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23 Cards in this Set
- Front
- Back
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What is the leading cause of food contamination in the U.S.? |
Foodborne illness |
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What foods are most likely to carry Salmonella? |
•Undercooked poultry, eggs, meats, and unpasteurized milk |
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What foods are most likely to carry botulism microbes? |
•Improperly canned foods (meats, vegetables, oils) |
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Know the common symptoms of foodborne illness from Salmonella |
•Fever, vomiting, abdominal cramps, and diarrhea |
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What organism causes traveler’s diarrhea? |
•Mainly E. Coli but also Shigella and Salmonella |
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What diseases can you get from eating raw seafood? |
•Hepatitis, worms, parasites, viruses and other diseases |
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What food safety practices aid in minimizing microbial contamination of prepared foods? |
•Hazard Analysis Critical Control Points (HACCP) - requires food manufacturers to identify points of contamination and implement controls. •Pasteurization - heat processing which inactivates many of the microorganisms in food. Spoilage bacteria are still present. •Imported foods - must display Country of Origin Label |
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Understand what microbial cross-contamination is |
•Bacteria inevitably left on the surfaces from raw meat can recontaminate cooked meat or other foods |
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What is the minimum amount of time for hand washing before preparing food? |
20 seconds |
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What is the “danger zone” for bacteria growth? |
•40 to 140 degrees Fahrenheit for more than 2 hours (or more than 1 hour when the air temperature is greater than 90 degrees) |
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What are proper safety practices for thawing meat? |
•Thaw in refrigerator, microwave, or cold water bath |
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What is pasteurization? |
•Heat processing that inactivates many of the microorganisms in food. Spoilage bacteria are still present. |
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What internal temperature should hamburger be cooked to? |
•160 degrees Fahrenheit |
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What is bioaccumulation? |
•Contaminants that resist breakdown and can accumulate in the body. Each level of the food chain has a greater concentration than the one below. Humans have the most. |
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What fish should be avoided to decrease the risk of mercury poisoning? |
•Shark, swordfish, king mackerel, and tilefish |
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What is the GRAS list? |
•The GRAS (Generally Recognized As Safe) List -Additives that have been in use a long time such as salt, sugar, spices -Believed to be safe based on current scientific evidence -Ongoing review |
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What is the Delaney Clause? |
•Delaney Clause specifies that: -No substance that is known to cause cancer in animals or human at any dose level shall be added to food. -Deemed safe if lifetime use presents no more than one in a million risk of cancer to humans |
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What foods have naturally occurring toxins in them? |
Mushrooms, cabbage, brussel sprouts, cauliflower, broccoli, radishes, lima beans, fruit seeds, and potatoes. |
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What is added to food to decrease botulism? |
Nitrites |
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What is MSG? |
monosodium glutamate |
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What are BHT and BHA and sulfites used for? |
•Antioxidants to prevent rancidity in baked foods and snacks |
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What vitamins are used as antioxidants? |
•Vitamins C and E |
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Acrylamides are produced when what food is cooked at high temperatures? |
•High carbohydrate foods (french fries) |
