Safety & Food

Question 1

What are the OSHA standards for food safety?

Answer 1

• 29 CFR 1910 – general industry standards
• 29 CFR 1928 – agricultural standards

Question 2

What is the USDA?

Answer 2

• food safety, and inspection service
• Chemical contamination, foodborne pathogens
• Hazard analysis and critical control point (HACCP)
  * Control from raw materials to finish products
  * Identify, monitor and control contamination risks

Question 3

What is the FDA-FSMA: Food Safety Modernization Act?

Answer 3

signed by food and drug administration 1/04/11

Question 4

What was the public health imperative?

Answer 4

• foodborne illness is a significant burden
  * About 48 million or one and six Americans get sick each year
  * 128,000 hospitalized
  * 3000 die
• Immune compromised individuals more susceptible
  * infants, and children, pregnant woman, older individuals, those on
  chemotherapy
• foodborne illness is not just a stomachache – it can cause lifelong chronic
  disease
  
  • Arthritis, kidney failure

Question 5

Why is the law needed?

Answer 5

• Globalization
  
  • 15% of US food supply is imported
• Food supply more high-tech, and complex
  
  • more foods in the marketplace
  • New hazards and foods not previously seen
• Shifting demographics
  
  • Growing population (about 30%) of individuals are especially at risk for foodborne illness

Question 6

What are the main themes of legislation?

Answer 6

Prevention,
inspection
compliance
response

Question 7

What is prevention (in legislation)

Answer 7

• comprehensive preventative controls for food and feed facilities
  
  • Prevention is not new, but Congress has given FDA explicit authority to use the tool more broadly
  • Strengthens accountability for prevention
• Produce safety standards
• Intentional adulteration standards
• Transportation

Question 8

What does inspection, compliance, and response consist of?

Answer 8

• mandated inspection frequency
• more inspections, but with preventative controls in place, we can consider
  new ways to inspect
• New tools
  
  • Mandatory recall
  • Expanded records access
  • Expanded administrative detention
  • Suspension of registration
  • Enhance product tracing
  • Third-party laboratory testing

Question 9

What are hazards in poulty processing?

Answer 9

• sanitation
• Receiving and killing
• Evisceration
• Cutting
• Deboning
• Warehouse
• Slips, and Falls
• Respiratory irritants
• Dermatitis

Question 10

What are hazards in meatpacking?

Answer 10

• knife cuts
• Falls
• Back injuries
• toxic substances
• Cumulative trauma disorders
• infectious diseases

Question 11

What are hazards in food flavoring?

Answer 11

• flavoring substances, and compounded flavors
  
  • Popcorn workers lung

Question 12

What are safe work practices for the flavoring industry?

Answer 12

• hierarchy of control
• Exposure monitoring
• Work health monitoring

Question 13

What are hazards surrounding radiation usage?

Answer 13

• food irradiation processes
• Potential exposure to radiation
• Ionizing radiation protection and safety

Question 14

What are hazards surrounding ergonomics?

Answer 14

• cumulative trauma disorders
• Ergonomic solutions

Question 15

What are the items needed for a balanced sanitation program?

Answer 15

• facility
• Process equipment
• GMP’s
• Handling practices
• Sanitation

“Can’t see it, can’t clean it”

Question 16

What are distinct hygienic zones established in the facility? (facility)

Answer 16

• have physical separations to reduce hazards being transferred from one area of the plant, or from one process, to another area of the plant or process
• Facilitates storage and management of equipment, waste and temporary clothing to reduce the likelihood of transfer of hazards

Question 17

How do you control the movement of personnel and materials flows to reduce hazards? (facility)

Answer 17

Set traffic and process flows that control the movement of:
* production workers
* Managers
* Visitors
* QA staff
* Sanitation, and maintenance personnel
* products
* Ingredients
* Rework and packaging materials

to reduce food safety risk

Question 18

How is water accumulation controlled inside the facility? (facility)

Answer 18

• design and construct a building system (floors, walls, ceilings, and supporting infrastructure) that prevent the development and accumulation of water
• Ensure that all water positively drains from the process area and that these
  areas will dry during the allotted time frames

Question 19

How/why is room temperature and humidity controlled? (facility)

Answer 19

• control room, temperature, and humidity to facilitate control of microbial growth
• Keep process areas, cold, and dry to reduce the growth of potential foodborne path
• Ensure HVAC/refrigeration system serving process areas will maintain specified room temperatures and control room air dewpoint to prevent condensation
• Ensure control systems include cleanup, purge cycle (heated air make up and exhaust) to manage fog during sanitation and to dry out the room after sanitation

Question 20

How/why is airflow and room air quality controlled? (facility)

Answer 20

design, install and maintain HVAC/refrigeration systems serving process areas to ensure airflow will be from more clean to less clean areas, adequately filter air to control contaminants, provide outdoor makeup air to maintain specified airflow, minimize condensation on exposed, and capture high concentrations of heat, moisture, and particulates at their source

Question 21

How do site elements facilitate sanitary conditions?

Answer 21

provide site elements, such as exterior grounds, lighting, grading, and water management systems to facilitate sanitary conditions for the site

Question 22

How does a building envelope facilitate sanitary conditions?

Answer 22

• design and construct all openings in the building envelope (doors, fans, louvers, and utility penetrations) so that insects and rodents have no harborage around the building perimeter, easy to the facility, or harbor inside the building
• Design and construct envelope components to enable easy cleaning and inspection

Question 23

How does interior spatial design promote sanitation? (facility)

Answer 23

provide interior spatial design that enables cleaning, sanitation, and maintenance of building components and processing equipment

Question 24

How does building components and construction facilitate sanitary conditions? (facility)

Answer 24

• design building components to prevent harbor points, sealed joints, and the absence of voids
• Sanitation by using durable materials and isolating, utilities with interstitial spaces and standoffs

Question 25

How do you design utility systems to prevent contamination? (facility)

Answer 25

design and install utility systems to prevent the introduction of food safety hazards by providing services that are cleanable to a microbiological level, using appropriate construction materials, providing access for cleaning, inspection and maintenance, preventing water collection points, and preventing niches and harborage points

Question 26

How is sanitation integrated into facility design?

Answer 26

provide proper sanitation systems to eliminate the chemical, physical and microbiological hazards existing in a food plant environment

Question 27

What is the Sanitation balance? (sanitation)

Answer 27

management commitment – all levels
Equipment – cleanable
Personnel – trainable – capable of understanding job Cleanup time – do not steal time from sanitation

Question 28

What are the 7 steps in sanitation?

Answer 28

1. Dry clean (lockout-ragout)
2. First rinse
3. soap & scour (clean drains)
4. post rinse & inspect
5. Remove & assemble (also sanitize yourself)
6. pre-op (inspect to ensure free of chemicals, tools, and cleaning supplies before starting the equipment, and ensure that guards and safety mechanisms are in place)
7. sanitize