Food Safety Basics
the acronym HACCP stands for
What is Hazard Analysis and Critical Control Points?
“farm to fork” describe
The journey of food from the farm to the consumer’s plate
removes moisture to preserve food
what is dehydration?
A disease transmitted to people by food.
what is a foodborne illness?
What does "GMO" stand for?
Genetically Modified Organism
the temperature cold foods should be stored
What is Below 40 degrees F
the first step in the food supply chain
Production (on the farm)
Freezing preserves food by doing what
what is Slowing or stopping microbial growth
Name a common foodborne pathogen found in poultry.
salmonella
What food production method occurs without soil?
Hydroponics
Name two personal hygiene practices important for food handlers.
What is Handwashing, hairnets, clean clothing, gloves, etc.
growth and harvesting
what is production?
pasteurization
what is killing harmful bacteria using heat
Transfer of harmful bacteria from one surface or food to another
cross-contamination
what is is prohibited in all chickens (including eggs), dairy cows, turkey, bison, and pork production
Hormone and steroid use
the “danger zone” temperature range for foodborne bacteria
40°F to 140°F (4°C to 60°C)
transform agricultural products into food ingredients or processed food products
food processing
type of preservation uses salt or sugar to inhibit bacteria
pickling
How can chemical contamination occur
Through cleaning agents, pesticides, or improper food storage
name 1 of the 5 ways biotech works in ag
government agency regulates food safety for meat and poultry
USDA (United States Department of Agriculture)
gather products from farmers and food processors, store them in warehouses, and then transport them to retail and wholesale buyers.
food distributors
one benefit and one drawback of food canning
Benefit: long shelf life; Drawback: potential for botulism if not done correctly
illness that can result from improperly canned foods
Botulism
the first genetically modified food product
Flavr Savr tomato