chap 1: into food safety

Question 1

define food

Answer 1

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

Question 2

what is food act (1983)

Answer 2

• 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

Question 3

what is nutrition?

Answer 3

• science of food, nutrients & substances therein
• their action, interaction & balance in relation – health & disease

Question 4

what is the science of foods, the nutrients and the substances therein?

Answer 4

nutrition

Question 5

factor influencing nutritional requirement.

Answer 5

• genes
• weight & height
• age
• lifestyle
• growth

Question 6

definition health

Answer 6

WHO constitution (1948)

• state – complete physical, mental & social well-being
• not merely absence of disease @ infirmity

Question 7

what is a state of complete physical, mental and social well-being?

Answer 7

health

Question 8

health is a state of complete physical, mental, and social well-being ..

Answer 8

not merely the absence of disease or infirmity

Question 9

what is important of nutrition ?

Answer 9

• provide substance – produce heat @ any form of energy
• provide material – allow growth, maintenance, repair @ reproduction to proceed
• maintain normal function & health

Question 10

what is nutrients?

Answer 10

• chemical substances in food
• provide energy & structure
• helps regulate body processes

Question 11

what is essential nutrient?

Answer 11

• must supplied in diet – support life
• X made by the body
• X made in large quantity to meet needs

Question 12

type of nutrient

Answer 12

macronutrients & micronutrients

Question 13

macronutrients

Answer 13

• nutrients need by body in large amount
• ex: carbohydrates, lipids, protein & water

Question 14

micronutrients

Answer 14

• nutrients need by body in small amount
• ex: vitamins, minerals

Question 15

what is function nutrients?

Answer 15

• energy
• structure
• regulation

Question 16

what nutrients use for energy?

Answer 16

• carbohydrate
• lipid
• protein

Question 17

example nutrient in energy.

Answer 17

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

Question 18

what nutrients use in structure?

Answer 18

• lipid
• protein
• mineral

Question 19

example nutrient in structure.

Answer 19

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

Question 20

what nutrients use in regulation?

Answer 20

• lipid
• protein
• carbohydrate
• water
• vitamins
• minerals

Question 21

example nutrient in regulation.

Answer 21

• 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

Question 22

what is energy?

Answer 22

energy: ability to do work

Question 23

state principles of energy balance.

Answer 23

• energy ❌ disappear
• excrete in faeces & urine
• absorb by body

Question 24

what is healthy diet?

Answer 24

• provide balanced nutrients intake
• adequate food – basis of active & healthy life
• helps protect from malnutrition & non-communicable diseases (NCDs)

Question 25

explain malnutrition

Answer 25

• state of imbalance nutrition
• cause -ve effect on tissue @ body form & its function & clinical outcome
• undernutrition
• overnutrition

Question 26

what happens when undernutrition?

Answer 26

undernutrition
⬇
￬ immunity
⬇
↑ risk of disease
⬇
infectious disease
⬇
↑ed energy needed
⤿ ￬ appetite
￬ nutrient absorption
↑ calories need to fight infection

        ⬇  back to undernutrition

Question 27

define functional food product.

Answer 27

food product – offer health benefits beyond their basic nutritional value

Question 28

explain functional food

Answer 28

• 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)

Question 29

what key terms for funct. food?
@
what is health-promoting properties ingredient?

Answer 29

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

Question 30

what examples & benefit funct. food

Answer 30

• 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).

Question 31

what is food safety?

Answer 31

• condition & practices – handling, storing & preparing food.
• comply w regulatory requirements
• Includes, quality & safety through whole food chain.
• ❌ harm to consumers

Question 32

state fundamental in food safety

Answer 32

❤︎ 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

Question 33

state food safety hazards.

Answer 33

1. microbiological hazards
   ➤ bacteria, microorganism, moulds, yeasts
2. chemical hazards
   ➤ pesticides, heavy metals, allergens
3. foreign material / physical hazards
   ➤ dirt, dust, metal, hair, kaca

Question 34

how foodborne disease happens?

Answer 34

➤ improper handling food
➤ improper storage
➤ unhygenic practices
➤ cleanliness food contact surfaces
➤ cross-contamination

Question 35

what to do of foodborne disease happens?

Answer 35

• surveillance
• monitoring
• appropriate training
• adopt food-safety management systems
• adopt risk models

Question 36

purpose / objectives food safety and quality control

Answer 36

• to protect public from food-related hazards & fraud
• to motivate & promote safe & high quality food

Question 37

strategies food safety & quality
control

Answer 37

• 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.

Question 38

what activity- enforcement can do towards food company @ stall?

Answer 38

➤ 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

Question 39

what are responsibilities EHOs & FS practitioners?

Answer 39

➤ 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

Question 40

what happens when NITRATE exceeds the set limit?
↳ baby blue syndrome

Answer 40

• interfere hemoglobin
  ↓
  interfere the respiratory system
  ↳ usually baby and children experienced this – baby blue syndrome