Brainscape's Knowledge GenomeTM

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


See full index

Food Technology Midterms > Food Hazards > Flashcards

Food Hazards Flashcards

1
Q

the unintended presence of harmful organisms or substances in food.

A

Contamination

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

Any substance in food that can cause illness, injury,or harm.

A

Hazard

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

a danger to food safety caused by disease-causing microorganisms such as bacteria, molds, yeasts, viruses, or fungi.

A

Biological Hazard

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

a danger to food safety caused by chemical substances, especially cleaning agents, pesticides, and toxic metals.

A

Chemical Hazards

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

a danger to food safety caused by particles such as glass chips, metal shavings, bits of wood, or other foreign matter.

A

Physical Hazard

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
6
Q

a substance that causes an allergic reaction.

A

Allergen

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

the contamination of raw food items or the plants or animals from which they come, in their natural settings or habitats.

A

Direct Contamination

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

the transference of hazardous substances, mainly microorganisms, to food from another food or surface such as equipment, worktables, or hands.

A

Cross-contamination

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
9
Q

diseases, usually either infectious or toxic, caused by agents that enter the body through the ingestion/consumption of contaminated food.

A

Foodborne Illnesses

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

An incident where two (2) or more people experience a similar illness after eating a common food.

A

Foodborne Disease Outbreak

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

Bacteria that are dangerous when consumed by humans are called

A

Pathogens

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
12
Q

occur when a pathogen produces a toxin(s) while growing in food before it is eaten.

A

Intoxications

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

Viruses and parasites do not cause intoxication.

A

True

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

caused when viable food pathogens survive through the host’s stomach into the intestine.

A

Infections

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

caused by eating food that contains harmful microorganisms that will produce a toxin once inside the human body.

A

Toxin-mediated infection

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

The reproduction of bacteria and the increase in the
number of organisms.

A

Bacterial growth

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

resting period, where very little
bacterial growth occurs

A

lag phase

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

a
period of accelerated bacterial growth

A

log phase

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

a period in bacterial growth which lasts until the bacteria
crowd others within their colony, creating
competition for food, space, and moisture.

A

Stationary phase

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

negative-growth phase, during
which bacteria die at an accelerated rate.

A

Decline phase

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

acidic pH

A

<7.0

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

neutral pH

A

7.0

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

TDZ

A

5 - 57C
41 - 135F

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

applied to
food items that have not been heated to a safe temperature or kept at an improper temperature.

A

Temperature abuse

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

A rule of thumb in the
foodservice industry is that bacteria need about __ hrs to grow to high enough numbers to cause illness.

A

4

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

Under ideal conditions, bacterial cells can double in number every __ to __ minutes.

A

15-30

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

FATTOM

A

Food
Acidity
Temperature
Time
Oxygen
Moisture

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
28
Q

Aw

A

Water activity

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

a measure of the amount of water that is not bound to the food and is, therefore,
available for bacterial growth.

A

Water activity

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

Disease-causing bacteria can only grow in
food items with an Aw higher than ___.

A

0.85

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

They are much smaller than bacteria, require a living host (human, animal) in which to
grow and reproduce. Do not multiply in food. However, a susceptible person can experience an
infection with only a few viral particles consumed.

A

Viruses

32
Q

These are microscopic creatures that need to live on or inside a living host to survive. They take
nourishment from their host.

A

Parasites

33
Q

These range from single-celled to multicellular organisms which include yeasts, molds, mildews, and
mushrooms. Some are harmless to humans, while some can cause diseases.

A

Fungi

34
Q

Soil from badly washed veggies, type of hazard?

A

Physical

35
Q

Insect or insect parts, type of hazard?

A

Physical

36
Q

2 major sanitation problems when handling and preparing food

A
  1. cross-contamination
  2. TDZ
37
Q

T where water boils

A

100 C
212 F

38
Q

Cooking T range; most disease-causing organisms are killed in a few minutes

A

74 C and above
165 F and above

39
Q

Hot food holding T range; bacteria DO NOT MULTIPLY, but most are NOT killed.

A

57 - 74 C
135 - 165 F

40
Q

TDZ; bacteria multiply rapidly

A

5 - 57 C
41 - 135 F

41
Q

Cold food storage/refrigeration; food is safe for a short period/little bacterial growth

A

0 - 5 C
32 - 41 F

42
Q

Water freezes

A

0 C
32 F

43
Q

Subfreezing; bacteria do not grow, but most are not killed

A

-18 - 0 C
0 - 32 F

44
Q

Freezer storage; bacteria do not grow, but most are not killed - best T for frozen food storage

A
  • 18 C and below
    0 F and below
45
Q

the internal temperature for a food product at which
microorganisms are killed.

A

Minimum internal cooking temperature

46
Q

Minimum internal cooking temperature:
BEEF, PORK, VEAL, LAMB

A

145 F /
63 C
4 min

47
Q

Minimum internal cooking temperature:
EGGS

A

145 F
63 C
15 sec

48
Q

Minimum internal cooking temperature:
FISH, SHELLFISH (shells should open)

A

145 F
63 C
15 sec

49
Q

Minimum internal cooking temperature:
POULTRY, WILD GAME

A

165 F
74 C
15 sec

50
Q

chopping board color:
RAW MEATS

A

RED

51
Q

chopping board color:
RAW POULTRY

A

YELLOW

52
Q

chopping board color:
FISH and SHELLFISH

A

BLUE

53
Q

chopping board color:
VEGGIES and FRUITS

A

GREEN

54
Q

chopping board color:
DAIRY PRODUCTS

A

WHITE

55
Q

chopping board color:
COOKED FOOD

A

BROWN

56
Q

[Packaging function] Conceal product and its parts and prevent them from spillage and loss, starting from the
packing line through transportation phases until it arrives at the customer’s home.

A

Containment

57
Q

[Packaging function] Prevent outside forces like temperature, humidity, contact, and potential hazards from
intervening with the product inside.

A

Protection

58
Q

[Packaging function] Keep products in a controlled environment to remain safe for longer use.

A

Preservation

59
Q

[Packaging function] Must be convenient to carry, transport, and open while safely maintaining inside items.

A

Convenience

60
Q

[Packaging function] Contains data for tracking, product information, and marketing and brand information.

A

Information

61
Q

any food product that has been partially or completely prepared or processed by a
manufacturer

A

Convenience food

62
Q

a storing method or principle where deliveries or stocks are rotated
to ensure that the old ones are used first. Old stocks are moved out of storage, and new
deliveries are placed first (at the back or last part) in the storage. Then, old stocks are returned
and placed last (in front).

A

FIFO (First In, First Out)

63
Q

Is it okay to freeze thawed food?

A

NO

64
Q

Campylobacteriosis cause?

A

Campylobacter jejuni

65
Q

Botulism, cause and source:

A

Cause: Clostridium botulinum
Source: Improperly canned food

66
Q

Travelers’ diarrhea, cause?

A

Escherichia coli

67
Q

Hepatitis A causing Hepatitis, source?

A

Raw produce, contaminated water, uncooked/improperly reheated food

68
Q

Common illness and organism from MEATS?

A

Bacillus Cereus causing B. Cereus Food Poisoning

69
Q

Listeriosis, cause?

A

Listeria Monocytogenes

70
Q

Source of listeria monocytogenes?

A

Unpasteurized dairy products, ready to eat deli meats

71
Q

Organism you can acquire from water or food contaminated with HUMAN FECES?

A

E. coli

72
Q

Campylobacter jejuni source?

A

Raw and uncooked poultry, unpasteurized milk

73
Q

What organism causes viral gastroenteritis possibly due to contaminated water, and uncooked/improperly reheated food?

A

Norovirus

74
Q

Possible organism and illness acquired from eggs and poultry?

A

Salmonella causing Salmonellosis

75
Q

Organism:
Name of Illness:
Source: Unrefrigerated meats

A

Organism: Staphylococcus aureus
Name of Illness: Staph food poisoning
Source: Unrefrigerated meats

76
Q

Shigella from raw produce, contaminated water, uncooked/improperly reheated food can cause _______________.

A

Shigellosis/
Bacillary dysentery

Food Technology Midterms (7 decks)

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