Food Safety

Question 1

Food Safety def

Answer 1

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)

Question 2

Foodborne Illness

Answer 2

Illness resulting from the ingestion of food

Question 3

Food Infection

Answer 3

Bacteria invade the intestinal tract

Cause damage

Question 4

Food Intoxication

Answer 4

caused be preformed toxin in the food

quick disease onset

Question 5

CDC Estimates of foodborne illnesses

Answer 5

48 million

1:6 americans

Question 6

Types of Hazards with Foods (3)

Answer 6

Biological
Chemical
Physical

Question 7

Types of Biological Hazards (2)

Answer 7

Bacteria

Viruses

Question 8

Effects of Mycotoxins

Answer 8

vomiting
bone marrow destruction
renal disorders
liver cancer

Question 9

Mycotoxins produce

Answer 9

mold

Question 10

Viruses & Foods

Answer 10

Don’t grow in foods
Food is a carrier
Rarely causes death

Question 11

Leading cause of foodborne illness

Answer 11

salmonella

Question 12

Outbreaks are caused by (3)

Answer 12

improper cooking
improper storage
Contamination

Question 13

Salmonella

Answer 13

bacteria
found in raw, undercooked dairy/meat products & poop
req proper thermal treatment

Question 14

E. Coli

Answer 14

bacteria

found in ground beef, spinach, raw foods & poop

Question 15

Listeria monocytogenes

Answer 15

bacteria
RTE foods, cheese
Pregnant women high at risk
Thermal treatment

Question 16

Clostridium botulinum

Answer 16

Bacteria
Improperly processed low-acid canned foods
Most potent toxin
paralytic illness

Question 17

Chemical Hazards (5)

Answer 17

Inherent toxins
Natural/Envm contaminants
Process/Storage contaminants
Purposely added contaminants
Misc chem contaminants

Question 18

Physical Hazards (6)

Answer 18

glass
metal
plastic
stones
shells/pits
wood

Question 19

Food Safety Concerns within Food service (5)

Answer 19

Food from unsafe sources
Inadequate cooking
Improper holding temp
Contaminated equip
Poor personal hygiene

Question 20

Preventing Contamination in Food Processing (2)

Answer 20

Good Manufacturing Practices (GMPs)
Sanitation Procedures (SSOPs)

Question 21

Preventing Foodborne Microorganisms

Answer 21

Temp
Preservatives
Drying

Question 22

Types of Bacteriostatic Preservatives (3)

Answer 22

Sodium nitrite
Sulfites
Smoke to some extent

Question 23

Ways to Eliminate Bio Hazards

Answer 23

Heat
High pressure
Irradtiation

Question 24

GAP

Answer 24

good agricultural practices

Question 25

cGMP

Answer 25

current good manufacturing practices

Question 26

SSOP

Answer 26

sanitary standard operating procedures

Question 27

ACP

Answer 27

allergen control plan

Question 28

HACCP

Answer 28

hazard analysis critical control points

Question 29

SS

Answer 29

serve safe

Question 30

def of food science

Answer 30

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