NTR 213 Exam 5 Complete Latest Actual
set with Questions and correct/verified
Answers
food borne illness - ANSWER-caused by consumption of contaminated food
-usually by microbes: bacteria, viruses, fungi, and parasites
symptoms and severity of food borne illness depends on.... - ANSWER--potency of contaminate
-how much is consumed
-how often it is consumed
-age, size, nutritional status
-absorption, metabolism
the role of the government in food safety - ANSWER-set standards and establish regulations
-regulate use of additives, packaging, materials, and agricultural chemicals and investigate outbreaks
Hazard Analysis Critical Control Point HACCP - ANSWER-1. conduct a hazard analysis
2. Identify the critical control points
3. set critical limits
4. monitor the critical points
5. establish corrective agent
6. maintain record-keeping procedures
7. institute verification procedures
***prevent food borne illness
the role of the consumer in food safety - ANSWER-most cases of food borne illness are caused by foods
prepared at home
food borne infection - ANSWER-pathogens multiply in body-usually from consumption of a large # of
pathogens that cause infection or produce toxins in the body
food borne intoxication - ANSWER-caused by consuming food containing toxins produced by pathogens
and can be caused by food containing only a few pathogens if they have produced enough toxins
bacteria in food - ANSWER-most are harmless, some are beneficial and a few are pathogenic
salmonella bacteria - ANSWER-most common cause of US food borne illness
campylobacter jejun bacteria - ANSWER-leading cause of acute bacterial diarrhea in developed countries
set with Questions and correct/verified
Answers
food borne illness - ANSWER-caused by consumption of contaminated food
-usually by microbes: bacteria, viruses, fungi, and parasites
symptoms and severity of food borne illness depends on.... - ANSWER--potency of contaminate
-how much is consumed
-how often it is consumed
-age, size, nutritional status
-absorption, metabolism
the role of the government in food safety - ANSWER-set standards and establish regulations
-regulate use of additives, packaging, materials, and agricultural chemicals and investigate outbreaks
Hazard Analysis Critical Control Point HACCP - ANSWER-1. conduct a hazard analysis
2. Identify the critical control points
3. set critical limits
4. monitor the critical points
5. establish corrective agent
6. maintain record-keeping procedures
7. institute verification procedures
***prevent food borne illness
the role of the consumer in food safety - ANSWER-most cases of food borne illness are caused by foods
prepared at home
food borne infection - ANSWER-pathogens multiply in body-usually from consumption of a large # of
pathogens that cause infection or produce toxins in the body
food borne intoxication - ANSWER-caused by consuming food containing toxins produced by pathogens
and can be caused by food containing only a few pathogens if they have produced enough toxins
bacteria in food - ANSWER-most are harmless, some are beneficial and a few are pathogenic
salmonella bacteria - ANSWER-most common cause of US food borne illness
campylobacter jejun bacteria - ANSWER-leading cause of acute bacterial diarrhea in developed countries
