Brainscape's Knowledge GenomeTM

Browse over 1 million classes created by top students, professors, publishers, and experts.


See full index

Food Science > Exam 1- Food Safety > Flashcards

Exam 1- Food Safety Flashcards

You may prefer our related Brainscape-certified flashcards:
Gourmet Food flashcards Biology 101 flashcards
1
Q

Food Science

A

The scientific study of raw food materials and their behavior during formulation, processing, packaging, storage, and evaluation as consumer food products.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
2
Q

Areas in food science

A

Processing, Packaging, Chemistry, Microbiology, Sensory Evaluation, Nutrition, Regulation Compliance.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
3
Q

Top Four Chronic Disease

A

Heart Disease, Obesity, Cancer, Diabetes

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
4
Q

Nutrition

A

The science of food, the nutrients and other substances therein, their action, interaction and balance in relation to health and disease, and the process by which the organism (body) ingests, digest, absorbs, transports, utilizes, and excretes food substances.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
5
Q

Food Poisoning Stat: Illnesses

A

76 Million

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
6
Q

Food Poisoning Stat: Hospitalizations

A

325,000

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
7
Q

Food Poisoning Stat:

A

5,000

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
8
Q

Any food that makes us sick contains:

A

The Presence of:

  • Harmful Microbes
  • Natural Toxicants
  • Environmental Contaminants
  • Harmful Additives
  • Allergens
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
9
Q

Fresh Foods

A
  • Contain more harmful microbes than processed products

- Harm comes from sources such as Soil and Feeces

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
10
Q

Dangerous Foods

Most to Least

A
  1. Alfalfa Sprouts
  2. Undercooked Chicken
  3. Unpasteurized Orange Juice
  4. Refrigerated Yogurt
  5. Canned Tuna Fish
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
11
Q

Methods to Limit Microbes

A
  • Proper Handling
  • Proper Storage
  • Proper Sanitation
  • Proper Packaging
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
12
Q

Spoilage

A

Not pleasant to eat, but it is not necessarily unsafe.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
13
Q

Expiration Date

A

Represents the best guess on how long a food will last before it spoils.

***Based on quality factors (not safety) and are useless if products are not properly handled and stored.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
14
Q

Food Poisoning

A

A sickness caused by consuming a contaminated food.

  • **Symptoms include
  • Nausea, vomiting, diarrhea, cramps
  • Dizziness, dehydration, coma and death

Also, the last meal consumed is not the usual vector of the start of this.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
15
Q

Infections

A

This requires the consumption of viable microbes that grow and produce symptoms for an infectious disease.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
16
Q

Intoxications

A

This occurs after consumption of foods in which microbes have produced a toxin.

17
Q

Epidemiologists

A

These are scientists who track the cause of an outbreak.

18
Q

Outbreak

A

Occurs when more than one unrelated individual contracts a food-borne illness.

19
Q

Food Preservation

A

This involves reducing the chances that food will spoil or become unsafe.

Methods to do this include:

  • Canning
  • Pasteurizing
  • Refrigerating
  • Freezing
  • Drying
  • Fermenting
  • Packaging
20
Q

Preservatives

A

Food ingredients that slow spoilage and prevent food-borne illnesses
ex. Salt and Sugar

21
Q

Food Additives

A

Serve a useful purpose and must be effective for the intended use. Required by law to be safe.

22
Q

Responsibility

A

Food safety starts with production and ends with the consumer.

23
Q

Factors in Food Poisoning

A
  • Improper storage temperature
  • Poor personal hygiene
  • Undercooking
  • Cross-Contamination
  • Food from Unsafe Sources
24
Q

Rules for Food Handling

A

Rule 1- Keep Hot food HOT & Cold food COLD

Rule 2-When in doubt, throw it out

25
Q

Pesticides

A

Chemicals applied to crops to kill pests.

26
Q

Organic Production

A

Avoids the use of fossil fuels and synthetic chemicals

27
Q

Natural Toxin Examples

A 
Mushrooms-Hydrazine
Cabbage-Thiocynate
Nutmeg-Myristicin
Sassafras-Saffrole
Cassava-Glucosides
28
Q

Food Allergens

A

Induce an abnormal immune response in susceptible individuals

29
Q

Sensitivites

A

Not true allergies but symptoms are similar and unpleasant.

30
Q

Allergens of Major Concern

A 
Peanuts
Shellfish
Wheat
Milk
Tree Nuts
Fish
Soy Eggs
31
Q

FDA & CFSAN

A

U.S. Food and Drug Administration

Center for Food Safety and Nutrition

32
Q

USDA & FSIS

A

U.S. Department of Agriculture

Food Safety and Inspection Service

33
Q

FDA Responsibilites

A
  • Inspect food processing facilities
  • Prohibits distribution adulterated or misbranded foods
  • Approves processing methods
  • Establishes Good Manufacturing Practices (GMP)
  • Approves food additives
  • Regulates label content
34
Q

USDA Responsibilites

A

-Regulates all meat and poultry plants that distribute products interstate or internationally

35
Q

Environmental Protection Agency (EPA)

A

Agency that regulates pesticides applied to foods.

36
Q

State and Local Health Department

A

Agencies that inspect restaurants, institutions and retailers according to the Food Code

37
Q

Center for Disease Control and Prevention (CDC)

A

Agency that investigates food-borne illness outbreaks.

Food Science (6 decks)

Brainscape helps you reach your goals faster, through stronger study habits.
© 2024 Bold Learning Solutions. Terms and Conditions