Chapter 14

Question 1

Food Saftey Plan consists:

Answer 1

1. Hazard analysis
2. process preventive controls
3. supply chain identification info
4. recall plan
5. monitoring
6. corrective action
7. verification

Question 2

Implementation records show:

Answer 2

1. PC controls
2. corrective actions
3. verification
4. validation
5. supply chain program
6. Applicable training

Question 3

What is the basic info on records?

Answer 3

1. Name of record
2. Name and location of facility
3. Product identification
4. Actual measurements or observation
5. Name, initials and signature of person monitoring activity
6. Name, initials and signature of person reviewing activity

Question 4

Corrective action records what are they

Answer 4

The records established to document the root causes of deviations from food safety plan and actions to correct them.

1. Product identification
2. Description of deviation of parameters from food saftey plan
3. how to prevent problems from reoccuring again
4. how to finally dispose of the product
5. test and evaluation results
6. documentation of corrective action

Question 5

validations studies used to support decision making in the food saftey plan:

Answer 5

• Process authority
• Industry regulatory hazards
• Peer reviewed guidance documents

Question 6

What are product testing and environmental monitoring records and what should they include?

Answer 6

• They are microbiological, and chemical verification activities
• they include:
  1. Sample location in facility
  2. Sample being tested
  3. analytical procedure method used
  4. What you are testing for
  5. Date of test
  6. Lab
  5. Results per volume

Question 7

What should employee training records include:

Answer 7

1. Employee names
2. Name of training program
3. Location of training program
4. Date of training program

These should all be kept on file under each employee name

Question 8

How long should records be kept at a facility:

What records should be retained:

Where can they be stored:

Answer 8

1. 2 years
2. Food saftey plan, equipment calibration results, electronic records stored onsite
3. Within 24 hour reach and should be readily accessible when requested by regulatory officials