Food Hygiene Principles (WHO)

False (B)

Soluble fiber helps lower cholesterol levels, while insoluble fiber aids digestion by adding bulk to stool.

<p>quick</p> Signup and view all the answers

<p>Carbohydrates = Grains, legumes, fruits, vegetables Proteins = Meat, fish, eggs, cheese, beans, dairy Fats = Butter, oil, cheese, meat, some dairy Vitamins = Fruits, vegetables, whole grains, fortified foods Fiber = Plant foods, grains, fruits, vegetables</p> Signup and view all the answers

<p>Wheat (C)</p> Signup and view all the answers

<p>False (B)</p> Signup and view all the answers

<p>Food allergies involve an immune system response to a specific food, while food intolerances are caused by the digestive system's inability to break down certain foods properly.</p> Signup and view all the answers

<p>anaphylaxis</p> Signup and view all the answers

<p>Listeriosis = Raw or undercooked poultry, pork, and ground beef Salmonella = Fish, meat, seafood, fruits, vegetables, dairy products Botulism = Improperly prepared home-canned, low-acid foods</p> Signup and view all the answers

<p>Skin Rash (C)</p> Signup and view all the answers

<p>False (B)</p> Signup and view all the answers

<p>Washing hands and surfaces properly and often, fully cooking food, and reading labels and following directions on packaging.</p> Signup and view all the answers

<p>Clostridium botulinum</p> Signup and view all the answers

<p>False (B)</p> Signup and view all the answers

<p>Using only organic ingredients (A)</p> Signup and view all the answers

<p>False (B)</p> Signup and view all the answers

<p>74 degrees celsius</p> Signup and view all the answers

<p>5</p> Signup and view all the answers

<p>Ground meat = 74 degrees celsius Pork = 71 degrees celsius Whole Poultry = 74 degrees celsius Beef (medium rare) = 63 degrees celsius</p> Signup and view all the answers

<p>To prevent cross-contamination of bacteria (A)</p> Signup and view all the answers

<p>False (B)</p> Signup and view all the answers

<p>Raw materials</p> Signup and view all the answers

<p>60</p> Signup and view all the answers

<p>Carbohydrates = Built from units of glucose, forming sugars, starches and fibers Protein = Built from amino acids Lipids = Built from glycerol and fatty acids</p> Signup and view all the answers

<p>Color of the plate (D)</p> Signup and view all the answers

<p>True (A)</p> Signup and view all the answers

<p>Peristalsis</p> Signup and view all the answers

<p>liver</p> Signup and view all the answers

<p>Relies on natural processes and renewable resources (A)</p> Signup and view all the answers

<p>False (B)</p> Signup and view all the answers

<p>A movement to ensure fair prices for producers of goods.</p> Signup and view all the answers

<p>liquid</p> Signup and view all the answers

<p>To absorb nutrients (B)</p> Signup and view all the answers

<p>False (B)</p> Signup and view all the answers

<p>Childhood, Adulthood, Later life</p> Signup and view all the answers

<p>social</p> Signup and view all the answers

<p>Liver = Produces bile Gallbladder = Stores bile Pancreas = Produces digestive enzymes Small intestine = Absorbs nutrients</p> Signup and view all the answers

<p>Increasing recognition of environmental issues (D)</p> Signup and view all the answers

<p>False (B)</p> Signup and view all the answers

<p>Using a pressure canner for low-acid products (A)</p> Signup and view all the answers

<p>False (B)</p> Signup and view all the answers

<p>Severe stomach cramps, diarrhea, and vomiting.</p> Signup and view all the answers

<p>animals</p> Signup and view all the answers

<p>Clostridium perfringens = Slowly cooked foods E. coli = Raw fruits and uncooked vegetables Salmonella = Raw poultry Listeria = Unpasteurized dairy</p> Signup and view all the answers

<p>Ensure affordable housing and employment for immigrants (B)</p> Signup and view all the answers

<p>False (B)</p> Signup and view all the answers

<p>20°C to 60°C</p> Signup and view all the answers

<p>three</p> Signup and view all the answers

<p>Wash under running water (D)</p> Signup and view all the answers

<p>False (B)</p> Signup and view all the answers

<p>Cook eggs in aluminum foil.</p> Signup and view all the answers

<p>economy</p> Signup and view all the answers

<p>Raw fruits (B)</p> Signup and view all the answers

<p>Muslim communities = Pork prohibition Hindu communities = Beef prohibition Jewish communities = Kosher laws Buddhist communities = Animal product restrictions</p> Signup and view all the answers

Washing hands before and during food preparation prevents the spread of harmful microorganisms.

Separating raw and cooked foods prevents cross-contamination, ensuring cooked food doesn't get contaminated by raw meat, poultry, or seafood.

Cooking food to the appropriate temperature kills harmful bacteria, making it safe to eat.

Storing food at the right temperature slows down or stops the growth of harmful microorganisms.

Using safe water and raw materials is essential for preventing contamination. This includes choosing fresh, wholesome food and washing fruits and vegetables before eating.

Carbohydrates are organic molecules made up of glucose units, forming sugars, starches, and fibers. They provide the body with energy.

Meat should be cooked to a specific internal temperature to kill harmful bacteria. Temperatures vary depending on the type of meat and how it is being prepared.

Food poisoning occurs when you eat food contaminated with harmful bacteria, viruses, or parasites. Symptoms can include nausea, vomiting, diarrhea, and abdominal cramps.

Pathogens are disease-causing microorganisms, including bacteria, viruses, and parasites. They can be found in soil, water, people, and animals.

Foodborne diseases are illnesses caused by eating contaminated food containing harmful bacteria, viruses, or parasites. Symptoms can vary but often include nausea, vomiting, diarrhea, and abdominal cramps.

A type of bacteria commonly found in the intestines of humans and animals, as well as in soil, sewage, and dust. It can cause food poisoning.

A type of bacteria commonly found in the intestines of humans and animals, as well as in soil, sewage, and dust. It can cause food poisoning.

The toxins produced by Clostridium Perfringens bacteria when they reach the intestines.

Foods that are cooked slowly, improperly stored, cooled, or reheated.

A large group of bacteria found in the intestines of humans and animals. Most strains are harmless, but some can cause illness.

A type of E. coli bacteria that can cause illness.

Eating contaminated food, drinking contaminated water, or coming into direct contact with someone or an animal carrying the bacteria.

Improperly cooked beef, raw fruits and uncooked vegetables, untreated drinking water, unpasteurized milk and raw milk products, unpasteurized apple juice or cider, and direct contact with animals at petting zoos or farms.

Severe stomach cramps, diarrhea, and vomiting.

Cooking everything thoroughly, washing fruits and vegetables thoroughly, keeping cold food below 4 degrees Celsius and hot food above 60 degrees Celsius, and always checking the expiration date on food.

Food insecurity is a situation where people lack consistent access to adequate food for an active, healthy life.

Ethnicity, gender, culture, and age.

First Nations communities may experience food insecurity due to limited access to nutritious foods in isolated areas.

Women and children may experience food insecurity due to cultural norms where food is prioritized for men.

Cultural food traditions can limit or restrict access to certain foods, especially for new immigrants who may be unfamiliar with local food sources.

Organic molecules made up of smaller units called amino acids. Proteins primarily serve as building blocks for growth and repair within the body.

Carbohydrates are the body's primary source of energy. They provide both quick and long-term energy storage.

Fats are organic molecules composed of carbon, hydrogen, and oxygen, structured as triglycerides. They store energy, form cell membranes, contribute to insulin production, and aid in vitamin absorption.

Vitamins are organic micronutrients essential for vital bodily functions such as digestion, repair, and defense. They are categorized as fat-soluble (A, D, E, K) or water-soluble (C and B complex).

Fiber is the indigestible portion of plant foods. It aids digestion, maintains regularity, and comes in two forms: soluble fiber (found in oats and apples) helps lower cholesterol, while insoluble fiber (found in whole grains and vegetables) adds bulk to stool.

Water is a compound of hydrogen and oxygen atoms, existing in liquid, solid, and gas states. It assists food passage through the body and is vital for all organs and cells to function properly.

Food allergy is an immune system response to specific foods. Even small amounts can trigger reactions ranging from mild symptoms (hives) to severe, life-threatening anaphylaxis. Common allergens include peanuts, tree nuts, shellfish, milk, eggs, and soy.

Food intolerance involves digestive system issues when processing specific foods. It doesn't involve the immune system and causes discomfort like bloating, gas, diarrhea, and abdominal pain. One common example is lactose intolerance.

Listeriosis is caused by the Listeria bacteria, which is found in soil, sewage, untreated water, and various foods like fish, meat, seafood, fruits, vegetables, and dairy products. Symptoms include fever, nausea, cramps, diarrhea, vomiting, headache, constipation, and muscle aches.

Salmonella is an infection caused by Salmonella bacteria, commonly found in raw poultry, pork, ground beef, raw eggs, unpasteurized dairy, and raw produce. Symptoms include chills, fever, nausea, diarrhea, vomiting, and stomach cramps.

Foodborne botulism is caused by the Clostridium botulinum toxin, found in improperly prepared home-canned foods, specifically low-acid foods (corn, beans, peas, etc.). Symptoms include fatigue, dizziness, weakness, blurred vision, dryness, headache, nausea, vomiting, abdominal pain, and paralysis.

Properly cooking food to the recommended temperature kills harmful bacteria. Reheating leftovers until steaming hot ensures safety. Wash hands and surfaces thoroughly with soap and water.

Read food labels carefully for safety instructions and expiration dates. Use separate cutting boards for raw meat and vegetables.

Store leftovers properly within 4 days of cooking and freeze them if they will not be consumed within that timeframe.

The belief that food choices are influenced by family traditions and values, often passed down through generations.

A family's income level can affect their access to healthy, diverse food options.

Children often copy their parents' eating habits, whether healthy or unhealthy.

Social pressure can influence what people choose to eat in social situations like parties.

Media and advertising often promote trendy or desirable foods, influencing our perceptions.

Social norms about acceptable foods vary across cultures and communities, shaping our choices.

Access to food in restaurants, schools, workplaces, etc., impacts what people eat.

Social factors often combine with individual preferences, convenience, and the desire to fit in to influence our food choices.

Geographic location impacts available food sources, like seafood in coastal areas or locally grown produce in rural regions.

Climate influences what crops can grow, shaping regional food preferences.

Proximity to markets, grocery stores, and food distribution networks determines food access and affordability.

Geographic regions have unique food traditions based on what's locally accessible.

A movement that promotes fair prices and sustainable practices for food producers.

Farming practices that prioritize environmental protection, animal welfare, and natural resource management.

Food packaging protects ingredients during transportation, extends freshness, and prevents contamination.