Chapter 12: Food Safety Concerns

_____, ______, _______, and _______ summarize the four rules set by the USDA as part of the "Check Your Steps!" program.

Clean Separate Cook Chill

What is the safest way to ensure food will not contain pathogens that may lead to illness?

Cooking the food

Which type of irridated food or food product is not required by the FDA to have the food symbol on the label?

Dried seasonings

________ is a food preservation process of heating food products specifically to kill pathogenic microorganisms.

Pasteurizing

To prevent foodborne illness, one should only purchase _______ milk and cheese.

pasteurized

Disease causing microbes are called

pathogens

____ enable microorganisms to grow rapidly.

protein

When purchasing canned and/or jarred foods you should select items tat do not have

severe dents

The food supply in the United States is considered safe because of cooperation between ____, ____, and ____ agencies.

federal state local

A food preservation method used to produce foods like yogurt, wine, pickles and sauerkraut is

fermentation

Foodborne illness most commonly affect the

gastrointestinal tract

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

intestinal tract

High-acidic foods have a ___ risk of containing botulimum microorganism. greater lesser

lesser

In spite of food being irridated, it is still important to follow food safety procedures during food preparation, especially for ____.

meat

Adding ____ or ___ to foods are common preservation methods, which decrease water content and prevent bacterial growth.

sugar salt

Asceptic processing is a preservation method that sterilizes both the food product and the package separately prior to packaging, which greatly increases ___

the product's shelf life

Why is the FDA unable to ban industrial chemicals, pesticide residues, and mold toxin from foods?

these substances are incidental food additives, therefore the FDA can set only an acceptable limit for use of these substances

The parasite Trichinella is associated with which foods?

-Bear -Seal -Pork

The Norovirus can be passed by which of the following?

-Cotaminated food -Contaminated water

What are the symptoms most commonly associated with bacterial foodborne illness?

-Diarrhea -Intestinal cramps -Vomiting

Which foods have been approved by the FDA for the use of food irridation?

-Dry vegetable seasonings -Seeds -Fresh fruits and vegetables -Meats

Which statements are true about the Norovirus infection?

-Onset of symptoms occurs 1-2 days after exposure -Symptoms may include vomiting, watery diarrhea, abdominal cramps, nausea, and fever.

Which is true about fungi?

-Some are edible -Some are beneficial

Please match each microorganism that causes foodborne illness with its typical food source: 1. Campylobacter jejuni 2. Escherichia coli 3. Salmonella 4. Staphylococcus aureus

1. Raw and undercooked meat; unpasteurized milk; contaminated water 2. Undercooked ground meets; contaminated produce, especially lettuce, spinach, sprouts. 3. Raw and undercooked meat, fish, poultry, eggs; raw sprouts; juice 4. Contaminated ready-to-eat foods; ham, poultry, egg salads, custards, cream-filled pastries

Fermentation uses selected __ and __ to make acids and alcohols.

1. bacteria 2. yeast

Pair each parasite with its associated food sources and symptoms 1. Trichinella spiralis 2. Anisakis 3. Cryptosporidium

1.Food Sources: pork, wild game; Symptoms: GI problems, fever, abdominal discomfort. 2. Food Sources: raw or undercooked fish; Symptoms; tickling sensation in the throat 3. Food Sources: water, contaminated food; Symptoms; watery diarrhea, abdominal pain, fever, nausea, and weight loss

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

20 seconds

When food is kept between _ and _ degrees Farenheit, this is known as the danger zone.

41 135

____, ____, and ____ are not good indicators of whether or not a food contains harmful microorganisms.

Taste Smell Sight

Which group established the GRAS list?

U.S. Congress

Single celled microorganisms that are common food-borne pathogen are ____.

bacteria

With regard to preparing stuffing for poultry, which of the following is the safest procedure?

-Wash poultry cavity thoroughly, stuff immediately before cooking (to 165 degrees F), then remove the stuffing to a clean dish before serving. -Bake stuffing separately from poultry, both to a minimum of 165 degrees F, and serve immediately after cooking.

What are the major kinds of pathogens?

-bacteria -fungi -viruses

What are some examples of environmental and chemical contaminants that may be found in our food supply?

-lead -mercury -cadmium

Major benefits of using pesticides include:

-reduced food costs -increased crop yields -improved quality of food products

Pesticides are any substances that people use to control or kill unwanted

-weeds -insects -rodents

How long should fresh ground meat be stored in the refrigerator?

1-2 days

Please pair each term with its definition: 1. Intentional food additives 2. Indirect food additives

1. Additives knowingly incorporated into food products by manufacturers 2. Additives that appear in food products from environmental contamination of food ingredients during the manufacturing process

Please list the process, from start to finish, that a food manufacturer must undergo to have a new food additive approved.

1. Identify the new additive 2. Information about chemical composition, how the product was manufactured, and laboratory methods used must be given to the FDA. 3. An accepted level for use of the substance on food is set.

Which of the following is characteristic of foodborne illness?

It is a sickness caused by the ingestion of food containing harmful substances.

Which statement concerning the GRAS list is true?

Manufacturers can include items on the GRAS list as ingredients without testing them for safety.