Brainscape's Knowledge GenomeTM

Browse over 1 million classes created by top students, professors, publishers, and experts.


See full index

PUBLIC HEALTH > WEEK FOUR > Flashcards

WEEK FOUR Flashcards

1
Q

preventative measures to protect food from biological, chemical and physical hazards to human health
- addresses unintentional contamination

A

food safety

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
2
Q

the effort to protect food from acts of intentional adulteration

A

food defense

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
3
Q

what is food adulteration

A

when someone intentionally leaves out, takes out or substitutes a ‘valuable’ ingredient

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
4
Q

what are some negative food quality attributes

A
  • spoilage, contamination, discoloration, off-odors
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
5
Q

what are some positive attributes to food quality

A
  • origin, color, flavor, texture, processing method
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
6
Q

a mandatory regulatory activity of enforcement by national or local authorities to provide consumer protection and ensure that all foods during production, handling, storage, processing, and distribution are

A

food control

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
7
Q

characteristics of minimally processed foods

A

Washed
* Peeled
* Sliced
* Juiced
* Frozen
* Dried
* Fermented
* Pasteurized

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
8
Q

characteristics of highly processed foods

A
  • Baked
  • Fried
  • Smoked
  • Toasted
  • Puffed
  • Shredded
  • Flavored
  • Colored
  • Fortified (vitamins)
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
9
Q

why process foods?

A

for preservation and food safety

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
10
Q

the process of treating and handling food to stop or greatly slow down food spoilage in order to prevent foodborne illness and extend shelf life

A

food preservation

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
11
Q

purpose of food preservation methods

A
  • reduce existing pathogen load
  • render food env inhospitable to microorganisms
  • provide physical barrier to contamination / inoculation
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
12
Q

FATTOM (Microorganism Growth Requirements)

A

Food
Acidity
Temperature
Time
Oxygen
Moisture

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
13
Q

what pH is important for mircoorganism growth

A

4.6 - 7.5

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
14
Q

what is the danger zone temperature range for microorg growth

A

40-140 Fareinheight

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
15
Q

time period required for dangerous microorganism growth

A

4 hours

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
16
Q

what moisture level increases safety and decreases bacterial growth

A

aw < 0.85

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
17
Q

what 3 methods of food preservation techniques reduce existing pathogens

A

refrigeration
irradiation
pasteurization

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
18
Q

most common preservation method that SLOWS microbial growth and enzymatic action

A

refrigeration / freezing

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
19
Q

what is irradiation “cold pasteurization”

A

exposure to low dose ionizing radiation
- kills nearly all surface pathogens
- food does not become radioactive and remains wholesome
- endorsed by WHO, FAO and is FDA approved

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
20
Q

all irradiated food must display

A

Radura

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
21
Q

what is the technique for liquid food preservation

A

pasteurization
kills 99.9999% pathogenic microorganisms in milk

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
22
Q

is pasteurization a complete method of sterilization

A

NO, spoilage organisms survive

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
23
Q

HTST (High temperature, short time)

A

161F for 15 seconds or 145 for 30 mins

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
24
Q

UHT (ultra high temperature)

A

275F for 2 seconds

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
25
Q

ESL (extended shelf life)

A

lower temps than ultra high temps but adds a filtration step

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
26
Q

shelf life can reach ______ days for HTST milk and _____ days for UHT milk

A

HTST 60-90 days
UHT 180 days

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
27
Q

6 methods of food preservation that render foods inhospitable to microbial growth

A
  • Freeze drying
  • Salt or sugar curing
  • pickling
  • Fermentation
  • Smoking
  • Modified atmosphere
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
28
Q

combination of freezing and lowering ambient pressure

A

freeze-drying
- can be used for vaccines
- doesn’t cause shrinkage but reduces weight

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
29
Q

method of preservation that preserves food in edible, antimicrobial liquid

A

pickling
- lowers water activity
- lower pH
- uses salt brine, vinegar, alc, vegetable oil

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
30
Q

one of the oldest preservation techniques, converts starches to alcohol (lower pH)

A

Fermentation
- produces vitamins
- beneficial microorganisms compete w/ pathogens

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
31
Q

Salt of Sugar curing methods

A

reduce water activity

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
32
Q

smoking method of preservation

A

wood smoke deposits natural preservatives on meats and fish
- physically dries surface of foods
- can be combined w/ canning

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
33
Q

what is modified atmosphere and what is it used for

A

reducing oxygen, replaces w/ CO2 or Nitrogen

used for storing or packaging foods that spoil easily or age quickly

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
33
Q

How long can modified atmosphere grains be stored food

A

4-5 years

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
34
Q

what is hurdle technology

A

controlling (or eliminating) food borne pathogens by the application of MORE THAN ONE APPROACH
- gives pathogens more ‘hurdles’ to overcome

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
35
Q

some hurdle technology methods

A
  • high temp during processing
  • low temp during storage
  • increasing acidity
  • lowering water activity
  • adding antimicrobials and or antixoidants
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
36
Q

what is HACCP

A

Hazard Analysis and Critical Control Points
- systematic preservation of all types of health hazards at selected points in the food production continuum

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
37
Q

management system in which food safety is addressed through the analysis and control of biological, chemical, and physical hazards from raw material production, procurement and handling, to manufacturing, distribution and consumption of the finished product

A

HACCP

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
38
Q

HACCP is a _____ based system of food safety

A

science based system of food safety

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
39
Q

7 steps of HACCP

A

1) Assess Potential Hazards
2) Determine Critical Control Points
3) Establish Requirements for each CCP
4) Establish procedure to Monitor each CCP
5) Establish Corrective action if deviation
6) Establish Record keeping procedures
7) Establish procedure to Monitor effectiveness

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
40
Q

what HACCP would pathogens present in raw meat be

A

hazards

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
41
Q

what HACCP would mixing, grinding, forming steps of meat be

A

critical control points

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
42
Q

what HACCP would maintaining temp of product <40 degrees F be

A

requirements

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
43
Q

what HACCP would checking the temp of uncut meat, ground mixture, patties be

A

Monitoring

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
44
Q

what HACCP would: if temp is over 40 degrees F, return product to chiller be

A

corrective action

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
45
Q

what HACCP would a document processing log be

A

record keeping

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
46
Q

what HACCP would pathogen testing on a final project be

A

monitor effectiveness

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
47
Q

what is a hazard analysis

A
  • Involves listing the steps in the process and identifying where significant hazards are likely to occur
  • Focuses on hazards that can be prevented, eliminated, or controlled by the HACCP plan
  • A justification for including or excluding the hazard is reported, and possible control measures are identified
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
48
Q

what is a critical control point

A

is a point, step, or procedure at which control can be applied and a food safety hazard can be prevented, eliminated, or reduced to acceptable levels

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
49
Q

what is a critical limit

A

the maximum and/or minimum value to which a biological, chemical, or physical parameter must be controlled at a CCP to prevent, eliminate, or reduce to an acceptable level the occurrence of a food safety hazard

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
50
Q

the critical limit is usually a measure of…

A

time, temperature, water activity (aw), pH, weight, or some other measure that is based on scientific literature and/or regulatory standards

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
51
Q

what should monitoring procedures describe

A
  • how the measurement will be taken
  • when the measurement will be taken
  • who is responsible for the measurement
  • how frequently the measurement is taken during production
52
Q

what does it mean to establish a monitoring procedure

A

Describe monitoring procedures for the measurement of the critical limit at each critical control point

53
Q

what are corrective actions

A

the procedures that are followed when a deviation in a critical limit occurs

usually includes identifying the problems and the steps taken to ensure that the problem will not occur again

54
Q

A HACCP certification is awarded to a food business that…

A
  • has a complete and comprehensive HACCP plan
  • has undergone stringent audit from an accredited third-party certification body
55
Q

with increased production comes

A

price drops

56
Q

what is the health halo effect

A

overestimating healthfulness of an item based on a single claim
“low-fat”
“gluten-free”
“organic”

57
Q

what does organic mean

A

“A raw or processed agricultural product sold, labeled, or represented as
“organic” must contain (by weight or fluid volume, excluding water and salt)
not less than 95 percent organically produced raw or processed agricultural
products.”

58
Q

organic products must be produced without what methods

A
  • Genetic engineering
  • Ionizing radiation
  • Synthetic pesticides
  • Chemical fertilizers
59
Q

to be considered organic livestock, animals must be managed organically during what time period

A

last 3rd of gestation (mammals) or from the 2nd day of life (poultry)

60
Q

to be considered organic livestock, animals must have year round access to…?

A

the outdoors

61
Q

if ‘organic’ livestock is treated w/ drug to cure an illness, is it still considered organic

A

not if it is meat, milk or eggs

62
Q

organic livestock diet must be

A

raised on certified organic land and fed 100% organic feed

63
Q

in what way might organic foods be safer for consumption than non-organic

A

“Consumption of organic foods may reduce exposure to pesticide residues and antibiotic resistant bacteria.”

  • 30% lower pesticide residues in organic products (though all were within allowable safety limits)
  • Organic chicken and pork were 1/3 less likely to have Ab-resistant bacteria (E. coli equally present in all
    products)
64
Q

in what ways is organic more environmentally friendly

A
  • Soil building practices (e.g., crop rotation, cover crops, organic fertilizers)
  • Less pollution of groundwater with pesticides
  • Organic practices contribute to biodiversity
  • Losses in efficiency may offset some of benefit
65
Q

SNAP was originally established for what 2 purposes

A
  • help low income households
  • increase consumption of agricultural surplus products
66
Q

Food Stamp legislation is covered under…

A

the Farm Bill (2014)
- expanded authorized SNAP retailers and provided incentives for purchase of fresh fruits/veggies

67
Q

what is the purpose of importing foods

A

for the international food markets
- some are more economical
- niche markets
- perceived to be better

68
Q

Federal responsibility for food safety regulation in the U.S. primarily falls
under the ….?

A

FDA and USDA-FSIS

69
Q

FDA creates the ______ which provides model provisions for regulating retail and food service entities that most local and county health departments adopt

A

FDA food code

70
Q

what are some current food safety challenges

A
  • Increasing fraction of U.S. food is imported
  • Consumers are eating more raw foods
  • Increasing fraction of Americans are immunocompromised
  • President assigns multiple agencies to safeguard food supply, None of which have central authority
  • Food recalls are coordinated by FDA, USDA, CDC, States
71
Q

who are food recalls coordinated by

A

FDA
USDA
CDC
States

72
Q

what does the USDA Food Safety and Inspection Services (FSIS) oversee

A
  • Domestic and imported meat and poultry
  • Products such as meat- or poultry-containing stews, pizzas, and frozen foods
  • Processed egg products, generally liquid, frozen, and dried pasteurized egg
    products
  • Catfish
73
Q

what department enhances public health and well-being by protecting the
public from foodborne illness and ensuring that the nation’s meat,
poultry and egg products are safe, wholesome, and correctly packaged

A

USDA FSIS

74
Q

What organization is the largest governmental employer of veterinarians

A

USDA-FSIS (about 1,100 vets)

75
Q

what is the primary food regulatory agency within the USDA

A

USDA FSIS

76
Q

what does the USDA FSIS have regulatory authority over

A
  • Raw meat and poultry
  • Slaughter operations for interstate shipment
  • Ensures that meat imports meet U.S. standards
  • Processed egg products (NOT fresh shell eggs)
77
Q

What is the Federal Meat Inspection Act

A

Requires the USDA to inspect all food animals when slaughtered and processed

  • Ensures foreign products are processed under equivalent U.S. standards
78
Q

what is the Poultry Products Inspection Act

A

inspection of poultry and poultry products

  • Regulates processing and distribution of poultry to prevent the sale of
    misbranded or adulterated products
  • Ensures foreign products are processed under equivalent U.S. standards
79
Q

what is the Egg Products Inspection Act

A
  • Provides for the inspection of certain egg products, qualities and uniform
    standards for eggs
  • Regulates the processing and distribution of eggs and egg products
80
Q

what things is the USDA Animal Plant Inspection Service (APHIS) involved in

A
  • Production and transportation (preslaughter)
  • Border inspection and quarantine
  • Veterinary Services
  • Chief Veterinary Officer
  • National animal disease surveillance
  • Animal Health
  • International Services
81
Q

what was the purpose of the Food, Drug and Cosmetic Act (FD&C) in 1938

A

tightened controls over food and drugs, enhanced the gov’ts ability to enforce the law

  • has been amended over 100 times
82
Q

what is the primary food regulatory agency within the DHHS (Department of Health and Human Services)

A

FDA
- all food sold interstate except for processed eggs ,meat, poultry

83
Q

what things does the FDA have regulatory authority over

A
  • Shell eggs
  • Bottled water
  • Wine (less than 7% alcohol)
  • Pet and livestock foods
  • Veterinary drugs
  • Infant formulas
  • Dietary supplements
  • Adulteration & misbranding of foods, drugs, cosmetics
84
Q

how does the FDA enforced food safety regulations

A
  • Establishment of production standards
  • Inspection of food production establishments and warehouses
  • Collection and analyses of samples for food safety hazards
  • Review and monitoring of animal drugs and animal feeds used in foodproducing animals
  • Development of model codes, guidelines and interpretations and
    collaboration with states in implementing regulations
  • Requisitions and mandates to recall unsafe food
  • Education and outreach to industry and consumers on safety handling
    practices
85
Q

what is the FDA FSMA (Food Safety Modernization Act) - 2011

A

protects public health more effectively by strengthening the food safety system

Focuses on preventing food safety problems before they occur and recognizes the
importance of strong foodborne illness and outbreak surveillance systems

  • Shifts the focus from responding to foodborne illness to preventing it
  • Food and Drug
    Administration (FDA) primarily responsible, but Centers for Disease
    Control (CDC) tasked with surveillance
86
Q

what organization is responsible for Nationwide disease surveillance

A

CDC
- Foodnet w/ FDA+USDA

87
Q

what organization serves as Enforcement authority for cruise ship sanitation

A

CDC

88
Q

what organization investigates foodborne disease outbreaks

A

CDC

89
Q

what organization manages living marine resources including fisheries

A

NMFS (National marine fisheries services)
—> part of the department of commerce

90
Q

What organization is independent of the US gov’t and is the Regulatory authority for pesticides & toxins

A

EPA

91
Q

what organization establishes safe drinking water standards

A

EPA

92
Q

what organization provides special protections for babies and infants

A

EPA

93
Q

what act amended the FD&C and FIFRA (Federal Insecticide, Fungicide, and Rodenticide Act) act

A

The 1996 Food Quality Protection Act (FQPA)

94
Q

what federal agency would be involved in the breeding of hens and producing eggs on farm

A

USDA : APHIS

95
Q

what federal agency would be involved in the cleaning and packaging of eggs at processing plant

A

USDA

96
Q

who regulated shell eggs

A

FDA

97
Q

who would regulate broken eggs

A

FSIS

98
Q

who would regulate pasta

A

FDA

99
Q

who would regulate meat sauce

A

USDA

100
Q

who regulates the casing of sausages

A

FDA

101
Q

who would regulate canned chicken noodle soup

A

USDA

102
Q

who would inspect/regulate canned chicken baby food

A

USDA

103
Q

who would inspect / regulate applesauce

A

FDA

104
Q

what is the World Trade Organization (WTO)

A

global international organization dealing w/ the rules of trade b/w nations
- acts as a forum for negotiating trade agreements
- settles trade disputes

104
Q

what does the WTO Sanitary and Phytosanitary (SPS) Agreement state

A

“to harmonize sanitary and phytosanitary measures on as wide a basis as
possible, Members shall base their sanitary or phytosanitary measures on
international standards, guidelines or recommendations”

105
Q

what is the Codex Alimentarius (Food Code)

A

is a collection of standards,
guidelines and codes of practice relating to food safety and quality
adopted by the Codex Alimentarius Commission (CAC)

Codex standards ensure food is safe and cade be traded

106
Q

what is the OIE (Office International des Epizooties (now called the World
Organization for Animal Health)

A

The OIE is the intergovernmental organization responsible for
improving animal health worldwide

107
Q

who regulates meat & poultry production

A

APHIS (USDA)

108
Q

who regulates raw meat, poultry, processed eggs

A

APHIS (USDA)

109
Q

who regulates shell eggs, and all food sold interstate (except raw meat, poultry or processed eggs)

A

DHHS (FDA)

110
Q

what do the organic standards for raising livestock include

A
  • no use of drugs to prevent disease
  • year round access to outdoors
  • feeding organic feed
111
Q

CDC estimates how many people get sick from foodborne illnesses in the US each year

A

48 million

112
Q

what is food safety

A

The science of protecting our food supply from contamination by disease causing bacteria, viruses, chemicals and other threats to health

113
Q

what was the first food safety legistlation

A

Meat Inspection and Pure Food and Drugs Act of 1906

114
Q

conditions under which microorganisms grow best

A

A pH between 4.6 and 7.5
* Within the Temperature Danger Zone temp 40 to 140F
* Time >4 hours
* Moist environment (safer foods have an aw of < 0.85)

115
Q

the FoodNet monitors __ pathogens in ___ states

A

8 pathogens in 10 states

116
Q

what % of the US population does the FoodNet cover

A

15%

117
Q

what are the objectives of FoodNet

A
  1. Determine the burden of foodborne illness in the United States
  2. Monitor trends in specific foodborne illness over time
  3. Attribute foodborne illnesses to specific foods and settings
  4. Develop and assess interventions to reduce foodborne illnesses
118
Q

what are the top foodborne pathogens

A
  1. Campylobacter 19.6
  2. Salmonella 18.3
  3. Escherichia coli 5.9
  4. Shigella 4.9
  5. Vibrio 1.1
  6. Yersinia 0.9
  7. Cyclospora 0.7
  8. Listeria 0.3
119
Q

what is the location of the most foodborne illness outbreaks

A

Restaurants

120
Q

what are the top animal products that cause food outbreaks

A

mollusks
fish
chicken
beef

121
Q

foodborne illnesses from the consumption of dairy products causes how many illnesses per year

A

760

122
Q

what are the top factors in newly emerging FBIs

A

Human demographics and behavior (aging population, higher consumption of fresh fruits + veggies)

technologies w/in food industry
- food transported over long distances
- larger production facilities

International travel and commerce
- ‘travelers diarrhea’

123
Q

how do microbial adaptations affect emerging FBIs

A

traditional preservation techniques don’t work as well
- antimicrobial resistance

124
Q

how does economic development and land use affect FBI

A
  • the avg number of animals on each farm has increased
  • seafood affected by warmer water
125
Q

what are the 2 types of foodborne illnesses

A

Infections
Intoxications

126
Q

type of foodborne illness that has a longer incubation period and causes fever

A

Infections

127
Q

type of foodborne illness that has shorter incubation periods

A

intoxications

PUBLIC HEALTH (18 decks)

Brainscape helps you reach your goals faster, through stronger study habits.
© 2024 Bold Learning Solutions. Terms and Conditions