Course:FNH200/Lessons/Lesson 12/Page 12.9

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12.9 Summary of Lesson 12

This lesson has been a brief overview of the topic of toxicants in foods. There are hundreds of toxicants that could be found in our food supply. We are very fortunate that here in Canada, we have the food inspection systems and regulatory mechanisms that help insure that levels of toxicants in foods are kept at levels below the no-effect level.

In this lesson, you have also learned about the causes of foodborne illness in Canada. You have gained some insight into the importance of different types of microorganisms involved in foodborne disease incidents. You have learned the importance of considering different factors in assessing the hazardous nature of toxicants or foodborne illness caused by microorganisms

Through the assigned readings, you should also have become familiar with safe food handling practices, which you should employ whenever you handle food (clean, cook, separate and chill!)

You are introduced to the concept of HACCP which is a system designed to anticipate and control food safety problems before they happen. This is accomplished with the 7 steps of the HACCP system.

Remember that the risks of food poisoning and foodborne illness are dependent on the toxicant or pathogen itself, the susceptibility of the host and factors related to the environment and handling practices.

The concepts in this lesson will help you to apply what you have learned in your daily life to minimize the risks for yourself, your family and friends.

Supplemental Videos:

  1. Introduction to HACCP
  2. HACCP: The Hazard Analysis and Critical Control Point System

References



Authorship:

FNH 200 Course content on this wiki page and associated lesson pages was originally authored by Drs. Brent Skura, Andrea Liceaga, and Eunice Li-Chan. Ongoing edits and updates are contributed by past and current instructors including Drs. Andrea Liceaga, Azita Madadi-Noei, Nooshin Alizadeh-Pasdar, and Judy Chan.

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Permission is granted to copy, distribute and/or modify this document according to the terms in Creative Commons License, Attribution-NonCommercial-ShareAlike 3.0. The full text of this license may be found here: CC by-nc-sa 3.0
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1. What is the legal definition of a poison?

An effect level of 50 mg
An effect level of 50 mg per kg body weight
A lethal dose of 50 mg
A lethal dose of 50 mg per kg body weight


2. Type text here or a no-break space code

Which chemical before is a good indicator of poor storage practice of tuna fish?


3. Which of the following are NOT examples of CCP?

Allergenic
Biological
Environmental
Chemical
Physical


4. If cheddar cheese stored in the refrigerator has mould present, you can simply trim it.

TRUE.
FALSE.


5. All food borne disease is due to consumption of microorganisms.

TRUE.
FALSE.