Unit 3 (C and D)

Question 1

The moisture content of a spray dried milk batch was determined and it was 6%. This batch should be:
Accepted
Rejected
Redried

Answer 1

Rejected

Question 2

Maximum in Canada 1 and Canada 2 for dried milk for milk fat, moisture, acidity (min and max), solub index, standard plate count, coliforms, sediment disk

Answer 2

Question 3

Raw milk was pasteurized at 72°C for 15 seconds and it tested negative for phosphatase. This batch of milk should be:

a. Accepted
b. Rejected
c. Re-pasteurized

Answer 3

A

Question 4

Honey should not be given to children under 12 months. If honey is contaminated with Clostridium botulinum, the bacteria develop in the intestines and releases the toxin causing Infant botulism. This case is an example of

b. Foodborne illness resulting from intoxication
c. Foodborne illness resulting from an infection
a. Toxin-mediated infection

Answer 4

A

Question 5

7 chemical hazards that can be found in food

Answer 5

¨Permitted food additives

¨Prohibited chemicals

¨Naturally occurring harmful compounds

¨Agricultural residues

¨Chemical residues

¨Industrial contaminants

¨Unavoidable contaminants

Question 6

With permitted food additives, what else should be mentioned on the package?

Answer 6

¨Intended to impart, must be declared

Question 7

If there is no specifications set by FDR for food additives where else you should look into?

Answer 7

¨If there are no food additive specifications under the FDR, food additives, including most food colors must comply with specifications set out in the Food Chemical Codex (FCC) or the specifications of the Joint FAO/WHO Expert Committee on Food Additives (JECFA) [B.01.045, FDR].

Question 8

If the chemical is not permitted it is ___

Answer 8

Prohibited

Question 9

Examples of prohibited substances

Answer 9

Melamine, dyes containing heavy metals

Question 10

Some components are inherent components in some foods. They will be harmful if present in excess, examples

If food is going to have theses substances, it is considered ___

Answer 10

¨Harmful if present in excess of certain levels, examples: oxalate in rhubarb, alkaloids (e.g., solanine) in potatoes, toxins in mushrooms and in shellfish, cyanides in cassava

Adulterated

Question 11

upper limit for glycoalkaloid is in potato

Answer 11

¨20 mg per 100 g of potato is generally accepted

Question 12

How solanine content can change during storage?

Answer 12

When kept in a lighting conditions similar to retail outlet, the solanine content would double if the potatoes were at 7°C, by 4 X at 16 °C, and by 9 times greater in potatoes at 24°C

Question 13

Cereulide is a toxin produced by some strains of Bacillus cereus and it is an emetic toxin that can withstand 121°C for 90 minutes. Eating cooked rice from an open buffet table that is contaminated with this toxin will cause nausea and vomiting. This is an example of

b. Foodborne illness resulting from intoxication
c. Foodborne illness resulting from an infection

Toxin-mediated infection

Answer 13

B

Question 14

What are substances approved for use in production of crops and livestock that can be found in foods, what is done to prevent them?

Answer 14

Include residues of permitted pesticides, herbicides, fungicides, drugs, hormones, and antibiotics

¨Some residues considered as added harmful substances from human actions and are regulated by governments

¨Related mostly to the agricultural practices, emphasize the requirement for GAP. E.g., CanadaGAP for Fruits and vegetables

Question 15

What is canada GAP

Answer 15

¨CanadaGAP® is a food safety program for companies that produce, handle and broker fruits and vegetables

¨The program has received full Canadian Government Recognition

¨Designed to help implement and maintain effective food safety procedures within fresh produce operations

Question 16

There are two manuals in Canada GAP, name them

Answer 16

🞑 one specific to greenhouse operations

🞑 the second for other fruit and vegetable operations

Question 17

For whom Canada GAP was designed?

Answer 17

¨The manuals are designed for companies implementing Good Agricultural Practices (GAPs) in their production, packing and storage operations, and for re-packers and wholesalers implementing Good Manufacturing Practices (GMPs) and HACCP programs

¨The program is also designed for fresh produce brokers implementing best practices in supplier management and product traceability

Question 18

What are the examples of unintetional comtamination?

Answer 18

Question 19

¨Harmful chemicals enter the environment from industrial activity: they are:

Answer 19

Heavy metals and Organo-chlorinated compounds such as polychlorinated biphenyls (PCBs)

Question 20

Heavy metals: examples, how can leeche, example of maple syrup and Pb contamination

Answer 20

vats used for preparing maple syrup containing Pb which rises the Pb content to ~500ppm)

Question 21

Is PCB an industrial or environmental contaminant

Answer 21

both

Question 22

PCB is considered ____ environmetal contamiants

Widespread where? what foods are tolerant to contain PCB

Answer 22

PCBs considered as unavoidable environmental contaminants

🞑 Widespread occurrence in environment - tolerances for PCB residues in several foods (e.g., Milk, dairy products, poultry, eggs, etc.)

Question 23

How much of PCB is tolerated in milk, dairy, poultry, eggs, infant foods, paper food packaging

Answer 23

1.5 parts per million in milk (fat basis).

🞑 1.5 parts per million in manufactured dairy products (fat basis).

🞑 3 parts per million in poultry (fat basis).

🞑 0.3 parts per million in eggs.

🞑 0.2 parts per million in infant and junior foods.

🞑 10 parts per million in paper food-packaging material intended for or used with human food, finished animal feed and any components intended for animal feeds. The tolerance shall not apply to paper food-packaging material separated from the food therein by a functional barrier which is impermeable to migration of PCB’s.

Question 24

¨“In Western countries, challenge-diagnosed food allergy has been reported to be as high as 10%, with the greatest prevalence noted among younger children. There is also growing evidence of increasing prevalence in developing countries, with rates of challenge-diagnosed food allergy in China and Africa reported to be similar to that in Western countries.”

¨What are the main triggers of food allergy?

Answer 24

¨The following foods/products generally considered as most common food allergens:

🞑 Peanuts

🞑 Soybeans

🞑 Milk

🞑 Eggs

🞑 Fish

🞑 Crustacea

🞑 Tree nuts

🞑 Wheat

🞑 Others (e.g., sesame seeds, mustard) known to cause allergenicity

¨Sulfites: ingredients in certain foods can produce non-IgE mediated allergic reactions in some

individuals.

Question 25

¨What should a food processing plant do to eliminate the risk of food allergy in its products?

Answer 25

🞑 Food development: Avoid/minimize the use of allergenic ingredients

🞑 Engineering and system design: Avoid contamination during operations; facilitate

cleanout and sampling

🞑 Raw materials: assess allergens in all raw materials, audit suppliers & co-packers, and help develop their awareness, be vigilant when changing ingredients

🞑 Production scheduling: dedicate production systems, produce ‘allergen’ containing products at end of production sequence; Allow for thorough clean out time between runs

🞑 Labelling and packaging: ensure that the presence of potentially allergenic

ingredients is declared in the label

Question 26

…… is the population of organisms or the specific environment in which an infectious pathogen naturally lives and reproduces, or upon which the pathogen primarily depends for its survival.

a. Host
b. Vehicle transmission
c. Zoonotic reservoir

Answer 26

C

Question 27

Residues from food contact packaging material

Answer 27

¨Bisphenol A (in some hard plastic)

¨Heavy metal residues (e.g., Pb)

¨Resin (organic) residues in plastics

¨Nanomaterials leaching to the packed food

¨CFIA specifies the type of toxicological studies needed based on the amount of materials migrated from the packaging material.

Question 28

What is acrylamide

Answer 28

¨Acrylamide: is formed as a result of reaction between amino acids such as asparagine with reducing sugar through Maillard reaction

¨Advanced glycation end products (AGEs): formed by Maillard reaction-nonenzymatic reaction between reducing sugars and free amino groups of proteins, lipids, or nucleic acids

Question 29

Thermally derived harmful substance: except for Maillard

Answer 29

¨Furan: thermal degradation of lipids/ascorbic acids and sugar

¨Polycyclic aromatic hydrocarbons (PAHs)

Question 30

The second most source of PAHs is

Answer 30

food

Question 31

PAH where found, how regulated

Answer 31

Question 32

two types of reactions of food (toxic and non toxic). how non toxic is further derived?

Answer 32

Question 33

How IgE allergy is defined and the other name

Answer 33

¨“An IgE-mediated allergy (also known as type I hypersensitivity reaction) occurs when antigens bind to IgE antibodies bound to mast cells. Cross-linking of 2 IgE antibodies by an antigen causes the mast cell to release histamine, a potent inflammatory mediator, resulting in an immediate allergic reaction.”

Question 34

How non-IgE allergy occurs?

Answer 34

¨Non–IgE-mediated milk protein allergy (MPA) is likely multifactorial and includes immune complexes of IgA or IgG antibodies bound to milk antigens (type III hypersensitivity reaction) and direct stimulation of T cells by milk protein antigens (type IV hypersensitivity reaction). The interactions result in cytokine release and increased production of antibodies that recognize the offending milk proteins, contributing to an inflammatory cascade.”

Question 35

Norovirus can be spread by:

a. Tiny drops of vomit from an infected person spray through the air and land on the food
b. An infected person has diarrhea that splatters onto surfaces
c. An infected person touches food with their bare hands
d. All the above

Answer 35

D

Question 36

To prevent norovirus infections

a. Food must be cooked at 60°
b. Wash your hands with soap and water before handling food
c. Use an alcohol based hand sanitizer before handling food

Answer 36

B

Question 37

…… must be used to disinfect areas soiled with diarrhea droplets from a person infected with norovirus.

a. Ethanol
b. A chlorine bleach solution
c. Anionic detergent

Answer 37

B

Question 38

Types of physical hazards

Answer 38

¨Metal

¨Glass

¨Plastic

¨Wood

¨Stones

¨Choking hazards

¨Personal articles

¨Others

Question 39

Why physical substances a danger in food?

Answer 39

Question 40

¨Most common sources of metal pieces in food from

Answer 40

🞑 Harvesting

🞑 Handling and food processing equipment

🞑 Metallic cleaning tools

🞑 Equipment maintenance activities

Question 41

How metals are avoided in food plants?

Answer 41

🞑 Magnets used to eliminate some metals from foods

🞑 Metal detectors used to detect/remove metals in foods

Question 42

In food plants, common potential sources of broken glass

Answer 42

🞑 Light bulbs

🞑 Glass containers

🞑 Gauges with glass covers

¨Foods packaged, distributed and sold in glass containers

🞑 Glass packaging itself can be a source of broken glass

Question 43

How plastic can be found in food plants

Answer 43

Utensils

🞑 Some tools used for cleaning equipment - made from hard plastic material

¨Common sources of soft plastic in food

🞑 Plastic materials used for packaging food

🞑 Gloves used by employees who handle food

Question 44

¨Hard plastic can become ___from prolonged usage

Answer 44

brittle

Question 45

How stones can end up in foods?

Answer 45

¨Field crops can contain small stones that become incorporated into foods during harvesting

¨In food plants, common source of stones is concrete structures, particularly concrete floors

Question 46

In these products, is the presence of the stone considered a physical hazard?

Answer 46

Question 47

Sources of wood pieces

Answer 47

¨Common sources of wood pieces in a food establishment are wood structures and wood pallets

Question 48

Furocoumarins are chemicals found in citrus plants and are released in response to stress, such as physical damage to the plant. Some of these chemicals can cause gastrointestinal problems in susceptible people. Furocoumarins are an example of:

a. Food allergen
b. Agricultural residue
c. Naturally occurring toxin

Answer 48

C

Question 49

If nitrites are present in high concentrations in food, they can form nitrosamines, a carcinogen, when food is cooked at high temperatures. Nitrites are an example of:

b. Prohibited chemical
c. Naturally occurring harmful compound
a. Permitted food additive

Answer 49

A

<=200 ppm in cured meat only

Question 50

The presence of 20,000 IUs of vitamin A in milk is an example of

a. Harmful compound
b. Permitted food additive
c. Fortification practice in the food industry

Answer 50

A