EOCQ Flashcards
[1] What is the relationship between food safety and sanitation?
Food safety involves recognizing and handling potential hazards (bio, chem, phys) that could result in illness/harm upon consumption
Food sanitation focuses on upholding cleanliness and hygiene of environments where food is processed and handled, including practices/measures to inhibit proliferation of harmful microbes, manage allergens and sustain general cleanliness
[1] What are food safety hazards?
Chemical, microbiological, physical
[1] What is the economic burden of food safety
- Cost for outbreak investigation
- Medical cost
- Loss in productivity
- Loss in trade
[1] What are principles in food sanitation?
- Cleaning: removal of soils from equipment and/or facility of food processing such that they dont become a source of contamination
- Disinfection: Kill vegetative microbes so they dont have the opportunity to form spores/contaminate food
[1] What is GMP, SSOP, HACCP
Good Manufacturing Practices:
Set of standards as the “first step” to ensure food safety, adhering to fundamental principles: building and location of prod; design., construction and sanitation of building and equipment; sanitation program; process control
Sanitation Standard Operating Procedures:
Written procedured for sanitation with 8 key areas: water safety, conditions and cleanliness or food contact surface, prevention of adulteration, prevention of cross contam, sanitation facility, employee health, labelling of toxic compounds, pest control
HACCP:
Systemic approach to anticipate potential risks by performing hazard analysis, identify important control points, defining critical limits, monitoring process, corrective actions
[2] Chemical hazards
- Natural toxicants
- Contaminants from agriculture
- Contam from env
- Contam from food processing
- Migration from packaging
- Allergen
- Adulterant
- Excessive food additives
[2] Food procesisng contaminants
Chemical contaminants from high temp processing
- polycyclic aromatic hydrocarbons (PAH)
- heterocyclic amine (cooked meat)
- chloropropanol
- Nitrosamine (cured meat)
- Acrylamide (high carb food, glucose and Asp)
- MCPDE (NaCl and glycerol, soy sauce & palm oil)
[2] Why is it diff to red chemical hazards in food industry?
- Lots of emergence points
- Most chemical contaminants can withstand processing methods
- Processing can raise some chemical hazards
[3] Infection vs intoxication
INFECTION
- Caused by ingestion of pathogenic microbes which can grow and multiply inside the body
- Longer onset time (hours to days)
- Symptoms and severity varies depending on type of pathogen and individual’s immune system (inc: diarrhea, nausea, vomiting, abdominal pain, fever)
INTOXICATION
- consumption of food containing toxin produced by certain microbes
- Quick onset (within hours)
- Symptoms are primarily GI
[3] Sporeforming bacteria
- More heat resistant
- Forms spores during heat treatment
- Spores survive and germinate during slow cooling, germinated bacteria may grow and/pr produce toxins
- basis for 12D process
[3] Virus
- Easily inactivated by heat (pasteurization)
- Withstand freezing (unlike protozoa)
- Do not produce toxins
- Do not grow/multiply in food as they are obligate intracellular parasites
