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Food Safety Flashcards

(48 cards)

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1
Q

Food safety

A

Preventive measures employed to protect food from biological, chemical and physical hazards to human health
Unlike Food Defense, it addresses unintentional contamination

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2
Q

Food quality

A

Quality includes all other attributes that influence a product’s value to the consumer

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3
Q

Negative attributes of food quality (4)

A

Spoilage
Contamination with filth
Discoloration
Off-odors

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4
Q

Positive attributes of food quality (5)

A

Origin
Color
Flavor
Texture
Processing method of the food

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5
Q

Food defense

A

Effort to protect food from acts of INTENTIONAL adulteration

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6
Q

Food safety vs food defense

A

Food safety addresses UNINTENTIONAL contamination
Food defense - intention contamination

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7
Q

Food protection

A

Addresses food safety and food defense

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8
Q

Food control

A

A mandatory regulatory activity of enforcement by national or local authorities to provide consumer
protection and ensure that all foods during production, handling, storage, processing, and distribution
are:
-Safe, wholesome, and fit for human consumption
-Conform to safety and quality requirements
-Honestly and accurately labeled as prescribed by law

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9
Q

Food security

A

when all people, at all times, have physical and economic access to sufficient, safe and
nutritious food that meets their dietary needs and food preferences for an active and healthy life

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10
Q

HACCP = hazard, analysis, critical, control, points

A

management system in which food safety is addressed through the analysis and control of biological,
chemical, and physical hazards from raw material production, procurement and handling, to manufacturing,
distribution and consumption of the finished product

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11
Q

HACCP features (4)

A

Assess hazards and establish control systems
Science based
Systematic
Focus on prevention

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12
Q

HACCP final rule (general)

A

Established requirements for meat and poultry establishments to reduce the occurrence and numbers of pathogenic microorganisms on meat and poultry products, reduce the incidence of foodborne illness associated with the consumption of those products and provide a new framework for modernization of the current system of meat and poultry inspection

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13
Q

HACCP final rule: 4 components/requirements

A
  1. Requires that each establishment develop and implement written sanitation standard operating procedures (Sanitation SOP’s)
  2. Requires regular microbial testing by slaughter establishments to verify the adequacy of the establishments’ process controls for the prevention and removal of fecal contamination and associated bacteria
  3. Establishes pathogen reduction performance standards for Salmonella that slaughter establishments and establishments producing raw ground products must meet
  4. Requires that all meat and poultry establishments develop and implement a HACCP system
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14
Q

HACCP certification awarded to business that

A

has a complete and comprehensive HACCP plan and
has undergone stringent audit from an accredited third-party certification body

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15
Q

Good manufacturing practices that are foundation for HACCP plans (examples)

A

Facilities
Supplier control
Specifications
Production equipment
Cleaning and sanitation
Personal hygiene
Training
Chemical control
Receiving, storage and shipping
Traceability and recall
Pest control

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16
Q

7 principles of HACCP

A
  1. Conducting a hazard analysis
  2. Identifying critical control points
  3. Establish critical limits for each critical control point
  4. Establish critical control point monitoring requirements
  5. Establish corrective actions
  6. Establish record keeping procedures
  7. Establish verification procedures
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17
Q

How to conduct hazard analysis: HACCP

A

-Involves listing the steps in the process and identifying where significant hazards are likely to occur
-Focuses on hazards that can be prevented, eliminated, or controlled by the HACCP plan
-A justification for including or excluding the hazard is reported, and possible control measures are identified

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18
Q

Determines critical control points: HACCP

A

-A critical control point (CCP) is a point, step, or procedure at which control can be applied and a food safety hazard can be prevented, eliminated, or reduced to acceptable levels
-Use a CCP decision tree to help identify the critical control points in the process
-A critical control point may control more than one food safety hazard, or in some cases, more than one CCP is needed to control a single hazard
-The number of CCPs needed depends on the processing steps and the control needed to assure food safety

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19
Q

Establish critical limits: HACCP

A
  • critical limit (CL) is the maximum and/or minimum value to which a biological, chemical, or physical parameter must be controlled at a CCP to prevent, eliminate, or reduce to an acceptable level the occurrence of a food safety hazard
    -The critical limit is usually a measure such as time, temperature, water activity (aw), pH, weight, or some other measure that is based on scientific literature and/or regulatory standards
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20
Q

Establish monitoring procedures: HACCP

Study These Flashcards
A

-Describe monitoring procedures for the measurement of the critical limit at each critical control point -Monitoring procedures should describe how the measurement will be taken, when the measurement will be taken, who is responsible for the measurement, and how frequently the measurement is taken during productio

21
Q

Establish corrective actions: HACCP

Study These Flashcards
A

-Corrective actions are the procedures that are followed when a deviation in a critical limit occurs -Identify the steps that will be taken to prevent potentially hazardous food from entering the food chain and the steps that are needed to correct the process
-This usually includes identifying the problems and the steps taken to ensure that the problem will not occur agai

22
Q

Establish verification procedures: HACCP

Study These Flashcards
A

-Those activities, other than monitoring, that determine the validity of the HACCP plan and that the system is operating according to the plan
-May identify activities such as auditing of CCPs, record review, prior shipment review, instrument calibration, and product testing as part of the verification activities

23
Q

Establish record keeping procedures: HACCP

Study These Flashcards
A
  • recording information that can be used to prove that the food was produced safely
    -The records also need to include information about the HACCP plan
    -Record should include information on the HACCP Team, product description, flow diagrams, the hazard analysis, the CCP’s identified, Critical Limits, Monitoring System, Corrective Actions, Recordkeeping Procedures, and Verification Procedures
24
Q

Federal responsibility for food safety regulation in US falls under what 2 organizations (mainly)

25
FDA created what code
FDA also creates the FDA food code, which provides model provisions for retail and food service entities to develop or update their food safety rules (most local and county health departments adopt)
26
What other 2 organizations are involved in safety of food supply
CDC EPA
27
What percent of food supply is overseen by FDA
80%
28
Food supply overseen by FDA (6)
-All domestic and imported food sold across state lines, including shell eggs, but NOT meat and poultry -Seafood, except catfish -Game meats (such as venison) -Shell eggs and egg containing products outside of the USDA-FSIS control; egg washing, sorting, and packing - Bottled water -Wine beverages with less than 7% alcohol
29
How does FDA enforce food safety regulations (7)
-Establishment of production standards -Inspection of food production establishments and warehouses -Collection and analyses of samples for food safety hazards -Review and monitoring of animal drugs and animal feeds used in food-producing animals - Development of model codes, guidelines and interpretations and collaboration with states in implementing regulations -Requisitions and mandates to recall unsafe food -Education and outreach to industry and consumers on safety handling practices
30
FDA: food drug, and cosmetic act
-tightened controls over food and drugs, and enhanced the government’s ability to enforce the law -This law, as amended, is still in force today - It’s been amended over 100 times!
31
Which amended acts standardized the way EPA manages the use of pesticides
Food quality protection act Amended food drug and cosmetic act + amended federal insecticide, fungicide and rodenticide act
32
Which organization enforces laws and regulations that apply to agricultural operations (manure management from concentrated animal feeding operations)
EPA
33
FDA food safety modernization act
-2011 law to protect public health more effectively by strengthening the food safety system -Focuses on preventing food safety problems before they occur and recognizes the importance of strong foodborne illness and outbreak surveillance systems -Shifts the focus from responding to foodborne illness to preventing it -Food and Drug Administration (FDA) primarily responsible, but Centers for Disease Control (CDC) tasked with surveillance
34
Which organization is primarily responsible for food safety modernization act
FDA
35
Integrated food safety centers of excellence
-resources for local, state and federal public health professionals to detect and respond to foodborne illnesses and outbreaks -Implementation of activities to improve the collection, analysis, and reporting of foodborne surveillance data supported by guidance from a multidisciplinary working group -Development and dissemination of guidelines to manage the risk of food allergy and anaphylaxis in schools and early childhood education programs
36
USDA FSIS function
enhances public health and well-being by protecting the public from foodborne illness and ensuring that the nation's meat, poultry and egg products are safe, wholesome, and correctly packaged
37
USDA-FSIS oversees (4)
-Domestic and imported meat and poultry (excluding game meat) -Products such as meat- or poultry-containing stews, pizzas, and frozen foods -Processed egg products, generally liquid, frozen, and dried pasteurized egg products -Catfish
38
USDA-FSIS food safety regulations: 3 acts
Federal meat inspection act Poultry products inspection act Egg products inspection act
39
Federal meat inspection act
-Requires the USDA to inspect all food animals when slaughtered and processed - Ensures foreign products are processed under equivalent U.S. standards
40
Poultry products inspection act
-Provides for inspection of poultry and poultry products -Regulates processing and distribution of poultry to prevent the sale of misbranded or adulterated products -Ensures foreign products are processed under equivalent U.S. standards
41
Egg products inspection act
-Provides for the inspection of certain egg products, qualities and uniform standards for eggs -Regulates the processing and distribution of eggs and egg products
42
World trade organization
-global international organization dealing with the rules of trade between nations -Acts as a forum for negotiating trade agreements -Settles trade disputes -The goal is to ensure that trade flows as smoothly, predictably and freely as possible
43
World trade organization: sanitary and phytosanitary agreement
-to harmonize sanitary and phytosanitary measures on as wide a basis as possible, Members shall base their sanitary or phytosanitary measures on international standards, guidelines or recommendations” -establish OIE as relevant organization for animal health -establish WHO Codex Alimentarious as relevant standard setting organization for food safety
44
Codex alimentarius aka
Food code
45
Codex alimentarius
-collection of standards, guidelines and codes of practice relating to food safety and quality adopted by the Codex Alimentarius Commission (CAC) -ensure that food is safe and CAN’T BE TRADED
46
Codex alimentarius commission
-central part of the joint Food and Agriculture Organization / World Health Organization (FAO/WHO) Food Standards Program - Established in 1963 by FAO and WHO to protect consumer health and promote fair practices in food trade
47
OIE now called
World organization for animal health
48
OIE/office international does epizooties
-created to fight animal diseases at the global level in 1924 -The OIE is the intergovernmental organization responsible for improving animal health worldwide

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