Food Safety

Question 1

What causes mad cow disease? How is this disease being controlled/prevented?

Answer 1

Caused by feeding cattle with feeds containing bone meal from dead sheep that suffered from scrapie (type of disease).

Question 2

_____________________________ hazards include bacterial, fungal, viral, and parasitic organisms and/or their toxins. The microorganisms that are pathogenic and associated with food are called _____________________ pathogens.

Answer 2

Biological

Biological, Chemical, Physical

Question 3

___________________________ hazards associated with foods can be divided into three categories: naturally occurring, indirectly added, and directly added. Be able to describe each of these categories.

Answer 3

Chemical
Naturally: found in plants and animals or their environment
Directly: pesticides, fertilizers, fungicides, etc.
Indirectly:Leaching of metals, sanitizers, cleaners, paint, lubricants

Question 4

Food may also contain _______________________ hazards such as stones, seeds, glass fragments, or small bits of metal

Answer 4

Physical

Question 5

Define outbreak, onset, and duration.

Answer 5

Outbreak: 2 or more people get sick from eating the same food (same symptoms)
Onset: The time of the first reports
Duration: Length in between and how long symptoms last

Question 6

List and describe the top three causes for foodborne illness.

Answer 6

1- Improper holding and storage temperatures
2- Poor personal hygiene
3- improper cooking temps.

Question 7

______________________________________________________ is the transfer of harmful bacteria to food from other foods, cutting boards, utensils, dirty hands, etc. This often happens to foods that are not ____________________________ properly. The food industry uses many different programs and standards to help prevent food contamination from occurring. One method for controlling contamination is through the use of ___________________________________________________________, which are a set of ____________________________that outline the aspects of production and testing that can impact the quality of a product.

Answer 7

Cross Contamination
Handled
Good Manufacturing Practices
Guidelines

Question 8

What is HACCP and why is it used?

Answer 8

Hazard Analysis Critical Control Point

Identifies potential hazards to formulate a plan to reduce or eliminate the hazard