Food safety Flashcards
What is food sensitivity?
An umbrella term encompassing allergies, intolerances, and other adverse reactions to foods
What are food allergies?
immune response to specific proteins
What is food intolerance?
Inability to digest food due to enzyme deficiency
What company requires manufacturers to provide warnings on labels?
FALCPA
Top 3 factors associated with foodborne illness
Poor personal hygiene
Cross-contamination
Time/temp abuse
Where do bacteria grow best in foods?
Protein and food with a lot of water
What is an example of high-risk food?
ground meat
What are the 3 types of food storage?
Fridge, freezer, and dry conditions
Optimum storage conditions depend on the food. True or False
True
What is the temperature danger zone?
40-140 degrees
Perishable foods should not be exposed to the danger zone temp for longer than ___ consecutive hours or ___ cumulative hours.
2 and 4
4 methods for thawing
The bottom shelf of the fridge
Ice bath
Microwave
Part of the cooking process
What contributes to the most foodborne outbreaks in the US?
Improper temperature
Poultry temp
165
Ground beef, pork, veal, lamb
160
Beef, veal, pork, and fish
145
Where do foodborne illness outbreaks usually occur?
Restaurants
What are the 3 types of food hazards?
Biological, Chemical, and Physical
Examples of biohazards
Bacteria or mold
Examples of chemical hazards
Plant and animal toxins
Examples of physical hazards
Glass, plastic, or metal
Bacteria can cause 3 types of illness
Infection, Poisoning, and Toxin-mediated
Listeria monocytogenes are normally found in…
Poultry
Food intoxication can be caused by what
improperly home-canned foods
What is the most common meat source that E. coli is found?
Undercooked hamburger meat
Molds are _____, unlike bacteria
visible
Where is aflatoxin found?
peanuts
Exceptions to mold
Certain cheeses and soy sauce
Hard cheese can be cut _____ from the mold
1 inch
Mold on soft cheese should be discarded. True or False
True
Unlike bacteria, viruses need_____ cell to multiply
living
What are the two most common foodborne viruses?
Hepatitis A and Norovirus
What do parasites need to survive?
A host
What is a prion?
An infectious protein particle that does not contain RNA or DNA
Where is Melamine used commonly?
In fabrics, glue, and resins
Melamine is an example of what?
Food adulteration
What is a byproduct of the Maillard reaction?
Acrylamide
Where can acrylamide be found in food?
French fries, coffee, cereal, cookies, potato chips
