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Public Health Officer Course > Increment 4 > Flashcards

Increment 4 Flashcards

(83 cards)

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1
Q

2 types of food spoilage

A
  1. Chemical

2. Microbiological

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2
Q

Which type of spoilage is the 2nd largest cause of spoilage?

A

Chemical

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3
Q

Are all spoilage microbes pathogens?

A

NO!

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4
Q

What are the factors that affect growth of harmful pathogens?

A

FATTOM

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5
Q

What does “FATTOM” stand for?

A

Food, Acid, Temp, Time, Oxygen, Moisture

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6
Q

At what pH do pathogens not grow?

A

<4.6

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7
Q

What is one of the most important environmental conditions influencing microbial growth?

A

Temperature

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8
Q

What is the temperature danger zone?

A

41-135 F

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9
Q

____ organisms grow in the presence of oxygen.

A

Aerobic

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10
Q

____ organisms grow in the absence of oxygen.

A

Anaerobic

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11
Q

____ organisms grow in either the presence or absence of oxygen.

A

Facultative aerobes

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12
Q

Foodborne pathogens do not grow or produce toxins in foods with an Aw ______ even if held in the temperature danger zone.

A

= 0.85

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13
Q

Examples of TCS foods are:

A

raw or cooked animals products; processed FFV

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14
Q

Other than controlling FATTOM, what are 2 ways to prevent pathogens in food?

A

Foodhandler hygiene and health

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15
Q

Goal of food preservation?

A

Increase shelf-life and gives food flavor/color we expect

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16
Q

What type of pathogen is not killed with freezing?

A

Viruses

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17
Q

At what temp will start to kill pathogenic bacteria? What temp will most organisms die?

A

140 & >179 F

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18
Q

What is the time required to decrease a specific bacterium population by 90% at a given temp?

A

Thermal death time

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19
Q

What type of food preservation does not result in a commercially sterile product?

A

Pasteurization

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20
Q

What type of food preservation does result in a commercially sterile product?

A

Canning

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21
Q

What food preservation method is also called “cold pasteurization”?

A

irradiation

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22
Q

What dose of irradiation is approved for FFV?

A

low dose (<1 kGy)

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23
Q

What dose of irradiation is approved for poultry and red meat?

A

medium dose (1-10 kGy)

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24
Q

What dose of irradiation is approved for spices and astronaut food?

A

high dose (> 10 kGy)

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25
T or F: Irradiation makes food radioactive
False
26
Method of packaging to reduce the amount of O2
Reduced Oxygen Packaging (ROP)
27
What are the 2 forms of ROP?
Vacuum packaging and Modified Atmosphere Packaging (MAP)
28
What replaces O2 in MAP?
Nitrogen or CO2
29
Food preservation method to reduce the water activity of foods
Dehydrating or Drying
30
What food preservation consists of a chemical change that lowers the pH to < 4.6?
Fermentation
31
What food preservation method is defined as any substance added to food to result in its becoming a component or otherwise affecting the characteristics of any food?
Food additives
32
2 types of food additives
1. Organic Acids | 2. Curing
33
What is the only approved bacteriocin?
Nisin
34
What is Nisin effective against?
Gram +
35
What is PH's role with approved sources?
Verify approved sources and locally approve sources (as requested)
36
What are types of foods requiring an approved source?
- Cut/processed FFV - Meat, fish, poultry, shellfish - Dairy and eggs - Ice/Water - Certain bakery items
37
What are types of foods exempt from an approved source?
- Intact FFV - Confectionary, nuts, sugars - Jams, jellies, preserves - Soups - Alcoholic beverages
38
What is the only code considered to be approved for shellfish?
Shucker-Packer (SP)
39
What kind of eggs require USDA approval?
shelled eggs
40
What must be on meat or poultry products that have been inspected and approved for DoD?
USDA wholesome stamp
41
What are the 2 federal grades for beef?
1. Quality | 2. Yield
42
What does the quality grade of beef describe?
estimates of tenderness, juiciness, and flavor
43
What does the yield grade of beef describe?
estimates ratio of lean meat to fat and bone
44
What is the highest yield grade?
1 is the highest (5 is the lowest)
45
If there is a locally approved source, who is allowed to use that source?
Only the approving installation
46
What are the 3 finding categories for sanitation audits?
Critical, Major, and Observation
47
What are the types of local audits?
1. Initial 2. Special 3. Directed Routine 4. Corrective Action Requests
48
What is food defense?
protection of food products from intentional contamination with harmful agents or materials that are not reasonably likely to occur or appear in food
49
What is the most targeted and possibly the most lethal contamination of food products?
Intentional Adulteration
50
T or F: Chemical agents are not likely to be destroyed if part of an intentional adulteration.
True
51
What are the 5 steps to Operational Risk Management?
1. ID Hazards 2. Assess Hazards 3. Develop Controls & Make Decisions 4. Implement Controls 5. Supervise & Evaluate
52
What is the purpose of Operational Risk Management?
Deter, Delay, Detect, and Respond
53
How are FVAs submitted to USAFSAM?
Through SIPR
54
How often do HHQ FVAs occur?
3 yrs (AD); 6 yrs (ANG)
55
What is the date used to trigger further inspection of semi-perishable food items?
Inspection Test Date (ITD)
56
T or F: the Inspection Test Date is used as an expiration date.
False. It is NOT used as an expiration date.
57
What is the terminology that estimates how long a product can be held in certain storage conditions?
Approximate Storage Life (ASL)
58
What is the term used for perishable food that is calculated by adding the ASL to the date of pack?
Approximate Keeping Time (AKT)
59
How often do perishable foods get inspected?
Every 90 days
60
How often do semi-perishable foods get inspected?
Every 180 days.
61
How long can AKTs (perishable foods) be extended?
Up to 180 days.
62
How long can ITDs be extended?
Up to 180 days; unless semi-perishable then only 30 days
63
What is one reason PH would have to do a special surveillance inspection with DeCA?
Customer Complaint
64
What is the DoD's hazardous food and non-Rx drug recall system?
ALFOODACT
65
How long does PH have to report an ALFOODACT in VSIMS?
72 hrs
66
What is the form used by customers to report a complaint with the commissary?
DeCA Form 40-45
67
What are the 3 categories of reservoirs?
Human, animal, environmental
68
What is the only potential FBI agent that has a vaccine?
Typhoid
69
Which type of bacteria can survive tough conditions and survive cooking?
Spore-forming
70
What non-spore forming bacteria is NOT destroyed by normal cooking?
S. Aureus
71
What are 3 examples of easily transmitted viruses on food?
Hep A & E, Noro
72
What protozoa is commonly associated with undercooked meats contaminated by cat feces?
Toxoplasma
73
What protozoa is associated with contaminated water and produce?
Cryptosporidium
74
What protozoa is associated with imported berries?
Cyclospora
75
What is it called when finfish ingest and concentrate the Red Tide toxin?
Ciguatera Poisoning
76
What is it called when shellfish ingest and concentrate the Red Tide toxin?
Paralytic Shellfish Poisoning
77
What is it called when worm larvae are present in marine fish?
Anisakis Simplex
78
What disease usually happen with temperature abuse of finfish and causes a systemic allergic reaction?
Scrombroid poisoning
79
Who is responsible for receipt inspections?
food facility manager
80
What kind of inspection is done on food already owned by the govt?
Surveillance
81
What life stages of beetles are we concerned about with food safety?
Larvae and adults
82
What life stages of moths are we concerned about with food safety?
Larvae only
83
What are the 3 medical effects of bug infestations in food?
Irritation, Allergens, Quinones

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