PKSC 2010- Exam 1
1. Food Supply: consumers expect the food we eat to be fresh and high quality
2. Food Quality: Foods that are fresh, nutritious, good tasting. can be somewhat subjective but there are many
aspects that are universally accepted.
3. Food safety: More objective than quality. helps ensure foods wont make you sick when you eat it.
4. FSIS: Food Safety and Inspection Service
5. USDA: United States Department of Agriculture
6. FDA: Food and Drug Association
7. USCDC: US Center for Disease Control
8. HACCP: Hazard Analysis Critical Control Point
9. What's the importance of HACCP?: specifically designed for a type of manufacturing plant and food
process
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, 10. What variables can impact food safety?: - micro-organisms
- Temperature
- pH
- Moisture
- Oxygen availability
11. Micro-organisms: can make desirable and undesirable changes to foods, depending on whether they are
added as inocula during fermentation
12. When microorganisms make you sick: pathogens or pathogenic
13. When the latter occurs and illness results: Food bourne illness
14. Temperature greatly affects the growth of microorganisms: Specific microorganisms
grow at cold, ambient, warm, and hot temperatures. Depending on the type of bacteria keeps foods at a certain
temperature.
15. Thermophilic: likes heat >45 degrees C optimal growth: 55-65 C
16. Mesophilic: likes med heat 20-45 degrees C optimal growth: 30-40 C
17. Psychrophilic: likes cold <20-30 Degrees C optimal growth: 10-20 C
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1. Food Supply: consumers expect the food we eat to be fresh and high quality
2. Food Quality: Foods that are fresh, nutritious, good tasting. can be somewhat subjective but there are many
aspects that are universally accepted.
3. Food safety: More objective than quality. helps ensure foods wont make you sick when you eat it.
4. FSIS: Food Safety and Inspection Service
5. USDA: United States Department of Agriculture
6. FDA: Food and Drug Association
7. USCDC: US Center for Disease Control
8. HACCP: Hazard Analysis Critical Control Point
9. What's the importance of HACCP?: specifically designed for a type of manufacturing plant and food
process
1/6
, 10. What variables can impact food safety?: - micro-organisms
- Temperature
- pH
- Moisture
- Oxygen availability
11. Micro-organisms: can make desirable and undesirable changes to foods, depending on whether they are
added as inocula during fermentation
12. When microorganisms make you sick: pathogens or pathogenic
13. When the latter occurs and illness results: Food bourne illness
14. Temperature greatly affects the growth of microorganisms: Specific microorganisms
grow at cold, ambient, warm, and hot temperatures. Depending on the type of bacteria keeps foods at a certain
temperature.
15. Thermophilic: likes heat >45 degrees C optimal growth: 55-65 C
16. Mesophilic: likes med heat 20-45 degrees C optimal growth: 30-40 C
17. Psychrophilic: likes cold <20-30 Degrees C optimal growth: 10-20 C
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