Ch. 4: Food Safety - Questions Flashcards
what is a HACCP?
a written plan for assessing food safety through analysis and control of biological, chemical, and physical hazards
Hazard Analysis Critical Control Points
what programs make up a HACCP?
-Good Agricultural Practices (GAP)
-Good Manufacturing Practices (GMP)/Good Retail Practices (GRP)
-Sanitation Standard Operating Procedure (SSOP)
what are the steps in a HACCP?
1) conduct hazard analysis
2) establish critical limits of control points
3) establish monitoring procedures
4) take corrective action
5) establish verification procedures
6) record keeping procedures
how hot does hot water have to be to be used as a sanitizer?
171F (77C)
what is the infectious dose of campylobacter?
<500 organisms
what is the infectious dose for E. coli?
<10-100 organisms
why is listeria monocytogenes especially hazardous in terms of spreadability?
-psychotropic: can survive in low temp from 35C to 3C
-can tolerate high levels of salt: 20% salt brine!
what is the most common hazard among cheese?
salmonella
what do high coliform counts mean?
sanitation can be improved
what is one way to avoid a late blowing effect?
adding lactic acid bacteria
what characteristics would cause low pathogen growth in cheese?
-less than 50% moisture content
-active lactic acid cultures
-traditional levels of salt, pH, or fat
what environment do most bacteria love for growth?
warm, wet, and basic (not acidic)
what is the water activity level needed for bacteria to grow?
0.96aw
health impact and transmission for listeriosis infection
health impact: gastrointestinal illness, sepsis, miscarriages, death
transmission: poor cleaning practices, dirty equipment
health impact and transmission for salmonella infection
health impact: gastrointestinal illness, fever, death
transmission: contaminated/spoiled food, stored outside safe temp, unclean equipment
