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Food Science > Food Safety > Flashcards

Food Safety Flashcards

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1
Q

what is an illness transmitted to humans by food

A

foodborne illness

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2
Q

what type of food borne illness results from ingesting live microorganisms (bacterial colonization) ex. salmonella

A

foodborne infection

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3
Q

what type of food borne illness results form eating food containing toxin produced by baxter or molds present in the food? ex. staph aureus and C. botulinum

A

foodborne intoxication

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4
Q

what type of food borne illness results from bacteria entering the intestine and produces toxin in the intestine ex. e. coli

A

toxin-mediated infection

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5
Q

Bacteria, molds, virus, parasites, and prions are what type of food borne hazards?

A

biological

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6
Q

plant toxins, animal toxins, agricultural chemicals industrial chemicals are what type of food borne hazards?

A

chemical

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7
Q

glass, bone, metal, plastic are what type of food borne hazards?

A

physical

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8
Q

what are four causes for food borne illness

A
  1. poor sanitation
  2. undercooked animal products
  3. inappropriate food storage
  4. Cross-contamination
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9
Q

Trichinella spiralis is the most common

A

parasite

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10
Q

Molds are also know as _______ that look visibly rotten

A

mycotoxin

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11
Q

How to control molds?

A
  1. cool & dry storage

2. removing moldy potions

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12
Q

why is the number 1 cause of food borne illness?

A

bacteria

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13
Q

What type of bacteria is dormant, but resistant to harsh conditions?

A

endospores

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14
Q

What bacteria is anaerobic and spore forming?

A

Clostridium perfringens

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15
Q

Control:

1. Serve promptly, hold

A

Clostridium perfringens

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16
Q

What bacteria is anaerobic and low acid?

A

Clostridium Botulinum

17
Q

What type of bacteria is spread by infected skin, moisture from sneeze, cough?

A

Staphylococcus

18
Q

Control:

  1. Avoid infected personnel to contact with food
  2. Serve promptly and keep
A

Staphylococcus

19
Q

Control:
1. Strict commercial canning, pressure home canning
2. Refrigerate immediately, re-heat to boiling
is for

A

Clostridium botulinum

20
Q

What is the danger zone temp

A

40-140 F / 4-60C

21
Q

Where does FDA fall under?

A

US Department of Human and health Services

22
Q

Who inspects safe food supple, labeling , food additives, education and seafood?

A

Food and Drug Administration

23
Q

Where does Food Safety Inspection Service (FSIS) fall under?

A

US Department of Agriculture

24
Q

Who inspects meat, poultry, and egg products?

A

FSIS

25
Q

What is the objective of the Hazard Analysis Critical Control Points (HACCP)?

A

to make product safely and be able to prove it

26
Q

Who identifies the ingredients and processing areas that are sensitive and must be monitored to ensure a safe product?

A

Hazard Analysis (HA)

27
Q

Who watches the point, step, or procedure at which control can be applied and a food safety hazard can be prevented, eliminated, or reduced to acceptable leveles/

A

Critical Control Point (CCP)

28
Q
  1. Conduct HAs
  2. Identify CCP
  3. Establish Critical limits for each CCP
  4. Monitoring requirements for each CCP
  5. Corrective action if CCP deviation occurs
  6. Record Keeping
  7. Verification procedure
    Are the 7 principles for
    KNOW IN ORDER
A

HACCP

Food Science (9 decks)

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