2
Food Safety and Quality Assurance Exam with verified detailed
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answers
Food safety - ✔✔Scientific discipline describing handling, preparation, and storage of food
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in ways that prevent food borne illness
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Food quality - ✔✔Features that make a product valuable to the consumer: good colour,
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flavour, texture ||
Food borne illnes - ✔✔Illnesses from eating food contaminated with pathogenic
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microorganisms, or chemicals || ||
Infection vs poison - ✔✔Due to m.o. vs due to toxin release by m.o.
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Food borne illness on the rise - ✔✔Globalization of the food supply, Eating habits of our
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customers are changing, New techniques for preparing food, Increased consumer
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awareness, New investigation technology, Increased population susceptible to food borne
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illness
-New pathogens discovered
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-More resistant pathogens
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Main causes of food poisoning - ✔✔Holding temperature, Poor hygiene, Contaminated
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equipment, Unsafe food source, Improper cooking || || || || ||
Cost of food poisoning - ✔✔Lost money, Lost revenue, Lost jobs, Out of business
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GMP - ✔✔Good Manufacturing Practices
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, 2
QC - ✔✔Quality Control
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QA - ✔✔Quality Assurance
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HACCP - ✔✔Hazard Analysis Critical Control Points
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GFSI - ✔✔Global Food Safety Initiative
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New vs historical food safety - ✔✔Focus on preventative, in process testing rather than
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finished product testing, science based || || || ||
What is HACCP - ✔✔A preventative approach to food safety
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Controlling hazards - ✔✔Toxic chemicals, physical hazards, biological || || || || || || ||
Definition HACCP - ✔✔A system that identifies, evaluates and controls hazards that are
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significant for food safety || || ||
Examples of SOP - ✔✔Pest control, hold, recall, personal hygiene, properly designed
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equipment and facility, transportation and storage, sanitation, food safety training
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SQF - ✔✔Safe Quality Food
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Definition of SQF code - ✔✔A risk management and preventive system that includes a food
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safety plan and a food quality plan implemented and operated by a food supplier
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Food Safety and Quality Assurance Exam with verified detailed
|| || || || || || || || ||
answers
Food safety - ✔✔Scientific discipline describing handling, preparation, and storage of food
|| || || || || || || || || || || ||
in ways that prevent food borne illness
|| || || || || ||
Food quality - ✔✔Features that make a product valuable to the consumer: good colour,
|| || || || || || || || || || || || || ||
flavour, texture ||
Food borne illnes - ✔✔Illnesses from eating food contaminated with pathogenic
|| || || || || || || || || || ||
microorganisms, or chemicals || ||
Infection vs poison - ✔✔Due to m.o. vs due to toxin release by m.o.
|| || || || || || || || || || || || ||
Food borne illness on the rise - ✔✔Globalization of the food supply, Eating habits of our
|| || || || || || || || || || || || || || || ||
customers are changing, New techniques for preparing food, Increased consumer
|| || || || || || || || || ||
awareness, New investigation technology, Increased population susceptible to food borne
|| || || || || || || || || ||
illness
-New pathogens discovered
|| ||
-More resistant pathogens
|| ||
Main causes of food poisoning - ✔✔Holding temperature, Poor hygiene, Contaminated
|| || || || || || || || || || ||
equipment, Unsafe food source, Improper cooking || || || || ||
Cost of food poisoning - ✔✔Lost money, Lost revenue, Lost jobs, Out of business
|| || || || || || || || || || || || ||
GMP - ✔✔Good Manufacturing Practices
|| || || ||
, 2
QC - ✔✔Quality Control
|| || ||
QA - ✔✔Quality Assurance
|| || ||
HACCP - ✔✔Hazard Analysis Critical Control Points
|| || || || || ||
GFSI - ✔✔Global Food Safety Initiative
|| || || || ||
New vs historical food safety - ✔✔Focus on preventative, in process testing rather than
|| || || || || || || || || || || || || ||
finished product testing, science based || || || ||
What is HACCP - ✔✔A preventative approach to food safety
|| || || || || || || || ||
Controlling hazards - ✔✔Toxic chemicals, physical hazards, biological || || || || || || ||
Definition HACCP - ✔✔A system that identifies, evaluates and controls hazards that are
|| || || || || || || || || || || || ||
significant for food safety || || ||
Examples of SOP - ✔✔Pest control, hold, recall, personal hygiene, properly designed
|| || || || || || || || || || || ||
equipment and facility, transportation and storage, sanitation, food safety training
|| || || || || || || || ||
SQF - ✔✔Safe Quality Food
|| || || ||
Definition of SQF code - ✔✔A risk management and preventive system that includes a food
|| || || || || || || || || || || || || ||
safety plan and a food quality plan implemented and operated by a food supplier
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