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NFDS > Chapter 12- Food Safety > Flashcards

Chapter 12- Food Safety Flashcards

1
Q

What are the common foodborne organisms?

A

Salmonella, Campylobacter, E-Coli, Hepatitis A, Staphylococcus, Botulism

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2
Q

How can you contract Salmonella?

A

Poultry, eggs

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3
Q

How can you contract Campylobacter?

A

Poultry, contaminated water, unpasteurized milk

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4
Q

How can you contract E-Coli?

A

Raw meat, unpasteurized milk, produce

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5
Q

How can you contract Hepatitis A?

A

Fast food workers

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6
Q

How can you contract Staphylococcus?

A

contact to contact

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7
Q

How can you contract Botulism?

A

Improperly canned foods

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8
Q

What does bacteria need to grow?

A

Warmth, moisture, and nutrients

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9
Q

What are foods that pose danger?

A

Poultry, raw meats, melons, honey, produce, cooked grains, unpasteurized juice or milk

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10
Q

What are vulnerable groups to food poisoning?

A

Infants, children, pregnant women, older adults, and those with weakened immune systems

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11
Q

How can you reduce the risk of food poisoning ? #1

A

Clean surfaces and food, wash hands for 20 sec, wash utensils (1 tsp bleach per quart of water). Clean rags and sponges often (sponge in microwave for 1 min)

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12
Q

How can you reduce the risk of food poisoning ? #2

A

Separate
- dont cross contaminate
separate cutting boards
- raw meat and cooked meat on different plates
-separate knives
-put meat on bottom shelf of the fridge

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13
Q

How can you reduce the risk of food poisoning ? #3

A

Cook Properly
- Fish to 140F
-Whole cuts of meat to 145F
- Ground Meats and eggs to 160 F
Poultry, Stuffings, Leftovers, Casseroles to 165 F

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14
Q

How can you reduce the risk of food poisoning ? #4

A

Chill
-Refrigerate food properly

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15
Q

What is the Temperature Danger Zone?

A

Between 40-140 F

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16
Q

What are the ways to thaw food safely? (in order of safest to least safe)

A

Meats in refrigeration (24hrs for 5 lbs)
Microwave
Under cold running water

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17
Q

What is the 2,2,4 rule for Leftovers?

A

Dont leave out for more than 2 hours
No more than 2 inch deep container
dont keep in fridge for more than 4 days

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18
Q

What are food preservation techniques?

A

Pasteurization: heating to kill bacteria
Ultra-High Temp: longer and higher temp
Irradiation: passes through food to kill bacteria and stops their growth

19
Q

What are the best ways to preserve nutrients?

A

Canning, Freezing, Drying

20
Q

What does food processing do?

A

Increases food
-availability (shelf-life)
-convenience
-safety
-nutrients (fortification)
There is loss of some nutrients

21
Q

What is an environmental contaminant?

A

Pesticides

22
Q

What are the pros of pesticides?

A

More crops, keeps food affordable

23
Q

What is the CON of pesticides?

A

Contributes to pollution

24
Q

How do we limit pesticides?

A

Wash fruits and veggies, peel the skin, discard outer leaves, trim fat from meat cuts, organic foods

25
Q

What are the cons of Organic Foods

A

the cost

26
Q

What are the Organic food rules for Crops?

A

No Genetic Engineering, no synthetic pesticides, seeds

27
Q

What are the Organic Food Rules for Animals?

A

Fed organic feed, ruminants for grazing (30% feed from pasture), outdoor access, no growth hormones or antibiotics

28
Q

What is the Organic Foods Timeline?

A

12 months without pesticides,
- Made With labels are 70%
-Organic Labels are (95%)
-100% Organic Labels are 100%

29
Q

What are the organic and Conventional differences?

A

Nutrients, Pesticides, Environment, Food Safety, Taste

30
Q

What do GMO’s do?

A

Obtain desired traits, suppress unwanted traits

31
Q

How many GMO crops are there?

A

10, corn is the biggest one

32
Q

What is selective breeding for?

A

Desired traits in food

33
Q

What is genetic engineering for?

A

Can enhance drought tolerance

34
Q

What are benefits of Genetic Engineering?

A

Nutrients, shelf-life, pest resistance, hardiness

35
Q

What are the concerns of genetic engineering?

A

Nutrients, accidental drug ingestion, pesticide resistance

36
Q

Can you use food additives to hide poor food quality?

A

NO

37
Q

Who determines if additives are safe?

A

the FDA

38
Q

What are food additives used for?

A

Shelf-life, enrich nutrients

39
Q

What are the specific food additives?

A

Nitrites, Sulfites, MSG, Non-nutritive sweeteners, fortification

40
Q

What do nitrites do?

A

Preserve pink color, convert to nitrosamines, prevent bacterial growth

41
Q

What do sulfites do?

A

Prevent oxidation for antioxidants, FDA prohibits use on raw foods

42
Q

What does MSG do?

A

Enhances flavor, could cause flushing, burning, or headaches

43
Q

Are there significant health risks for sweeteners?

A

No, not in normal amounts

44
Q

What things are fortified?

A

Grains, juice, milk

NFDS (15 decks)

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