Study sets matching "food safety foods nutrition"

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Study sets matching "food safety foods nutrition"

FOOD NUTRITION food safety
mircro-ogranism
pathogen
fattom
tempature danger zone
a microscopic organism, especially a bacterium, virus, or fun…
a bacterium, virus, or other microorganism that can cause dis…
food, acidity, temperature, time, oxygen, moisture
Bacteria grow most rapidly in the range of temperatures betwe…
mircro-ogranism
a microscopic organism, especially a bacterium, virus, or fun…
pathogen
a bacterium, virus, or other microorganism that can cause dis…
Food and Nutritional (Food Safety)
E. Coli
salmonella
danger zone
temperature
damage kidney-fecal matter, ground beef, micro organisms
poultry, eggs
40-140 degrees F-most bacteria multiply
165 degrees F poultry; 145 degrees F beef; 212 degrees F left…
E. Coli
damage kidney-fecal matter, ground beef, micro organisms
salmonella
poultry, eggs
Food nutrition: food safety
TCS food
3 types of contamination
Biological contaminates
Chemical contaminates
Food that needs to be time and temperature controlled to not…
Chemical... Physical ... Biological
Bacteria ... Virus ... Parasites ... Fungi
Cleaners ... Sanitizes ... Polishes
TCS food
Food that needs to be time and temperature controlled to not…
3 types of contamination
Chemical... Physical ... Biological
Food and nutrition food safety
microorganism
pathogen
toxin
fat tom
a tiny organism such as a virus, protozoan, or bacterium that…
An organism that causes disease
a poison that can harm an organism
Food, Acidity, Temperature, Time, Oxygen, Moisture
microorganism
a tiny organism such as a virus, protozoan, or bacterium that…
pathogen
An organism that causes disease
Food and nutrition Food safety
What is the most common cause of foodb…
What populations are most susceptible…
What Agency is responsibly for ENFORCI…
How does the FDA ensure the safety and…
Generally- from improper/unsafe food handling practicing in t…
B. Infants/Elderly/individuals with chronic disease/Pregnancy
The United States Department of Agriculture (USDA)
Inspection/food sampling studies/ Standard of Identities
What is the most common cause of foodb…
Generally- from improper/unsafe food handling practicing in t…
What populations are most susceptible…
B. Infants/Elderly/individuals with chronic disease/Pregnancy
Safety Test- Foods and Nutrition
Colander
Serrated Knife
Cutting Board
Cooling Rack
Colander
Serrated Knife
Nutrition Food Safety
Wash them under warm water.
Cross contamination
Up to 5 days
Wash your hands.
What should you do to fresh fruits and vegetables before eati…
What is it called when raw meat and cooked meat touch each ot…
How long should food be stored in the refrigerator?
What should you do before and after touching or cooking food?
Wash them under warm water.
What should you do to fresh fruits and vegetables before eati…
Cross contamination
What is it called when raw meat and cooked meat touch each ot…
48 terms
Nutrition Food Processing and Safety
food borne illness
pathogens
toxin
where food is often contaminated
any illness that is related to the consumption of food, or co…
can cause symptoms as a result of the presence of the microbe…
substance that can cause harm at some level of exposure
where it is grown or produced... *can occur at any point though
food borne illness
any illness that is related to the consumption of food, or co…
pathogens
can cause symptoms as a result of the presence of the microbe…
Nutrition Labels and Food Safety
Food Additives
Foodborne Illness
Pasteurization
Cross-contamination
Substances added to a food to produce a desired effect.
Food poisoning.
Treating a substance with heat to kill or slow the growth of…
The spreading of pathogens from one food to another.
Food Additives
Substances added to a food to produce a desired effect.
Foodborne Illness
Food poisoning.
14 terms
Food-Nutrition & Kitchen Safety
nutrients
6 nutrients
5 Major Food Groups
calorie
Foods that help you grow, supply energy & keep you healthy
proteins... carbohydrates... fats... vitamins... minerals... water
Fruits and vegetables... Grains... Meats, fish & eggs (protein)... Dai…
A unit used to measure energy
nutrients
Foods that help you grow, supply energy & keep you healthy
6 nutrients
proteins... carbohydrates... fats... vitamins... minerals... water
Food/Nutrition - Food Safety (14)
What are three government groups that…
What is each groups' role?
What are three ways that microbes can…
How can you destroy various microbes o…
1) FDA... 2) USDA... 3) CDC
1) FDA - ensures standards/inspects food ... 2) USDA - enforces…
1) production... 2) packaging... 3) preparation
- heat (pasteurizing/canning)... - freezing... -refrigeration... - pac…
What are three government groups that…
1) FDA... 2) USDA... 3) CDC
What is each groups' role?
1) FDA - ensures standards/inspects food ... 2) USDA - enforces…
Nutrition Food Safety
Wash them under warm water.
Cross contamination
Up to 2-3 days
Wash your hands.
What should you do to fresh fruits and vegetables before eati…
What is it called when raw meat and cooked meat touch each ot…
How long should food be stored in the refrigerator?
What should you do before and after touching or cooking food?
Wash them under warm water.
What should you do to fresh fruits and vegetables before eati…
Cross contamination
What is it called when raw meat and cooked meat touch each ot…
foods/nutrition food safety and storage
contaminant
foodborne illness
microorganism
toxin
invasive element that makes food unsafe to eat
sickness caused by eating food that contains a contaminant
living thing so small it can only be seen by a microscope
poison that can cause illness
contaminant
invasive element that makes food unsafe to eat
foodborne illness
sickness caused by eating food that contains a contaminant
6 terms
Food and nutrition safety guidelines
Electrical appliances
Knives
Grease fires
Poisoning & contamination
Use dry hands, dry floor, keep away from water
Dull are more dangerous and less efficient
Cover w lid, baking soda or salt; avoid flour or sugar
Do not mix chlorine w ammonia products; store cleaning suppli…
Electrical appliances
Use dry hands, dry floor, keep away from water
Knives
Dull are more dangerous and less efficient
37 terms
Food and Nutrition - Safety and Sanitation
Foodborne illness
Contamination
Four things bacteria needs to grow
At what pH does bacteria like to grow at
a sickness caused by eating unsafe food
the presence of unsafe substances or levels of dangerous micr…
1. Time... 2. PH/Acidity... 3. Food source... 4. Temperature
4.3 - 7.5
Foodborne illness
a sickness caused by eating unsafe food
Contamination
the presence of unsafe substances or levels of dangerous micr…
Nutrition: Food Safety
contamination
cross-contamination
foodborne illness
sanitation
the presence of harmful organisms or substances ... can be physi…
contamination that is transported from one source to another…
occurs from ingesting contaminated food. ... Not allergy/intoler…
the creation and maintenance of conditions that will prevent…
contamination
the presence of harmful organisms or substances ... can be physi…
cross-contamination
contamination that is transported from one source to another…
7 terms
Food and nutrition safety quiz:
Wash hands when
Other hygene habits
Preventing cuts
Preventing electrical accidents
Changing tasks, after handling meats and produce. After using…
Keep fingernails clean, tie long hair back, wear an apron, do…
Dont try to grab a falling knife, store knives seperatly. Don…
Dont pull on cords, read instructions, dont use damedged appl…
Wash hands when
Changing tasks, after handling meats and produce. After using…
Other hygene habits
Keep fingernails clean, tie long hair back, wear an apron, do…
29 terms
Nutrition: food safety
how to minimize risk for aspiration
what populations do food borne illness…
foodborne illnesses are caused by:
foods most commonly associated with fo…
food should be consumed by individuals who are conscious and…
children, older adults, immunocompromised, pregnant
viruses mostly, but bacteria is responsible for majority of d…
raw or undercooked animal foods... raw fruits/vegetables contam…
how to minimize risk for aspiration
food should be consumed by individuals who are conscious and…
what populations do food borne illness…
children, older adults, immunocompromised, pregnant
nutrition (food safety)
why are costs so high?
symptoms of foodborne illness
sources of foodborne illness
leading cause of foodborne illness
industrialization and centralization of food processing... can a…
GI track distress (abd. cramps, vomiting, bloody diarrhea)... HE…
food pathogens: bacteria viruses parasites fungi and prions... s…
total episodes from known agents:... norovirus... hospitalizations…
why are costs so high?
industrialization and centralization of food processing... can a…
symptoms of foodborne illness
GI track distress (abd. cramps, vomiting, bloody diarrhea)... HE…
14 terms
Nutrition: Food Safety Concerns
Vermin
Poor personal hygiene
Improper food handling
Food-Borne illness
Pathogens from animals such as flies, cockroaches, mice that…
Pathogens from failure to wash hands or while handling food
Cross-contamination or failing to keep foods at the proper te…
Illness generally involves the digestive tract. Symptoms incl…
Vermin
Pathogens from animals such as flies, cockroaches, mice that…
Poor personal hygiene
Pathogens from failure to wash hands or while handling food
Food Safety & Lifecycle Nutrition
Botulism
Camplyobacteriosis
Listeriosis
Perfringens
get it from dented cans. Clostridium botulinum one of the lea…
CAMP = make meat and eggs over a fire during camp... get it from…
LIST = LINKED to miscarriages... get it from soft cheeses made…
PRRR BRRR... as a result of not keeping food hot enough (buffets…
Botulism
get it from dented cans. Clostridium botulinum one of the lea…
Camplyobacteriosis
CAMP = make meat and eggs over a fire during camp... get it from…
18 terms
Nutrition Labels and Food Safety
Food Additives
Free
Low
Light
Substances added to a food to produce a desired effect
Contains no or little fat, sugar, saturated fat, trans-fat, c…
You can eat it regularly without exceeding your daily limits…
Must contain 1/3 fewer calories, 1/2 the fat, or 1/2 the sodi…
Food Additives
Substances added to a food to produce a desired effect
Free
Contains no or little fat, sugar, saturated fat, trans-fat, c…
10 terms
Food Safety Nutrition FINAL
HACCP and where is it mandated?
3 Food monitoring agencies
Food addtive
Delaney Clause
Hazard... Analysis... Critical... Control... Points... Schools, hospitals, u…
Environmental protection agency... FDA... USDA
Food enhancer- maintain flavor, texture, add color, preserve…
1958- food additive testing and regulation
HACCP and where is it mandated?
Hazard... Analysis... Critical... Control... Points... Schools, hospitals, u…
3 Food monitoring agencies
Environmental protection agency... FDA... USDA
44 terms
Nutrition: Food Safety
Foodborne illness
Food infection
Food intoxicaition
Enterotoxin
Illness occurring as a result of ingesting food or water cont…
Foodbourne illness caused by live bacteria, virus, or parasites
Foodborne illness caused by a toxin or chemical
Harms mucous membranes
Foodborne illness
Illness occurring as a result of ingesting food or water cont…
Food infection
Foodbourne illness caused by live bacteria, virus, or parasites
39 terms
Intro to Nutrition: FOOD SAFETY
How many Americans are affected by foo…
How many people are hospitalized annua…
How many people die annually from food…
What are the major causes of foodborne…
48 million or 1/6 people
128,000
3,000
microorganisms, foreign materials, contamination, pesticides,…
How many Americans are affected by foo…
48 million or 1/6 people
How many people are hospitalized annua…
128,000
15 terms
Nutrition-Food Safety
What are the potential causes of foodb…
What are the 4 common organisms that c…
What are the 4 safe handling procedures?
Explain the key points of the clean pr…
Infectious agents (bacteria and viruses)... Toxins
Staphylococcal... Campylobacteriosis... Salmonellosis... Hemolytic-ure…
Clean... Separate... Cook... Chill
Wash hands 20 seconds warm water and soap... Wash cutting boards…
What are the potential causes of foodb…
Infectious agents (bacteria and viruses)... Toxins
What are the 4 common organisms that c…
Staphylococcal... Campylobacteriosis... Salmonellosis... Hemolytic-ure…
NUTRITION - Food Safety
What are the 6 FDA concerns about food…
Microbes and food safety, who is at ri…
What are the 3 condition needed for mi…
What are the 6 major microbes causing…
Microbial food borne illness, natural toxins in food, residue…
Infant & young, elderly, pregnant, immunosuppressed
Warm temperature, moisture (water), oxygen, environment pH
Campylobacter, E.coli, Norovirus, Listeria, Salmonella, clost…
What are the 6 FDA concerns about food…
Microbial food borne illness, natural toxins in food, residue…
Microbes and food safety, who is at ri…
Infant & young, elderly, pregnant, immunosuppressed
29 terms
Foods and Nutrition Safety Vocab
contaminant
food borne illness
microorganism
toxin
substance such as a chemical/ organism that makes food unsafe
sickness by eating foods
microscopic living thing
bacteria dangerous to humans
contaminant
substance such as a chemical/ organism that makes food unsafe
food borne illness
sickness by eating foods
24 terms
Nutrition and foods safety by the numbers
Bacteria
Contaminated food
Cross contamination
Danger zone
Tiny one celled organisms found everywhere
Contains harmful bacteria
The transfer of harmful bacteria from one food to another
Range I. Which bacteria can grow ... 40-140 f
Bacteria
Tiny one celled organisms found everywhere
Contaminated food
Contains harmful bacteria
Food and Nutrition Safety Rules
two hour rule
personal hygiene
perishable food
contaminated food
Perishable food should not be left at room temperature longer…
Cleanliness, keeping yourself clean
Foods that can become unsafe or spoil quickly if not refriger…
Food that contains harmful bacteria
two hour rule
Perishable food should not be left at room temperature longer…
personal hygiene
Cleanliness, keeping yourself clean
18 terms
Nutrition food safety & storage
Bioterrorism
Contaminants
Cross contamination
Foodborne illness
The intentional use of biological agents: bacteria, viruses,…
Substances that make food unfit for use
Occur wen harmful bacteria spread from one food to another
Sickness caused by eating food tha contains harmful substances
Bioterrorism
The intentional use of biological agents: bacteria, viruses,…
Contaminants
Substances that make food unfit for use
Food and Nutrition Safety Rules
two hour rule
personal hygiene
perishable food
contaminated food
Perishable food should not be left at room temperature longer…
Cleanliness, keeping yourself clean
Foods that can become unsafe or spoil quickly if not refriger…
Food that contains harmful bacteria
two hour rule
Perishable food should not be left at room temperature longer…
personal hygiene
Cleanliness, keeping yourself clean
12 terms
Foods and Nutrition: Safety & Sanitation
Food borne Illness (FBI)
4 Food Safety Principles
20 Second Scrub
Thaw Law
A sickness resulting from eating foods contaminated with harm…
Clean, Separate, Cook, Chill
Wash hands with hot, soapy water for 20 seconds
Thaw foods in the fridge overnight, or microwave on defrost.
Food borne Illness (FBI)
A sickness resulting from eating foods contaminated with harm…
4 Food Safety Principles
Clean, Separate, Cook, Chill
11 terms
Nutrition: Food Safety
b) Contamination of food with pathogens.
a) Body size can affect toxicity.
d) involves prevention of contaminatio…
a) International, federal, state, and…
1) What is the primary cause of foodborne illness in the Unit…
2) How does the amount of a contaminant in food affect its to…
3) The HACCP approach to food safety:... a) involves spot-check…
4) How is the government involved in protecting the... food supp…
b) Contamination of food with pathogens.
1) What is the primary cause of foodborne illness in the Unit…
a) Body size can affect toxicity.
2) How does the amount of a contaminant in food affect its to…
49 terms
Nutrition and Food Safety
un aliment
aliment de base
l'alimentation
alimentaire
food
dietary staple
nourishment
digestive
un aliment
food
aliment de base
dietary staple
food nutrition kitchen safety
overweight
obese
underweight
my plate
is a person who is at least 10%over their healthy weight
is a person who is at least 20% over their healthy weight
teens may be sick more often
fruits, gains, vegetables, and protein
overweight
is a person who is at least 10%over their healthy weight
obese
is a person who is at least 20% over their healthy weight
16 terms
Nutrition/Food Safety Puzzle
Added _________ contribute to calories…
Boosts immune system and lowers choler…
________ raw and cooked foods while pr…
Overview of food restrictions and needs
Sugars
Fiber
Seperate
USDA
Added _________ contribute to calories…
Sugars
Boosts immune system and lowers choler…
Fiber
21 terms
Nutrition & Food - Kitchen Safety
legal responsibility one person has fo…
state administered program that helps…
federal agency that creates and enforc…
Class a a fire hazard
liability
workers compensation
Occupational Safety and Health Administration (OSHA)
wood, paper, cloth, or cardboards
legal responsibility one person has fo…
liability
state administered program that helps…
workers compensation
43 terms
nutrition: food safety
benefits of pesticides
above and below
caffeine
food preservation, decrease
all but risk of cancer
40 and 140
8 coffee... 8.3 energy... 1 espresso... 8 green tea... 8 hot cocoa
water
benefits of pesticides
all but risk of cancer
above and below
40 and 140
29 terms
Nutrition and Food Safety
Nutrients
Water
Fiber
calories
substances that provide our body with energy
most important nutrient for our body
helps digest food(Can't be digested)
measure amount of energy
Nutrients
substances that provide our body with energy
Water
most important nutrient for our body
32 terms
Nutrition Food Safety
Aerobic
Anerobic
Bacteria/Bacterium
Brining
Requiring Oxygen to live
Able to grow in the absence of oxygen
Single-celled microorganisms, often with pathogenic properties
A method of pickling foods by storing them in heavily salted…
Aerobic
Requiring Oxygen to live
Anerobic
Able to grow in the absence of oxygen
Nutrition Food Safety
Caused by ingesting unsafe food and re…
Cause Disease
Living organisms, bacteria, viruses, m…
Nonbacterial toxins; chemical residues…
Foodborne Illness
Pathogenic Microbes
Infectious agent
Noninfectious agents
Caused by ingesting unsafe food and re…
Foodborne Illness
Cause Disease
Pathogenic Microbes
Nutrition: Food Safety
before you travel
if food safety is an issue
foodborne illnes
infection
-research country... -medication... -probiotics
-restaurants recommended by games organizers... -only peeled raw…
food poisoning... -transmitted to human through food and water... c…
agents infect and multiply tissues of body
before you travel
-research country... -medication... -probiotics
if food safety is an issue
-restaurants recommended by games organizers... -only peeled raw…
39 terms
Nutrition and Food Safety
Nutrients
Nutrition
Calorie
The 6 Nutrients
Substances in food to grow, repair, and supply energy to the…
The way body takes in and uses food
Unit of heat used to measure energy your body uses and energy…
Carbohydrates, Vitamins, Minerals, Proteins, Fats, Water
Nutrients
Substances in food to grow, repair, and supply energy to the…
Nutrition
The way body takes in and uses food
11 terms
Nutrition Labels and Food Safety
Food Additives
Nutritional Claims
Types of Open Dates
Foodborne Illness
Substances added to a food to produce a desired effect.
1. Free... 2. Low... 3. Light... 4. Reduced... 5. High... 6. Good source of…
1. Sell by dates... 2. Use by or expiration dates... 3. Freshness d…
Food poisoning
Food Additives
Substances added to a food to produce a desired effect.
Nutritional Claims
1. Free... 2. Low... 3. Light... 4. Reduced... 5. High... 6. Good source of…
Nutrition Labels and Food Safety
Food Additives
Foodborne illness
Pasteurization
Cross contamination
Substances added to a food to produce a desired effect.
Food poisoning
Treating a substance with heat to kill or slow the growth of…
Spreading of germs from one food to another.
Food Additives
Substances added to a food to produce a desired effect.
Foodborne illness
Food poisoning
Sports nutrition food safety
Pork
Beef,lamb, and seafood
Rare beef
Ground beef
140 degrees F
145 degrees F
135 degrees F
155 degrees F
Pork
140 degrees F
Beef,lamb, and seafood
145 degrees F
13 terms
Nutrition and Wellness: Food Safety
foodborne illness
contaminent
microorganism
bacteria
disease transmitted by food
undesirable substance that unintentionally gets into food
most common contaminants
most common cause of food borne illness. all food has bacteri…
foodborne illness
disease transmitted by food
contaminent
undesirable substance that unintentionally gets into food
Foods and nutrition safety
What is a food contaminant?
What is a foodborne illness?
List four food safety practices
Describe the most effective way to pre…
Something that makes it so that your food is unusable
It is when you become sick because you ate some food that had…
-chill... -clean... -cook... -combat cross contamination
To always keep clean. You could do this by practicing persona…
What is a food contaminant?
Something that makes it so that your food is unusable
What is a foodborne illness?
It is when you become sick because you ate some food that had…
Foods and Nutrition; safety in the kitchen
Food-borne illness
toxins
bacteria
parasites
sickness that results in a variety of discomforts that occur…
posions produced by organisms
living organisms (all around us)
organisms that live off of other organisms
Food-borne illness
sickness that results in a variety of discomforts that occur…
toxins
posions produced by organisms
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