Food Safety

Question 1

Hazard analysis and critical control point (HACCP)

Answer 1

a systematic and science-based approach to food safety programming and inspection that focuses on the identification and control of hazards that have the potential to cause foodborne illness

Question 2

Outbreak

Answer 2

an incidence of foodborne illness that involves two or more people who ate a common food, which has been confirmed through lab analysis as the source of the outbreak.

Question 3

Center for Disease Control and Prevention

Answer 3

a federal agency within the department of health and human services (DHHS). It’s mission is to promote health and quality of life by preventing and controlling, disease, injury and disability.

Question 4

Case

Answer 4

An instance of one person. Represents one individual in an outbread of foodborne illness

Question 5

Risk

Answer 5

An estimate of the likelihood or probability of occurrence of a hazard.

Question 6

Hazard

Answer 6

A biological, chemical, or physical property that may cause and unacceptable consumer health risk

Question 7

Pathogen

Answer 7

A disease causing microorganism

Question 8

Potentially Hazardous Foods (PHF)

Answer 8

foods that are more likely than others to be implicated in an outbreak of foodborne illness

Question 9

Code

Answer 9

a collection of regulations

Question 10

Communicable disease

Answer 10

an illness that is transmitted from one person to another through direct or indirect means

Question 11

foodborn infection

Answer 11

illness that results from ingesting foods containing live microorganisms

Question 12

Regulation

Answer 12

an authoritative directive. A legal restriction set forth by a government group.

Question 13

Contamination

Answer 13

unintended presence of harmful substances such as microorgs in food and water

Question 14

Infection control

Answer 14

specific producedures to prevent the entrance of pathogenic organisms into the body

Question 15

Cross-contamination

Answer 15

tranfer of harmful microorganisms from on item of food to another via nonfood surface (hands, equipment, utensils)

Question 16

Flow of Food

Answer 16

route or path food follows through a foodservice or food processing operation

Question 17

Danger Zone

Answer 17

41 - 135 degrees F

Question 18

Biological hazard

Answer 18

the threat to food safety caused by contamination of food with pathogenic microorganisms

Question 19

Critical control point (CCP)

Answer 19

any point or procedure in a specific food system where loss of control may result in an unacceptable health risk

Question 20

Critical limit

Answer 20

a specific criterion that must be met for each preventive measure identified for a critical control point

Question 21

flowchart

Answer 21

a written sketch of movement of people and or materials from one step or process to the next