Food Science Exam 4

• Quality Control/Quality Assurance


  A system for maintaining desired standards in production or in a product; especially by inspecting and/or analyzing the produce
• Quality Control Operation 


  A planned and systematic procedure for taking all actions and necessary to prevent food from being adulterated
• Adulterated Food 


  generally, impure, unsafe, or unwholesome...cannot enter into commerce for human food use
• Freshness, spoilage, strength/concentration, degree of doneness is an example of...

  color
• Instruments used to test color, gloss, intensity, and opaqueness

  Colorimeter and spectrophotometer
• Flavor is derived from...

  taste and smell
• Flavor controlled mostly by...

  salty, bitter, sour, sweet
• Trained panels


  flavor profiles or specific product characteristics
• Consumer panels


  difference testing, preference testing, acceptance testing
• Primary function of the quality control/quality assurance department


  provide confidence for management and the

  consumer that products and processes are what the firm has

  specified.
• Consumer function of the quality control/quality assurance department

  ultimately establishes the level of quality required of the

  processing firm. The firm must keep the customer satisfied if they

  expect to generate repeat purchases
• What does quality control entail?

  Physical observations and analytical determinations
• Rheology


  study of change in form and the flow of matter (elasticity, viscosity, plasticity)
• CGMP's


  Procedures and actions necessary to protect foods from becoming contaminated with filth, harmful substances or microorganisms, and to prevent foods from becoming unfit for consumption through spoilage or decomposition
• Statistical quality control


  describes those aspects of a control system in which statistics are applied to determine whether observed performance is within the expected variation of the process
• Control chart


  A graphical method for displaying control results and evaluating whether a measurement procedure is in-control or out-of-control
• Main purpose of statistical process control

  control variability over time
• W.E. Deming's philosophy


  Judgement and the eye ball are almost always wrong. Control charts are the only evidence that a process is in control
• What is the purpose of ISO International Standards


  Ensure that products and services are safe, reliable and of good quality
• What is the goal of total quality management

  Every individual in every department of an organization is dedicated to quality control and/or quality improvement
• 1 in every _____ Americans will get sick from food each year

  6
• What 3 pathogens cause 75% of known deaths

  Salmonella, Listeria, Toxoplasma
• 1 in every ____ people in the world will get sick from food each year

  10
• What is the main cause of recalls

  Allergens
• What are the top 2 pathogens contributing to US foodborne illnesses

  Norovirus and Salmonella
• Top 2 pathogens contributing to US foodborne illnesses requiring hospitalizations

  Salmonella and Norovirus
• Top 2 pathogens contributing to US foodborne illness deaths

  Salmonella and Toxoplasma gondii
• A foodborne illness outbreak is known as what

  2 of similar illness from ingestion of a common food
• The FoodNet is known as


  Foodborne Diseases Active Surveillance Network
• What is the response of FDA FSMA

  Gives FDA mandatory recall authority for the first time
• What is the most common food for outbreaks and illnesses

  Fresh produce
• True or false. All foodborne illnesses are the same

  False
• True or false. Foodborne illnesses are normal

  True
• True or false. Foodborne illness can always be traced to the last thing you ate

  False.
• Ingest live pathogenic microorganism and get sick. Generally slower. Often associated with fever. Most cases require 1 million bacteria for illness

  Foodborne Infection
• Ingest a pre-formed toxic compound (either biological or chemical). May or may not find m/o in the food. Generally rapid onset of symptoms, usually no fever.

  Foodborne Intoxication
• What disease agents is enteric and infect by ingesting fecally contaminated food or water

  Viruses
• What disease agent affects the liver and is shed in feces 10-14 days prior to illness symptoms

  Hepatitis A & E
• What disease causes 23 million illnesses a year and is often called "stomach flu" although its not an influenza virus

  Norovirus
• What disease agent results from cysts depositing in brains, liver, skeletal and cardiac muscle for life, serious immuno-compromised, and is a major concern in pregnancy

  Toxoplasma