LESSON 1

Question 1

A food or food ingredient that has a pH value less than 4.6. Most pathogenic bacteria do not grow in acid foods or low acid foods that are acidified to an equilibrium pH value of 4.6 or below.

Answer 1

Acid Food

Question 2

Acids present in foods

Answer 2

Citric Acid
Tartaric Acid
Acetic Acid
Oxalic Acid
Tannic Acid
Caffeotannic Acid
Malic Acid
Lactic Acid
Butyric Acid
Carbonic Acid
Ascorbic Acid
Lauric Acid

Question 3

Low acid foods to which acid(s) or acid food(s) are added. FDA requires that _______ have a water activity greater than 0.85 and have a finished equilibrium pH of 4.6 or below.

Answer 3

Acidified Food

Question 4

A type of low pH chemical sanitizer. Regular use of _____ also helps to prevent mineral deposits from accumulating on equipment surfaces.

Answer 4

Acid Sanitizers

Question 5

A term defined under the federal and state laws to describe a food that is “unfit for human consumption”. A food can be declared ______ if it is 1.) contaminated with microorganisms, toxic chemicals, or foreign objects that cause disease or injury to the consumer or 2.) prepared, stored, or processed in an unsanitary environment.

Answer 5

Adulterated Food

Question 6

The exposure of wet equipment or utensils to air for the purpose of drying through evaporation. _____ is preferred for removing surface moisture from cleaned and sanitized equipment surfaces because it is less likely to recontaminate surfaces compared to other methods.

Answer 6

Air Dry

Question 7

Microorganisms that grow in the absence of atmospheric oxygen. Clostridium botulinum, the cause of botulism food poisoning, is an example of a strict anaerobe because it will grow only in the absence of oxygen. E. Coli is a facultative anaerobe because it will grow with or without oxygen present.

Answer 7

Anaerobes

Question 8

Small single-celled microorganisms that must be magnified over 1000 times to be seen. Under the microscope, they appear as individual rod like, spherical, or spiral-shaped cells or they may join together to form clusters resembling bunches of grapes, chains, pairs, or groups of four cells.

Answer 8

Bacteria

Question 9

Bacteria, molds, and yeasts that are intentionally added or encouraged to grow in foods to create desirable flavors, alter texture, or extend product shelf life.

Answer 9

Beneficial Microorganisms

Question 10

A single incidence of foodborne illness. An outbreak occurs when more than one _____ of foodborne illness is reported.

Answer 10

Case

Question 11

Strongly alkaline. _____ cleaners break down large molecules of protein and fat into smaller, more soluble chemicals that can be rinsed away.

Answer 11

Caustic

Question 12

Potentially toxic chemicals that are capable of causing illness. _______ include natural occurring compounds in food such as allergens or plant or animal toxins; preservatives, flavors, or chemicals accidentally added at excessive levels; or cleaners,sanitizers, fuels, and other hazardous chemicals that contaminate food through careless practices.

Answer 12

Chemical Hazards

Question 13

A chlorine-based chemical sanitizer. In contrast to sodium or calcium hypochlorite, the activity of ________ is less affected by changes in pH or the presence of organic matter.

Answer 13

Chlorine Dioxide

Question 14

A chlorine-based chemical sanitizer. In contrast to sodium or calcium hypochlorite, the activity of _______ is less affected by changes in pH or the presence of organic matter.

Answer 14

Chlorine Dioxide

Question 15

Free from soils. Cleaning is a necessary part of the sanitization process because residual surface soils can physically block sanitizers from reaching microorganisms or chemically neutralize them.

Answer 15

Clean

Question 16

A type of cleaning system that does not require disassembly of the equipment that is being cleaned.

Answer 16

Clean-in Place (CIP)

Question 17

The type of infectious disease that can spread from person to person through contact with feces, saliva, or mucus secretions.

Answer 17

Contagious

Question 18

The presence of harmful substances or disease causing microorganisms in food.

Answer 18

Contaminants / Contamination

Question 19

The state in which correct procedures are followed and safety criteria are met. In HACCP, A process is in control when methods are in place that prevent, eliminate, or reduce hazards to acceptable levels.

Answer 19

Control

Question 20

The state in which correct procedures are followed and safety criteria are met. In HACCP, A process is in control when methods are in place that prevent, eliminate, or reduce hazards to acceptable levels.

Answer 20

Control

Question 21

Any action or activity to prevent, reduce to acceptable levels, or eliminate a biological, chemical, or physical hazard.

Answer 21

Control Measure

Question 22

Any step at which biological, chemical, or physical hazards can be controlled.

Answer 22

Control Point (CP)

Question 23

Any step at which biological, chemical, or physical hazards can be controlled.

Answer 23

Control Point (CP)

Question 24

An action taken when results of monitoring at a CCP indicates a loss of control.

Answer 24

Corrective Action

Question 25

A point, step, or procedure in a food process at which a control measure can be applied and at which control is essential to reduce an identified food hazard to an acceptable level.

Answer 25

Critical Control Point (CCP)

Question 26

It is a substance or a mixture containing soaps and/or surfactants (any organic substance/mixture) intended for washing and cleaning processes.

Answer 26

Detergent

Question 27

The first step in the process of cleaning surfaces. Large pieces of debris and smaller food particles are removed with a broom, brush, squeegee, or vacuum.

Answer 27

Dry Dleaning

Question 28

The date at which a product is no longer of adequate quality or is unsafe to eat. Other dating terms are also used to indicate maximum shelf life for quality or safety.

Answer 28

Expiration Date

Question 29

A storage system in which raw materials, ingredients, and food products with the earliest expiration dates are used or shipped before those with later dates so that the oldest ones are used first. Items that have exceeded the expiration date should be discarded.

Answer 29

First In, First Out (FiFo)

Question 30

A detailed chart that illustrates all steps in the flow of food; i.e. the sequence of steps needed to transform raw materials and ingredients into a manufactured food product.

Answer 30

Flow Diagram

Question 31

Steps in the flow of food include: receiving and storing raw materials and ingredients, preparation and processing of raw materials and ingredients,post-process handling, packaging, and storing food products, and shipping and distribution of products.

Answer 31

Flow of Food

Question 32

Chemicals added to food to delay spoilage, enhance flavor and color, or increase the nutrient content. Although considered safe when used at government approved levels, additives can become chemical hazards if they are used at higher than specified levels.

Answer 32

Food Additives

Question 33

It is a national government agency responsible for regulating the manufacture and sale of most foods sold in the Philippines.

Answer 33

Bureau of Food and Drug Administration (BFAD)

Question 34

BFAD

Answer 34

Bureau of Food and Drug Administration

Question 35

Any surface that comes into direct contact with food or ingredients during normal operations. Because of their close association with food, food contact surfaces are at greatest risk for causing food contamination.

Answer 35

Food Contact Surface

Question 36

It’s an agency that issues and enforces food safety regulations that pertain to the safety of meat, poultry, and shell eggs.

Answer 36

Food Safety and Inspection Service (FSIS)

Question 37

A disease or condition that is transmitted or carried to people through ingestion of food that is contaminated with harmful microorganism or chemicals.

Answer 37

Foodborne Illness

Question 38

A wound, cut, fracture, or other damage to the body caused by ingesting food contaminated with foreign objects.

Answer 38

Foodborne Injury

Question 39

A class of organisms that includes molds and yeasts

Answer 39

Fungus

Question 40

A systematic method for identifying, monitoring, and controlling biological, chemical or physical hazards that may occur during the flow of food.

Answer 40

Hazard Analysis Critical Control Point (HACCP)

Question 41

HACCP

Answer 41

Hazard Analysis Critical Control Point

Question 42

A written document, based on established HACCP principles, which describes the procedures necessary to produce safe foods.

Answer 42

HACCP Plan

Question 43

A multi- disciplinary group of individuals with expertise and experience in a food product and process that are responsible for writing the HACCP plan.

Answer 43

HACCP Team

Question 44

A chemical solution used to sanitize hands that have been previously cleaned. In some cases, sanitizers are included in hand cleaning formulations

Answer 44

Hand Sanitizers

Question 45

A biological, chemical, or physical agent that can cause food to become unsafe and cause illness or injury. Compare with the term "significant hazard" used in HACCP.

Answer 45

Hazard

Question 46

The process of collecting and evaluating information on hazards associated with a food at each step of the process and determining which are significant and, therefore, must be addressed in the HACCP plan.

Answer 46

Hazard Analysis

Question 47

Foods that are more likely to become involved in an outbreak of foodborne illness because of their physical or chemical properties or how they are used by the consumer.

Answer 47

Higher Risk Food

Question 48

Iodine based sanitizing compounds. Agent that is used for sanitizing.

Answer 48

Iodophors

Question 49

Are passed by federal or state legislative bodies such as state legislatures when a need for government control is recognized.

Answer 49

Laws

Question 50

A document from a supplier of raw materials, ingredients, or additives that indicates that their product meets certain safety or quality requirements and/or was manufactured under appropriate sanitary conditions.

Answer 50

Letter of Guarantee

Question 51

Found in potatoes, tomatoes, eggplants, and some types of beans. Risks are usually low because varieties that contain low levels of toxins have been selected over many years. Some seafood may contain natural toxins at an unsafe level. Tetrodotoxin in puffer fish, tomatoes, potatoes, and eggplants, contain natural toxins called solanine and chaconine.

Answer 51

Natural Toxins

Question 52

Found in potatoes, tomatoes, eggplants, and some types of beans. Risks are usually low because varieties that contain low levels of toxins have been selected over many years. Some seafood may contain natural toxins at an unsafe level. Tetrodotoxin in puffer fish, tomatoes, potatoes, and eggplants, contain natural toxins called solanine and chaconine.

Answer 52

Natural Toxins

Question 53

Surfaces that do not normally come in direct contact with food. However, their potential to cause product contamination should be considered since they may be in close proximity to exposed foods.

Answer 53

Non-food Contact Surface

Question 54

Microorganisms, like people, require adequate levels of carbohydrates, proteins, lipids (fats and oils), minerals, and vitamins to support basic metabolic processes

Answer 54

Nutrients

Question 55

When more than one person eats contaminated food and becomes ill.

Answer 55

Outbreak

Question 56

Single or multi-cellular organisms that require a living host to obtain nutrients. _____ do not grow in foods but may form spores - like structures called oocysts. These are resistant to disinfectant treatments and can survive for long periods of time in soil, feces, and water supplies.

Answer 56

Parasites

Question 57

Bacteria, viruses, parasites, and molds that are capable of causing infectious or intoxicating foodborne disease.They can enter the body through ingestion of contaminated food or water, blood, feces, soils, or by inhalation of airborne particles.

Answer 57

Pathogens

Question 58

A system used to describe the amount of acid in a solution.

Answer 58

pH Scale

Question 59

Foreign objects in foods that may cause injury or distress to the consumer. The Food and Drug Administration defines a _____ as any hard or sharp foreign object that is between 7 and 25 mm (about 1⁄4 to 1 inch) in size although smaller objects can cause injury to infants, surgery patients, or the elderly.

Answer 59

Physical Hazards

Question 60

Water that is sanitary, or safe to drink. Potentially hazardous foods

Answer 60

Potable

Question 61

Foods with chemical and physical properties that support the growth of microorganisms.

Answer 61

Potentially Hazardous Foods (PHFs)

Question 62

PHSFs

Answer 62

Potentially Hazardous Foods

Question 63

An area surrounding food processing equipment that is free of potential sources of contamination. An area extending 12 inches from either side and below the product and extending to the ceiling should be free from unprotected splash areas, drives, motors, bearings, and fixtures.

Answer 63

Product Safety Zone

Question 64

Food that is in a form that is edible without washing, cooking or additional preparation by the consumer. The term includes raw, washed fruits and vegetables, pre-cooked foods,and any other food that can be reasonably expected to be consumed in the same form that it was purchased.

Answer 64

Ready-To-Eat Foods

Question 65

Issued once a law is passed, an appropriate government agency is granted authority to enforce the law by _____. The agency then establishes a registration or inspection system designed to make sure the regulation is followed. Regulations may be revised at any time by the responsible agency so long as the original intent of the law is maintained.

Answer 65

Regulations

Question 66

The 5-step process for cleaning and sanitizing a surface. The steps are 1) Preparation, 2) Pre-rinse, 3) Clean, 4) Post-rinse, and 5) Sanitize. All steps must be carried out in this order to assure the safest possible surface.

Answer 66

Sanitization Process

Question 67

The fifth step in the sanitization process. The goal of sanitizing is to reduce, but not completely eliminate the number of pathogens and spoilage microorganisms on a surface.

Answer 67

Sanitize

Question 68

A chemical compound that reduces surface microorganisms to safe levels.

Answer 68

Sanitizer

Question 69

The best choice for drying hands. Friction during drying helps to remove any residual soils and microorganisms missed by washing.

Answer 69

Singe-Use Paper Towels

Question 70

A surface-active cleaning compound made by combining animal or plant fats or oils with an alkaline solution.

Answer 70

Soap

Question 71

Some microorganisms in the vegetative state are able to change their form to become dormant spores.

Answer 71

Spores

Question 72

An iron alloy that is the preferred material for food contact surfaces because it is smooth, is not easily scratched,and resists corrosion from most cleaners and sanitizers.

Answer 72

Stainless Steel

Question 73

A written procedure or set of procedures that describes how to perform a given operation.

Answer 73

Standard Operating Procedure (SOP)

Question 74

TDZ

Answer 74

Temperature Danger Zone

Question 75

Any chemical that might become a source of chemical contamination. Many types of chemicals are used in the day - to -day operation and maintenance of food processing facilities including cleaners, sanitizers, grease removers, lubricants, fuels, coolants, paints, and pesticides. When used correctly, they are safe.

Answer 75

Toxic Chemicals

Question 76

The ability to track food back to the manufacturer in case the food is implicated as the source of a foodborne illness and is involved in a food recall.

Answer 76

Trace Back

Question 77

A mechanical device that is installed on potable water lines to prevent back pressure from occurring.

Answer 77

Vacuum Breaker

Question 78

A packaging method in which all of the air is mechanically removed from the package.

Answer 78

Vacuum Packaging

Question 79

Approximately 100 times smaller than bacteria and are the smallest type of microbial contaminant.

Answer 79

Viruses

Question 80

A measure of the amount of minerals in water.

Answer 80

Water Hardness

Question 81

The 5-step process for cleaning and sanitizing a surface.

Answer 81

1) Preparation 2) Pre-rinse 3) Clean 4) Post-rinse 5) Sanitize