Chapter 2 Hazard Analysis and Critical Control Point Plans

Question 1

Preequisite Program Examples

Answer 1

facility design, supplier control, ingredient specifications, equipment design, cleaning and sanitation, personal hygiene, employee training, pest control, receiving, storing, shipping, traceability and recall

Question 2

3 Purposes of Prerequisite Programs

Answer 2

1. Protect products from contamination
2. Control bacterial growth resulted from temperature abuse
3. Maintain equipment

PCM - Protect, Control, Maintain

Question 3

Odds and Ends examples of RTE Foods

Answer 3

• Raw fruits/veggies that are cleaned but not cut
• Raw animal food that is cooked or frozen
• Fruits and veggies cooked to 135 for hot holding
• TCS foods that were cooked and cooled properly
• Products that have recieved a lethality treatment - curing, drying, fermentation

Question 4

Can a food be both TCS and RTE? True or False

Answer 4

True

Question 5

7 Steps of HACCP

Answer 5

1. Conduct analysis
2. Determine CCPS (critical control points)
3. Establish critical limits
4. Establish monitoring procedures
5. Establish corrective actions
6. Establish verification
7. Establish record keeping and documentation

Question 6

HACCP

Answer 6

Hazard Analysis Critical Control Points

Question 7

CCP

Answer 7

Critical Control Point

Question 8

Can tapeworms and roundworms be destroyed from cooking?

Answer 8

Yes

Question 9

NSS

Answer 9

Not Shelf Stable

Question 10

Preformed Toxins

Answer 10

Toxins produced during the growth phase of bacteria. Clostridium Botulinum

Question 11

4 ways to restrict the growth of bacteria

Answer 11

temperature, acidity, salt, drying

Question 12

Canning to destroy sports

Answer 12

Thermal process minimum retort temperature of 240 F for a specific amount of time (depending on the pathogen in question)

Question 13

Post Lethality Pasteurization

Answer 13

Running intact packaging through steam or hot water to bring the product surface up to a temperature sufficient for the purpose of destroying Listeria. Does not work for sliced items or multi packaged items (hot dogs)

Question 14

Antimicrobial inhibitors

Answer 14

Approved additives for certain foods. Useful for sliced or pacakged items that are bunched together. Ex: sprays, immersion dips (at room temp),

Question 15

Special concerns for Listeria Monocytogenes

Answer 15

Listeria can be killed by a lethality step. However there is evidence that it can live in cool to warm, moist environments. Found in areas such as vents, can openers, meat slicers etc. Often a result of post-lethality contamination

Question 16

Can food residue cause food borne illness?

Answer 16

Yes - the residue itself can at times protect bacteria from cleaning chemicals and they can then contaminate items.

Question 17

Adverse chemical reactions to foods besides allergens (4)

Answer 17

monosodium glutamate, sulfites, lactose, Yellow 5

Question 18

FSIS & 3 acts

Answer 18

Food Safety Inspection Service
1. FMIA (Federal Meat Inspection Act)
2. PPIA (Poultry Products Inspection Act)
3. EPIA (Egg Product Inspection Act)
Any product with these items MUST be labeled to say so. Unlawful otherwise

Question 19

Methods for preventing unintentional additive (5)

Answer 19

1. dedicated equipment
2. Separation
3. Production Scheduling
4. Sanitation
5. Proper rework usage