Use LEFT and RIGHT arrow keys to navigate between flashcards;
Use UP and DOWN arrow keys to flip the card;
H to show hint;
A reads text to speech;
51 Cards in this Set
- Front
- Back
|
what percentage of the population gets a food borne illness?
|
25%
|
|
|
HACCP
|
Hazzard Analysis Critical Control Points
|
|
|
7 Steps of HACCP
|
1. identify potential hazzards 2. identify critical control points 3. establish critical control limits 4. monitor each ccp to ensure it stays within limits 5. take corrective action 6keep records to indicate HACCP is working 7 verify that the HACCP system is working through test |
|
|
Who and when was HACCP invented?
|
Pillsbury invented it in 1950s
|
|
|
What do microbes need to survive?
|
nutrients water ph temperature time |
|
|
spoilage vs pathogenic microorganisms
|
spoilage: break down food stuff reduce shelf life Pathogenic Microorganisms: make you sick |
|
|
psychrophillis
|
32-68F (listeria monocytogenes)
|
|
|
Mesophiles
|
68-113F (staphylococcus aureus)
|
|
|
Thermophiles
|
113-150F (Clostridium Botulinum)
|
|
|
Bacterial growth factors in food
|
oxygen status temperature status |
|
|
Aerobic
|
must have oxygen to survive
|
|
|
anaerobic
|
do not require oxygen to survive
|
|
|
facultative
|
organism that can grow in either environment (oxygen or no oxygen) |
|
|
stages of growth in bacteria
|
log phase log exponential phase stationary phase death (decline) phase |
|
|
endotoxin
|
lipids released by dying gram negative bacteria low toxicity heat stable (autoclave ineffective)
|
|
|
exotoxin |
proteins released by gram positive bacteria high toxicity most destroyed by heat ( staphyloccaccus is exception) |
|
|
stages of growth in bacteria |
log phase log exponential phase stationary phase death decline phase |
|
|
methods of preservation |
drying curing smoking canning |
|
|
drying |
remove water |
|
|
curing |
preserving with salt and sodium nitrates/nitrites |
|
|
smoking |
provide antimicrobeal properties |
|
|
canning |
sealed can microbes inactivated at 115-121c |
|
|
packaging methods |
modified atmosphere vacume uv light irradiation |
|
|
modified atmosphere packaging |
high oxygen 80% o 20%co2 low oxygen .2 o high co2 80% co2 20% N2 |
|
|
conduction |
heat transfer due to contact of mollucules temp gradient from hot to cold |
|
|
convection |
heat transfer due to the bulk movement of molecuels |
|
|
radiation |
heat transfer due to energy waves emitted by another object |
|
|
moist cookery methods |
boilin poaching steaming braising/stewing pressure cooking microwave |
|
|
boiling |
heating in liquid at or above100C |
|
|
poaching |
cooking in liquid medium just below boiling temperature |
|
|
steaming |
cooking temp above 00 to produce steam |
|
|
braising/stewing |
cooking with just a small amount of of water |
|
|
pressure cooking |
air tight pressure cooker at or above 105c |
|
|
microwave |
electromagnetic waves |
|
|
dry heat methods |
roasting sauteing grilling/broiling baking |
|
|
Roasting |
maillard reaction 140-200c |
|
|
sauteing |
heating conducted by small abount of liquid fat |
|
|
grilling/broiling |
radiant heat without added fats |
|
|
baking |
usually on flat surface maillard reaction |
|
|
fry cooking method |
deep frying panfrying stir frying |
|
|
deep frying |
submerged in hot lipids |
|
|
pan frying |
shallow level of frying maillard reaction |
|
|
stir frying |
oriental method |
|
|
sensory qualities |
appearance tenderness juiciness flavor aroma |
|
|
Gustatory |
taste Papille (taste buds) |
|
|
olfactory |
smell |
|
|
basic food handling |
wash hands prepare cook chill |
|
|
USDA |
united states department of agriculture
|
|
|
EPA |
enviornmental protection agency |
|
|
CDC |
centers for disease control and prevention |
|
|
food and safety interventions in meat processing facilities |
chemical dehairing pre eveseration wash steam vacume hock suckers hot water washes organic acids lactoferrin steam pasturization |
