Safety & Food Flashcards

1
Q

What are the OSHA standards for food safety?

A
  • 29 CFR 1910 – general industry standards
  • 29 CFR 1928 – agricultural standards
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2
Q

What is the USDA?

A
  • food safety, and inspection service
  • Chemical contamination, foodborne pathogens
  • Hazard analysis and critical control point (HACCP)
    * Control from raw materials to finish products
    * Identify, monitor and control contamination risks
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3
Q

What is the FDA-FSMA: Food Safety Modernization Act?

A

signed by food and drug administration 1/04/11

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4
Q

What was the public health imperative?

A
  • foodborne illness is a significant burden
    * About 48 million or one and six Americans get sick each year
    * 128,000 hospitalized
    * 3000 die
  • Immune compromised individuals more susceptible
    * infants, and children, pregnant woman, older individuals, those on
    chemotherapy
  • foodborne illness is not just a stomachache – it can cause lifelong chronic
    disease
    • Arthritis, kidney failure
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5
Q

Why is the law needed?

A
  • Globalization
    • 15% of US food supply is imported
  • Food supply more high-tech, and complex
    • more foods in the marketplace
    • New hazards and foods not previously seen
  • Shifting demographics
    • Growing population (about 30%) of individuals are especially at risk for foodborne illness
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6
Q

What are the main themes of legislation?

A

Prevention,
inspection
compliance
response

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7
Q

What is prevention (in legislation)

A
  • comprehensive preventative controls for food and feed facilities
    • Prevention is not new, but Congress has given FDA explicit authority to use the tool more broadly
    • Strengthens accountability for prevention
  • Produce safety standards
  • Intentional adulteration standards
  • Transportation
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8
Q

What does inspection, compliance, and response consist of?

A
  • mandated inspection frequency
  • more inspections, but with preventative controls in place, we can consider
    new ways to inspect
  • New tools
    • Mandatory recall
    • Expanded records access
    • Expanded administrative detention
    • Suspension of registration
    • Enhance product tracing
    • Third-party laboratory testing
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9
Q

What are hazards in poulty processing?

A
  • sanitation
  • Receiving and killing
  • Evisceration
  • Cutting
  • Deboning
  • Warehouse
  • Slips, and Falls
  • Respiratory irritants
  • Dermatitis
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10
Q

What are hazards in meatpacking?

A
  • knife cuts
  • Falls
  • Back injuries
  • toxic substances
  • Cumulative trauma disorders
  • infectious diseases
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11
Q

What are hazards in food flavoring?

A
  • flavoring substances, and compounded flavors
    • Popcorn workers lung
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12
Q

What are safe work practices for the flavoring industry?

A
  • hierarchy of control
  • Exposure monitoring
  • Work health monitoring
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13
Q

What are hazards surrounding radiation usage?

A
  • food irradiation processes
  • Potential exposure to radiation
  • Ionizing radiation protection and safety
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14
Q

What are hazards surrounding ergonomics?

A
  • cumulative trauma disorders
  • Ergonomic solutions
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15
Q

What are the items needed for a balanced sanitation program?

A
  • facility
  • Process equipment
  • GMP’s
  • Handling practices
  • Sanitation

“Can’t see it, can’t clean it”

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16
Q

What are distinct hygienic zones established in the facility? (facility)

A
  • have physical separations to reduce hazards being transferred from one area of the plant, or from one process, to another area of the plant or process
  • Facilitates storage and management of equipment, waste and temporary clothing to reduce the likelihood of transfer of hazards
17
Q

How do you control the movement of personnel and materials flows to reduce hazards? (facility)

A

Set traffic and process flows that control the movement of:
* production workers
* Managers
* Visitors
* QA staff
* Sanitation, and maintenance personnel
* products
* Ingredients
* Rework and packaging materials

to reduce food safety risk

18
Q

How is water accumulation controlled inside the facility? (facility)

A
  • design and construct a building system (floors, walls, ceilings, and supporting infrastructure) that prevent the development and accumulation of water
  • Ensure that all water positively drains from the process area and that these
    areas will dry during the allotted time frames
19
Q

How/why is room temperature and humidity controlled? (facility)

A
  • control room, temperature, and humidity to facilitate control of microbial growth
  • Keep process areas, cold, and dry to reduce the growth of potential foodborne path
  • Ensure HVAC/refrigeration system serving process areas will maintain specified room temperatures and control room air dewpoint to prevent condensation
  • Ensure control systems include cleanup, purge cycle (heated air make up and exhaust) to manage fog during sanitation and to dry out the room after sanitation
20
Q

How/why is airflow and room air quality controlled? (facility)

A

design, install and maintain HVAC/refrigeration systems serving process areas to ensure airflow will be from more clean to less clean areas, adequately filter air to control contaminants, provide outdoor makeup air to maintain specified airflow, minimize condensation on exposed, and capture high concentrations of heat, moisture, and particulates at their source

21
Q

How do site elements facilitate sanitary conditions?

A

provide site elements, such as exterior grounds, lighting, grading, and water management systems to facilitate sanitary conditions for the site

22
Q

How does a building envelope facilitate sanitary conditions?

A
  • design and construct all openings in the building envelope (doors, fans, louvers, and utility penetrations) so that insects and rodents have no harborage around the building perimeter, easy to the facility, or harbor inside the building
  • Design and construct envelope components to enable easy cleaning and inspection
23
Q

How does interior spatial design promote sanitation? (facility)

A

provide interior spatial design that enables cleaning, sanitation, and maintenance of building components and processing equipment

24
Q

How does building components and construction facilitate sanitary conditions? (facility)

A
  • design building components to prevent harbor points, sealed joints, and the absence of voids
  • Sanitation by using durable materials and isolating, utilities with interstitial spaces and standoffs
25
Q

How do you design utility systems to prevent contamination? (facility)

A

design and install utility systems to prevent the introduction of food safety hazards by providing services that are cleanable to a microbiological level, using appropriate construction materials, providing access for cleaning, inspection and maintenance, preventing water collection points, and preventing niches and harborage points

26
Q

How is sanitation integrated into facility design?

A

provide proper sanitation systems to eliminate the chemical, physical and microbiological hazards existing in a food plant environment

27
Q

What is the Sanitation balance? (sanitation)

A

management commitment – all levels
Equipment – cleanable
Personnel – trainable – capable of understanding job Cleanup time – do not steal time from sanitation

28
Q

What are the 7 steps in sanitation?

A
  1. Dry clean (lockout-ragout)
  2. First rinse
  3. soap & scour (clean drains)
  4. post rinse & inspect
  5. Remove & assemble (also sanitize yourself)
  6. pre-op (inspect to ensure free of chemicals, tools, and cleaning supplies before starting the equipment, and ensure that guards and safety mechanisms are in place)
  7. sanitize