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55 Cards in this Set
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Deals with ensuring that food products are safe for consumption. Food are free from biological, chemical, and physical hazards |
Food safety |
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Unwanted or undesirable substances (naturally occurring or artificial) in foods that can lead to safety concerns |
Food hazards |
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Main food safety concerns (hazards) |
Microbiological, chemical, and physical |
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What is considered a biological hazard |
Bacterial, viral, parasitic |
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What is considered a chemical hazard |
Allergens, cleaning chemicals, drug residue |
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What are physical hazards |
Foreign materials such as plastic or metal |
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Preformed toxin produces symptoms |
Food intoxication |
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Activities of viable microorganisms in host produce symptoms |
Food infection |
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Sources of microorganisms in foods |
Naturally on raw products Ingredients added Processing equipment and facilities Humans Contact with contaminated water Storage and transportation |
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Nausea, fever, vomiting, cramps, diarrhea (8 -72 hr, more commonly 12-36 hr) 2-3 days duration Sources are domestic and wild animals, human beings Food implicated is meat products, chicken, milk, eggs, custard, chocolate, dairy based |
Salmonella, infection |
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Diarrhea (bloody), fever, HUS, TTP Duration 3-8 days Sources are domestic and wild animals Foods: undercooked ground beef, salami, lettuce, unpasteurized apple cider, raw milk |
E. coli O157:H7, infection |
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Nausea, vomiting, headache, fever, chills, backache, meningitis (1 day to 3 weeks) Duration varies (high fatality) Sources: soil, water, mud, humans, animals Foods: unpasteurized milk and cheese, leafy greens, cantaloupes, RTE meats, seafood |
Listeria monocytogenes, infection |
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Intense ab pains and severe diarrhea Duration: 24 hr Sources: humans, animals, soil Foods: meat and gravy dishes (improperly cooled foods) |
C. Perfringens, infection |
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Nausea, vomiting, headache, blurred or double vision, paralysis of respiratory muscles Duration: recovery can take months Sources: soil, marine sediment, intestinal tract of animals Foods: home-canned foods, baked goods, chopped garlic in oil, smoked fish, beef stew |
Clostridium botulinum, intoxication |
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Nausea, vomiting, cramps, diarrhea. Dehydration Duration: 1-2 hrs Sources: humans, fluid transfer Foods: meat salads, potato salad, custards, creams, dairy products |
S. aureus, intoxication |
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Over 50% of foodborne illnesses in US Reproduce only within a living cell Only carried by foods and transmitted by poor hygeine |
Viruses |
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Top risk factors for foodborne illness outbreaks |
Improper holding temps Improper cooking temps Dirty and contaminated utensils and equip Poor employee health or hygeine Food from unsafe sources |
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Big 8 allergens |
Peanuts. Tree nuts, milk, egg, soy, fish, crustaceans, wheat |
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Food safety program which moves emphasis from finished product testing and consumer complaints to identification of hazards as they might appear during production so appropriate measures can be implemented for prevention |
HACCP |
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Developed around 1960 by Pillsbury in response to food safety requirements imposed by NASA for space exploration |
HACCP |
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7 haccp guidlines |
Conduct hazards analysis Determine the critical control points (CCPs) Establish critical limits Establish monitoring procedures Establish corrective action plans Establish validation and verification procedures Establish record keeping and documentation procedures |
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A bacteria that is not usually a food-borne pathogen Cell walls contain peptidoglycan |
Gram positive |
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Most food borne pathogens Cell walls lack peptidoglycan |
Gram negative |
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In microorganisms, it is the Primary means of producing ATP by thrlr degradation of organic nutrients anaerobically Been used since 6600 BC |
Fermentation |
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Fermentation with glucose to lactic acid |
Homolactic |
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Fermentation with glucose to lactic acid and other stuff (other acids or gases) |
Heterolactic |
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Fermentation with glucose to ethanol and CO2 |
Alcoholic (ethanol) |
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GMP |
Good manufacturing practices |
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SOPs |
Sanitation operating procedures |
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HACCP |
Hazard analysis critcal control points |
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Study of living organisms that are too small to see with the naked eye |
Microbiology |
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Microbes of interest to food industry |
BACTERIA YEASTS MOLDS Viruses Parasites |
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Bacteria shapes |
Cocci, bacillus, spirillum, others |
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Unicellular eukaryotes |
Yeasts |
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Filamentous eukaryotes |
Molds |
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Bacteria reproduction |
Fission, can double every 20 minutes |
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Yeast reproduction |
Budding, fission |
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Mold reproduction |
Sexual spores: fusion Asexual spores: fertile hyphae |
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Bacteria move with |
Flagella |
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Mold movement |
Doesnt move generally |
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SOIL |
Foreign matter that happens to be in the wrong place |
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Process of removing SOIL and preventing accumulation of food residues which may support the growth of microorganisms |
Cleaning |
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Process in which microorganisms are inactivated |
Sanitization |
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Overall process of minimizing product contamination |
Sanitation |
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Ways of using heat for preservation |
Blanching, pasteurization, canning |
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Ways of using the cold for preservation |
Refrigeration and freezing |
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Any microorganisms that cause diseases by foodborne infection, foodborne intoxication, toxicoinfection |
Pathogens |
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Methods of heat transfer |
Conduction, convection, radiation |
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Kills pathogens Minimal product damage Shorter shelf-life Pasteurization, blanchinf |
Mild heat treatment |
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Kill all bacteria No other preservation needed Overcooked food Canning |
Severe heat treatments |
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Indicates that the compound is capable of killing |
Cidal |
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Indicates that the compound is capable of preventing growth |
Static |
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Used primarily to impart desirable flavor for meat products |
Wood smoke |
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Used mainly to facilitate the destructionof foodborne pathogens alone or with other means of preservation |
Hydrogen peroxide |
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Prevent or inhibit the oxidation process |
Antioxidants |