Food Safety and Chemical Hazards

These flashcards cover key vocabulary related to food safety and chemical hazards, helping to reinforce the concepts discussed in the lecture.

Foodborne diseases

Illnesses caused by consuming contaminated food or beverages.

HACCP

Hazard Analysis Critical Control Point; a systematic preventive approach to food safety.

Listeria monocytogenes

A pathogenic bacteria that can cause listeriosis, particularly in pregnant women.

Chemical Hazards

Harmful substances in food, which can include contaminants or intentionally added substances.

Public Health

The science of protecting and improving the health of people and their communities.

Adulteration

The act of making food or drink impure by adding inferior substances.

Recall

A voluntary action taken by a manufacturer to remove contaminated products from the market.

Salmonella

A genus of bacteria that can cause foodborne illness and is often associated with raw poultry and eggs.

Pathogens

Microorganisms that can cause disease, including bacteria, viruses, and parasites.

Traceback

The process of following the path of a contaminated food item back through the supply chain to identify sources of contamination.