Module 1

Question 1

Rapid Method

Answer 1

Methods of analysis that can be accomplished more quickly than official methods. They can be compared to official method results to validate the results but ultimately rapid methods are not as accurate.
-less accurate but much faster

Question 2

Official method

Answer 2

Methods of analysis that are endorsed by several nonprofit scientific organizations which allows for standardized comparisons of results. This is very important to ensure that food meets legal requirements.

Question 3

Food Matrix

Answer 3

A foods major chemical components, especially lipids, carbohydrates, and protein.

Question 4

Select supplier

Answer 4

Ingredient supply companies that specific food companies use. They are expected to perform their own analytical analysis on their ingredients to ensure they are up to par. Specifications to test for include chemical, physical, and microbiological target ranges. (aka predetermined specifications)

Question 5

Certificate of Analysis

Answer 5

This is the certifications delivered with the ingredient/raw material in question. It allows the consumer and company to know that the product has been analytically tested and that the specifications fro safety and quality have been met.
-When companies are vigilant about the quality of their raw ingredients, less testing is required during the processing and on the final product.

Question 6

Check Samples

Answer 6

These are samples that are standardized and used as references for all other products. They have been tested and proven to meet all specifications. These samples are acquired from outside sources, as a universal reference.

Question 7

Standard reference materials

Answer 7

The materials used as controls. These are major considerations when evaluating the validity of certain analytical techniques. These materials can be obtained from the National Institute of Standards and Technology and other places. Basically they just have to have a standard like the kilogram weight.
They ensure reliable data, actually can acquire samples from inside source

Question 8

AOAC International

Answer 8

Group of official analytical chemists. Suggest a ‘triangle scheme’ to divide food into matrix categories. 9 possible combinations.

Question 9

Official Methods of Analysis

Answer 9

.

Question 10

First action method

Answer 10

A group of experts convene to develop consensus standards. These standards are then subjected to collective expert judgement. This panel of judges determines if the action method proceeds on to become final and official.

Question 11

Final action method

Answer 11

Approved action methods from the Official Methods Board of the AOAC. The method is then reviewed for approval by an expertise reviewing board. If it passes, it is published.

Question 12

AACC international

Answer 12

American Association of Cereal Chemists, provides cereal companies with check samples to compare their samples. They perform statistical evaluations and let the company know their degree of accuracy.

Question 13

AOCS

Answer 13

American Oil Chemists’ Society, has reference sample program for oilseeds, oilseed meals, marine oil, cholesterol, etc.

Question 14

Hazard Communication HAZCOM

Answer 14

A program created by OSHA to help keep workers safe around chemicals.

Question 15

Globally Harmonized System GHS

Answer 15

Incorporated in 2013, creates standardized way to label chemicals. They make SDS’s for chemicals and label with pictograms

Question 16

Safety data sheets SDS

Answer 16

Data sheets about every chemical, contain 16 sections including things like how to handle the chemical and what to do with it afterwards.

Question 17

Chemical Label (6 sections)

Answer 17

1. Product ID
2. Signal word
3. Hazard statment
4. Precautionary statement
5. Supplier identification
6. Pictogram

Question 18

Hazard classification pictograms (how many, what are they?)

Answer 18

9, Corrosion, environment, exclamation, exploding bomb, flame, fire over circle, gas cylinder, health hazard, skull and crossbones

Question 19

Signal words

Answer 19

Warning and danger

Question 20

Fire triangle

Answer 20

heat, fuel, oxygen

Question 21

Classes of fires (5)

Answer 21

Class A: common everyday materials
Class B: liquids: gasoline, oil, alcohols, etc. Don’t want to use water extinguisher for these fires as it creates steam.
Class C: Energized electrical equipment. Don’t use water, unplug source
Class D: combustible metals: sodium, potassium, magnesium, etc.
Class K: combustible cooking media like vegetable and animals fats/oils.