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level: Level 1

Questions and Answers List

level questions: Level 1

QuestionAnswer
Occurs 1-36 hours after eating contaminated food.Food Poisoning
1-7daysHow long to food poisoning symptoms last?
Abdominal pain, diarrhoea, vomiting, nausea. Can be fatal.Symptoms of food poisoning (4)
Illness spread via food or water. Only small no. of bacteria required on food (multiplication not necessary). Food used a disease vector/vehicle.Foodborne diseases
Listeriosis, typhoid, paratyphoid, dysentery, tuberculosis, brucellosis.Foodborne diseases
Bacteria (and their toxins), viruses, chemicals, metals, poisonous plants (e.g. nightshade and toadstools)Causes of food poisoning (5)
prevent cross-contamination, limit multiplication and destroy bacteria present.Preventing food poisoning.
5C-65CDanger Zone
75C for 30 seconds or 70C for 2 minutesReheat food to
0-5C ideal. Legally 0-8CFridge temperature
Above 63C for less than 2 hoursHot holding food
82C (not spore forming bacteria)Most bacteria die at
Less than -18C. Bacteria dormant between -18C and -22C (not killed, only dormant)Freezer temp
Threat to public health, regulatory concern, aesthetic issue.Physical Contaminants Examples
Raw materials, during storage, preparation, service, displayStages at risk from physical contamination
Environmental, food, food processing, personal objectsExamples of physical contamination
Soil, stonesEnvironmental physical hazards
Bones, stones, stems, twigsFood physical hazards
Nut, bolts etc.Food processing physical hazards
Earrings, buttons, ringsPersonal objects physical hazards
Droppings, feathers, hairAnimal physical hazards
5% result in injury. Choking hazards. Infections.Risks of physical contaminants
Inadequate maintenance, poor training, flawed or no HACCP, lack of supplier management systemsCauses of physical contaminants
Inline magnets, filters, sifters, aspirators, metal detectors, x-rays devices, optical devices, electrostatic techniques, microwaves, NMR, ultrasound.Removal of physical contaminants
Mycotoxins, marine food-borne toxins, GMO’s, antibiotics, persistent organic pollutants, heavy metals, chemicals used in food processing, chemicals used in food packagingChemical Hazards (8)
From fungi. Aflatoxins and ochratoxins.Mycotoxins
Hazard in peanut and corn. Can cause liver cancer.Aflatoxins
Common in wheat, corn, oats, beer and wine. Can contaminate milk or meat. Carcinogen and nephrotoxin.Ochratoxin
Caused by bivalves (mussels, clams, oysters). Leads to paralysis, diarrhoea, neurotoxic poisoning and scombroid poisoning.Marine food-borne toxins
No indication that GM food is unsafeGMO food
Can lead to antibiotic-resistance pathogens in food supplyAntibiotics
Chlorinated and brominated aromatic compounds. Can accumulate in fatty tissues, algae and plankton (in food chain). Pesticides, industrial chemicals etc.Persistent organic pollutants
Hg, Lb, Cadmium, Uranium, Arsenic. Can cause deafness, congenital defects, brain damage, cancers, kidney diseasesHeavy metals
Lubricants, refrigeration fluids, sanitisers, detergents, pesticides,Chemicals used in food processing
Some plastics can ‘leach’Chemicals used in food packaging
Label correctly, prevent adulteration and cross-contamination of chemicals (e.g. cleaning materials)Prevent chemical contamination
Visual, organoleptic, chemical testingTesting for chemical contaminants on receipt
Hives, tingling of lips/mouth/tongue, swelling of throat/tongue, abdominal cramps, vomiting/diarrhoea, eczema/rashes, loss of consciousness, dizziness, coughing/wheezing, death.Symptoms of Allergic Reactions
Food causes release of antibodies. Immune system response cause reactionHow allergens cause damage
Hives, loss of consciousness, swelling of airways.Anaphylactic shock
the most common type triggered by the immune system producing an antibody called immunoglobulin E (IgE). Symptoms occur a few seconds or minutes after eating. There's a greater risk of anaphylaxis with this type of allergy.IgE-mediated food allergy
aren't caused by immunoglobulin E, but by other cells in the immune system. This type of allergy is often difficult to diagnose as symptoms take much longer to develop (up to several hours).Non-IgE-mediated food allergy
Mix of IgE and non-IgEmixed IgE and non-IgE-mediated food allergies
Poor control of materials, addition of wring ingredients, cross-contamination, wrong labelling, adulteration of ingredients.How allergens get into food