chap 1: into food safety Flashcards
1
Q
define food
A
Food Act (1983)
- include all thing manufactured, sold @ represented
⤿ for use as food / drink for human consumption
@
⤿ which enter into or used in composition, preparation, preservation any food / drink
⤿ incl confectionery, chewing substance & any ingredient of food, drink , confectionery @ chewing substance
2
Q
what is food act (1983)
A
- include all thing manufactured, sold @ represented
⤿ for use as food / drink for human consumption
@
⤿ which enter into or used in composition, preparation, preservation any food / drink
⤿ incl confectionery, chewing substance & any ingredient of food, drink , confectionery @ chewing substance
3
Q
what is nutrition?
A
- science of food, nutrients & substances therein
- their action, interaction & balance in relation – health & disease
4
Q
what is the science of foods, the nutrients and the substances therein?
A
nutrition
5
Q
factor influencing nutritional requirement.
A
- genes
- weight & height
- age
- lifestyle
- growth
6
Q
definition health
A
WHO constitution (1948)
- state – complete physical, mental & social well-being
- not merely absence of disease @ infirmity
7
Q
what is a state of complete physical, mental and social well-being?
A
health
8
Q
health is a state of complete physical, mental, and social well-being ..
A
not merely the absence of disease or infirmity
9
Q
what is important of nutrition ?
A
- provide substance – produce heat @ any form of energy
- provide material – allow growth, maintenance, repair @ reproduction to proceed
- maintain normal function & health
10
Q
what is nutrients?
A
- chemical substances in food
- provide energy & structure
- helps regulate body processes
11
Q
what is essential nutrient?
A
- must supplied in diet – support life
- X made by the body
- X made in large quantity to meet needs
12
Q
type of nutrient
A
macronutrients & micronutrients
13
Q
macronutrients
A
- nutrients need by body in large amount
- ex: carbohydrates, lipids, protein & water
14
Q
micronutrients
A
- nutrients need by body in small amount
- ex: vitamins, minerals
15
Q
what is function nutrients?
A
- energy
- structure
- regulation
16
Q
what nutrients use for energy?
A
- carbohydrate
- lipid
- protein
17
Q
example nutrient in energy.
A
1) carbohydrate : glucose - carbohydrate - provide energy – body cell
2) fat : most huge source – stored fuel - body
3) protein : over consumed than needed – used for energy
18
Q
what nutrients use in structure?
A
- lipid
- protein
- mineral
19
Q
example nutrient in structure.
A
1) lipid : principal component - membranes surround each cell
2) protein : connective tissue
⤿ holds bones together
⤿ holds muscles to bones
- protein in muscles - define its shape
3) minerals : calcium & phosphorus - minerals - harden teeth & bones
20
Q
what nutrients use in regulation?
A
- lipid
- protein
- carbohydrate
- water
- vitamins
- minerals
21
Q
example nutrient in regulation.
A
- lipid: estrogen - lipid membrane – helps regulate female reproductive cycle.
- protein: leptin - helps regulate size of body fat stones
- carbohydrate: Sugar chains attached to proteins circulating in blood – give signal ➜ protein should remain in blood or removed by liver?
- water: in sweats – helps cool the body ➜ regulate body temp.
- vitamins: B vit. – regulate use of macronutrients for energy
- minerals: sodium - mineral – helps regulate blood volume
22
Q
what is energy?
A
energy: ability to do work
23
Q
state principles of energy balance.
A
- energy ❌ disappear
- excrete in faeces & urine
- absorb by body
24
Q
what is healthy diet?
A
- provide balanced nutrients intake
- adequate food – basis of active & healthy life
- helps protect from malnutrition & non-communicable diseases (NCDs)
25
explain malnutrition
- state of imbalance nutrition
- cause -ve effect on tissue @ body form & its function & clinical outcome
- undernutrition
- overnutrition
26
what happens when undernutrition?
undernutrition
⬇
￬ immunity
⬇
↑ risk of disease
⬇
infectious disease
⬇
↑ed energy needed
⤿ ￬ appetite
￬ nutrient absorption
↑ calories need to fight infection
⬇
back to undernutrition
27
define functional food product.
food product -- offer health benefits beyond their basic nutritional value
28
explain functional food
- japan : 1st country -- formulated specific regulatory approval process for func. food
- as health food
- have ingredient -- promote health-promoting properties over their nutritional value
- 2 concept intro for funct. food
➤ FOSHU (foods for specified health use)
➤ FNFC (food w nutrient function claims)
29
what key terms for funct. food?
@
what is health-promoting properties ingredient?
1. dietary supplement : product intended for ingestion in diet - contains 1 @ more
⤿ vitamins, minerals, plant-derived substances, amino acids @ concentrates of extract
2. Phytochemicals: Health-promoting substances found in plants.
3. Zoochemicals- substances
found in animal
30
what examples & benefit funct. food
- whole-grain products : ￬ed risk cancer & heart disease
- oatmeal : ￬ed blood cholesterol
- Grape juice : improves cardiovascular health
- Green or black tea : ￬ed risk certain types of cancer
- fatty fish : ￬ed risk heart diseases
- soy : ￬ed risk cancer & heart disease, ￬ed symptoms of menopause.
- garlic : ￬ed risk cancer & heart diseases
- Spinach, kale, collard
greens : ￬ed risk age-related blindness (macular degeneration).
31
what is food safety?
- condition & practices -- handling, storing & preparing food.
- comply w regulatory requirements
- Includes, quality & safety through whole food chain.
- ❌ harm to consumers
32
state fundamental in food safety
❤︎ keep clean - follow clean cooking habit
- wash hand frequently
- wash, sanitize all surfaces & equipment before cook
❤︎ separate raw & cooked - ￬ed risk cross-contamination
- keep at bottom shelf - blood/juice from raw not contaminated cooked
❤︎ cook thoroughly - kill almost all microorganisms
- microorganism may survive at ↑ temp. -- but foodborne bacteria die
- ❌ overcooked -- nnti ￬ nutrient
❤︎ keep food at safe temp.
- mantain temp. at level -- microorganism ￬ed to min. / completely die
- hot food - ↑ 63 C
- cold - ￬ 4 C
- room temp. (24-27 C) ➜ bacteria multiply quickly
❤︎ use safe water & raw materials
- use clean water
- ✅ select fresh food
- ❌ use packaged food -- beyond expired date
⤿ ❌ sayur have mold
33
state food safety hazards.
1. microbiological hazards
➤ bacteria, microorganism, moulds, yeasts
2. chemical hazards
➤ pesticides, heavy metals, allergens
3. foreign material / physical hazards
➤ dirt, dust, metal, hair, kaca
34
how foodborne disease happens?
➤ improper handling food
➤ improper storage
➤ unhygenic practices
➤ cleanliness food contact surfaces
➤ cross-contamination
35
what to do of foodborne disease happens?
- surveillance
- monitoring
- appropriate training
- adopt food-safety management systems
- adopt risk models
36
purpose / objectives food safety and quality control
- to protect public from food-related hazards & fraud
- to motivate & promote safe & high quality food
37
strategies food safety & quality
control
- Address food safety issues at all levels.
- Establish, review, enact, update & amend legislation related food safety & food analysts.
- Continuous strengthening food safety infrastructures.
- Collaborate w relevant stakeholders.
- Develop adequate and skilled human resources.
- ↑ed consumer’s knowledge & awareness.
38
what activity- enforcement can do towards food company @ stall?
➤ plan & monitoring:
- plan: make strategies & protocols - ensure food safety. authorities - establish structured plans -- outline actions must be followed
- monitoring: do inspections, evaluation & compliance checks frequently
➤ inspection & auditing
- FS officer visit kitchen, food preparation area @ factories -- ensure proper hygiene & safety standards are being followed
➤ documentation & reporting
- ensure to keep track of non-compliance issues @ improvement
➤ collaboration:
- between FS officials, business operators & staff -- maintain & enforce safety standards --- address prob. faster & smoother enforcement process
➤ immediate action
- authorities need to take urgent action immediately -- halting operation @ recalling product if severe risk identified
39
what are responsibilities EHOs & FS practitioners?
➤ monitoring premises
- inspect food business - restaurants, factories
➤ inspection & investigation
- conduct regular inspection & investigation complaint & potential risk -- sign of contamination, unhygienic practices @ breaches in safety protocols
➤ assessment & reporting
- assess the situation & compile reports -- track compliance level of business, highlight improvement, provide evidence (violation cases)
➤ guidance & reporting
- educate business operator & staff -- proper hygiene practices
- provide guidance
➤ risk assessment
- conduct risk assessment -- identify potential hazards in food preparation & handling process --- ↓ed risk
➤ enforcement & follow-ups
- ✔ violations -- corrective actions taken -- issue warnings, fines, closing down business temporarily
- follow-ups -- ensure the issue resolved
40
what happens when NITRATE exceeds the set limit?
↳ baby blue syndrome
- interfere hemoglobin
↓
interfere the respiratory system
↳ usually baby and children experienced this -- baby blue syndrome
41
