Quiz 12 (17)

Question 1

foodborne illness

Answer 1

related to consump. food w. toxins or contaminants

Question 2

pathogen

Answer 2

microorganisms cause sickness

Question 3

cross-contamination

Answer 3

transmitted via food, equipment or person

Question 4

threshold effect

Answer 4

microo. not cause harm until reach certain pop.

Question 5

Food line

Answer 5

farm (bac. harm before harvested)
processing (cross-contam w/ equip)
transportation (inc bac growth)
retail (contam w/ incorr. handling)
table (contain. if not stored or handled correctly)

Question 6

HACCP

Answer 6

Hazard Analysis Critical Control Point
identify where along food line contamination could occur
*preventative process

Question 7

infection v intoxication

Answer 7

infection- food w/ pathogens

intox- food w/ TOXINS (produced by pathogens)

Question 8

greatest risk

Answer 8

infants
pregnant
older adults
immunocomp

Question 9

clean hands

Answer 9

20 seconds

Question 10

wash food

Answer 10

do not wash meat!!!

Question 11

cross-contamination

Answer 11

separate raw foods

do not use same cutting board

Question 12

cooking temps

Answer 12

most effective!
reheat leftovers to 165 degrees
times depend on food and pathogen/ toxin
measure internal temp before eating

Question 13

temp “danger zone”

Answer 13

btw 40 and 140
greatest bac grwth
not leave food out for more than 2 hours

Question 14

minimum temps that are safe

Answer 14

165- poultry, casseroles, reheated leftovers
160- ground meat, eggs
145- beef, pork and fish

Question 15

chill food

Answer 15

40 or colder
within 2 hours
not marinate or thaw my leaving out
use leftovers w/in 3-4 days

Question 16

ag and industrial wastes / chemical contaminants

Answer 16

water to plants to animals to humans

Question 17

pesticide pros

Answer 17

inc crop yield

food look more physically appealing w/out insect damage

Question 18

pesticide cons

Answer 18

chem residue can remain on plants

contaminate water supply

Question 19

organic food labels

Answer 19

100%
organic- 95% of ingred.
made w/ organ. ingred.- 70%of ingred.

Question 20

cons antibiotics/ hormones in animals

Answer 20

create more resistant bac

Question 21

fish consumption guideline

Answer 21

limit if pregnant
eat 8-12 servings /wk
avoid- tilefish, shark, swordfish and mackerel
if eating from river, or lake limit to 6oz or 3oz for children

Question 22

food packaging techniques

Answer 22

pasteurization
aseptic processing
irradiation (cold pasteur)
MAP- modified atm packaging