midterms Flashcards
(131 cards)
1
Q
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
A
Acid Food
2
Q
Low acid foods to which acid(s) or acid
food(s) are added. FDA requires that
acidified foods have a water activity
greater than 0.85 and have a finished
equilibrium pH of 4.6 or below
A
Acidified Food
3
Q
A type of low pH chemical sanitizer.
Regular use of acid sanitizers also
helps to prevent mineral deposits from
accumulating on equipment surfaces
A
Acid Sanitizers
4
Q
A term defined under the federal and state laws
to describe a food that is “unfit for human
consumption”. A food can be declared
adulterated 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
A
Adulterated Food
5
Q
The exposure of wet equipment or utensils to
air for the purpose of drying through
evaporation. Air drying is preferred for
removing surface moisture from cleaned and
sanitized equipment surfaces because it is
less likely to recontaminate surfaces
compared to other methods
A
Air Dry
6
Q
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
A
Anaerobes
7
Q
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
A
Bacteria
8
Q
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
A
Beneficial Microorganisms
9
Q
A single incidence of foodborne illness.
An outbreak occurs when more than
one case of foodborne illness is
reported
A
CASE
10
Q
Strongly alkaline. Caustic cleaners
break down large molecules of protein
and fat into smaller, more soluble
chemicals that can be rinsed away
A
Caustic
11
Q
Potentially toxic chemicals that are capable of
causing illness. Chemical hazards 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
A
Chemical Hazards
12
Q
A chlorine-based chemical sanitizer. In
contrast to sodium or calcium
hypochlorite, the activity of chlorine
dioxide is less affected by changes in
pH or the presence of organic matter.
A
Chlorine Dioxide
13
Q
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
A
CLEAN
14
Q
A type of cleaning system that does not
require disassembly of the equipment
that is being cleaned
A
Clean-in Place (CIP
15
Q
The type of infectious disease that can
spread from person to person through
contact with feces, saliva, or mucus
secretions.
A
Contagious
16
Q
The presence of harmful substances or
disease causing microorganisms in
food.
A
Contaminants/Contamination
17
Q
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
A
Control
18
Q
Any action or activity to prevent,
reduce to acceptable levels, or
eliminate a biological, chemical, or
physical hazard
A
Control Measure
19
Q
Any step at which biological, chemical,
or physical hazards can be controlled
A
Control point (CP)
20
Q
An action taken when results of
monitoring at a CCP indicates a loss
of control
A
Corrective Action
21
Q
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
A
Critical Control Point (CCP
22
Q
It is a substance or a mixture
containing soaps and/or surfactants
(any organic substance/mixture)
intended for washing and cleaning
processes
A
Detergent
23
Q
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.
A
Dry Cleaning
24
Q
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.
A
Expiration Date
25
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
First In, First Out (FIFO
26
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
Flow Diagram
27
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
Flow of Food
28
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.
Food Additives
29
It is a national government agency
responsible for regulating the
manufacture and sale of most foods
sold in the Philippines.
Bureau of Food and Drug
Administration ( BFAD )
30
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
Food Contact Surface
31
It’s an agency that issues and
enforces food safety regulations that
pertain to the safety of meat, poultry,
and shell eggs.
Food Safety and Inspection
Service (FSIS)
32
A disease or condition that is
transmitted or carried to people through
ingestion of food that is contaminated
with harmful microorganism or
chemicals
Foodborne Illness
33
A wound, cut, fracture, or other
damage to the body caused by
ingesting food contaminated with
foreign objects
Foodborne Injury
34
Caused by eating a food that contains
chemical toxins produced by microorganisms
Four-Hour Rule. The rule that states
potentially hazardous foods should not be
stored within the Temperature Danger Zone
(TDZ) for more than 4 hours.
Foodborne Intoxication
35
A class of organisms that includes
molds and yeasts
Fungus
36
A systematic method for identifying,
monitoring, and controlling
biological, chemical or physical
hazards that may occur during the
flow of food
HACCP (Hazard Analysis Critical
Control Point)
37
A written document, based on
established HACCP principles,
which describes the procedures
necessary to produce safe foods
HACCP Plan
38
A multi- disciplinary group of
individuals with expertise and
experience in a food product and
process that are responsible for
writing the HACCP plan.
HACCP Team
39
A chemical solution used to sanitize
hands that have been previously
cleaned. In some cases, sanitizers
are included in hand cleaning
formulations
Hand Sanitizer
40
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
Hazard
41
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
Hazard Analysis
42
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
Higher Risk Food
43
Iodine based sanitizing
compounds. Agent that is used for
sanitizing
Iodophors
44
Are passed by federal or state
legislative bodies such as state
legislatures when a need for
government control is recognized.
LAWS
45
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
Letter of Guarantee
46
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.
Natural Toxins
47
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.
Non-food Contact Surfaces
48
Microorganisms, require ADEQUATE like people, levels of carbohydrates, proteins, lipids (fats and oils), minerals, and vitamins to
support basic metabolic processes
Nutrients
49
When more than one person eats
contaminated food and becomes
ill
Outbreak
50
Single or multi-cellular organisms that
require a living host to obtain nutrients.
Parasites 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.
Parasites
51
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
Pathogens
52
A system used to describe the
amount of acid in a solution.
pH Scale
53
Foreign objects in foods that may cause
injury or distress to the consumer. The
Food and Drug Administration defines a
physical hazard as any hard or sharp
foreign object that is between 7 and 25
mm (about ¼ to 1 inch) in size although
smaller objects can cause injury to infants,
surgery patients, or the elderly
Physical Hazards
54
Water that is sanitary, or safe to
drink. Potentially hazardous foods
Potable
55
Foods with chemical and physical
properties that support the growth
of microorganism
Potentially Hazardous Foods
(PHFs)
56
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
Product Safety Zone
57
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.
Ready-To-Eat Foods
58
Issued once a law is passed, an appropriate
government agency is granted authority to
enforce the law by regulation. 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
Regulations
59
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
Sanitization Process
60
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.
Sanitize
61
A chemical compound that
reduces surface microorganisms
to safe levels
Sanitizer
62
The best choice for drying hands.
Friction during drying helps to
remove any residual soils and
microorganisms missed by
washing.
Single-Use Paper Towels
63
A surface-active cleaning
compound made by combining
animal or plant fats or oils with an
alkaline solution.
Soap
64
Some microorganisms in the
vegetative state are able to
change their form to become
dormant spores.
Spores
65
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.
Stainless Steel
66
A written procedure or set of
procedures that describes how to
perform a given operation.
Standard Operating Procedure
(SOP)
67
The temperature range in which
pathogens can grow is between
41°F (5° C) and 135° F (57°C).
Temperature Danger Zone(TDZ
68
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
Toxic Chemicals
69
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
Trace Back
70
A mechanical device that is
installed on potable water lines to
prevent back pressure from
occurring
Vacuum Breaker
71
A packaging method in which all
of the air is mechanically
removed from the package.
Vacuum Packaging
72
Approximately 100 times smaller
than bacteria and are the smallest
type of microbial contaminant.
Viruses
73
A measure of the amount of
minerals in water
Water Hardness
74
is a vital process. A process to
assist resource
allocation-based decision
making designed to identify
potential events (risks) that
may affect the enterprise
risk management process
75
is the
discipline, culture, and
control structure an
organization has in place
to continuously improve its
risk management capabilities
in a changing business and
risk environment.
risk management
76
is an approach used
by organisations to
control losses.
risk management
77
An organization should
integrate its risk
management efforts into
all parts and activities of
the organization.
INTEGRATION (PAGSASAMA SAMA)
78
Creating and following a
comprehensive, structured
risk management approach
leads to the most
consistent, desirable risk
management outcomes.
structured and comprehensive
79
An organization's risk
management approach should
be customized to their own
needs, including the
organization's objectives and
the external and internal
context in which the
organization operates.
costumized (ipasadya)
80
To be most effective, risk
management should involve all
stakeholders in appropriate and
timely ways. This allows the
different knowledge sets,
views, and perceptions of all
stakeholders to be considered
and implemented into risk
management efforts.
inclusive (kasama)
81
As the organization changes,
including its external and
internal context, the organiza
tion's risk mgt. program and efforts
should change, too.
Change is inevitable and
successful organizations know
how to work with change.
dynamic (PABAGO BAGO)
82
Effective risk management is done by
considering information from the past and
present as well as anticipating the future.
Therefore, 1.) the information from the
past and present must be as reliable as
possible, and 2.) risk managers must
consider the limitations and uncertainties
with that past and present information.
uses best available information
83
Risk management is a human activity and it
takes place within one or more cultures
(organizational culture, etc.). Risk
managers must be aware of the human and
culture factors that the risk management
effort takes place in and know the
influence that human and culture factors
will place on the risk management effort.
considers human and culture factors
84
Through experience and
learning, risk managers
must strive to continually
improve an organization's
risk management efforts.
practices continual improvement
85
are a key activity in
effective management of workplace
health and safety. Risk assessment is an
ongoing process and should be carried
out particularly when changes to
equipment, layout or procedures occur
in a work
risk assessments
86
The process of risk
assessment involves six
basic steps.
Step 1
Identify hazards
(source of risk or
danger)
Step 2
Analyse consequences
(potential injury,
property damage, etc)
Step 3
Assess risk (probability,
frequency, severity of
risk)
Step 4
Determine action
(methods of removing or
reducing risk)
Step 5
Implement Controls
(redesign, removal,
new methods, audit)
Step 6
Evaluate Controls
87
risk assessments 3 components
risk identification
risk analysis
risk evaluation
88
involves considering
what could happen if
someone is exposed
to a hazard (for
example, COVID-19)
and the likelihood of
it happening.
risk assessment
89
is one of the most susceptible and
vulnerable industries to crises.
Recent major events that had
devastating impacts on the industry
range from natural disasters to
epidemics and from mismanagement
to terrorist attacks.
the hospitality and tourism industry
90
The legal basis of Occupational
Safety and Health (OSH) laws
in the Philippines is the
PD 442 LABOR CODE OF THE PHILIPPINES
91
which states that the State
shall afford protection to
labor, promote full employment,
ensure equal work
opportunities regardless
of sex, race or creed and
regulate the relations
between workers and
employers.
PD 442 LABOR CODE OF THE PHILIPPINES
92
Occupational Safety and
Health in the country is
primarily governed by
RA NO. 11058 an Act Strengthening
Compliance with
Occupational Safety and
Health Standards and
Providing Penalties for
Violations.
93
In implementing and
enforcing (OSH) Occupational
Safety and Health policies
and practices (DOLE)
DOLE
94
DOLE
DEPARTMENT OF LABOR AND EMPLOYMENT
95
possesses
enforcement with regard to
the following laws and
standard:
DOLE
96
the Occupational
Safety and Health Center
under the Employees
Compensation Commission.
EXECUTIVE ORDER 307
97
OSHS
The Occupational Safety
and Health Standards
98
Presidential Decree 626
Employees Compensation
and State Insurance Fund.
99
National
HIV/AIDS Law of 1998
RA 8504
100
Comprehensive Drugs
Act of 2002.
RA 9165
101
102
Act of
Strengthening
Compliance with
Occupational Safety
and Health (OSH)
Standards and Providing
Penalties for Violations.
RA 11058
103
Workplace safety training is a
process that aims to provide your
workforce with knowledge and skills
to perform their work in a way that
is safe for them and their co-
workers.
TRAINING
104
is equipment worn to
minimize exposure to
hazards that cause
serious workplace injuries
and illnesses.
PPE
105
includes: All possible
emergencies,
consequences, required
actions, written
procedures, and the
resources available.
PLAN
106
PPE
TOQUE
APRON
PANTS
COAT
SHOES
107
mean anything
that could harm consumers by
causing discomfort, injury or
illness. There are many possible
hazards to food at each of the
stages from farm to table.
HAZARDS TO FOOD
108
Categories of Potential
Food Hazards:
PHYSICAL HAZARDS
CHEMICAL HAZARDS
MICROBIOLOGICAL HAZARDS
109
(examples: finger
nails, rings, hair, plasters,
etc.
PHYSICAL
110
(examples: sanitizing
solution, cleaner, pesticides,
oil from machinery, etc.)
CHEMICAL
111
(examples:
viruses, bacteria, fungi,
mold, etc.
BIOLOGICAL
112
(examples:
peanuts & nuts, fish &
shellfish, milk, wheat,
eggs, soya
ALLERGENS
113
Food can go through
several stages before
reaching the consumer’s
plate.
Growing
Slaughtering - Animals
Catching- Fishing
Processing
Packing
Delivering
Receiving
Storing
PreparinG
Cooking
Displaying
Selling
Serving
114
One of the main causes of food
poisoning are _
and most cases of illness are caused
by bacteria. Viruses, parasites and
naturally poisonous foods are
examples of other biological
causes of illness linked to food
BIOLOGICAL HAZARD
115
are ‘tiny living things’.
Bacteria is a common cause for
most cases of food poisoning but it
is important to know that not all
types of bacteria are harmful.
‘Helpful’ bacteria can be found in
yoghurts, cheese and beer ex.
Lactobacillus
BACTERIA
116
Examples of vehicles
of contamination
Hands
Cutlery
Kitchen Utensils
Chopping boards
Containers
Crockery such as plate
Dish Cloths
Pests
Work surfaces such as table
117
The four ideal conditions for
bacterial multiplication
Food- Spoiled foods
Moisture – Ex. Meat & Fish
Warmth or temperature
Time
118
F.A.T.T.O.M
FAT
ACID
TIME
TEMPERATURE
OXYGEN
MOISTURE
119
Bacteria can multiply in
around 10-20 minutes
when they are in the
right conditions. When
they multiply they do so
by splitting into two.
This process is called
BINARY FISSION
120
is called the
danger zone because most food poisoning
bacteria multiply between these
temperatures.
5°C/41°F and 63°C/145.4°F
121
The ideal temperature is around
_, which is also body
temperature
37°C/98.6°F
122
are critical
to protecting against
foodborne illness.
If a food handler is
dirty, the risk for food
contamination increases.
The personal cleanliness
and hygiene of food
handlers
123
require food handlers to wear hats,
hairnets and beard guards to make sure
that hair doesn't contaminate food.
Wearing of aprons outside the food
preparation area is not allowed since
bacteria are easily carried back to the
food preparation area.
Food sanitation and hygiene guidelines
124
are very important to
achieve great levels of food safety and
quality.
cleaning and
sanitizing process
125
All non-food product contact
surfaces, such as
(walls, ceiling etc.)
126
food product surfaces such as
(utensils and equipment)
127
A common source of
pathogenic bacteria are
people, to avoid contaminating
food and causing illness the
highest possible standards of
personal hygiene and personal
habits should be observed by
everyone who works with food.
PERSONAL HYGIENE
128
Washing of hands should be done before the
work starts, before handling food:
As often as needed to keep hands clean.
When switching between handling raw
and cooked food.
After serving food.
After using the toilet
After handling raw eggs in their shell.
After sneezing and coughing.
After touching the hair or face.
After performing cleaning.
duties/handling chemicals.
After touching rubbish/waste and bins.
After drinking, eating or smoking.
129
The most effective way of reducing the
spread of bacteria is _
because it removes pathogens such as
viruses, bacteria and other harmful
substances such as dirt. Direct food
contamination and cross- contamination
can be prevented.
hand washing
130
is a food
poisoning bacteria that people carry. It
lives on our skin, hair and in cuts and
boils. This is why when preparing food,
gloves and blue plasters are used. Before
starting a shift at work, if there is a
septic cut, weeping spot or boil, it
should reported to a supervisor.
STAPHYLOCOCCUS AUREUS
131
It is imperative that a food workplace is
well equipped, designed and constructed
in a way that it helps minimize the risk of
hazards to food. A food handler needs to
be aware of the general principles and the
part played in the workflow.
The correct premises and equipment
and its importance to food safety.
