Lesson 2 - Food Hazards Flashcards
Are chemical, biological, or physical agents that can cause an unacceptable risk to the consumer
Hazard
What causes most foodborne and waterborne illnesses in the food establishments?
Disease-producing microbes
What is the primary objective of food and water safety?
Prevention of microbes
Hazards that are acquired from disease-causing microbes and the poisonous toxins they may produce
Biological Hazards
It is a biological substance, a protein molecule
Prion
The most dangerous foodborne hazard in the food service and retail industry
Biological hazards
Give an example of a Virus included in the lesson.
[1] hepatitis A virus
[2] poliovirus
[3] rotavirus
What are the 5 subcategories/classification of parasites?
Protozoans, Tapeworms, Nematodes, Trematodes, and Zoonoses
Where can foot and mouth disease be obtained from?
Hogs, cattle, and poultry products
Enumerate the phases of bacterial growth in order
Lag phase, logarithmic (log) phase, stationary phase, accelerated death phase, and reduced death phase
The period of adjustment of bacteria to its new environment
Lag phase
TRUE OR FALSE
The lag phase can be prolonged by providing the bacteria with favorable conditions for growth
FALSE, it can be shortened
The increase in the number of cells is rapid and exponential
Logarithmic phase
Time required for a cell to divide
Generation time
The number of bacteria is at peak/maximum
Stationary phase
In the accelerated death phase, rapid decrease in the number of cells is due to?
unavailability of foods and waste products inhibit continued growth
TRUE OR FALSE
Waste products will change the pH of the food and a more acid tolerant group of microbes becomes dominant in the population
TRUE
Chemical hazards include?
cleaning agents, sanitizers, polishes, natural toxicants, food additives, etc.
