Food Safety Flashcards
Food Safety def
the assurance that food will not cause harm to the consumer when it is prepared and or eaten according to its intended use (FAO/WHO)
Foodborne Illness
Illness resulting from the ingestion of food
Food Infection
Bacteria invade the intestinal tract
Cause damage
Food Intoxication
caused be preformed toxin in the food
quick disease onset
CDC Estimates of foodborne illnesses
48 million
1:6 americans
Types of Hazards with Foods (3)
Biological
Chemical
Physical
Types of Biological Hazards (2)
Bacteria
Viruses
Effects of Mycotoxins
vomiting
bone marrow destruction
renal disorders
liver cancer
Mycotoxins produce
mold
Viruses & Foods
Don’t grow in foods
Food is a carrier
Rarely causes death
Leading cause of foodborne illness
salmonella
Outbreaks are caused by (3)
improper cooking
improper storage
Contamination
Salmonella
bacteria
found in raw, undercooked dairy/meat products & poop
req proper thermal treatment
E. Coli
bacteria
found in ground beef, spinach, raw foods & poop
Listeria monocytogenes
bacteria
RTE foods, cheese
Pregnant women high at risk
Thermal treatment
Clostridium botulinum
Bacteria
Improperly processed low-acid canned foods
Most potent toxin
paralytic illness
Chemical Hazards (5)
Inherent toxins Natural/Envm contaminants Process/Storage contaminants Purposely added contaminants Misc chem contaminants
Physical Hazards (6)
glass metal plastic stones shells/pits wood
Food Safety Concerns within Food service (5)
Food from unsafe sources Inadequate cooking Improper holding temp Contaminated equip Poor personal hygiene
Preventing Contamination in Food Processing (2)
Good Manufacturing Practices (GMPs) Sanitation Procedures (SSOPs)
Preventing Foodborne Microorganisms
Temp
Preservatives
Drying
Types of Bacteriostatic Preservatives (3)
Sodium nitrite
Sulfites
Smoke to some extent
Ways to Eliminate Bio Hazards
Heat
High pressure
Irradtiation
GAP
good agricultural practices
cGMP
current good manufacturing practices
SSOP
sanitary standard operating procedures
ACP
allergen control plan
HACCP
hazard analysis critical control points
SS
serve safe
def of food science
Food Science is the discipline in which
biology, physical sciences, and engineering
are used to study the nature of foods, the
causes of their deterioration, and the
principles underlying food processing
