Food safety Chapter 12

zunair's version from 2017-12-04 04:24


Question Answer
Routes for transmitting pathogensVermin, bad hygiene, improper food handling
verminanimals like mice, rat, flies, cockroaches that live in sewages or garbage
Ground meat locations for bacteriaExterior may have some, none in the interior. Grinding mixes pathogenic bacteria
Raw fish healthSafe if fish is very fresh before being frozen for commercial use
populations at risk for food borne illnessPregnant women, weakened immune systems, young children, elderly
Food borne illness areas and signsDigestive tract and signs are diarrhea, nausea, intestinal cramps, vomitting.
Reduce risk when shoppingfrozen and perishable food last, check best by dates,
What range to microbes grow in temperature wise40-140 farenheit. Cook adequately so no microbes.


Question Answer
Storing foodrefridge/freeze left over within 2 hours. Separate food into shallow containers
Home canned foods safetyMay contain clostridium that has a deadly toxin, boil for at least 10 min
Irradiationpreserve food by using high amount of high energy to kill pathogens
FDA (Food and drug admin)establish standard for safe food manufacturing
USDA (Department of Agriculture)enforce food safety laws
Environmental protective agencySafe water and regulate toxic waste
Federal trade commisionOversees consumer protection laws
PesticidesSubstance used to kill unwanted organisms. learn the "cide" suffix