Chapter 5

Question 1

When can chemical formulation ingredients start causing harm?

Answer 1

When the ingredients are not placed in the proper formulation ratio»too much or too little

Question 2

What are the economically motivated hazards? Which ones do companies have to document in their food safety plan?

Answer 2

These are when a cheap ingredient is added to foods to make the food look more expensive.

The ones that could cause a food saftey issue

Question 3

What is the diff. between EMH and defense of food?

Answer 3

EMH refers to something that a company does in secret for commercial gain whereas defense of food refers to something that a terrorist organization does to scare and torment the public.

Question 4

What are the consquences of origin laundering and cargo theft?

Answer 4

Origin laundering: labeling an item to make an item appear to come from somewhere or have properties that it does not possess:
ex 1: china transporting oil to different countries relabeling them and then selling them to other countries
ex 2:

Cargo theft: stealing food containers relabeling them and then selling them for cheaper.

Question 5

what is food fraud?

Answer 5

using food for economic gain by deceiving the customer:

• labeling products as something else
• adding cheaper ingredients to make food look more expensive
• relabeling under unsanitary conditions
• disguising a product as something else and selling it
• selling products that are knowingly contaminated

Question 6

What do companies need to do if food was stolen?

Answer 6

If a food was stolen companies need to report it in their financial records, companies don’t need to report in their food saftey plan unless it poses a health risk. They can determine whether it poses a health risk by researching the hazard and seeing whether it has any previous outbreaks associated with it and based on that declare whether it is a food saftey issue. Once declared it must be implement in in the food saftey plan.