Food Safety Flashcards
(148 cards)
1
Q
What are two classifications of dents?
A
Major/ Minor Defects
2
Q
What causes buckling on both sides of a can?
A
Excessive head space or under filling can
3
Q
What is a flipper defect in a can?
A
Can that appears normal but has little to no vaccumm
4
Q
What causes a springer can condition?
A
Caused by gas production either from microbial or chemical action.
5
Q
What is a sweller can defect?
A
Critical; where both ends of the can are distended at the same time
6
Q
Describe a buckled can defect?
A
Can being overfilled or pressurized to the extent that internal pressure causes sides and ends to distend.
7
Q
What is spangling?
A
Dark grey discoloration/ etching of tin part of can
8
Q
List the varieties of plastics used to protect foods?
A
Nylon,Mylar, Scotch- PAK, Polythylene, Polypropylene, Polysyne, Saran, Polyvylin Chlrodie
9
Q
List the advantages of using food glass containers?
A
Strongest materials in its virgin form, inexpensive , chemically inter, transparent, can take any shape/ form
10
Q
How can breakage be minimized when using glass food containers?
A
Using proper thickness, coating treatments such as waxes and silicones
11
Q
Why is paper bleached, coated, impregnated with waxes, lacquers, plastics, and laminations of thin metals such as aluminum foil?
A
To improve its water vapor/ gas impermeability/ fertility, tear resistance, grease resistance, sealability, burst strength, and appearance
12
Q
List the four basic types of refrigeration used in cooling foods?
A
Room cooling, hydro coating, vacuum cooling, and icing
13
Q
What are the three separate storage room temperature requirements for storing chilled foods?
A
32-35 Farenheight (0-1.67 Celcius) 45-50 Farenheight( 7-10 Celcius) and foods stored in AC between 50-80 Farenheigh (10-27 Celcius)
14
Q
What happens to foods stored in a refrigerator with low humidity?
A
Foods dry out or lose moisture to the air in the refrigerator or sink
15
Q
Why should onions be separated from foods like eggs and apples?
A
Easily absorbs odor
16
Q
How far away from the wall and ceiling should pallets of food be stored in a refrigeration unit?
A
At least 4 inches from the wall and 24 inches from the ceiling
17
Q
What is the purpose of segregating either frozen or chilled bad food items such as a rotten potato from the good food?
A
Prevent entire food lot from becoming either rotten absorbing the smell of the rotten potatoe
18
Q
What is the purpose of storing food in a controlled atmosphere?
A
Storage life of many products can be increased
19
Q
What are required wall and ceiling clearance from the tallest container in the semipresihable or dry storage warehouse
A
At least 6 to 8 inches from the walls and at least 18 inches from the ceiling.
20
Q
List the requirements and functions that containers must meet to protect foods
A
Non-Toxic, Sanitary, Protecting from moisture, gas, odor, light, and an unwanted intrusion
21
Q
What does hermetic mean?
A
Container that is imperishable to or not allowing the entry of gas/vapors
22
Q
What not only offers protection for the food product but also allows high-speed production
A
Cans
23
Q
What thin coating might be added to the steel can to prevent corrosion?
A
A thin coating of tin over the steel
24
Q
What causes of hydrogen swell reaction in a steel can?
A
The reaction between food and steel produces hydrogen gas, which can distend cans.
25
How can aluminum cans be strengthened just prior to final closure?
Injecting a small amount of liquid nitrogen, into the can; gas extends providing internal pressure.
26
What is one advantage of using aluminum cans for food storage?
Aluminum is mixed with oxygen it forms aluminum oxide preventing corrosion
27
What is a critical can defect
Defects that affect products safely
28
What temperature in the thermal or heating processing begins to kill pathogenic bacteria?
At least 140 Farenheight ( 60 Celcius ) will start to kill pathogenic material
29
Why are canned foods vacuum packed?
Reduces stress on the container during heat processing, holds the ends in collapse concave positiion.
30
What heating process prevents canned food from being cooked to the can wall at high temperatures and prevents harming the product?
Agitation
31
What important function does the seal on canned food provide?
Protecting the product from contamination
32
What is pasteurazation?
Using heat treatment, to eliminate either pathogenic organism, and extend products shelf life.
33
What is the difference between pasteurization and commercial sterilization
Temps below 212 F( 100 c) is pasteurization
| Temps above 212 F(100 c) is sterilization
34
What method of pasteurization is used, and for how many seconds is mil heated to 161 F (72 C(
Flash method brings ilk to 161 F for 15 seconds
35
What do beer, wine, and fruit juices have in common concerning pathogenic organisms?
Do not normally carry pathogenic organisms
36
What is blanching
Heat treatment used on fruits, veggies, to inactivate food enzymes bypassing products water steam at temps of 190 F to 212 F
37
Most organisms are controlled at what temperatures for doos preservation?
41 F (5C) or lower
38
Refrigeration and freezing have little to no effect on what attributes of food?
Taste, Texture and nutritive value
39
What control problem can cause psychrophilic organisms to grow?
Air containing too much humidity can cause moisture to condense on surfaces of food, allowing the psychrophilic organism to grow
40
What are the different methods of drying and dehydrating food?
Solar drying, drum or roller drying, hot air drying, freezer drying, concentration
41
With solar drying what must ll products be protected from?
Rain, birds, dust, insects, and halophilic bacterium
42
In drum or roller food drying process, what is the thin later or liquefied food run through?
The revolving heated drum
43
What hot air drying method is commonly used for milk coffee and egg albumen?
Spray drying
44
What is the process of sublimation in freeze-drying
The ice under vacuum conditions, dispitales directly as a water vapor
45
Define concentration?
Removing water from a product without it actually being changed to a dry state
46
What are the three basic chemical changes made through fermentation?
Ascidulation, the oxidation of nitrogenous organic compounds, and the decomposition of starches, sugars into the alcohol.
47
What acid is used to make cucumbers into pickles and cabbages into sauekraut?
Lactic Acid
48
What acid can convert products high in sugar such as wine, cider, honey into vinegar
Acetic/ Acid
49
In the united states what food preservation technique is being studied because of consumer concerns over the use of pesticides and other chemicals used in or on foods?
Food Irradiation
50
What are the objectives of using ionizing radiation on foods?
Control ceratin parasites in beef and pork slow maturation in FF and V provide microbial disinfection.
51
What can the various applications of food irradiation be classified by?
Dosage
52
What is a major cause of FBI in this country?
Salmonella
53
What challenges will the PH field face with the consumption of irradiated foods?
Enforcing standards, obtaining data on possible death hazards.
54
What is a controlled atmosphere?
Regulation of oxygen and CO2 for storage of fresh food
55
Another example of a controlled atmosphere would be the use of ethylene gas on bananas, what is the effect of the gas on the bananas?
Stimulates the ripening it changes the color of bananas from green to yellow. Gas brings out the sweetness of bananas
56
What two things can a controlled atmosphere change
Rate of microbial and enzymatic spoilage
57
What age-old practice goes back to pre-historic times concern meats?
Smoking meats next to smoke vents. Smoke is now added to add flavor to food.
58
How does the federal law define a food additive?
Any substance intended use of which results in the change or affects characteristics of the food.
59
What is curing
Preserving food by adding salts and other substances to inhibit microbial growth
60
What is dry curing
adding salts, nitrates or nitrates to food product to inhibit microbial growth
61
Another name for wet cure/ same ingredients as dry cure
Pickle cure
62
What is a common characteristic of under-curing a food product?
Brown or gray ish green color to poor reaction with nitrates and meat due to pigment
63
What does sugar in high concentrations do to foods?
Reduces Aw
64
Why are chemicals added to foods?
Preserve characteristics of that food. Chemicals preserve and change the flavor, color, taste, and texture of the food.
65
What is a common use for propionic acids and propionates?
Used to prevent mold growth on baked goods, cheese, in artificially sweetened jams, jellies, and preserves.
66
What type of organism causes the most vegetable spoilage?
Bacteria
67
What does blue rot look like oranges?
Soft watery, tan to light brown areas, moldy, musty odor.
68
What does bacteria metabolizing sugars in food produce
Levans, and dextrans
69
What conditions does flavor deteriorate include
Rancidity, Putrefaction, Souring, Gassing
70
What causes rancidity in meats?
Hydrossi or oxidation
71
What is putrefaction?
Type of spoilage where bacteria metabolize meat proteins or free amino acids
72
What causes a sour flavor in meat?
Anaerobic bacteria in meat metabolizing causing lactic acid brings down PH.
73
What are the three types of greening in meat
Green cores, Green rings, Surface Greening
74
How does the greening of meat occur
Lactobacillus, Viridences produce, hydrogen peroxide, which turns it green
75
How are the greening organisms destroyed during processing?
Cooking the meat to an internal temperature of 160 Farenheight which is 71 Celcius
76
Describe green rings as it pertains to meat
Varying depths within meats
77
Why doesn't surface greening occur in vacuum-packed meats?
Since bacteria is aerobic.
78
How does slime appear on non vacuum packaged meats?
Sticky to touch, give off yeast like odors
79
Why should meats with molds be discarded or trimmed?
Some molds produce cariogenic substances also known as aflatoxins that are extremely toxic.
80
At 32 F (0C) how long can fresh fish be kept
7 Days
81
After death explain what causes the typical fishy odor of fish?
Trimethymane is a breakdown of fats, protein in fish
82
Why do fish struggling before being caught cause the PH to be higher?
Glycogen is depleted which is usually broken down into lactic acid fewer amounts of lactic acid the PH is higher
83
How is knowing the formation of an egg helpful?
Helps explain defects on eggs
84
Why are shell eggs porous?
Allow gas to pass in and out of the egg
85
Why is Salmonella found inside an egg?
Found in the reproductive tract, it can easily enter the shell as it is forming?
86
Most organisms that affect the flavor of milk belong to what species and coliform?
Pseudomonas, Flarobacterium, Chrombacterium, Alcaligenes
87
What is spoilage problems associated with soft-serve ice cream?
The time between pasteurization and consumption. Temperature abuse and possible contamination,
88
What are the most common spoilage organisms associated with cheese?
Molds, yeast, anaerobic spore formers that can oxidate lactate, and various proteins and fat products.
89
What can cause gas production during cheese processing?
Using raw milk, inadequate heat treatment, slow acid production by the starter bacteria such as Streptococcus lactis.
90
What are carbohydrates and proteases used for in the baking industry?
Converting proteins to amino acids for improving the dough in baking.
91
What are some examples of undesirable microorganism changes?
Staphylococcus aureus, salmonella Typhimurium, clostridium per fringe
92
What are the favorable temperatures for salmonella growth?
40 to 115
93
How soon after the ingestion of salmonella-contaminated foods will illness symptoms occur?
6-72 HRS with an average to 12 to 36 hours
94
What are the symptoms of a streptococcal infection transmitted through food?
Red Sore throat, high fever, vomiting
95
What is a common inhabitant of the intestinal tract of cattle, swine, sheep, chickens, turkeys, and other animals such as dogs, cats, rodents, and monkeys?
C.J EJUNI
96
What are the symptoms if a person is infected with C, Jejuni
Nausea, abdominal cramps, headache, fever, diarrhea, might get bloody if severe
97
What are the manifestations of Listeria monocytogenes?
Meningitis, abortion, prenatal septicemia, permanent mental deficiency, death.
98
Why is L. monocytogenes an important pathogen?
Survive for a long time, or under adverse conditions grow while refrigerated
99
What is a realistic and satisfactory positive control for an internal cooking temperature for pork products?
170 F
100
What is the most common cause of foodborne intoxications?
Bacteria
101
How is the toxin produced from Staphyloccocus organisms destroyed?
Nothing will destroy it
102
What causative agent lives in decaying matter, soil, lake silt, and is often found in the animal intestinal tract?
C.Botulinum
103
Cooked meats and poultry have been the chief offender in foodborne illness outbreaks for what organism?
C.perfrienges
104
What are the symptoms of C. Perfringens foodborne illness?
Acute abdominal pain, gas, diarrhea, chills, fever
105
In a refrigerated storage unit, what is the best control measure for cooling foods until the ideal temperature is reached?
Leave foods uncovered
106
What factors must be present for a food-borne illness to occur?
An agent a vehicle, susceptible consumer and abuse of food handling procedure.
107
What factors determine the effect a food pathogen has on an individual?
Size age health eating habits close of pathogen
108
How often should you exercise your bases foodborne illness investigation plan?
Annually
109
What organizations develop a notification plan or recall roster in case of a foodborne illness outbreak?
MTF
110
What must be present first for a food-borne illness to occur?
Infective agent, or pathogen
111
What should the patient interview identify after an outbreak of a foodborne illness?
Common meal or facility
112
After notification of a foodborne illness, when should a sanitary evaluation be conducted at a suspected facility?
Immediately after interviewing patients and finding a common facility, meal, and food.
113
What two PH means teams collect food samples after a foodborne illness?
PH interview and collecting food sample team.
114
Where can you get help investigating a foodborne illness?
AFIOH, SDE
115
On what form do you record food history for each individual interviewed?
AF FORM 431
116
What prominent factors have an impact on microbial activity?
Nutrients, natural inhibitors, microbial flora
117
What do cranberries have a relatively high concentration of?
Benzoic Acid
118
What does a PH value of 7 present?
Neutral, not acidic or alkaline
119
What becomes the dominant microorganisms as the pH drops in foods?
Yeast, and molds
120
In what PH condition do molds grow better in?
Acidic
121
What most often causes meat spoilage?
Bacteria
122
What happens during fermentation that affects the PH level
Nonharmful bacteria breakdown carbohydrates in food to lactic acid(PH drops)
123
What is one of the most important environmental conditions influencing microbial growth?
Temperature
124
What are three temperature groupings or microorganisms?
Psychrophiles, Mesophiles, Thermophiles
125
What temperature grouping promotes microbial growth at relatively low temperatures?
Psychrophiles
126
Thermophile microorganisms grow relatively well at what temperature range?
High
127
What is psychrotroph
A microorganism that grownbest at moderate temperatures, can also grow at low temps
128
What are the four bacterial growth phases?
Lag, Log, Stationary and decline
129
Describe the lag phase of bacterial growth?
It is the 1st phase of bacterial growth no increase in numbers of cells and bacteria are adjusting to new environment
130
What happens during the log phase of bacterial growth?
Bacteria grow logarthimacilly or very rapidly
131
What bacterial growth phase begins when cells start dying because of the accumulation of waste materials and depletion of nutrients?
Aerobic microorganism
132
What are two ways water exists in foods?
Bound and free
133
What is Aw in foods?
Measurement of availability of water for chemical reactions and microbial metabolism.
134
What is halophilic bacteria?
Salt-Loving bacteria
135
What are the three methods typically used to lower Aw
Foods are dried or dehydrated frozen or treated with a solute of sugar or salt
136
What does a microorganism at optimum temperature for growth provide?
For the microorganisms to grow at lower Aqw values
137
What substance is a catalyst that breaks down substrates such as carbohydrates fats and proteins in foods?
Enzymes; either enzymes from the food itself or enzymes from microorganisms in food
138
What food process are beneficial enzymes involved in?
Ripening fruits, and vegetables
139
What items in the food industry inhibit enzymes involved?
Preservatives, antibiotics, inhibitors, poisons, insecticides
140
What does it indicate if phosphatase is found in milk?
The efficiency of milk pasteurization was poor
141
What causes the most food spoilage?
Microorganisms
142
What are spherical-shaped bacterial called?
Cocci
143
What are rod-shaped bacteria called?
Bacilli
144
If you start with 1,000 bacteria, how many will you have after 10 minutes
2,000
145
What conditions can endospores resist?
Heat, Cold, Dyring and many disinfections
146
What do fungi secrete to meet their metabolic needs?
Digestive enzymes
147
What is the mass of hyphae called that makes up a mold colony?
Mycelium
148
How does yeast reproduce?
By a process call budding which is where a smaller cell is pinched off from a larger existing yeast cell
