(Latest 2024 – 2025) Verified Solution
WhensconductingsinspectionssofsFoodsestablishments,sthesfoodsprogramsspecialistssgenerall
ysfocussonsspecificsareass-
s1.sFoodssafetyspractices s2.sTimesandstemperaturescontrols3.sHACCPs4.sPreventionsagainstsco
ntaminations5.sPersonalshygiene
Diseasescausingsmicroorganismswithsnosodor/tasteswhichsmakessitshardstosdetectsinsfoods-
sPathogen
organismslivingsonsorswithinsanotherslivingsorganismsandsreceivingsfoodsandsprotectionsfro
msits-sParasite
Germsessentialstoscountlessslifesprocessessthatsarestoossmallstosbesseenswithstheshumanseyes
-sMicroorganisms
singlescelledsorganismsthatsreproducesinsthespresencesorsabsencesofsoxygens-sBacteria
Extremelyssmallsorganismsthatsdependssons"hostss"tossurvives-sVirus
Contaminationsofsfoodssbyslivingsorganismss-sBio
Foundsinssuchsthingssassmeatsfishspoultrysshellfishseggssandsvegetabless-sBio
Nonschemicalscontaminantssnotscausedsbysotherslivingsorganismss-sPhysicals(duh)
Ansexampleswouldsbesaspaintschipsthatshassfallensfromsansoldswallstossoups-sPhysical
Pesticidesscleaningsliquidssandspersonalsgroomingsproductss-sChemical
Pestsdroppingss-sPhysical
Cats-sBiological
Bugss-sBiological
Meatsnextstosveggiess-sBiological
Cleaningschemicalssleftsouts-sChemicals(duh)
Whatsconditionssmakesitspossiblesforspathogensstosmultiplestosharmfulslevels?s-
sFood,sacidity,stime,stemperature,soxygen,sandsmoistures(FATsTOM)