Food Microbiology and Safety Review

A set of flashcards designed to review key concepts in food microbiology and safety, focusing on definitions, classifications, examples, and fundamental principles.

What is the definition of Food Safety?

Assurance that food will not harm the consumer when properly prepared or eaten.

What are the three classifications of food hazards?

Biological, chemical, and physical agents that can harm health.

What is an example of a pathogenic bacterium?

Salmonella or E. coli.

What does HACCP stand for?

Hazard Analysis Critical Control Point.

Name one factor that influences microbial growth.

Intrinsic factors such as pH, moisture, or nutrient content.

What are beneficial microbes used in food production?

Lactococcus lactis and Streptococcus thermophilus for dairy; Saccharomyces cerevisiae for bread and beer.

What does FIFO stand for in food storage practices?

First-In, First-Out.

What are the two types of foodborne illnesses?

Foodborne Infection and Foodborne Intoxication.

What is the importance of the 2010 WHO Resolution regarding food safety?

It advanced food safety initiatives focusing on evidence-based assessments of foodborne disease burdens.

What is the significance of the U.S. Food Code?

It provides a model for food sales, manufacturing, and services, covering aspects like management and equipment.