Food safety and Potential Hazards

Question 1

What is food safety?

Answer 1

Handling, prep, storage to prevent food-borne illness. Makes sure no harm caused by food.

Question 2

What are 3 classifications of hazards in food

Answer 2

1 - Physical
2 - Chemical
3 - Biological

Question 3

What are physical hazards?

Answer 3

Objects that can be introduced into food during processing/handling.

Question 4

What are some examples of avoidable and unavoidable physical hazards?

(revise examples in packet)

Answer 4

Avoidable: occur as a result of absence of proper inspection / safety. (i.e. bone, rocks, jewelry glass fragments)

Unavoidable: occur in food as by product (i.e. stems in blueberries)

Question 5

What are factors determining the risk level of physical hazards?

Answer 5

1 - Target audience for food (ie kids more vulnerable)
2 - Type of food
3 - Method of consumption
4 - Size, hardness, shape, type and ease of discovery of the hazard

Question 6

What are two example of high risk foods for physical hazards?

Answer 6

Infant food and beverages

Question 7

What are some control measures for physical hazards?

Answer 7

• prevention (not allowed wearing jewelry when processing, raw materials, packaging)
• Find and remove (physical exclusion, detection and elimination, on-line visual inspection, end product screening)
  -GMPs

Question 8

What are 3 origins of toxic chemical found in food?

Answer 8

1 - Natural chemicals
2 - Food addatives
3 - Incidental contaminents

Question 9

What are examples of natural toxins?

Answer 9

plant toxins (solanine in green potato; seafood toxins; mycotoxins; bacteria, food allergens.

Question 10

What are examples of food additives?

Answer 10

Preservatives, colorants, sweeteners

Question 11

What are examples of incidental contaminants?

Answer 11

Detergents, sanitizer, pesticides, growth promoters, animal meds, chemicals for ripening

Question 12

How do toxic chemicals find their way into food?

Answer 12

1 - processing (nitrosamine in cured meat)
2 - environment (heavy metals, radioactive materials)
3 - chemicals released from packaged materials

Question 13

What are examples of biological hazards in foods?

Answer 13

1 -Bacteria
2 - Viruses + infectious agents
3 - Parasites
4 - Fungi (mold produces mycotoxins)
5 - Yeast
6 - Parasites

Question 14

How is yeast used and treated in food and how does it affect food in a negative way?

Answer 14

• easily killed with mild heat
• cause spoilage (not illness)
• food processing/fermentation

Question 15

What are 2 examples of major foodborne viruses?

Answer 15

1 - Hepatitis A virus (HAV)
2 - Norovirus

Question 16

What are 3 examples of bacteria in food?

Answer 16

• Listeria monocytogenes
• Escherichia coli
• Salmonella spp.

Question 16

Examples of parasites in food:

Answer 16

• Trichinella spiralis (raw pork)
• Toxoplasma gondii ( beef, pork, lamb, raw milk)
• cyclospora cayetanensis (produce

Question 16

What are 5 factors that contribute to potential hazards?

Answer 16

• Quality of raw materials, water
• Lack of preventative controls in processing/prep
• Misuse of chemicals
• Improper agricultural/manufactory practices
• poor hygiene
• improper storage