Food Safety & Quality Control Flashcards

What is the minimum internal temperature required to safely cook ground beef according to USDA guidelines?

Answer: 160°F (71°C)

USDA requires ground beef to reach 160°F (71°C) internal temperature to destroy E. coli O157:H7 and other pathogens.

Which type of hazard analysis is the foundation of a HACCP food safety management system?

Answer: Biological, chemical, and physical hazards

HACCP requires identification and control of biological, chemical, and physical hazards at critical control points throughout food production.

In a water activity (aw) context, which value best prevents most microbial growth in food products?

Answer: aw < 0.60

A water activity below 0.60 inhibits virtually all microbial growth, including xerophilic molds and osmophilic yeasts.

What does the term 'challenge testing' refer to in food product development?

Answer: Inoculating food with target pathogens to validate safety margins

Challenge testing intentionally introduces pathogens at known levels to validate that a product's formulation or process prevents growth to unsafe levels.

Which federal agency enforces safety standards for most processed foods sold in the United States?

Answer: FDA Center for Food Safety and Applied Nutrition (CFSAN)

FDA's CFSAN regulates most processed and packaged foods, while USDA FSIS specifically oversees meat, poultry, and egg products.

A pH of 4.6 is critical in food safety because it represents the threshold below which:

Answer: Clostridium botulinum cannot produce toxin

pH 4.6 is the boundary between low-acid and high-acid foods; Clostridium botulinum cannot produce toxin below this pH, eliminating the need for pressure processing.

Which thermal process uses temperatures below 100°C to reduce pathogen load in liquid foods while minimally affecting quality?

Answer: Pasteurization

Pasteurization uses mild heat (typically 63–85°C) to destroy vegetative pathogens while preserving sensory and nutritional qualities of liquid foods.