Lecture 9 - Food Safety

Question 1

What are foodborne illnesses?

Answer 1

Any illness resulting from the food spoilage of contaminated food, pathogenic bacteria, viruses, or parasites that contaminate food, as well as toxins and chemicals

Question 2

What are the hazards associated with foodborne illnesses?

Answer 2

Biological hazards: biological substances that cause disease in human (bacteria, parasites)

Chemical hazards: chemical substances that occur naturally in foods and those that are added to food (preservatives and allergens)

Physical hazards: bone, metal, plastic, and any other foreign matter that can cause damage to the consumer if ingested

Question 3

What are the most effective ways of controlling food associated illnesses?

Answer 3

Proper sanitation and storage during handling and distribution of the food

Question 4

What are natural toxins?

Answer 4

Chemicals that are produced naturally by living organisms

Question 5

What are some symptoms of food allergy?

Answer 5

Hives/Rashes/Chest pain/Vomiting/dizziness/headache

Question 6

What are some ways to control food safety?

Answer 6

Government regulation

Industry regulation (HACCP - Hazard Analysis Critical Control Point)

Consumer regulation

Question 7

What are the 7 principles of HACCP?

Answer 7

1. Conduct a hazard analysis
2. Determine critical points
3. Establish critical limits
4. Establish monitoring procedures
5. Establish corrective actions
6. Establish verification procedures
7. Establish record-keeping and documentation procedures

Question 8

What are good manufacturing practices (GMP)?

Answer 8

How employees are trained, building requirements, processing requirements, pest management requirements, etc

Question 9

What is the Sanitation Standard Operating Procedure (SSOP)?

Answer 9

The step-by-step procedure for cleaning a certain type of equipment

Question 10

What is the Hazard Analysis Critical Control Point and what are the goals of HACCP?

Answer 10

A systematic preventive approach to food safety from biological, chemical, and physical hazards in production processes that can cause the finished product to be unsafe, and designs measurements to reduce these risks to a safe level

To identify the hazards that could occur to foods during their preparation
To identify the steps in production of the food that would have to be controlled in order to produce the safest product possible
To monitor that these steps were actually being controlled