FOOD SAFETY PT 2

Question 1

describe chemical hazards

Answer 1

any chem substance hazardous to health; additives, plant toxins, animal toxins, certain metals

Question 2

whats melamine

Answer 2

example of food adulteration; used in fabrics, glues, resins; found in infant formula - was supposed toggle falsely elevated protein content

Question 3

whats acrylamide

Answer 3

unintentional additive; possible carcinogen; byproduct of Maillard rxn

Question 4

what are some acrylamide mitigation strategies

Answer 4

removal/reduction of precursors; control of processing conditions; use of additives

Question 5

describe the two types of seafood toxns

Answer 5

histamine fish poisoning; mercury poisoning

Question 6

describe histamine fish poisoning

Answer 6

from excessive histamine accumulation in fish; occurs when fish not chilled immediately after being caught

Question 7

describe mercury poisoning

Answer 7

fish absorb toxic form of mercury from water; bioaccumulation can create excess levels; can hurt brain, kidneys, lungs

Question 8

what are some physical hazards

Answer 8

foreign items in food supply, like glass, bone, metal, wood, stones, false fingernails, insects

Question 9

define food sensitivty

Answer 9

umbrella term encompassing allergies, intolerances, and other adverse reactions to foods

Question 10

whats food allergy

Answer 10

immune response to specific proteins within food

Question 11

whats food intolerance

Answer 11

inability to digest a food due to an enzyme deficiency (no immune response)

Question 12

whats the food allergen labeling and consumer protection act

Answer 12

requires manufactures to provide warnings on labels of products containing potential food allergens

Question 13

what are the big 8 food allergens

Answer 13

responsible for >90% of food allergies in US; milk, eggs, fish, shellfish, tree nuts, wheat, peanuts, soybeans

Question 14

whats the FDA’s Good Manufacturing Practices

Answer 14

guidelines to minimizde risk of contamination; allows products to be traced back tot manufacture in case of recall

Question 15

what are the top 3 factors associated with food borne illness

Answer 15

poor personal hygiene, cross-contamination, time/temp abuse

Question 16

how can we prevent food borne illness

Answer 16

food service personnel, purchasing from safe sources, inspection of food deliviers

Question 17

where do bacteria best grow

Answer 17

in foods with lots of water + protein, like meat, poultry, fish, shellfish, dairy, eggs, broth, gravies, soy

Question 18

define foods with high water activity (aw)

Answer 18

thermodynamic concept related to amount of unbound, freely available water

Question 19

where can bacteria not grow/survive

Answer 19

cannot grow in foods with aw = 0.85 or lower
cannot survive in foods with aw = 0.6 or lower

Question 20

list two places bacteria cannot grow

Answer 20

low acid foods (below pH 4.6) or foods that are extensively handled

Question 21

what are the three types of food storage to prevent food borne illness

Answer 21

refrigerator (40 F) for consumers
freezer (<0 F)
dry conditions

Question 22

describe optimum dry conditions for canned foods vs root veggies/whole citrus/eggplant/squash

Answer 22

canned foods = 60-70 F
root = 50-70F

Question 23

describe temperature danger zone

Answer 23

temp range ideal for bacterial growth 40-140F

Question 24

how to protect perishable foods from food borne illness

Answer 24

should not be exposed to danger zone temp for longer than 2 consecutive hours or 4 cumulative hours

Question 25

what are the 4 acceptable thawing methods

Answer 25

bottom shelf of fridge in container (recommended)
running cold water/ice bath

microwave (for small items)
part of cooking process (must check internal temp)

Question 26

what contributes to most food borne outbreaks in US

Answer 26

improper cooking temp

Question 27

what are the minimal internal temperatures for poultry, ground beef, beef

Answer 27

poultry = 165 F
ground beef/pork/veal/lamb = 160 F
beef/veal/lamb/pork/fish = 145 F + 3 min rest

Question 28

what are the 4 methods for cooling

Answer 28

liquids use shallow container
reduce food size (cut up meats)
ice bath w stirring
blast chiller

Question 29

describe santiation

Answer 29

three compartment sink: soak/wash -> rinse -> sanitize; avoid damp towels