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Note for exam:
inspection=Bureau of Food Safety and Community Sanitation
Assessed during Inspections:
Improper time and temperature controls
Improper cooling
Poor personal hygiene
Employee illness
Bare hand contact with ready-to-eat foods
Rodent and other vermin activity
Inadequate equipment and facilities
Inspection zone:
Receiving
Storage
Preparation
Cooking
Hot-holding
Cooling
Reheating
Service
hazardous temperature (41°F - 140°F)
* Grade A . 0 to 13 points for sanitary violations.
* Grade B . 14 to 27 points for sanitary violations.
* Grade C . 28 or more points for sanitary violations.
"potentially hazardous" food
raw or cooked animal products such as meats, poultry, fish, shellfish (mollusks as well as crustaceans), milk and milk products (cheese, butter milk, heavy cream etc.,),plant protein such as tofu, and starches such as cooked rice, cooked pasta, cooked beans and cooked vegetables like potatoes, cut melons, cut leafy greens, cut tomatoes or mixtures of cut tomatoes, as well a sraw seed sprouts and garlic in oil
Exceptions: water activity (.85 or less) / pH of 4.6 or below
United States Department of Agriculture (USDA) inspection stamp in food/meat
Fresh beef must be received at 41°F or below, and frozen beef at 0°F or below
all smoked fish must be stored at 38°F or below (Clostridium botulinum)
The shellfish tag is required to be kept with the product, and kept for another 90 days after it is used up, in order of delivery.The virus hepatitis A is associated with shellfish.
Eggs temperature of 45°F (Salmonella enteritidis)
Milk and Dairy Products 41°F or below
The poison ciguatoxin, which is not destroyed by cooking, is found in certain fish and causes the food-borne illness ciguatera.
Scombroid poisoning is another food-borne illness caused by eating marine fish.. Cooking does not destroy histamine; all fish must be gutted and refrigerated soon after being caught.\
Eight Most Common Allergens:Fish
Peanuts
Wheat
Soy
Tree Nuts
Eggs
Milk
Shell Fish {Food Problems Will Send The EMS}
Additives that Trigger Allergies:Nitrites - added in meats for redness
Sulfites - added to dried and preserved fruits and vegetables for freshness
MSG – added to enhance the flavor of food
The presence of the following in the food constitutes a chemical hazard:
7. Ciguatoxin
A. True
8. Prescription medicines
A. True
9. Roach spray
12. Hair dye true
Food contaminated with pathogenic bacteria has no change in taste, smell or appearance, and is difficult to identify.
undesirable bacteria, which cause decomposition of food
Benign bacteria are neither helpful nor harmful to humans.
pH value of 4.6 or less
Psychrophilic bacteria thrive in the cold and grow at temperatures below 50°F.
Mesophilic bacteria grow best at temperatures between 50°F - 110°F. This is the group of greatest concern.
Thermophilic bacteria thrive in heat and grow best at temperatures between 110°F - 150°F and more.
One of the ways to control this illness is to freeze fish at minus 31 °F for 15 hours.
food-borne parasite found in under-cooked pork is:Trichinella spiralis
FOOD-BORNE INFECTION> contains microorganism
FOOD-BORNE INTOXICATION> toxin by microorganism
Food that is not later reheated to 165°F before serving.
poultry 165°F for 15 seconds
Pork 150°F for 15 seconds
shell eggs 145°F for 15 seconds
Ground meat 158°F for 15 seconds
Meat, fish and other potentially hazardous foods not listed above are required to be cooked to 140°F for 15 seconds.
Potentially hazardous foods that have been allowed to cool over an extended period of time- more than 2 hours when cooling from 140°F to 70°F, and more than 4 hours when cooling from 70°F to 41°F or below, are considered contaminated and must be discarded.
A cooling device capable of rapidly cooling potentially hazardous foods from 140°F to 41°F within 4 hours is recommended.
Wash energetically in first compartment with warm water at 110°F - 120— F using a good dish detergent and brush. Dish detergent does not sanitize utensils.
The hot water supply should be sufficient to satisfy the continuous and peak hot water demands of the establishment. Hot water for hand washing should not exceed 115°F.
Hot water for mechanical dishwashing should be 140°F - 165°F for washing and 180°F for sanitizing. The water temperature for manual hot water sanitization should be at least 170°F.
Note for exam: inspection=Bureau of Food Safety and Community Sanitation Assessed during Inspections: Improper time and temperature controls Improper cooling Poor personal hygiene Employee illness Bare hand contact with ready-to-eat foods Rodent and other vermin activity Inadequate equipment and facilities Inspection zone: Receiving Storage Preparation Cooking Hot-holding Cooling Reheating Service hazardous temperature (41°F - 140°F) * Grade A . 0 to 13 points for sanitary violations. * Grade B . 14 to 27 points for sanitary violations. * Grade C . 28 or more points for sanitary violations. "potentially hazardous" food raw or cooked animal products such as meats, poultry, fish, shellfish (mollusks as well as crustaceans), milk and milk products (cheese, butter milk, heavy cream etc.,),plant protein such as tofu, and starches such as cooked rice, cooked pasta, cooked beans and cooked vegetables like potatoes, cut melons, cut leafy greens, cut tomatoes or mixtures of cut tomatoes, as well a sraw seed sprouts and garlic in oil Exceptions: water activity (.85 or less) / pH of 4.6 or below United States Department of Agriculture (USDA) inspection stamp in food/meat Fresh beef must be received at 41°F or below, and frozen beef at 0°F or below all smoked fish must be stored at 38°F or below (Clostridium botulinum) The shellfish tag is required to be kept with the product, and kept for another 90 days after it is used up, in order of delivery.The virus hepatitis A is associated with shellfish. Eggs temperature of 45°F (Salmonella enteritidis) Milk and Dairy Products 41°F or below The poison ciguatoxin, which is not destroyed by cooking, is found in certain fish and causes the food-borne illness ciguatera. Scombroid poisoning is another food-borne illness caused by eating marine fish.. Cooking does not destroy histamine; all fish must be gutted and refrigerated soon after being caught.\ Eight Most Common Allergens:Fish Peanuts Wheat Soy Tree Nuts Eggs Milk Shell Fish {Food Problems Will Send The EMS} Additives that Trigger Allergies:Nitrites - added in meats for redness Sulfites - added to dried and preserved fruits and vegetables for freshness MSG – added to enhance the flavor of food The presence of the following in the food constitutes a chemical hazard: 7. Ciguatoxin A. True 8. Prescription medicines A. True 9. Roach spray 12. Hair dye true Food contaminated with pathogenic bacteria has no change in taste, smell or appearance, and is difficult to identify. undesirable bacteria, which cause decomposition of food Benign bacteria are neither helpful nor harmful to humans. pH value of 4.6 or less Psychrophilic bacteria thrive in the cold and grow at temperatures below 50°F. Mesophilic bacteria grow best at temperatures between 50°F - 110°F. This is the group of greatest concern. Thermophilic bacteria thrive in heat and grow best at temperatures between 110°F - 150°F and more. One of the ways to control this illness is to freeze fish at minus 31 °F for 15 hours. food-borne parasite found in under-cooked pork is:Trichinella spiralis FOOD-BORNE INFECTION> contains microorganism FOOD-BORNE INTOXICATION> toxin by microorganism Food that is not later reheated to 165°F before serving. poultry 165°F for 15 seconds Pork 150°F for 15 seconds shell eggs 145°F for 15 seconds Ground meat 158°F for 15 seconds Meat, fish and other potentially hazardous foods not listed above are required to be cooked to 140°F for 15 seconds. Potentially hazardous foods that have been allowed to cool over an extended period of time- more than 2 hours when cooling from 140°F to 70°F, and more than 4 hours when cooling from 70°F to 41°F or below, are considered contaminated and must be discarded. A cooling device capable of rapidly cooling potentially hazardous foods from 140°F to 41°F within 4 hours is recommended. Wash energetically in first compartment with warm water at 110°F - 120— F using a good dish detergent and brush. Dish detergent does not sanitize utensils. The hot water supply should be sufficient to satisfy the continuous and peak hot water demands of the establishment. Hot water for hand washing should not exceed 115°F. Hot water for mechanical dishwashing should be 140°F - 165°F for washing and 180°F for sanitizing. The water temperature for manual hot water sanitization should be at least 170°F.0 Comments 0 Shares 1K Views -
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đ¨ China is developing the world’s first pregnancy robot!
A humanoid machine equipped with an artificial womb that can grow a baby inside a chamber filled with synthetic amniotic fluid. Nutrients are delivered through tubes, mimicking natural pregnancy — and scientists claim a prototype could be ready as soon as next year.
Supporters say this could be a breakthrough for infertile couples and reduce the health risks women face during pregnancy. But critics warn it may be unnatural and could forever change how we view motherhood.
Read more: https://blog.philhealthid.ph/?p=190đ¨ China is developing the world’s first pregnancy robot! A humanoid machine equipped with an artificial womb that can grow a baby inside a chamber filled with synthetic amniotic fluid. Nutrients are delivered through tubes, mimicking natural pregnancy — and scientists claim a prototype could be ready as soon as next year. Supporters say this could be a breakthrough for infertile couples and reduce the health risks women face during pregnancy. But critics warn it may be unnatural and could forever change how we view motherhood. Read more: https://blog.philhealthid.ph/?p=190
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Neuroscientists have found that all human brains are connected through extremely low-frequency electromagnetic waves. These subtle signals, far below the range of our normal senses, may form a hidden “neural network” that links human consciousness across the planet.
Every thought we have creates tiny electrical impulses, and together, these impulses generate electromagnetic fields. Scientists suggest that these ultra-low waves can travel great distances, silently connecting minds in ways we are only beginning to understand.
Some researchers even compare this to the Earth’s natural resonances—like the Schumann resonance that vibrate at similar frequencies. This raises a fascinating possibility: our brains might be in constant dialogue, not just with each other, but also with the rhythms of the Earth itself.
Read more: https://blog.philhealthid.ph/?p=180Neuroscientists have found that all human brains are connected through extremely low-frequency electromagnetic waves. These subtle signals, far below the range of our normal senses, may form a hidden “neural network” that links human consciousness across the planet. Every thought we have creates tiny electrical impulses, and together, these impulses generate electromagnetic fields. Scientists suggest that these ultra-low waves can travel great distances, silently connecting minds in ways we are only beginning to understand. Some researchers even compare this to the Earth’s natural resonances—like the Schumann resonance that vibrate at similar frequencies. This raises a fascinating possibility: our brains might be in constant dialogue, not just with each other, but also with the rhythms of the Earth itself. Read more: https://blog.philhealthid.ph/?p=1800 Comments 0 Shares 2K Views -
đ Japan Built a Wall… and a Forest
After the devastating 2011 tsunami, Japan didn’t just rebuild—they went fortress mode.
Stretching an unbelievable 395 km, the Great Tsunami Wall is a beast of engineering. In some spots, it’s taller than a 4-story building (14.7 meters), with foundations plunging 25 meters deep to hold back the ocean’s fury.
But here’s the twist—Japan didn’t stop at concrete. They also planted 9 million trees along the coast, creating the “Great Forest Wall.” This living barrier slows incoming waves and traps dangerous debris before it can be dragged back to sea.
It’s part man-made muscle, part Mother Nature magic—and it’s one of the boldest disaster defenses on Earth. đ¯đĩđ Japan Built a Wall… and a Forest After the devastating 2011 tsunami, Japan didn’t just rebuild—they went fortress mode. Stretching an unbelievable 395 km, the Great Tsunami Wall is a beast of engineering. In some spots, it’s taller than a 4-story building (14.7 meters), with foundations plunging 25 meters deep to hold back the ocean’s fury. But here’s the twist—Japan didn’t stop at concrete. They also planted 9 million trees along the coast, creating the “Great Forest Wall.” This living barrier slows incoming waves and traps dangerous debris before it can be dragged back to sea. It’s part man-made muscle, part Mother Nature magic—and it’s one of the boldest disaster defenses on Earth. đ¯đĩ
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Norway has installed massive mirrors on mountain slopes to reflect sunlight into towns that go without direct sun for months during winter. This innovative solution was implemented in Rjukan, a small town nestled deep in the Vestfjord Valley in southern Norway.
Due to the steep mountains surrounding it, Rjukan doesn’t receive direct sunlight from September to March. According to CNET, the town installed three giant mirrors in 2013, each about 183 square feet, on a nearby mountainside to reflect sunlight into the town square.
These mirrors are remote-controlled, powered by solar and wind energy, and programmed to follow the sun’s path across the sky. They sit roughly 1,476 feet above the town and rotate on two axes to direct sunlight down into the valley. The project was inspired by an idea first proposed in 1913 by the town’s founder, Sam Eyde, but only became feasible with modern technology.
According to The Hyper Hive, the mirrors have transformed life in Rjukan, allowing residents to enjoy natural light during the darkest months. It’s a striking example of how engineering and creativity can overcome geographic challenges.Norway has installed massive mirrors on mountain slopes to reflect sunlight into towns that go without direct sun for months during winter. This innovative solution was implemented in Rjukan, a small town nestled deep in the Vestfjord Valley in southern Norway. Due to the steep mountains surrounding it, Rjukan doesn’t receive direct sunlight from September to March. According to CNET, the town installed three giant mirrors in 2013, each about 183 square feet, on a nearby mountainside to reflect sunlight into the town square. These mirrors are remote-controlled, powered by solar and wind energy, and programmed to follow the sun’s path across the sky. They sit roughly 1,476 feet above the town and rotate on two axes to direct sunlight down into the valley. The project was inspired by an idea first proposed in 1913 by the town’s founder, Sam Eyde, but only became feasible with modern technology. According to The Hyper Hive, the mirrors have transformed life in Rjukan, allowing residents to enjoy natural light during the darkest months. It’s a striking example of how engineering and creativity can overcome geographic challenges.
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āĻāĻāĻŋāĻāĻ¨ āĻŦāĻžāĻāĻ˛āĻžāĻ° āĻĻā§āĻĒā§āĻ° ā§¨ āĻāĻžāĻ° āĻ¸āĻāĻŦāĻžāĻĻ | 16.08.2025 | Bangla News | Ajker News | ATN Bangla NewsāĻāĻāĻŋāĻāĻ¨ āĻŦāĻžāĻāĻ˛āĻžāĻ° āĻĻā§āĻĒā§āĻ° ā§¨ āĻāĻžāĻ° āĻ¸āĻāĻŦāĻžāĻĻ | 16.08.2025 | Bangla News | Ajker News | ATN Bangla News
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Stanford researchers have created a groundbreaking tool called the “milli-spinner” that could save countless lives by transforming stroke treatment. This tiny device spins and compresses blood clots blocking brain arteries, allowing doctors to remove them far more effectively than current methods. Traditional thrombectomy uses a catheter to suck up or snare clots but often leaves dangerous fragments behind or breaks clots into smaller pieces that can cause further blockages.
The milli-spinner works smarter by carefully cutting and compressing clots up to 95 percent before vacuuming them out. This dramatically reduces leftover fragments and improves the chances of fully restoring blood flow on the first attempt. For the toughest clots, success rates soared from just 11 percent with standard tools to a remarkable 90 percent using the milli-spinner.
This breakthrough could be a game-changer for stroke patients, potentially reducing brain damage and long-term disability. Researchers believe this technology may also be adapted for other types of vascular blockages or even non-medical uses in the future. For now, it offers new hope to millions at risk of devastating strokes by helping doctors safely reopen clogged arteries before permanent harm occurs.
#StrokeTreatment #MedicalInnovation #MilliSpinner #brainhealthtipsStanford researchers have created a groundbreaking tool called the “milli-spinner” that could save countless lives by transforming stroke treatment. This tiny device spins and compresses blood clots blocking brain arteries, allowing doctors to remove them far more effectively than current methods. Traditional thrombectomy uses a catheter to suck up or snare clots but often leaves dangerous fragments behind or breaks clots into smaller pieces that can cause further blockages. The milli-spinner works smarter by carefully cutting and compressing clots up to 95 percent before vacuuming them out. This dramatically reduces leftover fragments and improves the chances of fully restoring blood flow on the first attempt. For the toughest clots, success rates soared from just 11 percent with standard tools to a remarkable 90 percent using the milli-spinner. This breakthrough could be a game-changer for stroke patients, potentially reducing brain damage and long-term disability. Researchers believe this technology may also be adapted for other types of vascular blockages or even non-medical uses in the future. For now, it offers new hope to millions at risk of devastating strokes by helping doctors safely reopen clogged arteries before permanent harm occurs. #StrokeTreatment #MedicalInnovation #MilliSpinner #brainhealthtips
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