Term
| Eggs products inspections act |
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Definition
| inspects processing plants, requires pasteurization of liquid eggs to be frozen or dried |
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Term
| Grades for shellfish are based on |
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Definition
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Term
| National marine fisheries service NMFS |
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Definition
| Inspects/certifies fishing vessels, seafood processing plants, retail facilities for federal sanitation standards. |
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Term
| Public health service PHS |
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Definition
| concerned with infectious and contagious diseases spread through food |
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Term
| Contaminated shellfish transmit |
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Definition
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Term
| Milk Ordinance Code requries |
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Definition
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Term
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Definition
| and reports cases of food-borne illness |
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Term
| What organization monitor interstate shipping of shellfish? |
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Definition
| FDA center for food safety and applied nutrition (CFSAN) Food, Drug, and Cosmetic Act |
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Term
| What prohibits adulteration (lowering of quality by mixing or substituting substances) of food? |
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Definition
| FDA center for food safety and applied nutrition (CFSAN) Food, Drug, and Cosmetic Act |
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Term
| What prohibits misbranding? |
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Definition
| FDA center for food safety and applied nutrition (CFSAN) Food, Drug, and Cosmetic Act |
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Term
| FDA center for food safety and applied nutrition (CFSAN) Food, Drug, and Cosmetic Act |
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Definition
| prohibits misbranding, adulteration, and monitors interstate shipping of shellfish |
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Term
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Definition
| Generally recognized as safe d/t LT use but never tested |
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Term
| Food Additive Amendment requires |
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Definition
| producer of an additive must prove safety |
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Term
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Definition
| anything causing cancer in animals or humans must be removed from the market |
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Term
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Definition
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Term
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Definition
| decides what and how much of stuff a pdt need to contain to be called that (mayo) |
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Term
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Definition
| a min quality below which food must not fall like for fruit |
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Term
| standard of fill of containers |
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Definition
| protects against deception through use of containers that appear to hold more than they do (canned goods) |
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Term
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Definition
| imitation is often nutritionally inferior, cheaper, tastes the same. Substitute nutritionally equal or superior in some ways and inferior in others (egg whites) |
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Term
| Nutrition labeling and education act |
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Definition
| label must identify: form, weight, name, address of manufacturer, ingredients in decreasing order of predominance, serving size if # servings indicated |
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Term
| "low chol" limit food servings |
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Definition
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Term
| "low kcal" limit food servings |
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Definition
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Term
| "low fat" limit food servings |
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Definition
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Term
| "very low sodium" limit food servings |
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Definition
| no more than 35mg/serving |
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Term
| "low sodium" limit food servings |
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Definition
| no more than 140mg/serving |
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Term
| "low sat fat" limit food servings |
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Definition
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Term
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Definition
| a food borne pathogen is a microorganism, virus, or other substance, that causes disease |
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Term
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Definition
| NO FEVER. Resists drying/freezing. Found in reheated foods, meat, milk, dairy, eggs, stuffing, prepared salads. Causes N/V/D, pain. |
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Term
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Definition
| possibly fatal in 3-10 days if not treated. in honey, which is why don't give to infants under 1. Causes paralysis, slurred speech, dysphagia, diarrhea. Found in improperly canned foods. |
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Term
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Definition
| causes N/V/D, abd pain. Found in improperly cooked and reheated meats, soups, gravies, stews, casseroles, called "cafeteria bug" |
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Term
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Definition
| Causes N/V/D up to 24h, forms spores. Found in rice, starchy foods, food mixes (emetic) and meats, milk, fish, veg (diarrheal) |
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Term
| Food borne pathogen found in cereal, starchy foods, rice |
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Definition
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Term
| Food borne pathogen that does NOT cause fever |
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Definition
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Term
| Food borne infections - salmonella |
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Definition
| fever, N/V, chills, headache, 2-3 days. raw/undercooked food. |
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Term
| Food borne infections - streptococcus |
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Definition
| fever, diarrhea. caused by poor hygiene. food held at room temp for hours. |
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Term
| Food borne infections - listeria monocytogenes |
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Definition
| flu like sx in in 3-70 days. unwashed F/V, hot dogs, lunch meat, raw milk, soft cheese; harmful to fetus. |
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Term
| Food borne infections - Campylobacter jejuni |
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Definition
| common cause of gastroenteritis. abd pain, bloody diarrhea. from raw/undercooked food. lasts 2-10 days |
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Term
| common cause of gastroenteritis. |
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Definition
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Term
| Food borne infections - vibrio parahaemolyticus / vibrio vulnificus |
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Definition
| raw/undercooked shellfish. Fever, V/D, cramps |
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Term
| Food borne infections - shigella |
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Definition
| from water polluted by feces. from salads, raw veg, watermelon. bloody diarrhea, abd pain. |
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Term
| what Food borne infection can survive freezing and grow in a fridge? |
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Definition
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Term
| Food borne infections - e. coli |
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Definition
| diarrhea, cramping. rare/raw/undercooked beef, uncooked F/V, raw milk, unpasteurized juice. |
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Term
| Food borne infections - norovirus |
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Definition
| caused by poor personal hygiene among food handlers. tx through water contaminated w/ feces, veg fertilized through manure, ready to eat food. |
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Term
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Definition
| Hazard analysis critical control point |
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Term
| HACCP Hazard analysis critical control point |
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Definition
| identified Critical Control Points in foodservice where a loss of control would result in an unacceptable safety risk. |
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Term
| OSHA occupational safety and health act |
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Definition
| min safety standards, record keeping of accidents and illnesses. inspects facilities looking for hazards. |
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Term
| Hazard Communication Standard |
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Definition
| requires plan to communicate chemical hazards to employees, like w/ MSDS, must be available. |
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Term
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Definition
| ordinary combustible materials (wood, paper, cloth) |
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Term
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Definition
| flammable liquids, gases, greases |
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Term
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Definition
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Term
| What kind of extinguisher can be used on any of the 3 classes of fires (ABC)? |
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Definition
| Multipurpose dry chemical |
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Term
| Foam fire extinguishers can be used on what classes of fires? |
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Definition
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Term
| CO2 fire extinguishers can be used on what classes of fires? |
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Definition
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