Intro to Food Science
Hazards and Causes,
Foodbourne Illness,
Governing Agencies
challenge
100

What was one of the first processing methods?

Fire, salt, smoking, storing in ground, drying

100

3 Categories of Hazards and Examples


3 Categories of Hazards and Examples

o physical- metal

o Chemical- toxic chemicnals, poisons,

o Biological-alive, microorganisms

100

Listeriosis:

Contrated through uncooked food, nausea and diarrhea, cook food throuaoughly

100

FDA:

APHIS:

FSIS:

Food and Drug Administration

Animal and Plant Health Inspections Service

Food Safety Inspection Service

100

What is the danger zone?

40-140 degrees; the temperature range ideal for bacteria growth

200

What changes did the Industrial Revolution bring to the food science industry?

o Factories, Refrigeration, Canning, Microscope

o Mass production state

o Farm Machinery

200

Define Foodbourne Illness

o Iillness or disease transmitted through eating food

200

Hepatitis A:

Uncooked food, fatigue and nausea, wash hands and clean non-cooked foods

200

CPSC: 

 CDC:

 EPA:

Consumer Product Safety Commission

Center for Disease Control

Environmental Protection Agency

200

How long should you wash your hands for with warm, soapy water?

20 seconds

300

What food innovation came from the World Wars?

Convenience foods, something that is already cooked or takes little time to cook.

300

Define Pathogens


o Any microorganisms that causes illness and disease

o Examples of pathogens: Virus, bacteria, etc.

300

Campylobacterosis:

Undercooked meat, fever, wash hands

300

OSHA:

Occupational Safety and Health Administration

300

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.

400

What are the four C’s?


 Clean,Combast Cross Contamication, Cook, Chill

400

Salmonella:

Raw meat and eggs, diarrhea fever and stomach cramps, wash utensils and boards

500

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

500

Staphylococcus:

Meat, swollen skin, wash hands