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risk finals > l > Flashcards

l Flashcards

1
Q

food

A

means any substance, whether processed, semi-processed or raw, which is intended for human consumption, and includes drink, chewing gum, and any substance

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2
Q

food hygiene and sanitation

A

comprises conditions and measures necessary for the production, processing, storage, and distribution of food designed to ensure safe product fir for human consumption

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3
Q

foodborne disease outbreak

A

is defined by the Us Center for disease control and prevention

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4
Q

codez alimentarius

A

it is about safe, good for everyone-everywhere international food standards, guidelines, and codes, of international food standards, guidelines, and codes of international food trade.

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5
Q

binary fission

A

is an sexual reproduction commonly observed in bacteria by a separation of the body into two new bodies.

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6
Q

microorganism or microbes

A

are microscopic organism that exist as unicellular, multicellular, or cell clusters.

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7
Q

They are widespread in nature (____) and are benficial to life, but some can cause serious harm.

A

ubiquitous

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8
Q

pathogens

A

disease causing microorganism

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9
Q

8 importance of microorganism

A

ecological balance
environmental clean up
symbiotic relationships
food production
biotechnology
human health
wastewater treatment
climate change

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10
Q

ecological balance

A

decomposition
soil health

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11
Q

environmental clean up

A

bioremedian

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12
Q

symbiotic relationships

A

mutualism

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13
Q

food production

A

fermentation

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14
Q

biotechnology

A

biotechnological process

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15
Q

human health

A

digestive system
medicine production

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16
Q

wastewater treatment

A

biological treatment

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17
Q

climate regulation

A

methane consumption

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18
Q

4 main group of microorganism

A

bacteria
viruses
fungi
parasites

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19
Q

bacteria

A

single called organism that can live independently

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20
Q

viruses

A

they need a host cell to multiply and they are not considered to be complete cells

21
Q

fungi

A

unicellular yeasts, multicellular molds can be found naturally in the environment

22
Q

parasites

A

living organism that depend on other living organism or called host for nutrition and survival

23
Q

food

A

bacteria need protein and carbohydrates

24
Q

acidity

A

ph level is ranges from 0-14, 6.99 and up is acidic na.
(4.6-7 alanganin can maybe grow, 7.0-9 bacteria can grow)

25
Q

temperature

A

temperature danger zone is nagmumultiply growth ng bacteria 5 degree 60 celsius

26
Q

oxygen

A

aerobic bacteria need of oxygen to grow,
anaerobic bacteria need total access of oxygen to grow,
facultative anaerobic bacteria can survive may environment

27
Q

moisture

A

need water to grow

28
Q

food allergy

A

the body’s negative reaction to a food protein.

29
Q

cross contamination

A

the introduction or occurrence of a contaminant in food. A contaminant is any biological or chemical agent, foreign matter, or other substance unintentionally added to food that may compromise food safety or suitability.

30
Q

potable

A

pertains to water fit for human consumption

31
Q

3 types of hazard

A

biological (bacteria, viruses, parasites, fungi)
chemical (soap, detergent, pesticides, sanitizer)
physical (dirt, nail, hair, nail polish)

32
Q

Carrier

A

a person who harbors and discharges pathogens but does not exhibit the disease symptoms.

33
Q

personal hygiene

A

refers to overall maintenance and cleanliness od one’s body and clothing, thus promoting overall health and well being.

34
Q

to review

A

good personal hygiene
when to wash hands
how to wash hands

35
Q

cleaners, soap, detergents

A

water-soluble cleansing agents which combine with organic matter and dirt to make them soluble

36
Q

detergents and abrasive cleaners

A

used for floors, walls, and tables and other food contact surfaces

37
Q

cleaners

A

it may remove significant numbers of microorganism but they do not kill or eliminate them

38
Q

food contact surface

A

any equipment or utensils which normally comes in contact with the food product like chopping bands.

39
Q

sanitizer

A

chemical substance or preparation for killing germs, designated for use especially on food processing equipment.

40
Q

sterilant

A

can destroy or eliminate all types of microorganisms, including bacterial spores. Some examples are glutaraldehyde formaldehyde, and peroxyacetic acid. Dry heat and moist heat are also used for sterilization.

41
Q

cleaning and sanitizing - 2 distinct operational process

A

Cleaning is the physical removal of soil, organic matter, and food residues from surfaces of equipment and utensils or any food contact surfaces.
Sanitizing, on the other hand, is the treatment of a surface that has been cleaned to reduce the number of disease-causing microorganisms to safe levels using heat and appropriate chemicals.

42
Q

integrated pest management

A

coordinated use of pest and environment information vis-à-vis with available pest control methods to prevent unacceptable level of pest damage by the most economical means and with the least possible hazard to people.

43
Q

refuse

A

solid waste which is not disposed of through the sewage disposal system.

44
Q

garbage

A

term applied to food waste that cannot be recycled

45
Q

thawing or defrosting

A

process of ice becoming liquid or soft as a result of warming up to safe method

46
Q

food vendor in purchasing context

A

is the same as food supplier who can be a legitimate business entity that can offer food and non-food products.

47
Q

mise en place

A

french term for having all food ingredients prepared and ready to use

48
Q

7 principles of HACCP

A

conduct a hazard analysis
determine the critical control points
determine the critical limits
establish monitor procedures for CCP’s
establish corrective action
establish verification procedures
establish a record keeping system

49
Q

3 food preparation categories

A

food preparation with no cook step
preparation for same day service
complex food preparation

risk finals (2 decks)

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