Ch 8 Current GMPs And Hazard Analysis Flashcards
(41 cards)
What 5 areas are covered by the Preventative Controls for Human Food Production?
- Process control
- Food allergens
- Sanitation control
- Supply chain control
- Recall plan
What is HARPC?
Hazard Analysis and Risk-Based Preventative Controls
How is a HARPC program different from a HACCP?
It includes the elements that would be in a HACCP program and prerequisite programs. Gives it a much broader approach to all parts of food production and safety.
In short, producers will need more documentation throughout the process
If it is a qualified facility, what are the two attestations that are required by the FDA?
- That they meet the requirements to be considered a qualified facility
- That they have a food safety program in place OR that they have all of the documentation from local/state/federal authorities to be in compliance with current law
Who must sign and accept responsibility for the food safety plan at a facility?
The qualified individual (plant owner, agent, operator)
Is the qualified individual required to be an employee of the establishment?
No
What should be included in an employee hygiene plan?
- procedures
- training
- records
- monitoring and follow-up
What health issues should you monitor your employees for to prevent food borne illness?
- jaundice
- diarrhea
- vomiting
- fever
- sore throat w/fever
- visible skin infection or sores
- discharge from ears, eyes, nose
When is training needed at a facility?
- when hired
- when job duties change
- when policies/procedures change
- to reinforce current policies
According to 21 CFR 117, what should Process Controls include?
- parameters associated with control of the hazard
- the max or min value needed to prevent or control any biological, physical or chemical hazard to prevent a hazard requiring control
What is required for food allergen controls?
- ensuring protection of food from cross contact during production, storage, handling, use
- labeling of finished food and ensuring it is not mislabeled
What should never be used to clean drains?
High pressure hoses
Where should floor drains never be located?
Not located under or near production, filing or packing equipment
In work rooms where dairy products are packaged or manufactured, what is the candle foot measurement required?
30 foot candles
In areas where dairy products will be graded or examined for quality, how many foot candle are required?
50
How should dairy waste be disposed of?
Must be consistent with the EPA regulations
When storing cheese, how far should it be away from walls?
18” from walls and stored on pallets or dunnage
What should be included in a master sanitation schedule?
- daily, weekly and monthly cleaning and sanitizing tasks
- who is responsible for each task
On foot baths, what is the ppm if using QUATS? Chlorine?
Quats: 400-800ppm
Chlorine: 200ppm
What are the Top Food Allergens?
Wheat
Fish
Milk
Shellfish
Tree Nuts
Eggs
Peanuts
Sesame
Soy
What is ACP?
Allergen Control Plan
What falls under the definition of “product contact water”?
Any water used for:
- ingredient water
- water used for flushing product
- water used for washing and sanitizing
Can the water used in heat exchangers be potable or non potable?
Must be potable water source
In regards to HVAC, how should the production facility be designed?
Should have positive air pressure zones. The highest pressure area should be where the product is exposed to open air
