Food Safety/HACCP

Question 1

What 5 reasons make meat an ideal culture medium for bacteria?

Answer 1

1. High moisture.
2. Rich in nitrogenous foods.
3. Plentiful minerals and accessory growth factors.
4. Adequate fermentable carbohydrates.
5. Fairly favorable pH (~5.6).

Question 2

What 7 factors affect microorganism growth on or in meat?

Answer 2

1. Temperature and time.
2. Moisture.
3. Oxygen.
4. Oxidation-reduction potential.
5. Degree of acidity or alkalinity.
6. Physical properties.
7. Competing microorganisms.

Question 3

Why is the saying “Life begins at 40” a cliche?

Answer 3

There is bacteria that can grow below 40 F.

Question 4

What does cooling meat do to microbial growth?

Answer 4

It slows or prevents it.

Question 5

What is the freezing point of meat?

Answer 5

28 F.
*The closer meat is to this, the longer the shelf life (maintenance of appearance, safety, and palatability).

Question 6

What happens to bacteria that is on frozen meat?

Answer 6

They will become dormant and revive when the meat is thawed.

Question 7

What happens to bacteria when high enough temperatures and long enough times are combined?

Answer 7

They are killed.

Question 8

Why is the internal temperature of the meat measured?

Answer 8

If the internal temperature matches the set standard, then any bacteria on the exterior should also be dead. This means the meat should be safe to eat.

Question 9

Why should leftovers be reheated to a higher temperature than most meats?

Answer 9

To eliminate any bacteria that landed on it while it sat out and cooled down.

Question 10

What is water activity?

Answer 10

The water requirement for microbial growth .
*Abbreviated as aw

Question 11

What is the aw of fresh meat?

Answer 11

0.99 or higher.

Question 12

What type of bacteria requires oxygen for growth?

Answer 12

Aerobic bacteria.

Question 13

What type of bacteria does not require oxygen for growth?

Answer 13

Anaerobic bacteria.

Question 14

What type of bacteria can grow in an oxygen rich or an oxygen poor environment?

Answer 14

Facultative bacteria.

Question 15

What is oxidation?

Answer 15

The loss of electrons.

Question 16

What is reduction?

Answer 16

The gain of electrons.

Question 17

Is the oxidation-reduction potential of meat stable or in flux?

Answer 17

In flux.

Question 18

At what pH do most microorganisms thrive?

Answer 18

Near 7.0.

Question 19

What pH range are most meat products at?

Answer 19

4.8-6.8.

Question 20

How does the surface area of meat impact food safety?

Answer 20

More surface area=More room for microbes to grow.

Question 21

How do competing microorganisms impact food safety?

Answer 21

As microorganisms compete for resources, it will change the microbiome of the meat.

Question 22

What 8 organisms are of concern in meat?

Answer 22

1. Clostridium botulinum.
2. Clostridium perfringens.
3. Staphylococcus aureus.
4. Listeria monocytogenes.
5. Campylobacter jejuni.
6. Escherichia coli.
7. Salmonella.
8. People as vectors.

Question 23

What is the key phrase for quality control?

Answer 23

Keep it clean, cold, and covered to maintain product quality.

Question 24

Who handles meat inspections?

Answer 24

USDA FSIS.

Question 25

What pays for USDA FSIS?

Answer 25

Taxes, due to being mandatory.

Question 26

What does federal meat inspections being mandatory help prevent?

Answer 26

To help prevent those without the money to pay federal inspection to be able to sell their meat at a cheaper price than their competitors.

Question 27

What 2 actions do packers reimburse the government for, if they occur?

Answer 27

1. Meat inspectors working overtime. 2. Special services (ex: Inspecting foreign meat).

Question 28

Why does the USDA FSIS inspect meat?

Answer 28

To "protect public health by preventing illness from meat, poultry, and egg products. We do this by ensuring these products are safe, wholesome, and properly labeled".

Question 29

What is a SSOP?

Answer 29

Sanitation Standard Operating Procedure.

Question 30

What does a SSOP cover?

Answer 30

1. Facilities. 2. Equipment. 3. Personnel.

Question 31

How is the presence of microbes monitored in meat packing plants?

Answer 31

1. Swabbing different areas and performing a colony count. 2. Testing certain products for E.coli and/or Salmonella.

Question 32

Is there an acceptable level of colonies in meat packing plants?

Answer 32

For certain bacteria, yes. For other bacteria, no.

Question 33

What are 2 other procedures that all meat packing plants have?

Answer 33

1. Standard Operating Procedures (SOPs). 2. Good Manufacturing Practices (GMPS).

Question 34

How is HACCP applied to a food product or product group ?

Answer 34

Each one needs a specific HACCP plan.

Question 35

What are the 7 HACCP principles?

Answer 35

1. Hazard Analysis. 2. Critical Control Points. 3. Critical Limits. 4. Monitoring Requirements. 5. Corrective Action. 6. Effective Record-Keeping Procedures. 7. Systematically Verified.

Question 36

What 3 hazards are identified during hazard analysis?

Answer 36

1. Biological (ex: Bacteria). 2. Chemical (ex: Preservative). 3. Physical (ex: Shards of metal from a machine).

Question 37

What is a critical control point?

Answer 37

A step, point, or procedure at which control can be applied to prevent, eliminate, or reduce a food safety hazard to an acceptable level.

Question 38

What is a critical limit?

Answer 38

The minimum or maximum value to which a process parameter must be controlled to prevent, eliminate, or reduce a food safety hazard to an acceptable level.

Question 39

What are critical limits based on?

Answer 39

1. USDA FSIS regulations or guidelines. 2. Scientific and technical literature. 3. FDA tolerances and action levels. 4. Surveys. 5. Studies. 6. Expert recommendations.

Question 40

Is it better for meat packing plants to set equally stringent or more stringent requirements than required?

Answer 40

More stringent requirements, to ensure they are always met.

Question 41

What is being monitored in the meat packing plants and why?

Answer 41

a. Critical Control Points (CCP). b. To assess whether they are within established critical limits.

Question 42

What kind of observation of CCPs is preferred: periodic or continuous?

Answer 42

Continuous, but periodic is more reasonable.

Question 43

Do the personnel monitoring the CCP need to be trained?

Answer 43

Yes.

Question 44

What is corrective action?

Answer 44

An action taken when monitoring indicates there is a deviation from a critical limit at a CCP.

Question 45

What are the 2 principles of effective-record keeping procedures?

Answer 45

1. Real-time entries. 2. Dated and signed or initialed.

Question 46

Who periodically reviews the records?

Answer 46

FSIS.

Question 47

Why is systematic verification necessary?

Answer 47

It determines whether the HACCP system is in compliance with the HACCP plan and/or if the HACCP plan needs modification and revalidation.

Question 48

What are the 4 d's of antemortem inspection?

Answer 48

1. Down. 2. Disabled. 3. Diseased. 4. Dead. *Means the animal is unfit for human consumption.

Question 49

What is the protocol if an animal is suspect?

Answer 49

1. Restrain. 2. Identify. 3. Temperature. 4. Detailed examination.

Question 50

What happens if nothing can be found to be wrong with them but it is agreed that something is still off?

Answer 50

The animal is released without restriction for further examination.

Question 51

What are the 2 possibilities for meat that is U.S. condemned?

Answer 51

1. Tanked (rendered safe through severe heat treatment). 2. Denatured (Completely marked with a denaturant dye). *Released to proper authorities for treatment under official supervision.

Question 52

What is the denaturant dye made of?

Answer 52

Carbolic acid (phenol) or finely powdered charcoal.

Question 53

What is the purpose of a postmortem inspection?

Answer 53

To detect and remove unwholesome carcasses, parts, or organs from the human food chain.

Question 54

Why is reinspection during processing done?

Answer 54

To control the processed products and assure only sound, wholesome products enter the human food supply. *Meat, all added ingredients, and procedures are inspected again.

Question 55

What % poultry and what % meat must a product contain to warrant USDA-FSIS review and approval?

Answer 55

2% poultry and 3% meat.

Question 56

What 8 elements must a label contain?

Answer 56

1. Product name. 2. Inspection legend and establishment number. 3. Handling statement. 4. Net weight statement. 5. Ingredients statement. 6. Address line. 7. Nutrition facts. 8. Safe handling instructions.