Lecture 10/17

Question 1

Food can become unsafe in three ways

Answer 1

biological, physical, chemical

Question 2

CDC 4 steps in Food Safety

Answer 2

clean, separate, cook, chill

Question 3

what two SDGS go with food safety

Answer 3

zero hunger and no poverty

Question 4

WHO: definition of food safety

Answer 4

assurance that food will not cause adverse health effects to the consumer when it is prepared. Eaten according to its intended use

Question 5

Foodborne Illness

Answer 5

a disease commonly transmitted through ingested food. FBDs comprise a broad group of illnesses, and may be caused by microbial pathogens, paraits, chemical contaminants and biotoxins

Question 6

WHO Global Burden of Foodborne Illness

Answer 6

600 million people fall ill from contaminated food
Multiple deaths each year
Children under 5 carry 40% of the foodborne disease burden

Question 7

FATTOM

Answer 7

F: food pathogens need a source of food
A; Acidity- thrice in low aciditiy
T: time- pathogens need time to grow
T: temp- 41 to 135
O: oxygen- some pathogens need oxygen
M- mositure to grow

Question 8

Food danger zone

Answer 8

high food in less than 41 or higher than 135
- cook step is the kill step

Question 9

Cross contaminatin

Answer 9

transfer of microorganisms from one food to another

Question 10

Cross contant

Answer 10

transfer of allgerns directly or indirectly from one food to another

Question 11

Allergnes

Answer 11

milk, eggs, nuts, shellfish, wheat, soy , seasame