Brainscape's Knowledge GenomeTM

Browse over 1 million classes created by top students, professors, publishers, and experts.


See full index

risk > 1 > Flashcards

1 Flashcards

1
Q

Food production

A

occur on farms and ranches,
- in orchards,
- in fishing operations.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
2
Q

Food manufacturing

A

takes raw materials harvested

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
3
Q

The retail distribution system consists of

SPP SDV

A

store, prepare, package, serve, display, vend,

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
4
Q

food establishment

A

facilities involved in food distribution.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
5
Q

Supermarkets continue to be the primary destinations for purchasing groceries;

A

93%

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
6
Q

retail food establishment

A

selling dry retail food, canned goods, or non-food items, perishable items.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
7
Q

A convenience store is

A

compact drive-to-store offering limited
number of high-convenience items.

supercenters, warehouse stores, and wholesale clubs.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
8
Q

Foodborne illness

A

sickness when eat contaminated food.

  • impairs performance
  • causes discomfort.
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
9
Q

Foodborne illness costs billions of dollars:
MLL PILL

A

• Medical expenses
• Lost work and reduced productivity by victims of the illness
• Legal fees
• Punitive damages
• Increased insurance premiums
• Lost business
• Loss of reputation for the retail food establishment

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
10
Q

Types of Foodservice Establishments

A

COMMERCIAL
fast foods, restaurants, commercial center food court, full service, quick service, sidewalk café, delicatessen

INSTITUTIONAL
school canteen, employee feeding, universities/colleges, prison, military bases, nursing homes, hospitals

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
11
Q

Importance of Sanitation in Foodservice Industry

A

• A properly designed foodservice to maintain a high standard of sanitation
• requirement for a sanitary is cleanability
• Equipment and fixtures should be arranged
• Trash and garbage isolated to avoid cross-contamination and attracting pets
• For facility it must also be sanitary

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
12
Q

causes most foodborne disease outbreaks occurs within retail food operations

A
  • restaurants,
  • retail food establishments,
  • schools,
  • churches,
    -camps,
    -institutions
  • vending locations
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
13
Q

Cases of Foodborne Illness in Retail Food Establishments Are Caused by:

A

• Improperly cooked and/or held at improper temperatures
• Handled by infected food employees who practice poor personal hygiene
• Exposed to disease-causing agents by cross contamination
• In contact with contaminated equipment not properly cleaned and sanitized
• Obtained from unsafe sources

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
14
Q

Listeria monocytogenes in

A

ready-to-eat processed foods.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
15
Q

Shiga-toxin-producing Escherichia coli in

A

raw meat and unprocessed fruit juices

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
16
Q

Hepatitis A virus in

A

deli sandwich operations, shellfish, parasites in fresh produce

17
Q

ready-to-eat food

A

minimal preparation in the home.
produced using variety of processing

18
Q

Foodborne illness

A

consumption of contaminated food.

19
Q

foodborne disease outbreak

A

experience a similar illness after eating a
common food.

20
Q

Recent outbreaks of foodborne illness have been caused by:

A

• Shiga-toxin producing Escherichia coli bacteria in lettuce, unpasteurized apple cider, and radish sprouts
• Salmonella spp. In cut melons, alfalfa sprouts, ice cream. Roma tomatoes and raw almonds
• Hepatitis A virus in raw and lightly cooked oysters and green onions
• Listeria monocytogenesin hotdogs, luncheon meats, and cheese

21
Q

These Groups of People Are Immunocompromised and At Risk of Foodborne Illness:

A

• The very young
• The elderly
• Pregnant or lactating women
• People with impaired immune systems due to cancer, AIDS, HIV, diabetes, or medications that suppress response to infection

22
Q

Contamination is

A

presence of substances in food

23
Q

Raw foods can be contaminated at the

A

farm, ranch, or fishing boat.

24
Q

Contamination can also occur

A

during processing and distribution.

25
Q

to prevent and control contamination

A

food is harvested and continue until the food is consumed.

26
Q

Foods can become contaminated at several points between the farm and the table

FLD RROFO

A

• Feed lots
• Lakes
• Dairies
• Rivers
• Ranches
• Oceans
• Farms
• Orchards

27
Q

common sources of contamination

A

Soil, water, air, plants, animals, humans

28
Q

Contamination present an
👀👁️

A

“invisible challenges” you cannot see them with naked eye.

29
Q

Contaminants can be

A

transferred from one food item to another by cross contamination.

30
Q

microbes

A

transferred to ready-to-eat food by contaminated hands, equipment, or utensils.

31
Q

Sources of Contamination

A

• Water
• Soil
• Packaging Materials
• Food Content Surfaces
• Food Handlers
• Animals, Rodents, and Insects
• Ingredients
• Air

32
Q

Microorganisms (Germs or Microbes)

A

cause the most common types of food contamination.

risk (8 decks)

Brainscape helps you reach your goals faster, through stronger study habits.
© 2024 Bold Learning Solutions. Terms and Conditions