Introduction to Feed/Food Safety

Question 1

What is a foodborne illness?

Answer 1

Diseases (usually infectious or toxic) caused by agents that enter the body through ingestion of food.

Question 2

What is food safety?

Answer 2

The science describing production, handling, preparation, and storage of food in ways that prevent foodborne illness.

Question 3

What are the three types of hazards we worry about in food?

Answer 3

Biological, chemical, and physical

Question 4

What is the main meat source associated with foodborne disease?

Answer 4

Poultry

Question 5

What is the number one food source for illness?

Answer 5

Leafy greens

Question 6

Number one food source for hospitalizations?

Answer 6

Dairy

Question 7

Number one food source for deaths?

Answer 7

Poultry

Question 8

List 6 biologic hazards

Answer 8

bacteria, viruses, parasites, protozoa, prions, toxins

Question 9

What are spoilage organisms?

Answer 9

Non-pathogenic, part of the foods “normal flora”

Question 10

What is a pathogen?

Answer 10

A biologic agent that causes disease

Question 11

List 5 examples of chemical hazards

Answer 11

pesticides, herbicides, drugs, additives, cleaning products

Question 12

Who sets tolerance levels for chemical hazards?

Answer 12

FDA

Question 13

Give 4 examples of physical hazards

Answer 13

Bones, metal, packaging, insects

Question 14

What plan helps reduce incidence of physical hazards?

Answer 14

HACCP

Question 15

What does HACCP stand for?

Answer 15

Hazard Analysis Critical Control Points

Question 16

Why are cases of Vibrio rising?

Answer 16

Increased water temperatures due to climate change and pollution.

Question 17

What factors are contributing to increased prevalence of foodborne disease?

Answer 17

Modern transport of food, changes in human population health, global travel, changes in farming systems

Question 18

What are some host factors that influence risk of foodborne disease?

Answer 18

Age, pregnancy, immune status, gut microbiome, antibiotic use

Question 19

What are the three stages of production we focus on?

Answer 19

Pre harvest (on the farm, in the field, animal health)
Harvest (collection and processing)
Post Harvest (food handlers)

Question 20

What are the 4 types of factors that influence the development of foodborne disease?

Answer 20

Extrinsic
Intrinsic
Processing
Implicit

Question 21

Name 4 extrinsic factors

Answer 21

Temperature, atmosphere, humidity, time

Question 22

Name 4 intrinsic factors

Answer 22

Nutrient content, water availability, pH, mechanical barriers

Question 23

Name 3 processing factors

Answer 23

Plant setup, HACCP plan, worker behavior

Question 24

Name 4 implicit factors

Answer 24

Physiological tolerances, inoculum size, virulence factors, microbe interactions

Question 25

Names of microbes based on temperature preference, from low temps to high temps:

Answer 25

psychrophile, psychrotrophe, mesophile, thermophile

Question 26

What is the Food Temperature danger zone?

Answer 26

40 - 140 F

Question 27

What is food security?

Answer 27

When all people at all times have access to sufficient, safe, nutritious food to maintain a healthy and active life.

Question 28

What are the 3 pillars of food security?

Answer 28

Food availability, food access, food use