FOOD SAFETY PT 2 Flashcards
describe chemical hazards
any chem substance hazardous to health; additives, plant toxins, animal toxins, certain metals
whats melamine
example of food adulteration; used in fabrics, glues, resins; found in infant formula - was supposed toggle falsely elevated protein content
whats acrylamide
unintentional additive; possible carcinogen; byproduct of Maillard rxn
what are some acrylamide mitigation strategies
removal/reduction of precursors; control of processing conditions; use of additives
describe the two types of seafood toxns
histamine fish poisoning; mercury poisoning
describe histamine fish poisoning
from excessive histamine accumulation in fish; occurs when fish not chilled immediately after being caught
describe mercury poisoning
fish absorb toxic form of mercury from water; bioaccumulation can create excess levels; can hurt brain, kidneys, lungs
what are some physical hazards
foreign items in food supply, like glass, bone, metal, wood, stones, false fingernails, insects
define food sensitivty
umbrella term encompassing allergies, intolerances, and other adverse reactions to foods
whats food allergy
immune response to specific proteins within food
whats food intolerance
inability to digest a food due to an enzyme deficiency (no immune response)
whats the food allergen labeling and consumer protection act
requires manufactures to provide warnings on labels of products containing potential food allergens
what are the big 8 food allergens
responsible for >90% of food allergies in US; milk, eggs, fish, shellfish, tree nuts, wheat, peanuts, soybeans
whats the FDA’s Good Manufacturing Practices
guidelines to minimizde risk of contamination; allows products to be traced back tot manufacture in case of recall
what are the top 3 factors associated with food borne illness
poor personal hygiene, cross-contamination, time/temp abuse
how can we prevent food borne illness
food service personnel, purchasing from safe sources, inspection of food deliviers
where do bacteria best grow
in foods with lots of water + protein, like meat, poultry, fish, shellfish, dairy, eggs, broth, gravies, soy
define foods with high water activity (aw)
thermodynamic concept related to amount of unbound, freely available water
where can bacteria not grow/survive
cannot grow in foods with aw = 0.85 or lower
cannot survive in foods with aw = 0.6 or lower
list two places bacteria cannot grow
low acid foods (below pH 4.6) or foods that are extensively handled
what are the three types of food storage to prevent food borne illness
refrigerator (40 F) for consumers
freezer (<0 F)
dry conditions
describe optimum dry conditions for canned foods vs root veggies/whole citrus/eggplant/squash
canned foods = 60-70 F
root = 50-70F
describe temperature danger zone
temp range ideal for bacterial growth 40-140F
how to protect perishable foods from food borne illness
should not be exposed to danger zone temp for longer than 2 consecutive hours or 4 cumulative hours
what are the 4 acceptable thawing methods
bottom shelf of fridge in container (recommended)
running cold water/ice bath
microwave (for small items)
part of cooking process (must check internal temp)
what contributes to most food borne outbreaks in US
improper cooking temp
what are the minimal internal temperatures for poultry, ground beef, beef
poultry = 165 F
ground beef/pork/veal/lamb = 160 F
beef/veal/lamb/pork/fish = 145 F + 3 min rest
what are the 4 methods for cooling
liquids use shallow container
reduce food size (cut up meats)
ice bath w stirring
blast chiller
describe santiation
three compartment sink: soak/wash -> rinse -> sanitize; avoid damp towels
