FST 360 final

2008, fruits and vegs accouned for 37% of all US organi food sales

national organic standards board can make recommendations to the nation orgam progam, but does not have the authority to make the National Organic program adopt them.

COP refers to a microbial test procedure 

ATP + microoganisms will generate measureable light when mixed together

Iso alcohol, cholirn and iodine are all oxidizing sanitizers

tim, temp, force and chemcial concetration are all factors taht influences the efficacy of the cleaning step?

rapid microbial methods generally sacrifice quantification for speed.

CIP = Foam application 

Luciferase = Photons

Lactose = Food intolerance

Steam = santizer

allergen labeling requires "plain"language what is not?

not a food allergen? = lacose intolerance is an allergic response to milk

the Food allergen and Labeling Protection act pertains to .....packaged FDA regulated foods.

one of big 8 allergens.... Shellfish

not required to be labeled as an allergen.... highly refined peanut oils

Biomontitoring of mercury is people is done by analyzing fecal samples...

Mercury contamination accumulates in food animals such as poultry

microbial risk assessment condiers finite amounds of microoganims

chemical risk assesment considers finite amounts of contaminants

the food safety modernizatoin act will require all foods processors to have a food saftey plan

potentially hazardous foods include raw oystersma dn beef jerky

the food agrucultural pracitces are regulation required by USDA but not FDA

A food that has a pH of 5 is 30 times more acidic than a food of pH 6

Turtles and poultry are both sources of Camplyobacter

Clastrdium perfringerns symptoms include intoxiation is respiratory paralysis

Listeria, Shingella, Salmonelle Ecoli are not spore producing

Staphylococcus toxin is not inactivated by cooking foods

the Jungle was instrumental to the formation of the EPA

non toxin producing mircoorganism?

Potentially Hazardous Foods --- Raw milk

Food with pH <4. 6 ......Pickled beets

Primary source of S. auresus ----- Humans

raw oysters ----- Norovirus

Underprocesses green beans ---- Clostriudm botulinum

Improperly cooled gravey ..... Clostriudm perfingrens 

the infectous dose is the amount of bacterial toxin you need to ingest to become ill

pink slime refers to a beef instury product where ammonia is added...

handwashing minimun of 60 sec

low acid canned foods are more higly regualted than acidified foods

several children in oregon recently contracted hemolytic uremic syndrmo from drinking raw milk

DALS mandate zero tolerance for food defects

GMPs are set of recommendations taht gov food service operations

specfic GMPs for acidified foods?

GMPS are regulations where as SSOPS are specific plans?

FSMA is fundamentally different from HACCP?

SSOPs are reuire for any product that has a HACCP plan

DAL --- Tolerance for defects

GMP-----Bottle drining water

GAP------ farm plan

HACCP --- Verifcation step

SSOP---- sanitary water and ice

FOOD CODE--- Burger King restaurant

Type 1 recall --- Allergens

NSF--- food equipment disgn