Public Health and Food Safety Flashcards

Vocabulary flashcards covering public health regulations, food storage temperatures, pasteurization methods, and sterilization standards for food safety.

Maximum storage temperature for processed meat products

$$4\,^{\circ}\text{C}$$

Maximum humidity for cooked meat products

$$35\,\%$$

Minimum storage temperature for frozen products

$$-18\,^{\circ}\text{C}$$

Maximum temperature during defrosting

$$4\,^{\circ}\text{C}$$

Cleaning and disinfection frequency for material and equipment

At the end of the shift

Disinfection water temperature for cutting instruments

$$82.5\,^{\circ}\text{C}$$

Record or logbook retention period

Minimum of $1$ year

Microorganism that must be absent in $25\,\text{g}$ of ready-to-eat products

Salmonella spp.

Bacteria that must be absent in $25\,\text{g}$ of ready-to-eat foods

Listeria monocytogenes

Classification of hermetically sealed foods

According to their pH

pH limit for low-acid foods

Greater than $4.6$

Water type used in packaging

Potable water

Purpose of hermetic sealing

Protection and safety (inocuity) of the product

Objective of heat treatment

To destroy pathogenic microorganisms

Package cooling temperature after heat treatment

$$40\,^{\circ}\text{C}$$

Procedure if heat treatment fails

Reapply treatment and perform microbiological analysis

Purpose of the quarantine area

Quality control

Pasteurization

Heat treatment to destroy bacterial flora

Slow pasteurization

$63\,^{\circ}\text{C}$ for $30$ minutes

Fast pasteurization

$72\,^{\circ}\text{C}$ for $15$ seconds

Maximum milk temperature after pasteurization

$$6\,^{\circ}\text{C}$$

Aerobic mesophiles limit in pasteurized milk

$$30,000\,\text{UFC/mL}$$

Coliform limit in the plant

$$10\,\text{UFC/mL}$$

Coliform limit at the point of sale

$$20\,\text{UFC/mL}$$

Microorganism that must be absent in $25\,\text{mL}$ of milk

Salmonella spp.

Positive residual phosphatase test indication

Deficient pasteurization

Maximum residual phosphatase limit

$$4\,\text{U/L}$$

UHT treatment

Ultra-high temperature

UHT treatment temperature

$$135\text{--}149\,^{\circ}\text{C}$$

UHT treatment duration

$2\text{--}8$ seconds

UHT packaging characteristics

Sterilized and hermetic

UHT package protection factors

Protects from oxygen and light

Sterilization objective

To destroy all microorganisms

Sterilization regulation standard

NOM-130-SSA1-1995