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safety def. 1


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The two basic systems to protect the sanitary quality of our food
1. The government regulatory agencies 2. Industry Established Standards
National Marine Fisheries Services
implements a voluntary inspection program that includes standards and sanitary requirements for the processing operations
Cross contamination
occurs when microorganisms are transferred from one surface or food to another
Environmental protection agency
sets standards for air and water quality and regulates the use of pesticides
Stationary phase
when bacteria have increased to such large numbers that they compete for space and nourishment, some may start to die
Managers have to direct multiple activities including
1. Training 2. Scheduling 3. Purchasing/Receiving 4. Food preparation
Law or statute establishes the legal authority for a federal or local government agency to publicize and put regulation into effect
The food and drug administration. Responsible for ensuring that foods are safe, wholesome and sanitary; human and veterinary drugs, biological products, and medical devices are safe and effective; cosmetics are safe; and electronic products that emit radiation are safe. FDA also ensures that these products are honestly, accurately and informatively represented to the public
A measure used as a comparison for quality
Hazard Analysis Critical Control Points. Developed in 1959 by Natick Lab and Pilsbury Corp for NASA. It is a preventative system for assuring the safe production of food products. Common-sense application of technical and scientific principles
is a government control that has the force of the law. The health department cannot make laws however they can make regulations and enforce them
a disease that results from eating food containing living harmful microorganisms
food borne toxin-mediated infection
a disease that results from eating a food containing a large amount of disease-causing microorganisms
The governmental control is exercised at 3 levels
1. Federal 2. State 3. County
the presence of substances or conditions in the food that can be harmful to humans: biological, chemical, and physical
U.S. Centers for Disease Control. investigates outbreaks of food borne illness, study the causes and control of disease and publish statistical data and case studies
Lag phase
bacteria's numbers are stable and are preparing for growth
A systematic collection of regulations, or statutes and procedures
microorganisms require oxygen to grow
Log phase
Bacteria can double approximately every 20 minutes
U.S. Department of Agriculture. Is responsible for the inspection and grading of meats, meat products, poultry, dairy products, eggs and egg products shipped across state boundaries. Develops a considerable amount of educational material
results when toxins from bacterial or mold growth are present in ingested food and cause illness
microorganisms can grow either with or without the pressure of oxygen
Food borne illness
as an incident in which 2 or more people experience the same illness after eating the same food
Food borne illness
A disease that is carried or transmitted to human beings by food
Death or decline stage
when the number of bacteria dying exceeds the number growing
Danger zone
41F. to 135 F
can only grow when oxygen is absent

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