Control Of Foodborne Hazards Jeopardy Template

Biological Hazards	Food Preservatives	Destruction of Microorganisms	Food Sanitation	Random
100 prevent cross contamination prevent microbial growth destruction of microorganisms 3 ways to control biological hazards	100 non toxic, heat stable produced naturally no off flavor/odor desirable properties or food preservatives	100 145F 165F 160F 145F what are the minimum internal temperatures of ground meats, poultry, egg dishes and fish	100 provide a medium and nutrients for growth protect pathogens from contact w/chemical sanitizers can reduce effectiveness of sanitizers why should soils be removed	100 enhance detergency; emulsifying, saponifying and peptizing ability can damage skin/organs, corrosive what are advantages and disadvantages to using alkaline cleaning compounds
200 kill them keep them out keep them from growing what are the 3 k's	200 pKa & PC what are the 2 major properties of organic acids that should be considered for use	200 pasteurization- destroys FBP, not spores sterilization- destroys viable organisms, kills spores what is the difference between pasteurization and sterilization	200 wetting, saponifying, peptizing, dissolving soluble soils, dispersing insoluble materials, emulsifying, sequestering calcium and magnesium salts effective cleaning agents for all soil types should have	200 iodophors; 3-5 pH the most active antimicrobial agents in iodine compounds; most active pH
300 raw ingredients processing environment 2 major sources of cross contamination	300 bio- natural/controlled microflora natural- naturally produced antimicrobial agents what is the difference between biopreservatives and natural preservatives	300 direct- breaks molecular bonds in DNA/RNA, reproductive death in microorganisms indirect- denaturation of enzymes, cell membrane alter what are the inactivation modes for irradiation	300 sanitizer efficiency test sanitizers should produce 99.99% reduction of 75-125 million E.coli and Staph within 30 seconds what is the chambers test	300 quaternary ammonium compounds ammonium salts with some or all hydrogen atom substituted by alkyl groups what are QAC
400 validation and verification of supplier capabilities use of standard methods for specifications and sampling plans control measures for high risk ingredients	400 incorporation of specific food additives into packaging to extend shelf life and quality what is active packaging	400 utilization of high pressure: 200-1000MPa what is high hydrostatic pressure	400 exposure time, temperature, concentration, surface characteristics, cleanliness, pH, water hardness, microbial type/load what are physical-chemical factors affecting the effectiveness of sanitizers	400 modified atmospheric packaging- removal/replacement of atmosphere surrounding product before sealing; O2, CO2, CO, N2 what is MAP and what are the common gases used
500 site selection/preparation (water, toxic waste, disposal) building construction (walls, floors, ceiling, doors) facility design (product flow, personnel moving route) what are the facility design considerations	500 no, vacuum packaging can allow the growth of anaerobic pathogens so you need to use additional measures (MAP) what is vacuum packaging, is it the same as MAP	500 utilization of atmospheric plasmas containing high levels of bacteriocidal molecules what is atmospheric plasma technology	500 FDA USDA EPA what government agencies regulate chemical sanitizers	500 reduce water activity, change pH, denature cellular proteins, induces temperature shock, causes metabolic injury in cells what are the effects of freezing on microbial growth

Control of Foodborne Hazards

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