FST 360 final
Card Set Information
FST 360 final
2008, fruits and vegs accouned for 37% of all US organi food sales
national organic standards board can make recommendations to the nation orgam progam, but does not have the authority to make the National Organic program adopt them.
COP refers to a microbial test procedure
ATP + microoganisms will generate measureable light when mixed together
Iso alcohol, cholirn and iodine are all oxidizing sanitizers
tim, temp, force and chemcial concetration are all factors taht influences the efficacy of the cleaning step?
rapid microbial methods generally sacrifice quantification for speed.
CIP = Foam application
Luciferase = Photons
Lactose = Food intolerance
Steam = santizer
allergen labeling requires "plain"language what is not?
not a food allergen? = lacose intolerance is an allergic response to milk
the Food allergen and Labeling Protection act pertains to .....packaged FDA regulated foods.
one of big 8 allergens.... Shellfish
not required to be labeled as an allergen.... highly refined peanut oils
Biomontitoring of mercury is people is done by analyzing fecal samples...
Mercury contamination accumulates in food animals such as poultry
microbial risk assessment condiers finite amounds of microoganims
chemical risk assesment considers finite amounts of contaminants
the food safety modernizatoin act will require all foods processors to have a food saftey plan
potentially hazardous foods include raw oystersma dn beef jerky
the food agrucultural pracitces are regulation required by USDA but not FDA
A food that has a pH of 5 is 30 times more acidic than a food of pH 6
Turtles and poultry are both sources of Camplyobacter
Clastrdium perfringerns symptoms include intoxiation is respiratory paralysis
Listeria, Shingella, Salmonelle Ecoli are not spore producing
Staphylococcus toxin is not inactivated by cooking foods
the Jungle was instrumental to the formation of the EPA
non toxin producing mircoorganism?
Potentially Hazardous Foods --- Raw milk
Food with pH <4. 6 ......Pickled beets
Primary source of S. auresus ----- Humans
raw oysters ----- Norovirus
Underprocesses green beans ---- Clostriudm botulinum
Improperly cooled gravey ..... Clostriudm perfingrens
the infectous dose is the amount of bacterial toxin you need to ingest to become ill
pink slime refers to a beef instury product where ammonia is added...
handwashing minimun of 60 sec
low acid canned foods are more higly regualted than acidified foods
several children in oregon recently contracted hemolytic uremic syndrmo from drinking raw milk
DALS mandate zero tolerance for food defects
GMPs are set of recommendations taht gov food service operations
specfic GMPs for acidified foods?
GMPS are regulations where as SSOPS are specific plans?
FSMA is fundamentally different from HACCP?
SSOPs are reuire for any product that has a HACCP plan
DAL --- Tolerance for defects
GMP-----Bottle drining water
GAP------ farm plan
HACCP --- Verifcation step
SSOP---- sanitary water and ice
FOOD CODE--- Burger King restaurant
Type 1 recall --- Allergens
NSF--- food equipment disgn