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7 Cards in this Set
- Front
- Back
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In the RDIS (1990-1994) 3 food borne bacteria represent 80% of all reported enteric diseases in Canada. Name these three bacteria?
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Camphylobacter
Salmonella Verotoxic E.coli |
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The HACCP protocol states that food borne illness outbreaks have consistently implicated the same lapses in food handling as contributory factors. Name these 8 lapses in food mishandling?
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1)food from unsafe sources
2)improper holding 3)Time and temperaature 4)inadequate cooking 5)Poor personal hygiene 6)contaminated equipment 7)Nature & volume of Food 8)Complexity of food handling |
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How does water activity affect the growth of salmonella?
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>Food with water activity within the range 0.945 - 0.999 will grow well
>foods that have a water activity under 0.94 salmonella has slow death >foods with low water activity below 0.20 allows for long term survival of salmonella |
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How can knowledge of a food's pH be useful information for the PHI?
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pH is not an impediment for pathogenic bacteria growing in most foods, knowing the pH helps the PHI determine what kind of microorganisms grow well in that particular foods pH.
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Matching
a)obligate anaerobe b)microaerophilic organisms c)molds d)Salmonella e)Vibrio parahaemolyticus |
will only grow between pH 4-9 (D) Salmonella
prefer Eh values below -150mV (a) obligate anaerobes need 1-8% Salt (e) vibrio Parahaemolyticus prefer Eh values around +20mV (b) microaerophilic organisms will grow at pH 0-11 (c) Molds |
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why is color not a reliable indicator for doneness of a hamburger? how should doneness be determined?
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ground beef may turn brown before it reaches a temperature where pathogens are destroyed.doneness should be determined by use of a thermometer
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describe one method to determine the accuracy of a food thermometer?
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By using Ice water.
fill lare glass with finely crushed ice add clean water & stir immerse thermometer stem a min of 2 inches into mixturee w/o touching sides wait for 30s before adjusting pointer to read 32 degrees F |
