1: food safety Flashcards

1
Q

bacteria growth occurs when___

A

ph is neutrla nad concen of sugar and salt is wlo

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2
Q

psychrophilic vs thermophilic vs mesophilic

A

cold loving vs heat loving vs lvoe mod temp

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3
Q

virus

A

all food borne virus are trans via fecal oral route, cannot multiply in food
can service in fridge & cold temp

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4
Q

fungi: contains mold, yeast & ___; best in __ & __ conditions
mycotoxins produced from ___ can contain grains, nuts & fruits
cause liver sw/ __ problems & ____ cancer

A

mushrom, sguar, moist
yeast
kidney
liver

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5
Q

describe parasite

A

incoud eroundworms and flat worsm,
in raw / udnercooked foods
via food & water contam with fecals

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6
Q

normal proteins found in animal tissues that can become infectious

A

prions

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7
Q

food cotnaiing live microorg; appear gradually

A

infections. like salmon & listeria

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8
Q

food containing microg that produce toxins int he gun

A

toxin mediate. .ike ecoli.

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9
Q

describe intoxications

A

mirorg that produce toxins
occur within few hrs,
clostriudm botulimm

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10
Q

4 steps to prevention

A
  1. gov & consumers
  2. 4Cs
  3. HACCP
  4. technology
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11
Q

latent heat of fusion vs solidifcation

A

heat absorbed when solid -> liquid vs head released when liquid -> solid

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12
Q

atmospheric P vs vapour P

A

downward P from atmosphere vs caused by (g)m molec hovering gabove the H20 surface; as it’s heated, more gas, more vaporu P

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13
Q

oxalic acid: found in leaves of __, spinach & ___
goitrogens: in cabbage family &^ reduce __ activity
protease inhibitor: found in __, impact ___ digestion
hemmaglutinin: in soybean, ____, ____ ______; cause ____ to stick tgt

A

PLANT TOXINS

rhubarb, beat greens
thyroid
legumes, protein
peanuts, kidney beans ; RBC

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14
Q

pasteurization vs ultra pasteurization

A

milk, juice & egg
72C for 15 sec and 63 for 30 min

VS 138C for 2 sec
so has a longer shelfline
UHT millk

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15
Q

sterilization

A

100C/ for heating/steaming/canning low-acid food
destory mostly all microorg

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16
Q

is cold pasteurization okay?

A

irridation. food doesnt become radioactive, kilsl abcteria wo hating the food.
okay to sold in stores.

17
Q

high pressure processing

A

reduce vegetative growth, spores
doesnt impact nutr/enzymatic actions
no preservatives used

18
Q

4 to 60C; optimal for bacteria growth

A

Danger Zone

19
Q

HACCP?

A

hazard analysis & Critical Control Points
= a systematic process to identify & control hazards; maybe microbiologucal, physc, chem
Devloped by Pilsbury for NASA

20
Q

within the Ministry & ___ ____
Health Portfolio consists of:
- Health CANADA
- __ __ __ of Canada
- Canadian Institute of ___ ___
- Patented __ __ Review Baord
- CFIA

A

Civil Services
Public Health Afgency
Research
Medicine Prices $
= Canadian Federal Inspection Agency

21
Q

CFIA

A

inspects food at a federal lvl; imported and exported
provincial, Public Health of Ontario; municipal public health units

22
Q

what is the 4C?

A

Clean
Cross contaminate: use separate cutting baords
Cook: outside the danger zone
Chill> never let food at room temp for more than 2 hrs

23
Q

divide hot foods into __, __ containers
cut large roasts into ___ portions
place soup itno __-___ bath
thaw in __, __ __, microwave

A

small, shallow
smaller
cold water
fridge, cold water

24
Q

what is special abt collodial dispersion>

A

btw a true solution and a suspension
dispersed particles are either large or small
les stable than a true solution and can form gell

25
Q

very unstable and can form large molec

A

suspension e.g oil dressing

26
Q

true solution

A

the dispersed phase is solute and the dispension medium is the solvent
water is the most common solvent
is evenly distributed and

27
Q

to calibrate use boiling temp. pressure cooker can push the BP of water baove 100C. T or F?

A

F. use freezing temp.

28
Q

distinct conduction vs convection vs induction vs infrared radiation

A

heat transmit via direct contact
heat trasnfer via air and liquid
use a high frequency induction coil
energy as waves grilling

29
Q

hard water: temporary vs permanent

A

all calcium and magnesium
Fe bicarbonate
vs Fe sulfates

Ca reduces hydragtion and softening capacity of beans when soaking

30
Q

sucrose vs lactose vs maltose in simple carb

A

glucseo + fructose vs sucrose + galactose + glucose glucose

31
Q

complex carb osnsist of- starch: amylose (__) __ (thickienign)
glycogen: found in __
insoluble & soluble fibre: cellulose hemicellulose pectin, beta glucans

A

gelling, amylopectin
liver

32
Q

sugar heated above its melting point vs sugar and ama. a

A

caramelization and maillard rxn in non-enzymatic brownign reaction

33
Q

lidpid: __, __ & __

A
34
Q

sat fat vs unsat fat

A

no 2x bond vs double bond: monounsat and polyunsat

35
Q

moelc unfolds, more unstable. later stage of denaturation, the denat protein forms gell or solid mass

A

denaturation and coagualtion