Hygiene

Question 1

What are potential strategies to assure food safety?

Answer 1

Sterilise everything and process line are impossible
Test everything before clearance
Regular cleaning
Control critical steps during processing

Question 2

What are the cons of testing the final product?

Answer 2

High possibility of not finding the pathogen
Takes days
Expensive
Doesn’t give information on process

Question 3

What is the best way of safeguarding the product during processing?

Answer 3

Control critical steps during processing and regular cleaning->good practices

Question 4

How does codex Alimentarius define food handling?

Answer 4

Operations in growing, harvesting, preparation processing packaging storage transport and distribution and sale of food

Question 5

How does codex Alimentarius define food hygiene?

Answer 5

All conditions and measures necessary to ensure safety of food at all stages

Question 6

What is hygiene?

Answer 6

Preventing spoilage and pathogen microorganisms from raw materials contaminating food products

Question 7

What tools assure the most food safety? Which ones the least?

Answer 7

ISO and total quality management
Worse: General principles of food hygiene

Question 8

What is the relation between Good manufacturing practices and their impact on undesirable actions?

Answer 8

They should make undesirable actions impossible or unlikely

Question 9

Why should pests be avoided?

Answer 9

Entry of contamination into raw material/facilities
Damage to raw materials and products

Question 10

How are pests prevented?

Answer 10

Prevent access to factory
Prevent access to food and water including waste

Question 11

How are pests controlled?

Answer 11

Killing and trapping

Question 12

What are potential sources of contamination of food?

Answer 12

Raw materials
Air and water
Employees
Pests
Equipment

Question 13

According to what should care areas be determined?

Answer 13

Product vulnerability

Question 14

What is zoning?

Answer 14

Separation of the factory in different zones

Question 15

What is hygienic equipment?

Answer 15

Equipment that can be cleaned and freed from microorganisms

Question 16

What is hygienic equipment class 1?

Answer 16

Can be cleaned without dismantling

Question 17

What is hygienic equipment class 2?

Answer 17

Can be cleaned after dismantling

Question 18

When does cleaning and disinfection fail?

Answer 18

When the equipment cannot be cleaned

Question 19

What is aseptic equipment?

Answer 19

Hygienically designed equipment sterilizable and impermeable to microorganisms

Question 20

What is the biggest reason for transmission in the kitchen?

Answer 20

Cross contamination

Question 21

What three factors does transmission depend on?

Answer 21

Contact time
Pressure
Organism

Question 22

True or false: the presence of food debris on kitchen equipment provides protection for pathogens?

Answer 22

True

Question 23

What is the codex alimentarius definition of cleaning?

Answer 23

Removal of soil, food residue, dirt, grease or other matter

Question 24

What are the effects of food residue on m.o.’s?

Answer 24

Source of nutrients
Protect microorganisms physically
Diminish effect of disinfectants
Decrease performance

Question 25

What is the difference in log reduction between cleaning and disinfection?

Answer 25

Cleaning <1 log Disinfection 5 log

Question 26

What are the three main types of cleaning aspects?

Answer 26

Mechanical and chemical force and process parameters

Question 27

What are the two things that you need to base your cleaning on?

Answer 27

Suitable and in time

Question 28

True or false: before disinfection the surface doesn’t have to be cleaned?

Answer 28

False

Question 29

What is the difference in the removal of m.o. between cleaning and disinfection?

Answer 29

Cleaning 50-90% removed Disinfection 99.999% killed

Question 30

What are the three methods of disinfection?

Answer 30

Heat UV radiation Chemical

Question 31

What are the main principles of heat and UV radiation disinfection?

Answer 31

Heat: denaturation of proteins Radiation: DNA/RNA damage

Question 32

What are the six types of chemical disinfectants and what are their principles?

Answer 32

Oxidizers: oxidation Alcohols: membrane leakage Aldehydes: cell disturbance Phenols: disturb enzyme activity QUATS: permeability of cells Ampholytes: disturb protein synthesis

Question 33

What are transient flora?

Answer 33

Temporary

Question 34

What are resident flora?

Answer 34

Part of skin

Question 35

How long do you need to wash your hands?

Answer 35

At least 20 seconds

Question 36

Do gloved hands need to be washed too?

Answer 36

Yes

Question 37

What are the disadvantages of the direct examination of food?

Answer 37

High detection limit Food interference Dead/alive

Question 38

What are the types of culturing techniques?

Answer 38

Pour plate Surface plate: spread and spiral plate

Question 39

How do you calculate the concentration of m.o.’s?

Answer 39

Number*1/dilution factor*1/volume

Question 40

What are selective and non-selective media?

Answer 40

Non selective: favourable for a wide range of microorganism Selective: favourable for target organism

Question 41

What are chromogenic media?

Answer 41

Specific colouring to enhance electivity

Question 42

What are the three criteria for culturing media?

Answer 42

Selectivity Specificity Electivity

Question 43

What are four ways to environmentally sample?

Answer 43

Surface sampling: Dipslide Rodac plates Swabs Air sampling