Intro to Food Science
Hazards and Causes
Food Bourne Illnesses
Governing Agencies
MISC
100

Definition of Food Science

What is the study of the nature of food, the causes of deterioration, the principles underlying food processing and the improvement of foods for the consuming public

100

Define Foodbourne Illness

What is Illness or disease transmitted through eating food

100

How do you get E-Coli

What is undercooked meat

100

What does FDA stand for

What is Food and Drug Administration

100

What is a agency that regulates meat products

USDA

200

What was one of the first processing methods?

What is Salt, Storing in the Ground, Smoking, Cooking Food, Drying

200

name the three categories of hazards

What is Physical, Chemical, Biological

200

How do you get Salmonella

What is raw eggs and meat

200

What does CDC stand for

What is Center for disease control

200

What is an agency that ensures the safety of drugs and vaccines

FDA

300

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

What is Mass Production and Commecianl Foods, Factories, Fridge, Oven, Metal Cans, Microscope

300

What does FATTOM stand for

Food

o Acidity-Low acidity

o Temperature (Danger Zone)

o Time (No more than 2 hours)

o Oxygen (Can grow in envrionments with little oxygen)

o Moisture (High moisture)

300

how do you get Listeriosis

Uncooked food

300

What does EPA stand for

What is Environmental Protection Agency

300

What is an agency that Works to make sure protects are wholesome and make sure they have correct labeling

FSIS

400

What food innovation came from the World Wars?

Processed and Conveience Foods

400

What is the danger zone

What is 40-140 degrees

400

How do you get Botulism

Can get from fish and veggies

400

What does APHIS stand for

What is Animal and Plant Health Inspections service

400

Reduce the risk of injury and death from consumer products

CPSC

500

How has the American diet changed over time?

What is 

Increased sugar and fat

Increase in processed food

Calorie intake increased

500

How long should you wash your hands

what is 20 seconds

500

How do you get CAMPYLOBACTEROSIS

undercooked foods

500

What does FSIS stand for

What is Food Safety Inspection Service

500

Who is the GOAT ag teacher

Mrs.Ackerman