Into to food science
What is the definition of Food science
The nature of food, the causes of deterioration, the principles of food processing and improvements of foods for the consuming public
what are the 3 categories of hazards with examples
Physical- Band aid in food, metal shavings, etc. Chemical- Natural toxins, allergens, man made chemicals. Biological- microorganism, alive
What does USDA stand for and what does it protect
United States Department of AG, Protects the ag industry
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 was one of the first processing methods
Salt, storing in ground, smoking, cooking food, drying
What is the definition of food borne illness
An illness caused by contaminated foods or beverages
What does FDA stand for and protects
Food and Drug Administration, protects food and drugs
what changes did the industrial revolution bring to the food science industry
Mass Production and Commercial Foods, Factories, Fridge, Oven, Metal Cans, Microscope
What does FATTOM stand for with definitions
Food (calories and proteins)
Acidity (low acidity)
Time (2 hours in temp. danger zone)
Temperature ( danger zone 40 to 140 degrees)
Oxygen (depends on bacteria)
Moisture (High moisture levels)
What does APHIS stand for and protect
Animal and Plant Health inspection Service, protects animal health and welfare
What food innovation came from the world wars
processed and convenience foods
What are the 4 C's with examples
Clean: Wash hands and surfaces, fruits and veggies. Cross-Contamination: Keep raw meat from raw veggies. Cook: minimum of 165. Chill: Put away within 2 hours, don’t defrost at room temperature
What does both FSIS and OSHA stand for and protect
FSIS-Food Safety and inspection service, responsible for inspecting anything that comes into the country
OSHA-Occupational Safety and Health Administration-examine work places to make sure that they are a safe place to work at
How has the american diet changed over time
increased sugar and fat, increase in processed foods, and calorie intake increased
How long should you wash you hands in warm soapy water
20 seconds
Name diseases and their characteristics
Hepatitis A: Uncooked food, fatigue and nausea, wash hands and clean non-cooked foods. Listeriosis- Contracted through uncooked food, nausea and diarrhea, cook food thoroughly. E. Coli- Under cooked meat, fatigue nausea, wash hands and cook food. Botulism-found in spores in dirty water,check cans to make sure that they are not damaged. Salmonella-comes from farm animals,eggs,dairy,poultry,chicken, and ducks, cook eggs to the proper temperature. Staphylococcus-found in hair,nose,throat,and infected cuts of human, wash hands before eating and cover wounds when you have a cut on your hands
What does CPSC, CDC, and EPA stand for and protect
CPSC-Consumer Product Safety Commission, present the public from any injury from products
CDC-Centers for Disease Control and Prevention, control the disease that may get passed around
EPA-Environmental Protection Agency, regulate pest use and chemicals used