chapter 4 test_compressed_part2

More than 2 hours of continuous time or 4 hours of cumulative time.

Bacteria cannot survive without water; if they dry out, they die.

Microbial growth occurs exponentially, increasing rapidly.

90 to 95%.

Pet foods manufactured in China were intentionally spiked with melamine to artificially increase protein content.

Temperature and the amount of time food stays within a certain temperature.

They should be discarded.

60 to 70ºF (15 to 21ºC).

Using pasteurized eggs.

It poses a severe problem for food-service establishments.

Sugar or salt.

It should never be reused on new foods unless first brought to a boil.

Low acid content and sufficient oxygen.

Wheat, eggs, peanuts, tree nuts, fish, shellfish, soy, and milk.

Wash their hands again before touching food.

Foods that are naturally high in acid (pH < 4.6) are less likely to harbor bacteria compared to low-acid foods (pH > 4.6).

At least 135ºF (57ºC).

One strain of E. coli that poses a risk despite the acidity.

40ºF (4ºC) or below.

40 to 140ºF (4 to 60ºC).

Meats, meatloaf, hamburgers, salads, and egg dishes.

Clean their uniforms frequently, wear caps or hairnets, and avoid jewelry.

Mary Mallon was a cook who infected many people with typhoid fever, illustrating the importance of hygiene in food handling.

A certification that ensures food handlers have learned safe food-handling techniques.

Bovine Spongiform Encephalopathy (BSE) is a prion disease most prevalent in Great Britain.

Sanitizing reduces pathogenic microorganisms by 99.999%, while sterilizing destroys all living organisms.

A separate sink that should never be used for washing foods or utensils.

By workers touching their mouth, nose, or infected cuts and then handling food.

To ensure food-service personnel stay updated on sanitation techniques.

The FDA recommends pasteurization for juices to eliminate harmful microorganisms.

≤ 0ºF (–18ºC).

Below 0ºF (-18ºC).

Less than 4.6.

Inspect the shipments for quantity and quality, check the temperature, and store products at the correct temperature.

Starts with purchasing, followed by inspection, storage, pre-preparation, cooking, holding, cooling, reheating, and serving.

The transfer of harmful microorganisms from one food or surface to another, often occurring during food preparation.

Melamine is an industrial chemical used in various products but is harmful when ingested, as it can falsely elevate protein content in food.

Hair, glass, bone, metal, wood, stones, and insects.

Pesticides, herbicides, fertilizers, pharmaceuticals, industrial chemicals, and cleaning products.

Implemented by the CDC in 1994 to address serious outbreaks from new microorganisms.

50%.

Leafy vegetables, dairy, fruits and nuts, poultry, and vine-stalk vegetables.

An encapsulated, dormant form assumed by some microorganisms that is resistant to environmental factors.

Foods brought into the storage area at an earlier date should be used before those purchased later.

They should be discarded.

A national network created by the CDC for food safety testing and regulatory agencies that performs DNA fingerprinting of food contaminants.

Any chemical substance hazardous to health, including additives, plant toxins, animal toxins, and certain metals.

Common cold, mumps, measles, pneumonia, scarlet fever, tuberculosis, trench mouth, diphtheria, influenza, and whooping cough.

Carrying raw meat on a plate to the barbecue and then placing it back on the same plate after cooking.

They added melamine to dog food to falsely increase nitrogen content, making it appear to have sufficient protein.

Direct testing for specific properties of proteins and indirect measurement of nitrogen content using Kjeldahl or Dumas methods.

The majority originate at restaurants.

It can lead to bacterial growth due to the temperature being in the danger zone.

Voluntary incidental trace allergen labeling system with three action levels: Green, Yellow, and Red.

It publishes the Food Chemicals Codex (FCC) to help differentiate safe additives from harmful ones.

Vacuum packaging to remove oxygen.

≤ 40ºF (4ºC).

0.85 to 0.97.

3 days.

Whenever they are contaminated or torn.

They are critical to food safety, as improper hygiene can lead to the spread of illnesses.

Campylobacter jejuni, Norovirus, Listeria monocytogenes, Vibrio vulnificus, Vibrio cholerae, and Yersinia enterocolitica.

Failure of employees to wash their hands after using the restroom.

WARNING: This product has not been pasteurized and therefore may contain harmful bacteria that can cause serious illness in children, the elderly, and persons with weakened immune systems.

To ensure that consumers are informed about potential allergens in food products.

To ensure food is cooked to the correct temperature and to avoid the temperature danger zone.

Bacteria multiply and produce enzymes that create histamine on the fish flesh.

Frequent door opening decreases their temperature efficiency.

Because bacteria grow rapidly in the temperature danger zone.

Only pasteurized milk and fruit or vegetable juice, along with a safe water supply.

Food should be purchased from safe sources, meet written specifications, and be received in undamaged containers.

Culture, which involves growing the organism in a lab until it can be identified.

Surfaces should be regularly washed and sanitized, especially after contact with raw food.

Use hot, soapy water for at least 20 seconds, scrubbing all parts of the hands.

A food allergy involves an immune response, while food intolerance does not.

6.25, derived from the average protein containing 16% nitrogen.

Acrylamide is a chemical that can cause cancer in high doses and is formed when certain foods are exposed to high temperatures, requiring sugar and the amino acid asparagine.

Rapid growth of reddish marine algae makes shellfish and certain fish poisonous.

Held food should be covered or blocked from people by plastic sneeze guards.

Using disposable paper towels or an air dryer.

Prevention of cross-contamination with food allergens.

Food from unsafe sources, poor personal hygiene, inadequate cooking, improper holding time and temperature, and contaminated equipment.

1. Failing to heat food to its minimum internal temperature. 2. Failing to cool food properly. 3. Failing to reheat food to its minimum internal temperature.

It occurs due to excessive histamine accumulation in fish, often from improper storage temperatures.

A common form of toxin-related food poisoning caused by eating fish from tropical waters that contain cigua-toxin, which is not destroyed by cooking.

Within 4 hours.

Food manufacturers must label products containing potential allergens with 'Contains' followed by a list of allergens.

Guidelines to minimize the risk of contamination in food manufacturing.

Tighter regulations to prevent ingestion of contaminated beef, including removal of high-risk materials and a national identification system.

1. In a refrigerator on the bottom shelf. 2. Submerged under running water. 3. Microwave oven followed by immediate cooking. 4. As part of the cooking process.

Higher than the minimum consumer standard of 140ºF (60ºC).

More than 75%.

The FDA established full-time positions in China to improve food safety and prevent similar adulterations in the human food market.