What was one of the first processing methods?
Fire, salt, smoking, storing in ground, drying
3 Categories of Hazards and Examples
3 Categories of Hazards and Examples
o physical- metal
o Chemical- toxic chemicnals, poisons,
o Biological-alive, microorganisms
Listeriosis:
Contrated through uncooked food, nausea and diarrhea, cook food throuaoughly
FDA:
APHIS:
FSIS:
Food and Drug Administration
Animal and Plant Health Inspections Service
Food Safety Inspection Service
What is the danger zone?
40-140 degrees; the temperature range ideal for bacteria growth
What changes did the Industrial Revolution bring to the food science industry?
o Factories, Refrigeration, Canning, Microscope
o Mass production state
o Farm Machinery
Define Foodbourne Illness
o Iillness or disease transmitted through eating food
Hepatitis A:
Uncooked food, fatigue and nausea, wash hands and clean non-cooked foods
CPSC:
CDC:
EPA:
Consumer Product Safety Commission
Center for Disease Control
Environmental Protection Agency
How long should you wash your hands for with warm, soapy water?
20 seconds
What food innovation came from the World Wars?
Convenience foods, something that is already cooked or takes little time to cook.
Define Pathogens
o Any microorganisms that causes illness and disease
o Examples of pathogens: Virus, bacteria, etc.
Campylobacterosis:
Undercooked meat, fever, wash hands
OSHA:
Occupational Safety and Health Administration
What is the difference between food safety and food quality?
Food safety deals with to protect food from food
safety and food quality refers to the characteristics of food.
What are the four C’s?
Clean,Combast Cross Contamication, Cook, Chill
Salmonella:
Raw meat and eggs, diarrhea fever and stomach cramps, wash utensils and boards
Examples of how each can prevent contamination:
Clean: Wash fruits and veggies
Combat: Keep raw meat away from raw veggies
Cook: Cook food to 165 degrees
Chill: Put away within two hours, don’t defrost at room temperature
Staphylococcus:
Meat, swollen skin, wash hands