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F & F > Topic 5B > Flashcards

Topic 5B Flashcards

1
Q

how is responsible for assessing the canadian food inspection agency’s (CFIA) activities?

A

health canada

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2
Q

what is the responsibility of the CFIA?

A

enforcing food safety policies & standards set by Health Canada

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3
Q

good manufacturing practices (GMP)

A

doing everything properly to prevent foodborne illnesses

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4
Q

hygiene in food safety & what does it protect against?

A

all employees working in direct contact with food, food contact surfaces & food packaging must conform to hygienic practices

Protects against food contamination by microorganisms or unwanted material

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5
Q

what are the responsibilities of personnel in food safety? (3)

A

Don’t leave gloves, masks etc. lying around while on break or at the end of the shift

Crate, boxes, containers or buckets must not be placed directly on the floor

Store brooms & dust pans at stations provided

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6
Q

what food safety measures need to be taken when dealing with the product? (3)

A

Keep hand contact with ingredients to a min

Check ingredients for expiration dates to ensure that fresh ingredients are being used

Cooling product should always be kept covered

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7
Q

what food safety measures need to be taken when dealing with the equipment, containers & utensils? (3)

A

Ensure that all containers, including those holding rework are properly labelled & kept covered

Use white or brown containers to store ingredients & rework

Use gray containers for garbage & keep containers covered

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8
Q

what food safety measures need to be taken when dealing with cloths? (3)

A

Dry fabric won’t attract microbes but a wet one will

Use white cloths to wipe hands regularly & dispose of soiled cloths immediately
No moist cloths are to be left in the production area

Use yellow cloths to clean the floor & objects (ex: step stools) that come into contact with the floor

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9
Q

what food safety measures need to be taken when dealing with utensils? (2)

A

Scrapers for molds & tabletops aren’t to be used on the floor

Production equipment/utensils must be thoroughly cleaned & sanitized with alcohol after use

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10
Q

what food safety measures need to be taken when dealing with the premises? (2)

A

Keep unscreened doors & windows closed

Report any pests or evidence of pests such as flies, insects or mice droppings

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11
Q

what food safety measures need to be taken when dealing with the equipment? (3)

A

Return tools & attachments to their proper place after use

Check product surfaces before starting equipment
Remove any foreign objects or dirt

Replace brushes that lose bristles

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12
Q

what are the proper practices of personnel? behaviour wise (4)

A

Don’t lean, sit or step on product surfaces

Don’t handle ingredients or products with either cut or infected hands
Use brightly coloured band aids so it is seen in the food
Cover hands with gloves

Don’t engage in horseplay

Keep hand contact with ingredients & product to a min

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13
Q

what are proper sanitation practices?

A

• Keep contact surfaces clean & free of contamination from tools, cords, cleaning utensils, machine parts, lubricants & paper
• Clean spills promptly
• Keep everything off the floor, area clean & floor swept
• Work areas should be cleaned regularly throughout the shift
• Keep immediate working area swept or dust mopped
o Wipe or mop up spilled liquids promptly
• Scrape the floor around the work area after completing a job
• Leave your work area clean at the end of your shift

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14
Q

what is the proper rotation of using ingredients?

A

FIFO - first in first out

ingredients that were in first should be used first

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15
Q

what are the steps of the hazard analysis & critical control points (HACCP)?

A

assessing potential risks - hard analysis

identifying critical control points (CCPs) - risk assessment of hazards

est critical limits

monitoring critical limits

monitoring CCPs

taking corrective action

est. verification procedures

documenting through record keeping

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16
Q

HACCP - assessing potential risks

A
  1. Hazard analysis: entire process of production (harvesting to packaging) is analyzed to determine what kinds of hazards can enter the process (ex: chemical, biological etc.)

Identification of hazards

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17
Q

HACCP - est critical limits

A
  1. clearly defined & measurable criteria that separate a safe product from an unsafe product & must be established for each critical control pointLimits need to be established at the CCP, include a step of the CCP to ensure that the hazard risk has been removedEx: when cooking meat, measure the internal temp to ensure that it has been cooked adequately to kill microbesEstablished based on research
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18
Q

HACCP - identifying critical control points (CCPs)

A
  1. adding a particular step in processing to prevent a hazard from moving forward in the process

Risk assessment of hazards: how likely the hazard is to happen? & if it does enter the food will it cause significant harm? & what kind of harm? Is there another operation in the processing that could eliminate this hazard?

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19
Q

HACCP - monitoring CCPs

A
  1. determine whether CCP is being controlled or not & what needs to be done if the CCP isn’t met
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20
Q

HACCP - taking corrective action

A
  1. if one sample has a hazard, then what needs to be done to the rest of the supply for it to be safe
    Regain control of hazard
    Determine where & why the prob occurred by having time stamps etc. to fix process
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21
Q

HACCP - est verification procedures

A
  1. use of various methods, procedures, tests and other evaluations, in addition to monitoring, to determine whether the HACCP plan is being followed & control of the CCPs is being maintainedwhen a solution is applied, it needs to be determined if it’s worked
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22
Q

HACCP - documenting through record keeping

A
  1. documentation of all the previous steps

provides assurance to customers

23
Q

what is a pre-requiste for HACCP?

A

GMP

24
Q

1st person audit

A

someone comes to assess HACCP certification

25
Q

2nd party audit

A

a customer has an audit done on a producer that they are interested in buying from

26
Q

3rd party audit

A

have received certification in place & you are constantly upholding standards

27
Q

GMOs

A

Any organism where the genetic material has been altered to achieve a desirable trait

Includes: resistant to natural disasters, acquiring a shape or colour, resistance to illnesses etc.

28
Q

what are the 2 methods of GMOs?

A

Involves the insertion of DNA from one organism into another

or

modification of an organism’s DNA to achieve a desired trait

29
Q

golden rice

A

rice that contains beta-carotene (vit A) which is not found in regular rice

30
Q

Bt corn

A

corn contains a chemical normally found in a bacterium (Bacillus thuringiensis) that is toxic to insects but not to humans

31
Q

what are synonyms for genetically modifying genes?

A

recombinant DNA technology

molecular cloning

genetic engineering

32
Q

what is the process of GMOs?

A
  1. Restriction enzymes are used to cut DNA segments from one genome
  2. DNA ligases are used to paste them into another genome
33
Q

how are animals targeted in GMOs?

A

microinjection method: uses a fine needle to inject a solution of DNA into a developing embryo

34
Q

how are plants targeted in GMOs?

A

using a particular gun is used to shoot small bits of metal coated with the gene into the plant

35
Q

what foods have been approved by the CFIA for GMOs?

A 
Products: 
	Corn
	Canola
♣	Potatoes
♣	Tomatoes
♣	Squash
♣	Soybeans
♣	Flax
♣	Cottonseed oil
♣	Sugar beets
Derived products:
♣	Corn syrup
♣	Tofu
♣	Canned foods
♣	Soya sauce
Animals that feed on GMOs…
36
Q

when is labeling of GM foods necessary?

A

if there is a health concern or safety

37
Q

what effect does increased nutrition & edible vaccines GMOs?

A

reducing world hunger & improving world health

38
Q

what effect does pest resistance, herbicide resistance, cold tolerance & drought tolerance in GMOs have?

A

improved farming –> cheaper food & more food –> reducing world hunger & improving world health

39
Q

what are potential envr hazards of GMOs? (6)

A

Reduced effectiveness of pesticides as insects become resistant to engineered toxins

Loss of biodiversity

Harm to other organisms: pollen from Bt corn was shown to cause high mortality rates in monarch butterfly larvae
Follow-up studies have shown that the exposure levels in the fields are negligible

Gene transfer to non-target species: herbicide resistant plants & weeds could cross breed & create “superweeds”
To address this one could:
Create sterile male plants that don’t produce pollen
Engineer plants so that pollen doesn’t contain foreign genes
Create buffer zones of non-GMO crops around GMO crops, the buffer zone wouldn’t be harvested

Allergens:
Genetic engineering could potentially introduce or create allergens
Ex: inserting genes from a nut into another plant could be dangerous for people who are allergic to nuts

UK health risks:
Biological processes involve a lot of interactions & it’s difficult to identify every possible one

40
Q

what are the economic hazards of GMOs?

A

Elimination of competition
GM seeds are patented

Suicide seeds
Plants with sterile seeds that are infertile are created
Farmers are forced to buy seeds every year

However, some companies have reduced costs or donated GM seeds to impoverished nations

41
Q

food allergy

A

A food allergy involves an immune response to a food substance (specifically the PROs in that food) called antigens

42
Q

what % of children & adults are affected by food allergies in Canada?

A

6% children

3-4% adults

43
Q

describe how a food allergy works

A

When a person has a food allergy, their immune system mistakes the PRO in a food for being harmful, and so the body makes antibodies called immunoglobulin E (IgE) the first time it is exposed to the PRO

When the body is re-exposed to that food PRO, the IgE is released, along with histamine, which can cause rxns in the skin
44
Q

what is the most severe rxn to a food allergy? & what % of Canadians experience this risk?

A

anaphylaxis

1-2%

45
Q

what are the msot common allergens?

A 
o	Peanuts
o	Eggs
o	Milk
o	Tree nuts
o	Wheat
o	Soy
o	Sesame seeds
o	Seafood (fish, shellfish and crustaceans)
o	Sulfites
46
Q

myth or fact? - Lots of people have food allergies

A

myth

47
Q

myth or fact? - Food allergy means runny nose

A

myth

48
Q

myth or fact? - Any negative rxn to a food is a food allergy

A

myth

49
Q

myth or fact? - People are allergic to food additives

A

myth - More occasions where consumers eat food with a variety of additives

50
Q

myth or fact? - If you have a food allergy as a child, you will always be allergic to that food

A

myth

it can clear up

51
Q

myth or fact? - You only develop food allergies in childhood

A

myth

52
Q

food intolerance

A

an adverse rxn to a food that doesn’t involve an immune response

53
Q

how many people are ciliac?

A

1/133

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