IFT CFS flashcards

32 cards. Read the term and the definition here. The deck at the top of this page is optional.

HACCP seven principles

Hazard analysis, CCP determination, critical limits, monitoring, corrective actions, verification, and recordkeeping. These seven steps form the internationally recognized preventive food safety management framework.

FATTOM conditions

Food, Acidity, Time, Temperature, Oxygen, and Moisture. These six factors determine whether microorganisms can grow in a food matrix.

Danger zone

The temperature range of roughly 4.4 to 60 degrees Celsius (40 to 140 Fahrenheit) in which foodborne bacteria multiply fastest. Holding food outside this range limits growth.

Food defense vs fraud

Food defense targets intentional harm such as sabotage or terrorism. Food fraud targets economically motivated adulteration for profit. Controls and risk assessments differ for each.

D-value and z-value

D-value is the time at a given temperature to reduce a microbial population by 90 percent (1 log). z-value is the temperature change needed to change D-value tenfold.

F0 value

Equivalent minutes at 121.1 degrees Celsius for a z-value of 10 degrees Celsius. A minimum F0 of about 3 minutes achieves 12D reduction of Clostridium botulinum.

HTST pasteurization

High-temperature short-time treatment of milk at 72 degrees Celsius for 15 seconds. It achieves at least a 5-log reduction of target pathogens while preserving sensory quality.

High-pressure processing

Non-thermal preservation using 400 to 600 megapascals of hydrostatic pressure at chilled temperature. It inactivates vegetative pathogens and extends shelf life of ready-to-eat foods.

Modified atmosphere packaging

Replacing package headspace gas with a controlled blend. Carbon dioxide inhibits spoilage microbes, nitrogen is inert filler, and oxygen preserves red meat color.

Water activity

The fraction of water in a food that is unbound and available for microbial growth. Values at or below 0.85 generally prevent pathogen growth.

HLB scale

Hydrophilic-lipophilic balance from 0 to 20 ranks emulsifier affinity. Values of 8 to 18 favor oil-in-water emulsions; lower values favor water-in-oil systems.

GRAS status

Generally Recognized As Safe under US law, established either by scientific procedures or prior sanction. It exempts an ingredient from pre-market food additive approval.

Nisin

A bacteriocin produced by Lactococcus lactis that inhibits gram-positive bacteria including Clostridium and Listeria. It is used as a natural preservative in processed cheeses and meats.

Xanthan gum

A polysaccharide from Xanthomonas campestris fermentation. It is a shear-thinning hydrocolloid used as a thickener and stabilizer in dressings, sauces, and gluten-free baked goods.

Modified starch types

Starches chemically or physically altered for stability. Cross-linking improves heat and shear resistance, substitution prevents retrogradation, and OSA starch provides emulsifying function.

Stage-gate process

A phased new product development model with decision gates between idea generation, concept, feasibility, development, scale-up, launch, and post-launch review.

QFD House of Quality

Quality Function Deployment matrix that translates consumer requirements into measurable technical specifications. It links customer needs to engineering targets and prioritizes development effort.

Triangle test

A discrimination sensory test presenting three coded samples, two identical and one different. Panelists identify the odd sample to detect a perceptible product difference.

Q10 rule

A rule of thumb that reaction rate roughly doubles for every 10 degrees Celsius increase. It is used to design accelerated shelf-life studies and estimate real-time shelf life.

Target product profile

A document defining the desired attributes of a product before development, including nutrition, cost, packaging, and claims. It guides formulation and gates decisions.

Macronutrient energy values

Carbohydrate and protein provide about 4 kilocalories per gram, fat provides about 9, and alcohol provides about 7. These factors are used in nutrition labeling calculations.

Daily Values

US reference intakes for a 2,000 kilocalorie diet, including 50 grams protein, 78 grams fat, 275 grams carbohydrate, 28 grams fiber, and 2,300 milligrams sodium.

Good source claim

A US nutrient content claim meaning the food provides 10 to 19 percent of the Daily Value per reference amount. Excellent or high source requires at least 20 percent.

Glycemic load

Glycemic index multiplied by grams of available carbohydrate divided by 100. It better reflects blood glucose impact of a realistic portion than glycemic index alone.

Soluble fiber function

Soluble fibers such as beta-glucan, pectin, and psyllium form gels that bind bile acids and lower LDL cholesterol. Insoluble fibers mainly add bulk and support laxation.

CAGR formula

Compound annual growth rate equals the ending value divided by the starting value, raised to the power of one over the number of years, minus one.

Private label growth

Retailer-owned brands gain share during inflation as consumers trade down. Both value and premium tiers often expand simultaneously, a pattern called the barbell effect.

Precision fermentation

Microbes engineered to produce specific proteins such as whey or egg white. The products are regulated as food ingredients, typically through GRAS notice or novel food review.

Cultivated meat regulation

In the United States, FDA oversees cell collection and USDA oversees slaughter and labeling. The European Union treats cultivated meat as a novel food requiring authorization.

FSMA Rule 204

A US traceability rule requiring key data elements at critical tracking events for foods on the Food Traceability List. Records must be retrievable rapidly during outbreaks.

GS1 identifiers

GTIN identifies a product, SSCC identifies a logistic unit, and GLN identifies a location. EPCIS enables sharing of traceability event data across the supply chain.

Scope 3 emissions

Indirect greenhouse gas emissions from the value chain, including purchased goods, transport, and product use. They often represent most of a food company's total footprint.