12 - food safety Flashcards
(17 cards)
what is food safety
processes to safeguard the food supply chain from microbial and chemical agents
why is food safety so important to public health
it affects people of every race, gender, age, and income level all around the world
examples of food adulteration
saw dust being sold as cinnamon
sugar added to honey
mislabelling of food is a food safety risk more commonly seen in _____ countries
developed
five drivers of food safety
1) climate change
2) water use and re-use
3)environmental considerations (plastic packaging)
4) complexities leading to food fraud and food security challenges
5) food consumption patterns of consumers
food service refers to
establishments which serve meals/ snacks for immediate consumption or for profit in general
understanding sanitary risks in public health means the prediction of
health threats
vulnerability to human health
the likelihood of harm
6 factors that justify increased attention with a food establishment
- history of noncompliance
- specialized processes conducted
- food preparation a day in advance of service
- large number of people served
- history of food borne illness and or complaints
- highly susceptible population served
food safety inspections are used to ____, ____, and _____ the risk of food borne diseases
measure, manage, and communicate
five steps in investigating infectious disease outbreaks
- define the problem
- appraise existing data (case identification, clinical observation, tabulations and spot maps, identifying responsible agent)
- formulate a hypothesis
- test a hypothesis
- draw conclusions and formulate practical applications
three measures of food disease outbreaks
attack rate
secondary attack rate
case fatality rate
attack rate
proportion of a group that experiences the outcome under study over a given period of time
AR = (ill) / (ill + well) x 100 during a time period
three critical variables in investigating an outbreak
1) when did the exposure take place
2) when did the disease begin
3) what was the incubation period for the disease
three variables in exploring the occurrence of the disease
who was attacked by the disease
when did the disease occur
where did the cases rise
5 aspect of an outbreak control plan
- preparation
- detection
- confirmation
- response
- evaluation
according to WHO over ____ people become ill from contaminated food each year
600 million,
of which 420,000 die
which of the following PH food safety risks is more common in developed countries
microbial contamination
mislabelling
food adulteration
misuse of food additives
selling foods past their due dates
