EHST 2110 ECU HIll Exam 1 Questions
and Answers 100% Correct
Education, surveillance, inspection, enforcement and regulation - ANSWER - How can we use
technology to help food quality?
Bottled Water - ANSWER - What did American's spend $15 billion on last year?
FAT TOM
Food, Acidity (ph), Time, Temperature, Oxygen and Moisture - ANSWER - What are the 6 things
that microorganisms need to grow in food?
Potentially Hazardous Foods - ANSWER - Moist, high-protein food, or have a neutral or slightly
acidic ph.
ex) Mayo, Mushrooms, uncooked meats, raw eggs, and raw cookie dough.
Food Temperature Danger Zone - ANSWER - 135-41 Fahrenheit
If thawed in microwave, you have to cook it IMMEDIATELY, because it's in the food temperature
danger zone.
Adulteration - ANSWER - The deliberate addition of inferior or cheaper materials to a pure food
product in order to stretch out supplies and increase profits.
Delaney Clause - ANSWER - Prohibits the use in foods of any ingredient shown to cause
cancer in animals or humans. Can take things off the shelf if they aren't found as safe.
Foodborne Hazards - ANSWER - A biological, chemical, or physical hazard that can grow in, or
be carried by food and causes illness.
Biological Hazard - ANSWER - Most foodborne illnesses are associated with biological hazards,
from inadequate cooking or improper cooling.
, Food Additives - ANSWER - Substances intentionally added to food to preserve flavor or
enhance its taste and appearance.
Ex) salt added to ketchup, sulfites as preservative
Pure Food and Drug Act - ANSWER - Passed by congress, due to adulteration
Meat Inspection Act of 1906 - ANSWER - Act that says all meat shipped from one state to
another must be inspected by a government official.
Vulnerable Population - ANSWER - Old and young individuals, or those with a compromised
immune system are especially at risk for food poisoning symptoms.
The Jungle - Upton Sinclair 1905 - ANSWER - Exposed the corruption and greed associated
with the new industrial economy. Mainly associated with meat factories.
Foodborne Illness - ANSWER - Substances intentionally or unintentionally incorporated into
food
Food Defect Action Level - ANSWER - Specifying the maximum limit of contamination. (FDA)
Chinese Restaurant Syndrome - ANSWER - First described in 1968 in people who had eaten
Chinese food on which MSG (Monosodium Glutamate) had been lavished.
Leading Cause of Foodborne Illness - ANSWER - Cooling hot foods, or unthawing improperly.
Cool foods properly with an ice bath, or cold paddles, slice larger items and put in shallow
container for faster cooling.
HAACP - ANSWER - Hazard, Analysis, Critical, Control point
FDA adopted food program for the NASA space program, developed by the Pillsbury company
in 1960s.
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