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Food Technology Midterms > Food Hazards > Flashcards

Food Hazards Flashcards

1
Q

the unintended presence of harmful organisms or substances in food.

A

Contamination

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2
Q

Any substance in food that can cause illness, injury,or harm.

A

Hazard

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3
Q

a danger to food safety caused by disease-causing microorganisms such as bacteria, molds, yeasts, viruses, or fungi.

A

Biological Hazard

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4
Q

a danger to food safety caused by chemical substances, especially cleaning agents, pesticides, and toxic metals.

A

Chemical Hazards

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5
Q

a danger to food safety caused by particles such as glass chips, metal shavings, bits of wood, or other foreign matter.

A

Physical Hazard

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6
Q

a substance that causes an allergic reaction.

A

Allergen

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7
Q

the contamination of raw food items or the plants or animals from which they come, in their natural settings or habitats.

A

Direct Contamination

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8
Q

the transference of hazardous substances, mainly microorganisms, to food from another food or surface such as equipment, worktables, or hands.

A

Cross-contamination

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9
Q

diseases, usually either infectious or toxic, caused by agents that enter the body through the ingestion/consumption of contaminated food.

A

Foodborne Illnesses

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10
Q

An incident where two (2) or more people experience a similar illness after eating a common food.

A

Foodborne Disease Outbreak

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11
Q

Bacteria that are dangerous when consumed by humans are called

A

Pathogens

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12
Q

occur when a pathogen produces a toxin(s) while growing in food before it is eaten.

A

Intoxications

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13
Q

Viruses and parasites do not cause intoxication.

A

True

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14
Q

caused when viable food pathogens survive through the host’s stomach into the intestine.

A

Infections

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15
Q

caused by eating food that contains harmful microorganisms that will produce a toxin once inside the human body.

A

Toxin-mediated infection

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16
Q

The reproduction of bacteria and the increase in the
number of organisms.

A

Bacterial growth

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17
Q

resting period, where very little
bacterial growth occurs

A

lag phase

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18
Q

a
period of accelerated bacterial growth

A

log phase

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19
Q

a period in bacterial growth which lasts until the bacteria
crowd others within their colony, creating
competition for food, space, and moisture.

A

Stationary phase

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20
Q

negative-growth phase, during
which bacteria die at an accelerated rate.

A

Decline phase

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21
Q

acidic pH

A

<7.0

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22
Q

neutral pH

A

7.0

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23
Q

TDZ

A

5 - 57C
41 - 135F

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24
Q

applied to
food items that have not been heated to a safe temperature or kept at an improper temperature.

A

Temperature abuse

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25
Q

A rule of thumb in the
foodservice industry is that bacteria need about __ hrs to grow to high enough numbers to cause illness.

A

4

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26
Q

Under ideal conditions, bacterial cells can double in number every __ to __ minutes.

A

15-30

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27
Q

FATTOM

A

Food
Acidity
Temperature
Time
Oxygen
Moisture

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28
Q

Aw

A

Water activity

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29
Q

a measure of the amount of water that is not bound to the food and is, therefore,
available for bacterial growth.

A

Water activity

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30
Q

Disease-causing bacteria can only grow in
food items with an Aw higher than ___.

A

0.85

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31
Q

They are much smaller than bacteria, require a living host (human, animal) in which to
grow and reproduce. Do not multiply in food. However, a susceptible person can experience an
infection with only a few viral particles consumed.

32
Q

These are microscopic creatures that need to live on or inside a living host to survive. They take
nourishment from their host.

33
Q

These range from single-celled to multicellular organisms which include yeasts, molds, mildews, and
mushrooms. Some are harmless to humans, while some can cause diseases.

34
Q

Soil from badly washed veggies, type of hazard?

35
Q

Insect or insect parts, type of hazard?

36
Q

2 major sanitation problems when handling and preparing food

A
  1. cross-contamination
  2. TDZ
37
Q

T where water boils

A

100 C
212 F

38
Q

Cooking T range; most disease-causing organisms are killed in a few minutes

A

74 C and above
165 F and above

39
Q

Hot food holding T range; bacteria DO NOT MULTIPLY, but most are NOT killed.

A

57 - 74 C
135 - 165 F

40
Q

TDZ; bacteria multiply rapidly

A

5 - 57 C
41 - 135 F

41
Q

Cold food storage/refrigeration; food is safe for a short period/little bacterial growth

A

0 - 5 C
32 - 41 F

42
Q

Water freezes

43
Q

Subfreezing; bacteria do not grow, but most are not killed

A

-18 - 0 C
0 - 32 F

44
Q

Freezer storage; bacteria do not grow, but most are not killed - best T for frozen food storage

A
  • 18 C and below
    0 F and below
45
Q

the internal temperature for a food product at which
microorganisms are killed.

A

Minimum internal cooking temperature

46
Q

Minimum internal cooking temperature:
BEEF, PORK, VEAL, LAMB

A

145 F /
63 C
4 min

47
Q

Minimum internal cooking temperature:
EGGS

A

145 F
63 C
15 sec

48
Q

Minimum internal cooking temperature:
FISH, SHELLFISH (shells should open)

A

145 F
63 C
15 sec

49
Q

Minimum internal cooking temperature:
POULTRY, WILD GAME

A

165 F
74 C
15 sec

50
Q

chopping board color:
RAW MEATS

51
Q

chopping board color:
RAW POULTRY

52
Q

chopping board color:
FISH and SHELLFISH

53
Q

chopping board color:
VEGGIES and FRUITS

54
Q

chopping board color:
DAIRY PRODUCTS

55
Q

chopping board color:
COOKED FOOD

56
Q

[Packaging function] Conceal product and its parts and prevent them from spillage and loss, starting from the
packing line through transportation phases until it arrives at the customer’s home.

A

Containment

57
Q

[Packaging function] Prevent outside forces like temperature, humidity, contact, and potential hazards from
intervening with the product inside.

A

Protection

58
Q

[Packaging function] Keep products in a controlled environment to remain safe for longer use.

A

Preservation

59
Q

[Packaging function] Must be convenient to carry, transport, and open while safely maintaining inside items.

A

Convenience

60
Q

[Packaging function] Contains data for tracking, product information, and marketing and brand information.

A

Information

61
Q

any food product that has been partially or completely prepared or processed by a
manufacturer

A

Convenience food

62
Q

a storing method or principle where deliveries or stocks are rotated
to ensure that the old ones are used first. Old stocks are moved out of storage, and new
deliveries are placed first (at the back or last part) in the storage. Then, old stocks are returned
and placed last (in front).

A

FIFO (First In, First Out)

63
Q

Is it okay to freeze thawed food?

64
Q

Campylobacteriosis cause?

A

Campylobacter jejuni

65
Q

Botulism, cause and source:

A

Cause: Clostridium botulinum
Source: Improperly canned food

66
Q

Travelers’ diarrhea, cause?

A

Escherichia coli

67
Q

Hepatitis A causing Hepatitis, source?

A

Raw produce, contaminated water, uncooked/improperly reheated food

68
Q

Common illness and organism from MEATS?

A

Bacillus Cereus causing B. Cereus Food Poisoning

69
Q

Listeriosis, cause?

A

Listeria Monocytogenes

70
Q

Source of listeria monocytogenes?

A

Unpasteurized dairy products, ready to eat deli meats

71
Q

Organism you can acquire from water or food contaminated with HUMAN FECES?

72
Q

Campylobacter jejuni source?

A

Raw and uncooked poultry, unpasteurized milk

73
Q

What organism causes viral gastroenteritis possibly due to contaminated water, and uncooked/improperly reheated food?

74
Q

Possible organism and illness acquired from eggs and poultry?

A

Salmonella causing Salmonellosis

75
Q

Organism:
Name of Illness:
Source: Unrefrigerated meats

A

Organism: Staphylococcus aureus
Name of Illness: Staph food poisoning
Source: Unrefrigerated meats

76
Q

Shigella from raw produce, contaminated water, uncooked/improperly reheated food can cause _______________.

A

Shigellosis/
Bacillary dysentery

Food Technology Midterms (7 decks)

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