Exam 3: HACCP and Food Safety

Question 1

What are food safety concerns?

Answer 1

• Biological: Pathogens/ foodborne illness
• Physical Hazards: Wood, metal, hair, plastic, paper
• Chemical: Antibiotic, pesticide, growth, promotant residues

Question 2

What are product safety/handling basics?

Answer 2

Keep product:
* Cold
* Clean
* Moving

Question 3

What does quality control during harvest, processing, storage, and distribution affect?

Answer 3

• Safety
• Eating Quality
• Shelf life

Question 4

What temperature does meat freeze at?

Why is this important?

Answer 4

28 degrees

Slows the growth of bacteria (double slower)

Question 5

What temperature does bacteria stop doubling?

Answer 5

14 degrees

Bacteria does not die

Question 6

What temperature do vegetative cells begin to die?

Answer 6

148 degrees

Question 7

What happened in 1993?

Answer 7

There was an E. coli outbreak at a Jack in the Box in Washington

E. coli O157:H7

Question 8

What are socurces of non-meat pathogens?

Answer 8

• Food handlers: Viruses (Hepatitis A); Parasites (Giardia); Bacteria (Staphylococcus aureus, Shigella)
• Water: Parasites (Cryptosporidium, Giardia)
• Environment: Bacteria (Listeria monocytogenes)

Listeria is a psychophile

Question 9

What are pathogens in meat?

Answer 9

• Beef: Salmonella, Escherichia coli O157:H7, Clostridium perfringens
• Pork: Salmonella, Yersinia enterocolitica, Clostridium perfringens, Toxoplasma gondii, Toxoplasma spiralis
• Poultry: Salmonella, Campylobacter, Clostridium perfringens
• Fish: Vibrios, Clostridium botulinum (esp. non-proteolytic types) helminths, viruses

Question 10

How much impact does foodborne diseases have?

Answer 10

In 2018 $17.6 Billion/year

Question 11

What are the top pathogens resulting in death?

Answer 11

1. Salmonella: 28%
2. Toxoplasma gondii: 24%
3. Listeria monocytogenes: 19%
4. Norovirus: 11%
5. Campylobacter spp: 6%

Question 12

What does STEC mean?

Answer 12

Shiga Toxin producing E. coli

Question 13

IMPORTANT

What are the seven principles of HACCP?

Answer 13

1. Conduct a Hazard Analysis
2. Identify Critical Control Points (CCPs)
3. Establish Critical Limits (CLs)
4. Monitor the Critical Control Points
5. Determine Appropriate Corrective Actions
6. Establish Verification Procedures
7. Maintain Accurate Record-Keeping

Question 14

When conducting a hazard analysis, what is an important question to ask?

Answer 14

Is it reasonably likely to occur

Question 15

What are the preliminary tasks of HACCP?

Answer 15

1. Assemble the HACCP Team
2. Describe the food and its distribution
3. Describe the intended use and consumers
4. Develop a flow diagram that describes the process
5. Verify the flow diagram

Question 16

What are HACCP support programs?

Answer 16

• Good Manufacturing Practices (GMPs)
• Standard Operating Procedures (SOPs)
• Sanitation Standard Operating Procedures (SSOPs)

Question 17

What do GMPs do?

Answer 17

Can be used to explain general tasks or objectives which may be comprised of many jobs

Question 18

What is the difference between GMPs and SOPs?

Answer 18

SOPs detail a specific sequence of events to perform a task
* GMPs guide the development of SOPs

Training

Question 19

What are the two categories of Sanitation Standard Operating Procedures?

Answer 19

Pre-Operational
* Conducting sanitation of facility and equipment
* Monitoring sanitation activities
* Record keeping
* Deviations
* Corrective action

Operational
* Maintaining sanitation of facility and equipment
* Addresses operational contamination
* Monitoring sanitation activities
* Record keeping
* Deviations
* Corrective action