Vocabulary
National Outbreak Reporting System
Cleaners, sanitizers, allergens, and toxins are examples of _____ food hazards
chemical
What are 4 types of food spoilage organisms?
1) Yeasts,
2) molds,
3) fungi, and
4) bacteria
True or False: Hand sanitizers have the same effect of removing viruses from skin as washing with soap and water.
False
True or False: The FDA Food Code is a federal law that replaces existing retail food laws
False
What is HSP?
Highly susceptible populations
What is the biggest difference between Chemical and biological hazards?
Chemical hazards are non-living, biological hazards are living organisms.
Protozoa and Helminths are two types of what?
parasites
Sudden onset of nausea, watery diarrhea, vomiting and stomach pain are all symptoms of what virus?
Norovirus
When the FDA determines a potential hazard exists in a particular food product which would justify regulatory action, if necessary, what can be requested?
A Food Recall
Abnormal (heightened) responses of the immune system to components of certain foods
food allergies
Leaving refrigerated food on a loading dock for a long time in warm weather is an example of which type of contamination?
Contamination in Distribution
The following characteristics describes a ______: Do not have cells, need a living cell to reproduce, do not use any energy outside a host cell, do not respond to antibiotics?
virus
What is a model that encompasses guidelines and provisions to best ensure food offered at retail food establishments and in food service is safe, unadulterated, and honestly presented?
Food Code (created by the FDA)
What are the three primary federal agencies that protect our food supply?
FDA, USDA, and EPA
What is the number of hours between the time a person eats contaminated food and when they first show symptoms of a disease?
Onset Time or Incubation Period
The 4 food safety principles from the BAC campaign
clean, separate, cook, and chill
Using contaminated water or ice to wash, pack, or chill fruits or vegetables is an example of which type of contamination?
Contamination in Processing
Where is the best place to store chemicals?
Cool, dry location away from areas where food is stored and prepared.
What is the name of the educational program developed by industry, government, and consumer groups to teach consumers about safe food handling through media and community outreach programs?
The Fight BAC! Campaign
What is a point, step or procedure at which control can be applied and a food-safety hazard can be prevented, eliminated or reduced to acceptable levels?
Critical control point
Name three examples of HSP
Elderly
Immunocompromised people (pregnant women/cancer patients)
Young children
Immunoglobulin E-Mediated (IgE) food allergy is which type allergy?
Type I
What are Slaughter, Raw-Ground, Raw-Not Ground, Heat Treated & Shelf Stable, Fully Cooked & Not Shelf Stable, and Not Fully Cooked and Not Shelf-Stable?
Process Categories for HACCP
What are the five steps the National Pest Management Association recommends for Integrated Pest Management?
1) Inspection, 2) Identification, 3) Sanitation, 4) Application of 2 or more pest management procedures, and 5) Evaluation through follow-up