NUTR 1030 chp. 19

What is the name of the science-based, systemic approach to preventing food-borne illnesses by predicting which hazards are most likely to occur in a food production facility?

Hazard Analysis and Critical Control Point

One of the tasks that the FDA completes in an effort to keep the US food supply safe is to regulate ____ and ____ food sold in interstate commerce

domestic; imported

A life form that lives on or in another organism is called

parasite

____ is a special healing process used to kill pathogens, most often and juices and milk

pasteurization

Disease causing microorganisms are called

pathogens

Working with the FDA, local health departments inspect ____, ____ stores, ____ farms and local food processing companies

restaurants; grocery; dairy

Chilling ____ the growth of microbes in food

slows

Please match each micro organism that causes food-borne illness with its typical food source

fish- vibrio vulnificus dairy- salmonella and listeria monocytogenes produce- e. coli O157:H7 and Shigella cooked plant food- Clostridium botulinum

Food additives considered safe are included in the ____ ____ as ____ (GRAS) list

generally recognized; safe

____ is one of the oldest strategies that may be used in order to prevent the growth of micro organisms leading to food-borne illnesses

heating

A pesticide that kills weeds is called a(n)

herbicide

The ____ period can range from one hour to several days which explains why people will develop signs and symptoms at different rates

incubation

Match each symptom to its cause most common cause of either a food-borne illness or influenza

influenza- coughing, weakness, and body aches food-borne illness- diarrhea and vomiting

A part of an animal's body that is especially prone to harboring harmful microbes is the

intestinal tract

How can you tell if a product can be pasteurized?

the label

True or false: consuming raw fish is safe for most healthy people

true

True or false: egg cartons will keep eggs fresh longer than a refrigerators egg compartment

true

Which of the following is an appropriate item to store for an emergency food supply?

tuna fish

Cross-contamination occurs when you transfer pathogens from a contaminated food surface to an ____ food service

uncontaminated

Animals that live around sewage or garbage, such as flies, cockroaches, mice, and rats are called

vermin

Food-borne illnesses are typically caused by eating foods

with microbes or their toxic by-product

Which of the following are in the high-risk group for developing a food-borne illness?

- pregnant women - very young children - older adults

Egg-containing dishes should be cooked until

- they are at the recommended temperature on the thermometer - they are solidified

Methods of non-chemical pest management include

- use predatory wasps - growing pest-resistant crops - trapping adult insect pests

A major kinds of pathogens?

- viruses - bacteria - protozoa

When preparing to handle food, how long should you wash your hands in hot, soapy water?

20 seconds

For a household of two adults and three children, it would be prudent to store at least ____ gallons of water to last five days to prepare for a disaster

25 (1 gallon/person/day)

Food is kept between ____ to ____ degrees Fahrenheit, that is known as the danger zone

40; 140

Please match the food preservation technique with its description

adding salt or sugar- decrease water available for microbes canning- removes oxygen that certain microbes need to survive irradiation- use of radiation energy on foods to disrupt growth of microorganisms, insects, and parasites

Single celled microorganisms that are a common food borne pathogen are

bacteria

The USDA's Food Safety and Inspection Service (FSIS) inspects ____, ____, and other food animals, checking for microbial and other potentially harmful materials in foods

beef; poultry

Please match each micro organism that causes food-borne illness with its typical food source

campylobacter jejuni- raw and undercooked meat, unpasteurized milk, contaminated water escherichia coli- Under cooked ground meats, unpasteurized milk and juices, bagged lettuces salmonella- Raw and undercooked meat, fish, poultry, eggs, raw produce, unpasteurized juice staphylococcus aureus- Meat, poultry and eggs, prepared deli salads, cream filled pastries

Because of a risk of ____, health experts study the impact of pesticides on people

cancer

What food can mold be removed from and still concealed?

cheese

Using utensils to cut raw poultry and then using the same utensils to cut raw carrots for a salad is called

cross-contamination

In an emergency situation, which of the following can be used as sources of drinking water for humans?

- melted ice cubes - canned fruit juices - water drained from an undamaged water heater - water stored in the tank of the toilet - bottled water

Steps that are taken to ensure that tap water is safe include

- constantly testing water for safety - a thorough purification process

Characteristics of potentially hazardous foods

- contains some protein - are warm and moist - has a neutral or slightly acidic pH

The Norovirus can be passed by which of the following?

- contaminated water - contaminated food

To reduce the risk of a food-borne illness, do not purchase canned foods that have

- dents - bulges

What are the symptoms most commonly associated with food-borne illnesses?

- diarrhea - vomiting

Common routes for pathogenic contamination include

- improper heating of foods - transmission from vermin - poor food-handling practices - improper personal hygiene practices

Colonies of many different types of microbes may be found

- in nasal passages - in the large intestine - on human skin

Most pathogens multiply

- in the presence of warmth - in the presence of moisture

What types of cutting board services does the FDA recommend in order to prevent cross-contamination and food-borne illnesses?

- marble - plastic - glass

Examples of foods that are potentially hazardous foods include

- meats and eggs - milk - some produce

Examples of contaminants that enter food making it unhealthy for human consumption include

- metal fragments from food-processing equipment - pathogens - insect parts