EHST 2110 ECU Exam 2- Food Quality
Questions and Answers 100% Verified
4 rules of food safety - ANSWER - 1. Clean: wash hands and surfaces often
2. separate raw food from other food
3. cook: cook to the right temperature
4. chill: refrigerate food promptly
Hot Food Temperature - ANSWER - needs to be 135 degrees Fahrenheit
Cold food temperature - ANSWER - needs to be 41 degrees fahrenheit
most vulnerable population for food borne illness - ANSWER - very young
very old
those with compromised immune system
E.coli - ANSWER - generally associated with undercooked ground beef
Is technology the answer to these environmental problems? - ANSWER - No, not alone. Need
surveillance and research
number 1 cause of food borne illness? - ANSWER - failing to cook foods properly
number 2 cause? - ANSWER - cross-contamination
- using a cutting board and knife to cut your uncooked food and then using the same knife and
cutting board to cut something else
, number 3 cause? - ANSWER - personal hygiene- hand washing
hand washing - ANSWER - the single most important means to prevent the spread of infection
adulteration - ANSWER - deliberate addition of inferior or cheaper material to a supposedly pure
food product in order to stretch out supplies and increase profits
Pure food and drug act - ANSWER - first federal laws to protect consumers against adulteration
The Jungle by Upton Singair - ANSWER - Exposed the corruption and greed associated with
new industrial economy
potentially hazardous foods (PHF) - ANSWER - moist, high protein foods or are neutral or
slightly acidic (eggs, fish, chicken, ground beef, greens, rice, vegetables)
food borne illness (fbi) - ANSWER - a disease carried to people from food
FAT TOM: the 6 factors that affect bacterial growth - ANSWER - Food, Acidity, Time,
Temperature, Oxygen, Moisture
Food borne disease outbreak - ANSWER - the occurrence of two or more cases of a similar
illness resulting from the ingestion of food
Food Contaminants - ANSWER - substances intentionally or unintentionally incorporated into
foods
Food Defect Action Levels - ANSWER - specifying the maximum limit of contamination found in
food
Vibrio vulnificus - ANSWER - consuming raw oysters and shellfish harvested from polluted
waters
Staph aureus - ANSWER - -generally associated with poor hygiene and lack of hand washing
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