt prior to disinfection (23)What is a"sanitizer"? It is a chemical which both cleans and disinfects (24)What would you expect to find on a good cleaning schedule? ood cleaning schedule should be specific to your work area; should be split into dail11 (16) What do you understand by direct and indirect cross-contamination? Illustrate your answer with examples. a. Direct contamination: from direct contact with the sources of bacteria. e.g.raw food---cooked food, dirty hand contaminates food directly. b. Indirect cross-contamination: from one food to another via surfaces, equipments, clothing, utensils, etc. e.g.raw food---hand---cooked food. (17) What does physical contamination of food mean? Caused by physical substances, such as plastic, pen, hair, fly, etc. sometimes called foreign body contamination. (18) List four occasions when hands should always be washed in relation to food. a. After handling raw foods; b. After handling rubbish; c. After breaks or a smoke; d. After using chemicals. (19) Which bacteria are often found in the nose and throat? Staphylococcus. (20) A food handler is “filthy”. Who can get prosecuted for this? The food handler and his company. (21) Which is ideal for most commercial food services? Metal (non-toxic) and plastic. (22) What is the difference between a disinfectant and a detergent? a. Disinfectant is a kind of chemical which can reduces micro-organisms to a safe level; b. Detergent is a kind of chemical which removes grease and dirt prior to disinfection. (23) What is a “sanitizer”? It is a chemical which both cleans and disinfects. (24) What would you expect to find on a good cleaning schedule? A good cleaning schedule should be specific to your work area; should be split into daily