Food Safety

Question 1

At what point can contamination occur?

Answer 1

At any point during:
Production
Processing
Distribution
Preparation

Question 2

What is food poisoning?

Answer 2

Condition caused by consumption of a contaminated food or beverage

Question 3

Which federal program has the most oversight in food safety in the US?

Answer 3

The USDA

Question 4

What is considered the pre-harvest stage?

Answer 4

growing or producing on the farm

Question 5

What is considered part of the harvest stage?

Answer 5

The product is still on the farm but being harvested

Question 6

What is considered the post-harvest stage

Answer 6

Transportation, Retail, and Consumer responsibility

Question 7

What does HACCP focus on?

Answer 7

Health safety issues rather than food quality issues and focuses on preventing hazards

Question 8

Who is HACCP mandated by?

Answer 8

FDA and USDA

Question 9

How are foodborne illnesses controlled during pre-harvest for produce?

Answer 9

• Fertilizer
• Farm worker hygiene
  EPA and USDA oversight

Question 10

How are foodborne illnesses controlled during pre-harvest for livestock?

Answer 10

• animals feed quality/safety
• biosecurity
• animal health monitoring and vet care
  USDA, FDA, and state vet oversight

Question 11

Food safety controls during the harvest of milk

Answer 11

sanitary milking procedures
routine farm-level milk quality and safety checks

Question 12

Food safety controls during the harvest of eggs

Answer 12

farm sanitation
routine collection and safe handling

Question 13

Food safety controls during the harvest of meat

Answer 13

regulated for home vs commercial slaughter
USDA inspected slaughter facilities

Question 14

Food packaging and processing harvest and post harvest

Answer 14

washing
rinsing
sifting
sorting
trimming

Question 15

what does FAT TOM stand for?

Answer 15

a potential control point for killing or limiting growth of pathogens
FOOD
ACID
TEMP
TIME
OXYGEN
MOISTURE

Question 16

FATTTOM: FOOD

Answer 16

• provides a medium for growth
• not much you can do to the food itself without altering taste or quality

Question 17

FATTTOM: ACIDITY

Answer 17

the optimal pH range for microbial growth is 4.6-7.5

Question 18

FATTTOM: TEMP

Answer 18

high temp = kill pathogens
low temp = stop growth

Question 19

FATTTOM: TIME

Answer 19

pathogens require time to become infectious
less than 4 hours is typical time allowed in temp.

Question 20

FATTTOM: OXYGEN

Answer 20

Most food-borne pathogens are aerobic so drying out food eliminates this

Question 21

FATTTOM: MOISTURE

Answer 21

foods lower in water activity are more resistant to pathogen growth

Question 22

Food preservation options

Answer 22

Drying
Curing
Smoking
Pickling/ brining
Canning/ bottling
Jellying
Jugging
Burying
Fermenting

Question 23

Commercial preservation techniques

Answer 23

Modified atmosphere (replaces oxygen with inert gas, commonly used for salads, grains, apples, bananas and fish)
Irradiation (exposing product to low dose gamma rays)
Pasteurization (heating at varying times/temps)

Question 24

Food prep safety includes

Answer 24

Hygiene
Temp. control
Timing

Question 25

Who is involved when there are foodborne illness outbreak investigations

Answer 25

CDC, FDA, and/or USDA

Question 26

How does resistance develop?

Answer 26

Through genetic mutation or acquiring resistance from another bacterium

Question 27

Why is AMR an important issue?

Answer 27

Increased human healthcare cost
The start of untreatable infections

Question 28

What makes antimicrobial resistance occur faster?

Answer 28

Increased rates of antibiotic use
Inappropriate use of antibiotics in humans
Drug dosing and potency issues
Environmental contamination
Overuse/inappropriate use in non-human animals

Question 29

How does contamination travel in the food chain

Answer 29

Environmental
Consumption of animal products
Contaminated produce
Consumption of foods cross contaminated during prep

Question 30

FDA Approved uses for Antibiotics

Answer 30

1. prevention of disease
2. control of disease
3. treatment of disease