Food Safety

Question 1

Bacillus

Answer 1

Spoilage Organism

Question 2

Bacteriophages

Answer 2

Virus that infects bacteria–called phage

Question 3

Campylobacter

Answer 3

Bacterium found in unpasteurized milk that causes gastroenteritis infections in cattle and humans

Question 4

Clostridium

Answer 4

Spoilage organism

Question 5

Coliform

Answer 5

Fecal bacteria used to measure sanitary quality of food and water

Question 6

Escherichia Coli

Answer 6

Type of bacteria that lives in your intestines and in the intestines of animals that can be harmless, or cause sickness that can be fatal

Question 7

Food Safety Modernization Act (FSMA)

Answer 7

FSMA is a law that enables the US Food and Drug Administration to protect public health by strengthening food safety programs through a focus on preventive measures. It also expands the agency’s regulatory authority to enhance compliance to food safety meastures

Question 8

GMP

Answer 8

Good Manufacturing Practices

Question 9

GRP

Answer 9

Good Retail Practices

Question 10

HACCP

Answer 10

Hazard Analysis Critical Control Points: management system in which food safety is addressed through the analysis and control of biological, chemical, and physical hazards from raw material production, procurement and handling, to manufacturing, distribution and consumption of the finished product.

Question 11

Listeria Monocytogenes

Answer 11

Bacteria found in soil, water, and animals that can tolerate high salt concentrations and that causes Listeriosis

Question 12

Pathogen

Answer 12

A microorganism that causes disease

Question 13

Phage

Answer 13

Short for bacteriophage. A virus that infects host bacteria cells and can kill them. Ubiquitous in cheese factories, they pose a risk to starter cultures, where the introduction can slow down acid formation, putting the cheese at risk. To limit infection, surfaces must be thoroughly cleaned and the culture type should be rotated between batches to prevent buildup

Question 14

Preventive Controls Qualified Individual (PCQI)

Answer 14

A qualified individual who has successfully completed adequate training (per the FDA) in the development and application of risk-based preventive controls or is otherwise qualified through job experience to develop and apply a food safety system

Question 15

Pseudomonas

Answer 15

Spoilage organism

Question 16

Salmonella

Answer 16

Enterobacteria found in raw or undercooked food and closely related to Escherichia genus, it causes infections characterized by diarrhea, fever, vomiting, and abdominal cramping.

Question 17

ServSafe

Answer 17

Courses provided by the National Restaurant Associate for formal food safety trainings

Question 18

SSOP

Answer 18

Sanitation Standard Operating Procedures; these established procedures in cleaning diary processing equipment and followed carrying out measures designed to protect public health

Question 19

Satphylococcus Aureus

Answer 19

A bacterium found in the human respiratory tract and on the skin, it is a causal agent of mastitis in dairy cows. It can be transferred to food during handling.