Unit 10B Flashcards
control-related operations
control valves, pumps, heaters mixers
relies on statistics
inherent ( permanent ) variability
control chart
QA tool used to measure if a process is in statistical control
three zone boundaries on the chart, upper level control (ULC) limit and lower control limit (LCL)
Zone C- 1SD (68%)
Zone B- 2SD (95% B and C)
Zone C- 3SD ( 99.7% A,B,C)
control chart
QA tool used to measure if a process is in statistical control
three zone boundaries on the chart, upper level control (ULC) limit and lower control limit (LCL)
Zone C- 1SD (68%)
Zone B- 2SD (95% B and C)
Zone C- 3SD ( 99.7% A,B,C)
Any of what conditions on control chart might be time to take action
- exceeding UCL or LCL
- two out of three consecutive points in zone A
- four out of five consecutive points in zone B or A –consecutive points are on one side of the central line
HACCP is mandatory for meat and poultry in canada?
true
HACCP?
hazard analysis and critical control points
Step 1: is hazard analysis
Step 2: identifying critical control points- the points in the production process where action can be taken
step3: establish critical limits for each critical control points ( critical limit is the limit at which a hazard is acceptable without compromising food safety )
step 4: establish monitoring procedure
UCL
+3 SD from mean
LCL
-3 SD from mean on a control chart
ZONE C
+/- 1SD
ZONE A
+/-3SD
Zone B
+/-2SD
statistically what % of values should fall in zone C
68%
how many should fall in zone B?
95%
what % should fall in zone C
99.7%
the process is said to be in control except if one of four things happens? if one point falls in____?
1 point falls in UCL or LCL
if __ out of 3 consecutive points fall in zone ___
2/3 fall in zone A ( 3SD)
if __ of of 5 consecutive points fall in zone___ or ___?
4/5 consecutive points fall in zone A or B
if ___ consecutive points are on only one side of the central line?
8 on one side
HACCP
hazard control and critical control points
hazrard analysis
identify the harard
identify critical points
which are points in production in which a hazard can be eliminated
if there are many different times, use the last one
establish critical limits
ar the critical points these are the limits that will eliminate the harassed such as the cooking time and temp to kill off a pathogen
monitoring procedures
at the critical points these are the steps you can take such as measuring the internal temp when cooking food
estanblish corrective actions
if the internal temp is not reached a corrective action would be to hold and destroy the product or else try to cook further to reach the critical limit internal temp
