440 lecture questions

Question 1

What is an allergy

Answer 1

an abnormal response of the immune system to an otherwise harmless food

Question 2

What substance in food tend to provoke an allergic reaction

Answer 2

proteins

Question 3

What is a food allergy

Answer 3

immune system mistakenly believes that a food is harmful

The body releases antibodies and histamine to attack the food

Question 4

What are some of the top allergies

list in answer

Answer 4

soy, egg, wheat, fish, peanuts, milk

Question 5

What is the allergen threshold measured in

Answer 5

mg

Question 6

What are 3 preventative techniques to avoid an allergic reaction

Answer 6

• total avoidance of the offending food
• properly labeled ingredients in food packages
• clean and sanitize food contact surface and utensils completely before different tasks

Question 7

What is a food intolerance

Answer 7

gastrointestinal tract does not produce proper enzymes to break down a food.

Can result in diarrhea or vomiting

Question 8

What is an option to prevent food intolerance symptoms

Answer 8

take enzyme supplements

Question 9

What are two types of structures that mold can form?

Answer 9

mycelium

conidiophore

Question 10

Give 3 facts about mold mycelium

Answer 10

will bury roots into food source
vegetative state of mold
will use roots to absorb nutrients

Question 11

What type of macronutrients do molds grow on

Answer 11

carbohydrates

Question 12

Which organ does aflatoxin target

Answer 12

liver

Question 13

which organ does ochratoxin target

Answer 13

kidney

Question 14

which organ does fumonisins target

Answer 14

esophogus based on rate of esophogeal cancer.

horses and rabbits are susceptible.

Question 15

What foods are at risk of containing ochratoxins

Answer 15

wheat, barley, rye

Question 16

what foods are at risk of containing aflatoxins

Answer 16

peanuts

Question 17

what foods are at risk of containing fumonisns

Answer 17

corn

Question 18

what are the 3 types of toxigenic molds

Answer 18

penecillium
aspergillus
fusarium

Question 19

what 2 steps can be taken to prevent mycotoxins

Answer 19

keep grains and nuts dry

packaging

Question 20

Name 4 ways to properly thaw frozen foods

Answer 20

• in the refrigerator
• as part of the cooking method
• under running water (up to 70F in under 2 hours)
• microwave

Question 21

what are 4 human carried pathogens

Answer 21

shigella
staphylococcus aureus
rota like virus
hepatitus A

Question 22

Name the 5 steps to cleaning food contact surfaces

Answer 22

remove debris
rinse
detergent
post rinse
sanitization

Question 23

what are the first 3 principles of HAACP

Answer 23

• hazard analysis
• determine critical control points
• establish critical limits for critical control points

Question 24

what are the final 4 principles of HAACP

Answer 24

monitor CCP
corrective action
record keeping
verification

Question 25

What is the USDA responsible for inspection of

• 3 food types
• what of those food types

Answer 25

meat, poultry, and egg slaughtering and processing facilities

Question 26

What is the FDA responsible for inspection of

Answer 26

• Any foods that is not meat, poultry, or egg

- prevent adulteration and misbranding

Question 27

what is the CDC responsible for

Answer 27

investigate food borne illnesses

annual summaries on outbreaks

Question 28

what is the difference between food safety and food defense

Answer 28

protection against unintentional contamination (food safety) vs intentional contamination (food defense)

Question 29

What are four regulatory levels that are responsible for food safety

Answer 29

international
federal
state
local

Question 30

What are the spore forming bacteria

Answer 30

clostridium botulinum
clostridium perfringens
bacillus cereus

Question 31

what are the (5) gram positive bacteria

Answer 31

clostridium botulinum
clostridium perfringens
bacillus cereus
staphylococcus aureus
listeria monocytogenes

Question 32

what mode of infection is clostridium perfringens

Answer 32

intoxication

Question 33

What is the difference between intoxication and toxicoinfection

Answer 33

intoxication - toxins produced in the ingested foods

toxicoinfection - foods contain pathogen and produce toxins in intestines

Question 34

which bacteria infect by intoxication

Answer 34

clostridium botulinum - neurotoxins
clostridium perfringens - enterotoxins
bacillus cereus (emetic syndrome) - emetic toxin
staphylococcus aureus - enterotoxins

Question 35

which bacteria infects by toxicoinfection

Answer 35

bacillus cereus

diarheal syndrome

Question 36

What are some symptoms of shigellosis

5 total

Answer 36

Bacillary dysentary

abdominal pains, fever, vomiting, bloody diarrhea, dehydration

Question 37

What are the gram positive bacteria

Answer 37

clostridium botulinum
clostridium perfringens
bacillus cereus
staphylococcus aureus
listeria monocytogenes

Question 38

what are the 2 life cycles of protozoa

Answer 38

feeding stage - grow and multiply in intestine

resting stage - excrete oocyte in feces

Question 39

What are 2 survival factors of oocytes

Answer 39

resists drying and disinfectants

Question 40

which of the two protozoa are humans the only host

A. cyclospora cayetanensis
B. cryptosporidium parvum

Answer 40

A cyclospora cayetanensis

Question 41

what are symptoms of cyclospora cayetanensis

Answer 41

explosive diarrhea, annorexia, bloating

Question 42

what are the symptoms of cryptosporidium parvum

Answer 42

severe watery diarrhea

Question 43

what types of foods are cryptosporidium parvum associated with

Answer 43

water, cider, produce

Question 44

what types of foods are cyclospora cayetanensis associated with

Answer 44

vegetables and berries

Question 45

what is anisakis

Answer 45

a fish parasitic worm

Question 46

What are the steps of hazard analysis (4)

Answer 46

• flow diagram
• hazard identification (potential pathogen)
• risk estimation (severity of organism in the step)
• preventative measures