Study Guide Chapter 12 – Food Safety

1. Which agencies monitor food safety – Be familiar with CDC, EPA, FDA, and USDA and what they do
2. Which government body regulates food additives in the United States?

3. How do microbes cause illness? What is the difference between food infection and food poisoning or intoxication

4. What is cross contamination? What does HACCP stand for?

5. What are the general symptoms of foodborne illness?

6. Which groups of people are more vulnerable to foodborne illness?

7. What are some ways to prevent food-borne illness when purchasing, storing, preparing, cooking, and serving foods? How can we safely handle leftovers food?

8. What conditions do microorganisms need to grow? What does the acronym FAT TOM stand for?

9. What are the four ways to keep food safe – Fight Bac!

– At what temperature should hot foods be held?

– At what temperature should the refrigerator be set?

10. What is the best way to thaw food?

11. Which foods are most likely to cause foodborne illness?

12. What are some ways to reduce your intake of pesticide residues from foods?

13. Guidelines for food labeling of organic foods what does a food labeled as Organic contain?

14. Factors to consider when deciding on whether to buy organic or non-organic foods?

15. What is the GRAS list?

16. What is the effect of food processing on nutrients? Pay attention to effects of freezing and canning on nutrients (Table 12-17 on page 501)