foodsci

Question 1

Living organisms or organic materials that include bacteria, molds, viruses, parasites, and protein particles (prions)

Answer 1

Biological Hazards

Question 2

Microscopic, one-celled organisms abundant in the air, soil, water, and/or organic matter

Answer 2

Bacteria

Question 3

Belong to the group of fungi that lack chlorophyll and produce a furry growth on organic matter
Produce mycotoxins

Answer 3

Molds

Question 4

Infectious microorganisms consisting of RNA or DNA that reproduce only in living cells

Answer 4

Viruses

Question 5

Organisms that need a living host to survive and multiply

Answer 5

Parasites

Question 6

Infectious protein particle that do not contain DNA or RNA
These cause Mad cow disease or bovine spongiform encephalopathy

Answer 6

Prions

Question 7

found primarily in light-exposed surfaces of aquatic environments

Answer 7

Algae

Question 8

unicellular, microscopic and w/ variable shapes ranging from ovoid, lemon-shaped to elongated

Answer 8

Yeasts

Question 9

Chemical substances that harm living systems (i.e. agricultural and industrial contaminants such as cleaners and sanitizers; plants and animal toxins

Answer 9

Chemical Hazard

Question 10

caused by eating fish that contain ciguatoxin w/c is not destroyed by heating

Answer 10

Ciguatera food poisoning

Question 11

due to excessive histamine accumulation in fish like tuna

Answer 11

Histamine food poisoning (scrombotoxism)

Question 12

brought about by eating liver, gonads, intestines, and/or skin of puffer fish

Answer 12

Puffer fish poisoning

Question 13

caused by the rapid growth of a reddish marine algae during summer or in tropical waters

Answer 13

Red tide

Question 14

Can be introduced in any phase of the food chain or food flow; it could be due to carelessness or by accident

Answer 14

Chemical Contaminants

Question 15

Chemical contaminants originate from the

Answer 15

pesticides or herbicides

Question 16

additives in the GRAS list (Generally Considered as Safe)
-salt, sugar, corn syrup, citric acid (oranges & lemons), baking soda, vegetable colors, mustard, pepper

Answer 16

Intentional Food Additives

Question 17

Contaminants that may have been introduced accidentally during harvesting or production, processing, storage or packaging of the food

Answer 17

Non-intentional Food Additives

Question 18

Any foreign material that could possibly harm if ingested
Glass, bone, metal, plastic, wood, stones, toothpicks, false fingernails, watches, jewelry, insects, and staples from food boxes

Answer 18

Physical Hazards

Question 19

(HACCP)

Answer 19

Hazard Analysis and Critical Control Point System

Question 20

A systemized approach to preventing foodborne illness during the production and preparation of food

Answer 20

(HACCP)

Question 21

A proactive method of preventing foodborne illness and ensuring food safety

Answer 21

Hazard Analysis and Critical Control Point (HACCP)

Question 22

Major CCP’s in the Food Production Process:

Answer 22

Processing
Purchasing
Preparation
Sanitation
Storage

Question 23

with water when heated, results in an increased in viscosity in the process called gelatinization (moist cooking) and therefore, is useful as thickener or binder;

Answer 23

Starch

Question 24

heat causes coagulation and eventual denaturation of protein in foods like meat, eggs, poultry

Answer 24

Protein