Food and Nutrition - ICEV Worksheet

The Science in Food Handling & Storage Directions: Fill in the blanks: the consumer safe 1. _________ food handling is often discussed in terms of what _____________ can do to keep food safe from harmful substances. healthy everyone 2. _____________ has a responsibility when it comes to maintaining a ___________ food supply that is free of harmful substances and ____________. bacteria food and sanitization 3. To put it simply, _________ ______________ is protection from contamination. sanitation , 4. While food is being produced, food _____________ are striving to keep the food processor ______________ good manufacturing ___________ practice , you buy safe through the use of _________ and sanitation slandered operation precedes . ______________ ________________ _______________ __________________. S T U D E N T W O R K S H E E T Food and drug administrations 5. The _________ ________ _________ ____________ has developed GMPs for all foods and enforces all of the GMPs for food except for meat, poultry and egg production.  SSOP 6. Sanitation Standard Operating Procedures or _________ are the specific written procedures necessary to ensure ___________ conditions in a food plant. Sanitary 7. In general, SSOPs must include the ______________ of the product contact Cleaning equipment surfaces of facilities, ________________ and utensils to prevent product contamination or adulteration. 8. Another easy sanitation _____________ is to wash all fruits and vegetables even practice pre-wash if the package they come in is labeled _______________. toying 9. Many bacteria produce harmful ___________ cannot be killed by cooking if the damages can is ________________, so you should just throw damaged cans away. 10. We can _______________ our food by failing to wash our hands before cross-con-tram we cook and failing to use separate plates and cutting boards for ____________ coolied and uncooked foods. preparation 11. A final piece of advice is to be sure to always keep food __________________ defected areas and utensils clean and ___________________. appropriate 12. To ensure your dishes are cleaned __________________, you can either wash desh-wash them by hand or use a __________________. 1 The Science in Food Handling & Storage apple cruder 13. It is important to keep the __________ __________ at the correct unable ________________ because if kept too cool the vinegar will be ____________ . tempurature microbial 14. The main factors that affect ______________ growth are temperature, moisture , oxidation-reduction potent-ion content, availability of oxygen, pH, ______________________ ____________, nutrients available, and presence or absence of inhibitory substances.  stared temp 15. The ________________ at which foods are _____________influences the kind, rate and extent of microbial growth. microorganisms 16. ____________________ that have their optimum growth at temperatures lower psychopathic than 20 degrees Celsius are called ____________________. optimum 17. Microorganisms that have their _____________ growth between 20 and 40 thermoplastics degrees Celsius are called ___________________. work acquit 18. __________ ____________ may be reduced by the removal of water or by the salt addition of solutes, such as _________, which make the water unavailable to microorganisms.  optimal 19. Microorganisms have a pH range for ______________ growth near neutrality at a pH of _____. 7 buttermilk lactic acid  20. ______________ results from the souring of low-fat milk by _________ ______. hand chase fungi 21. _______ __________ have less water and are ripened with bacteria or _______.  Sudan bread 22. ____________ _________ can be made by using lactic acid bacteria to dough contribute a sour flavor to the __________.   deterioration 23.__________________ is the spontaneous, undesirable change in the food’s ephemeral structure that renders the food ________________ for consumption. putrefaction 24. The process of _________________ produces off-smelling unpleasant odors. 25. _____________ rancidity occurs when fatty acids that were formed through the hydyoutic hydiolysis ______________ of lipids by the water it contains. fermention 26. Carbon dioxide is produced by the ___________________ process and the dough rises. 2 The Science in Food Handling & Storage intreduction 27. _______________ is the process of exposing foods to very high energy, invisible light waves _________ _________. food intention pathogenic 28. ________ _______________ is defined as the ingestion of _______________, disease-producing, organisms that grow and cause an illness in the host. salmenellosis 29. Some common food borne illnesses are ________________, staph, botulism perfringens food poisoning, campylobacteriosis, _______________, shigellosis, listerionsis and hemorrhagic colitis. food additive 30. A _________ ____________ is any substance or mixture of substances, other than the basic food components that is present as a result of any aspect of producing, ______________, packaging and storage, serves a functional procession nutrirtion quality purpose and enhances _______________ _____________. 1600 31. There are approximately __________ GRAS substances. 32. The classifications according to specific functions include _______________, aciduiants , leaving agents antimicrobial agents, ______________ _________, maturing and bleaching agents, firming agents, sequestrants, surfactants, humectants, anti-caking Flaud eahanes agents, antioxidants, colors, flavors, _________ ____________, oxidizing and reducing agents, aerating agents and gases, lubricants and release agents, foam sabilizers inhibitors, curing and pickling agents, ____________ and thickeners, sweeteners, nutrients and preservatives. antimicronial arents 33. _________________ ___________ are added to help prevent food spoilage microganism resulting from decomposition of materials by ____________________.  antioxidant 34. _________________ are used to slow lipid oxidation in food products. 20,000 consumer 35. Today more than __________ food products are available to _______________ 2,800 and approximately ________ different chemical compounds are added to foods to provide desirable effects. freezer burn 36. There's nothing unsafe about __________ _________. 0 degree fareheit 37. Be sure to keep your freezer at ___ _________ _____________ or lower to protect food quality, use all products within a reasonable time, and if in doubt thorw __________ it out. 3 The Science in Food Handling & Storage frezzing blanch 38. Before _____________ vegetables you should _____________ or steam them and then cool them quickly in ice water. 4