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NASC 6 > Food Sanitation And Safety > Flashcards

Food Sanitation And Safety Flashcards

1
Q

Field of study which deals with conditions and practices in food production, handling, oprep, and processing with an objective to PREVENT CONTAMINATION

Assurance that food will not bring harm

A

Food safety

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2
Q

A result of food contamination which caused ingestion OF VIABLE AND INFECTIVE MICROORGANISMS

A

Infection

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3
Q

A result of food contamination which causes ingestion if pre formed toxins without ingestion of viable microorganisms

A

Intoxication

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4
Q

A category of contamination wherein it can either be macro or microbiological

A

Biological contamination

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5
Q

A type of biological contamination caused by helmiths and other parasites, poisonous plants and animals

A

Macrobiological contamination

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6
Q

A type of biological contamination caused by bacteria, yeast, molds and their toxins

A

Microbiological contamination

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7
Q

A category of contamination caused by fertilisers, chemicals, insecticides, toxic metal poisoning such as Copper, cobalt, lead, mercury

A

Chemical contamination

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8
Q

A category of contamination wherein fragments of insects, parts of animal like hair, metal shavings from cans

A

Physical contamination

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9
Q

A category of contamination from radioactive materials like IODINE 131, CESIUM 137, BARIUM 170, AND STRONIUM 90

A

Radiological contamintation

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10
Q

Common sources of food contaminants

A 
FOOD HANDLER
INSECTS / RODENTS
AIR, DUST, SOIL
WATER, SEWAGE
UTENSILS . EQUIPMENT
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11
Q

PATHOGENIC MICROORGANISMS

A 
Coliforms
Fecal streptococcus/ enterococcus 
Salmonella
Staphylococcus aureus 
Clostridium Botulinum 
Clostridium perfringens
Bacillus aureus
Vibrio parahemolyticus
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12
Q

Food born microbiological hazards

A 
Shigella sp
Vibrio cholera’
Streptococcus
Brucella abortus
Myobacterium tuberculosis
Yersinia
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13
Q

A type of chemical poisoning caused by ingestion of SELENIUM found in MILK, EGGS, MEAT, GRAINS, AND VEGS

A

Selenium (se) poisoning

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14
Q

A type of chem poisoning from ingestion of food prepared and processed using GALVANIZED WARE

A

Zinc (zn) poisoning

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15
Q

Type of chem poisoning caused by ingestion of food that has come in contact with COPPER SURFACES such as ACID FOOD, OR CARBONATED LIQUID

A

Cooper (cu) poisoning

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16
Q

Type of chem poisoning due to silver polish whith CYANIDE contaminating utensils

A

Cyanide poisoning

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17
Q

Type of chem poisoning caused by leached out Sb / Antimony form ENAMEL WARE used in cooking acid foods

A

Sb / antimony poisoning

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18
Q

Type of chem poisoning from leached out Hg from food utensils

Seafood contaminated with industrial wastes can also contain high level of Hg

A

Hg / mercury poisoning

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19
Q

Type of chem poisoning from contaminations of food with PESTICIDES

A

Arsenic / as poisoning

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20
Q

Type of fchem poisoning from food contaminated with pesticides containnig SODIUM FLOURIDE

A

Flouride poisoning§

21
Q

Type of chem poisoning from leached out cadmium from PLATING MAITERIALS

A

Cd cadmium poisoning

22
Q

Substances that upon ingestion changes HOMEOSTASIS resukting inobnormal function if an organism

A

FOOD TOXICANTS

23
Q

Man made intoxicants

A

> AGRICULTURAL CHEMICALS
>fertilizers
>pesticides

24
Q

Contained in insecticides that are harmful because of its solubility

A

Chlorinated hydrocarbon

25
Q

Natural occuring food toxicants

A 
>oxalic acid
>flavorants
>purine
>xanthine
>cyanogenic glycoside
>antinutrients
>phytohemaglutinins
>solanine
>thiocyanates
>discoriine
26
Q

Inhibitors of CHOLINESTERASE from insecticides which are soluble in water

A

organophosphorus insecticides

27
Q

Found in SPINACH, CAMIAS, BALIMBING, CASHER, TUBERS, LEAVES OF TARI
May cause poor growth and development of kidney stones

A

Oxalic acid

28
Q

Found in ONION, GARLIC, GINGER, BLACK PEPPER

A

Flavorants

29
Q

Flavorants with pungent taste of garlic whihc can lead to inflammation of the alimentarybtract

A

ALLIIN, ALLICIN, ALLYLIDISULFIDE

30
Q

Flavorant with lachrymatory substance in onions§

A

Propenylsulfic acid

31
Q

Flavorant found in pepper

A

Capsaicin

32
Q

Flavorant found in citrus

A

Limonin

33
Q

Flavorant found in nutmeg, carrots, celery which is also known as NARCOTIC AND HALLUCINOGENIC

A

Myristicin

34
Q

Flavorant found in mustard

irritates MUCOUS MEMBRANE and causes COPIIUS FLOW OF TEARS AND BURNING SENSATION

A

Sinigrin

35
Q

Derived from URIC ACID and found in LEGUMES

Intake can elad to GOUT FORMATION AND FATTY LESIONS

A

Purine

36
Q

Caffiene in coffe, theobromine in chocolate whihc may cause insomnia, irritability and cardiac arrest

A

Xanthine

37
Q

Substance which inactivates or destroys essential dietary constituent

A

Antinutrients

38
Q

Antinutrient in ANTIBIOTINE

A

Avidin

39
Q

Antinutrient whihc destroys thiamine

A

Thusminase

40
Q

Antivitamin which ANTAGONISES VIT A

A

Citral

41
Q

Antivitamin which inactivates carotene

A

Lipoxygenase

42
Q

ANTINUTRIENT WHICH CAUSES VIT E DEFICIENCY

A

PUFA

43
Q

Antinutrient factor in CORN

A

Anti nicotinic

44
Q

Found in legumes and have the ability to agglutinate red blood cells

A

Phytothemaglutinins

45
Q

Compounds that produce goiter by interfering with thyroxin synthesis of the thyroid gland

A

Goitrins / goitrogens

46
Q

Found in yam which can oaralyze the nervous system

Characterized by depressant symptoms

A

Discorine

47
Q

Poisoning from shark’s liver

A

Fish poisoning ‘ itchytoxism

48
Q

System which identifies soecific hazards and measures for their control to ensure safety of food

A

Hazard analysis critical control unit

NASC 6 (5 decks)

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