Chapter 2 Flashcards
What is a food saftey plan? Food saftey system?
-Food saftey plan: A set of written principles that describes how preventive controls are going to be applied to ensure saftey of a food product.
Ex: process of keeping facility free of treenut cross contamination and allergen labeling of products
Food saftey system: Outcome of a food saftey plan»did it work or not
EX: how many people got allergic reactions by consuming the product
What should a food saftey plan include to help people understand the structure of the plan?
- Description of facility and names of all food team members
- Product description
- Process description
- Flow diagram
What makes up a 1/3 of FDA recalls and what is the main reason for this?
- Allergen recalls
- not labeling properly
Where does food contamination come from?
- environment
- people
- ingredients
Describe the process of issuing preventitive controls?
- Hazard analysis
-microbial infestation of chocolate - Preventitive controls
-thermal processing in processing section - parameters and values
-reduce microbes to 10^-12 per meter in chocolate - Monitoring
-thermal processing takes place - Correction
-increasing processing temperature if microbes don’t make it to 10^-12
-reducing it 10^-16 if infections still occur
-
-
-
What are two things that you need to take into account when defining the scope of a food saftey plan
- The type of product and process taking place and the part of the food chain that is being focused on.
Ex: chocolate milk , thermal processing and sold to retail (needs extra processing for consumer) - chemical, microbial, physical and radiological characteristics of food
when can you include multiple food products into one food saftey plan? What are the conditions?
- If the hazard and controls are similar
ex: chocolate and ice cream are both susceptible to microbial contamination and must be subjected to thermal sterilization
But the difference must be listed in the food saftey plan
What are the main organization sections of a food saftey plan? 1. 2. 3. 4. 5
- background info
- hazard identification
- preventative controls
- recall plan
- Implementation procedures
Background info?
- Purpose: Organize the plan and explain it to others
- Facility overview and food saftey team: Description of facility and food saftey, food hygiene, and preventitive control qualitifcation training is needed
- Product description:
- Flow diagram:
- Process description:
What is a hazard analysis and how do you conduct one?
It identifies which hazards require a preventitive control. ex: you should focus on eliminating what in a chocolate product?
-microbial infestation
-allergen cross contamination
etc.
What is the purpose of preventitive controls?
To determine what actions need to be taken to make sure that a food product is safe.
What is a recall plan?
A plan that lets you know what you need to do when an untreated hazard is found in foods and it is currently being sold on the market.
