Chapter 1

Question 1

What is the purpose of preventive controls for human foods and whats another name for it? What does it require?

Answer 1

Purpose is to make sure that food is safe and hazards are eliminated during manufacturing, processing and packing.

Question 2

What is the purpose of risk based preventive controls?

Answer 2

They are there to ensure saftey of food during processing

Question 3

What is HACCP?

Answer 3

Hazard analysis and critical control points
-Preventative controls to eliminate hazards in specific parts of production and processes
-

Question 4

What are critical control points and critical limits
Ex 1:
Ex2:

Answer 4

critical control point: operating steps in the production and processing stages that will cause spoilage to food if not done correctly
ex 1: testing for chemical residues
ex 2: thermal heat processing

critical limits: minimum or maximum levels at which biological, chemical or physical parameters can be reduced to when applying preventitive controls
ex1: temperature required for heat processing (at least 270 degrees farenheight)

ex2: ph range to prevent spore growth in foods

Question 5

What is the food saftey plan?

Ex:

Answer 5

Plan in addition to GMP’s and prerequisite programs that implements preventative controls to eliminate hazards in

1. processing
   ex: high heat thermal temperatures, sterilization
2. supply chain
   - antimicrobial packaging when in retail
3. allergens
   - clean facilities twice before dealing with allergen friendly food and label
4. sanitation
   - wear gloves, hairnets, and incorporate lots of hygiene

Question 6

What is a preventive control qualified individual

Ex:

Answer 6

someone who is qualified to make, implement and revise a food saftey plan to ensure saftey of food during manufacturing and processing.

Food saftey manager

Qualified through:
1.taking FDA approved course
or
2. On the job experience

Question 7

What are four responsibilities of a preventative control qualified individual:
1. 
2.
3.
4.

Answer 7

1. Creating a food safety plan
   - what kind of processing equipment and measures taken
   - pH level and temperature of processing
   - type of ingredients used in formulation
   - ways to prevent cross contamination and chemical testing
2. Implementing a preventative control plan
   - telling people what to do and making sure it’s done
3. Record keeping
   - keeping record of what is being done and when plan was implemented
4. Revising food saftey plan
   - modifiying plan based on feedback from outcomes