Spotlight H

Question 1

Agencies that protect the safety of food

Answer 1

USDA and FDA

Question 2

When can contamination of food occur?

Answer 2

Production
Processing and distribution
Preparation

Question 3

Causes of foodborne illnesses

Answer 3

Viruses, parasites and bacteria

Multiply in intestines and causes illness

Question 4

Common sources of E. Coli, listeria and salmonella

Answer 4

E coli- undercooked beef and any contaminated fruits and veggies

Listeria: hot dogs, deli meat, smoked seafood, soft cheeses

Salmonella- poultry, eggs, raw fruits and veggies

Question 5

What is HACCP?

Answer 5

Hazard Analysis and Critical Control Points

• prevents hazards
• federally required for meat industry

Question 6

FSMA

Answer 6

Food safety and modernization act

Added to HACCP to prevent contamination of fruits and veggies
Can recall foods! Food defense

Question 7

What is the danger zone

Answer 7

Bacteria grows between 41 degrees and 135 degrees

So keep food colder than 41 or hotter than 135 or eat immediately

Question 8

Four food safety tips at home

Answer 8

Clean
Separate (raw meats)
Cook to the correct temp
Chill foods promptly

Question 9

Meat inspection act

Answer 9

Of 1906

Sanitary slaughtering and processing of live stock and correct labels

Question 10

Safest way to thaw meat

Answer 10

In the refrigerator

Question 11

Food additives

Answer 11

• Preservatives
• color
• flavor
• fat replacers
• stabilizers and thickeners

Question 12

What is GRAS

Answer 12

Generally recognized as safe

Question 13

At risk groups for foodborne illnesses and severe symptoms

Answer 13

• children
• pregnant women
• older adults
• people with some diseases