Food Science 2017

Question 1

What is the lag phase in regards to bacterial growth phases?

Answer 1

Most important phase in bacterial growth - when bacteria is at its slowest growing point on exponential scale
goal of food preservation is to extend lag phase as long as possible

Question 2

What is the log phase in regards to bacterial growth phases?

Answer 2

Exponential growth of bacteria

Question 3

What is the stationary phase in regards to bacterial growth phases?

Answer 3

environmental conditions and food may become restrictive, causing leveling of bacterial growth

Question 4

What is the deathphase in regards to bacterial growth phases?

Answer 4

bacteria start accumulating waste products and toxins that kill each other

Question 5

What does the F stand for in FATTOM?

Answer 5

food - bacteria require nutrients such as proteins and carbonhydrates to reproduce

Question 6

What does the A stand for in FATTOM?

Answer 6

acidity - pH: most microorganisms grow best at 4.6-7.0 pH
Acidic foods <4.6pH are considered outside of the potentially hazardous zone

Question 7

What does the first T stand for in FATTOM?

Answer 7

time - right conditions bacteria reproduce every 15-30 mins

Question 8

What does the second T stand for in FATTOM?

Answer 8

temperature - danger zone for bacterial growth is 41-135 degrees F

Question 9

What does the O stand for in FATTOM?

Answer 9

oxygen - bacteria grow in aerobic and anaerobic conditions

Question 10

What does the M stand for in FATTOM?

Answer 10

moisture - Aw = water activity
bacteria require water to survive
Aw 0.85 (85%) or higher ideal for bacterial growth

Question 11

What does sous vide stand for?

Answer 11

“Excluding air from the product”

Question 12

What is “reduced-oxygen packaging?”

Answer 12

reduction of the amount of oxygen in a package by mechanically evacuating the oxygen, displacing the oxygen with another gas or combo of gases, or otherwise controlling oxygen content in a package to a level below that normally found in the surrounding atmosphere

Question 13

What methods are included in “reduced-oxygen packaging”?

Answer 13

altered atmosphere
modified atmosphere
controlled atmosphere
low oxygen
vacuum packaging

Question 14

What is normal ambient air comprised of?

Answer 14

Oxygen 20.96%
Nitrogen 78.08%
Carbon dioxide 0.03%

Question 15

How are oxygen contents changed?

Answer 15

removal of oxygen
other gases are replaced (nitrogen, CO2)

Question 16

What are the two primary organisms found in reduced-oxygen packaging?

Answer 16

Clostridium botulinum
Listeria monocytogenes

Question 17

What are the non-microorganism concerns for reduced-oxygen packaging?

Answer 17

spoilage organisms (aerobic) are no longer indicators of temperature abuse
extended shelf life allows slow growers to proliferate under refrigeration temperatures

Question 18

Define “partially cooked”

Answer 18

potentially hazardous foods that have not been sufficiently cooked to assure commercial sterility or fail to have barriers to prevent the growth of or toxin formation by D. botulinum

Question 19

What is required in reduced-oxygen packaging when C. botulinum has been identified as a microbial hazard in the final prepackaged form?

Answer 19

at least two barriers in place to control the growth and toxin formation

Question 20

Who is responsible for approving a HACCP plan? When is it required?

Answer 20

California Department of Public Health
vacuum packaging, sous-vide, and cook-chill processes

Question 21

When are steam tables used?

Answer 21

to keep hot foods hot, 135-165F
NOT to reheat foods or cook foods

Question 22

Why are damaged cans destroyed if found?

Answer 22

damaged cans introduce air, activating aerobic bacterial activity

Question 23

What is sodium nitrate used for in foods?

Answer 23

malicious food additive used for meat
prevents growth of botulism and retains quality of food

Question 24

What occurs when infants consume sodium nitrate?

Answer 24

methemoglobinanemia
aka
Blue Baby Syndrome

Question 25

What is monosodium glutamate?

Answer 25

food additive naturally produced by use of bacterial decomposition
known as flavor enhancer and meat tenderizer

Question 26

What is GRAS food? Provide examples

Answer 26

“Generally Regarded As Safe”
FDA requires testing to certify if element is safe
ex: ketchup, pepper, salad oil, vinegar

Question 27

What is Ethylene Diamine Tetra Acetate?

Answer 27

EDTA
Common additive to prevent botulism growth
known to work better than nitrates, but does not stop oxidation of meat and color changes

Question 28

What do sulfites do in foods?

Answer 28

preservative
stops enzyme reaction in fruit/veggies, preserves food, prevents discoloration
approved in manufacturing, must be labeled for use
illegal to add in restaurants

Question 29

What is malachite green used for in foods?

Answer 29

detect addition of sulfites in food

Question 30

What is phosphoric acid used for in foods?

Answer 30

common in soft drink sodas to produce acidic reaction to enhance carbonation

Question 31

What are the three grades of hamburger?

Answer 31

Regular - no more than 30% fat
lead - no more than 22% fat
extra lean - no more than 15% fat
three categories not to exceed 6-8%

Question 32

How do vending machines regulate temperatures?

Answer 32

If holding temps fall below state requirements, an automatic mechanism or switching device locks the unit from further use until properly services

Question 33

What are the four different conditions considered a foodborne illness outbreak per the CDC?

Answer 33

1. two or more persons have the same disease, have similar clinical features, or have the same pathogen
2. a single case of suspected botulism
3. a single case of mushroom poisoning
4. a single case of ciguatera or paralytic shellfish poisoning or rare disease (Vibrio vulnificus)

Question 34

What is the definition of a confirmed case in a foodborne illness outbreak?

Answer 34

laboratory test conducted on the suspect bacteria or virus

Question 35

What is the definition of a presumptive case in a foodborne illness outbreak?

Answer 35

laboratory test showed negative on the suspect bacteria or virus

Question 36

What is the definition of a suspect case in a foodborne illness outbreak?

Answer 36

no laboratory samples submitted

Question 37

What is the definition of a secondary case in a foodborne illness outbreak?

Answer 37

infected person was in contact with a primary case

Question 38

What is considered acute gastrointestinal illness per Cal Code?

Answer 38

a. Diarrhea
b. Vomiting in conjunction with diarrhea or two other gastrointestinal symptoms such as fever or abdominal cramps

Question 39

What is the first principle in a HACCP plan?

Answer 39

Hazard Analysis
determine the food safety hazards and then identify the preventive measure that apply to control these hazards

Question 40

What is the second principle in a HACCP plan?

Answer 40

Critical control points
procedure in a food process at which control can be applied and as a result, a food safety hazard can be prevented, eliminated, or reduced

Question 41

What is the third principle in a HACCP plan?

Answer 41

Critical limits
max or min value to which a physical, biological, or chemical hazard must be controlled at a critical control point to prevent, eliminate, or reduce it to an acceptable level

Question 42

What is the fourth principle in a HACCP plan?

Answer 42

Procedures
procedure to monitor the control points

Question 43

What is the fifth principle in a HACCP plan?

Answer 43

Establish corrective actions
taken when monitoring indicates a deviation from a critical limit has not been met

Question 44

What is the sixth principle in a HACCP plan?

Answer 44

establish verification procedures
ensures the HACCP plan is adequate

Question 45

What is the seventh principle in a HACCP plan?

Answer 45

record keeping procedure
written HACCP plan, records, documenting and monitoring of critical control points and critical limits