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Food Science > Exam 1- Food Safety > Flashcards

Exam 1- Food Safety Flashcards

1
Q

Food Science

A

The scientific study of raw food materials and their behavior during formulation, processing, packaging, storage, and evaluation as consumer food products.

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2
Q

Areas in food science

A

Processing, Packaging, Chemistry, Microbiology, Sensory Evaluation, Nutrition, Regulation Compliance.

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3
Q

Top Four Chronic Disease

A

Heart Disease, Obesity, Cancer, Diabetes

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4
Q

Nutrition

A

The science of food, the nutrients and other substances therein, their action, interaction and balance in relation to health and disease, and the process by which the organism (body) ingests, digest, absorbs, transports, utilizes, and excretes food substances.

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5
Q

Food Poisoning Stat: Illnesses

A

76 Million

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6
Q

Food Poisoning Stat: Hospitalizations

A

325,000

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7
Q

Food Poisoning Stat:

A

5,000

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8
Q

Any food that makes us sick contains:

A

The Presence of:

  • Harmful Microbes
  • Natural Toxicants
  • Environmental Contaminants
  • Harmful Additives
  • Allergens
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9
Q

Fresh Foods

A
  • Contain more harmful microbes than processed products

- Harm comes from sources such as Soil and Feeces

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10
Q

Dangerous Foods

Most to Least

A
  1. Alfalfa Sprouts
  2. Undercooked Chicken
  3. Unpasteurized Orange Juice
  4. Refrigerated Yogurt
  5. Canned Tuna Fish
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11
Q

Methods to Limit Microbes

A
  • Proper Handling
  • Proper Storage
  • Proper Sanitation
  • Proper Packaging
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12
Q

Spoilage

A

Not pleasant to eat, but it is not necessarily unsafe.

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13
Q

Expiration Date

A

Represents the best guess on how long a food will last before it spoils.

***Based on quality factors (not safety) and are useless if products are not properly handled and stored.

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14
Q

Food Poisoning

A

A sickness caused by consuming a contaminated food.

  • **Symptoms include
  • Nausea, vomiting, diarrhea, cramps
  • Dizziness, dehydration, coma and death

Also, the last meal consumed is not the usual vector of the start of this.

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15
Q

Infections

A

This requires the consumption of viable microbes that grow and produce symptoms for an infectious disease.

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16
Q

Intoxications

A

This occurs after consumption of foods in which microbes have produced a toxin.

17
Q

Epidemiologists

A

These are scientists who track the cause of an outbreak.

18
Q

Outbreak

A

Occurs when more than one unrelated individual contracts a food-borne illness.

19
Q

Food Preservation

A

This involves reducing the chances that food will spoil or become unsafe.

Methods to do this include:

  • Canning
  • Pasteurizing
  • Refrigerating
  • Freezing
  • Drying
  • Fermenting
  • Packaging
20
Q

Preservatives

A

Food ingredients that slow spoilage and prevent food-borne illnesses
ex. Salt and Sugar

21
Q

Food Additives

A

Serve a useful purpose and must be effective for the intended use. Required by law to be safe.

22
Q

Responsibility

A

Food safety starts with production and ends with the consumer.

23
Q

Factors in Food Poisoning

A
  • Improper storage temperature
  • Poor personal hygiene
  • Undercooking
  • Cross-Contamination
  • Food from Unsafe Sources
24
Q

Rules for Food Handling

A

Rule 1- Keep Hot food HOT & Cold food COLD

Rule 2-When in doubt, throw it out

25
Q

Pesticides

A

Chemicals applied to crops to kill pests.

26
Q

Organic Production

A

Avoids the use of fossil fuels and synthetic chemicals

27
Q

Natural Toxin Examples

A 
Mushrooms-Hydrazine
Cabbage-Thiocynate
Nutmeg-Myristicin
Sassafras-Saffrole
Cassava-Glucosides
28
Q

Food Allergens

A

Induce an abnormal immune response in susceptible individuals

29
Q

Sensitivites

A

Not true allergies but symptoms are similar and unpleasant.

30
Q

Allergens of Major Concern

A 
Peanuts
Shellfish
Wheat
Milk
Tree Nuts
Fish
Soy Eggs
31
Q

FDA & CFSAN

A

U.S. Food and Drug Administration

Center for Food Safety and Nutrition

32
Q

USDA & FSIS

A

U.S. Department of Agriculture

Food Safety and Inspection Service

33
Q

FDA Responsibilites

A
  • Inspect food processing facilities
  • Prohibits distribution adulterated or misbranded foods
  • Approves processing methods
  • Establishes Good Manufacturing Practices (GMP)
  • Approves food additives
  • Regulates label content
34
Q

USDA Responsibilites

A

-Regulates all meat and poultry plants that distribute products interstate or internationally

35
Q

Environmental Protection Agency (EPA)

A

Agency that regulates pesticides applied to foods.

36
Q

State and Local Health Department

A

Agencies that inspect restaurants, institutions and retailers according to the Food Code

37
Q

Center for Disease Control and Prevention (CDC)

A

Agency that investigates food-borne illness outbreaks.

Food Science (6 decks)

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