EOCQ

Question 1

[1] What is the relationship between food safety and sanitation?

Answer 1

Food safety involves recognizing and handling potential hazards (bio, chem, phys) that could result in illness/harm upon consumption

Food sanitation focuses on upholding cleanliness and hygiene of environments where food is processed and handled, including practices/measures to inhibit proliferation of harmful microbes, manage allergens and sustain general cleanliness

Question 2

[1] What are food safety hazards?

Answer 2

Chemical, microbiological, physical

Question 3

[1] What is the economic burden of food safety

Answer 3

• Cost for outbreak investigation
• Medical cost
• Loss in productivity
• Loss in trade

Question 4

[1] What are principles in food sanitation?

Answer 4

1. Cleaning: removal of soils from equipment and/or facility of food processing such that they dont become a source of contamination
2. Disinfection: Kill vegetative microbes so they dont have the opportunity to form spores/contaminate food

Question 5

[1] What is GMP, SSOP, HACCP

Answer 5

Good Manufacturing Practices:
Set of standards as the “first step” to ensure food safety, adhering to fundamental principles: building and location of prod; design., construction and sanitation of building and equipment; sanitation program; process control

Sanitation Standard Operating Procedures:
Written procedured for sanitation with 8 key areas: water safety, conditions and cleanliness or food contact surface, prevention of adulteration, prevention of cross contam, sanitation facility, employee health, labelling of toxic compounds, pest control

HACCP:
Systemic approach to anticipate potential risks by performing hazard analysis, identify important control points, defining critical limits, monitoring process, corrective actions

Question 6

[2] Chemical hazards

Answer 6

• Natural toxicants
• Contaminants from agriculture
• Contam from env
• Contam from food processing
• Migration from packaging
• Allergen
• Adulterant
• Excessive food additives

Question 7

[2] Food procesisng contaminants

Answer 7

Chemical contaminants from high temp processing
- polycyclic aromatic hydrocarbons (PAH)
- heterocyclic amine (cooked meat)
- chloropropanol
- Nitrosamine (cured meat)
- Acrylamide (high carb food, glucose and Asp)
- MCPDE (NaCl and glycerol, soy sauce & palm oil)

Question 8

[2] Why is it diff to red chemical hazards in food industry?

Answer 8

• Lots of emergence points
• Most chemical contaminants can withstand processing methods
• Processing can raise some chemical hazards

Question 9

[3] Infection vs intoxication

Answer 9

INFECTION
- Caused by ingestion of pathogenic microbes which can grow and multiply inside the body
- Longer onset time (hours to days)
- Symptoms and severity varies depending on type of pathogen and individual’s immune system (inc: diarrhea, nausea, vomiting, abdominal pain, fever)

INTOXICATION
- consumption of food containing toxin produced by certain microbes
- Quick onset (within hours)
- Symptoms are primarily GI

Question 10

[3] Sporeforming bacteria

Answer 10

• More heat resistant
• Forms spores during heat treatment
• Spores survive and germinate during slow cooling, germinated bacteria may grow and/pr produce toxins
• basis for 12D process

Question 11

[3] Virus

Answer 11

• Easily inactivated by heat (pasteurization)
• Withstand freezing (unlike protozoa)
• Do not produce toxins
• Do not grow/multiply in food as they are obligate intracellular parasites