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Food Microbiology > Hygiene > Flashcards

Hygiene Flashcards

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1
Q

What are potential strategies to assure food safety?

A

Sterilise everything and process line are impossible
Test everything before clearance
Regular cleaning
Control critical steps during processing

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2
Q

What are the cons of testing the final product?

A

High possibility of not finding the pathogen
Takes days
Expensive
Doesn’t give information on process

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3
Q

What is the best way of safeguarding the product during processing?

A

Control critical steps during processing and regular cleaning->good practices

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4
Q

How does codex Alimentarius define food handling?

A

Operations in growing, harvesting, preparation processing packaging storage transport and distribution and sale of food

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5
Q

How does codex Alimentarius define food hygiene?

A

All conditions and measures necessary to ensure safety of food at all stages

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6
Q

What is hygiene?

A

Preventing spoilage and pathogen microorganisms from raw materials contaminating food products

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7
Q

What tools assure the most food safety? Which ones the least?

A

ISO and total quality management
Worse: General principles of food hygiene

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8
Q

What is the relation between Good manufacturing practices and their impact on undesirable actions?

A

They should make undesirable actions impossible or unlikely

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9
Q

Why should pests be avoided?

A

Entry of contamination into raw material/facilities
Damage to raw materials and products

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10
Q

How are pests prevented?

A

Prevent access to factory
Prevent access to food and water including waste

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11
Q

How are pests controlled?

A

Killing and trapping

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12
Q

What are potential sources of contamination of food?

A

Raw materials
Air and water
Employees
Pests
Equipment

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13
Q

According to what should care areas be determined?

A

Product vulnerability

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14
Q

What is zoning?

A

Separation of the factory in different zones

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15
Q

What is hygienic equipment?

A

Equipment that can be cleaned and freed from microorganisms

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16
Q

What is hygienic equipment class 1?

A

Can be cleaned without dismantling

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17
Q

What is hygienic equipment class 2?

A

Can be cleaned after dismantling

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18
Q

When does cleaning and disinfection fail?

A

When the equipment cannot be cleaned

19
Q

What is aseptic equipment?

A

Hygienically designed equipment sterilizable and impermeable to microorganisms

20
Q

What is the biggest reason for transmission in the kitchen?

A

Cross contamination

21
Q

What three factors does transmission depend on?

A

Contact time
Pressure
Organism

22
Q

True or false: the presence of food debris on kitchen equipment provides protection for pathogens?

A

True

23
Q

What is the codex alimentarius definition of cleaning?

A

Removal of soil, food residue, dirt, grease or other matter

24
Q

What are the effects of food residue on m.o.’s?

A

Source of nutrients
Protect microorganisms physically
Diminish effect of disinfectants
Decrease performance

25
Q

What is the difference in log reduction between cleaning and disinfection?

A

Cleaning <1 log
Disinfection 5 log

26
Q

What are the three main types of cleaning aspects?

A

Mechanical and chemical force and process parameters

27
Q

What are the two things that you need to base your cleaning on?

A

Suitable and in time

28
Q

True or false: before disinfection the surface doesn’t have to be cleaned?

A

False

29
Q

What is the difference in the removal of m.o. between cleaning and disinfection?

A

Cleaning 50-90% removed
Disinfection 99.999% killed

30
Q

What are the three methods of disinfection?

A

Heat
UV radiation
Chemical

31
Q

What are the main principles of heat and UV radiation disinfection?

A

Heat: denaturation of proteins
Radiation: DNA/RNA damage

32
Q

What are the six types of chemical disinfectants and what are their principles?

A

Oxidizers: oxidation
Alcohols: membrane leakage
Aldehydes: cell disturbance
Phenols: disturb enzyme activity
QUATS: permeability of cells
Ampholytes: disturb protein synthesis

33
Q

What are transient flora?

A

Temporary

34
Q

What are resident flora?

A

Part of skin

35
Q

How long do you need to wash your hands?

A

At least 20 seconds

36
Q

Do gloved hands need to be washed too?

A

Yes

37
Q

What are the disadvantages of the direct examination of food?

A

High detection limit
Food interference
Dead/alive

38
Q

What are the types of culturing techniques?

A

Pour plate
Surface plate: spread and spiral plate

39
Q

How do you calculate the concentration of m.o.’s?

A

Number1/dilution factor1/volume

40
Q

What are selective and non-selective media?

A

Non selective: favourable for a wide range of microorganism
Selective: favourable for target organism

41
Q

What are chromogenic media?

A

Specific colouring to enhance electivity

42
Q

What are the three criteria for culturing media?

A

Selectivity
Specificity
Electivity

43
Q

What are four ways to environmentally sample?

A

Surface sampling:
Dipslide
Rodac plates
Swabs
Air sampling

Food Microbiology (4 decks)

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