Chapter 7

Question 1

What is the first thing you need to do before implementing a food saftey plan

Answer 1

conduct a hazard analysis to determine which hazards require a preventative control

Question 2

What are some credible sources of information

Answer 2

• Personnel
• FDA guidance documents
• Internet sources
• Publications

Question 3

What credible personnel that can help with identifying hazards

Answer 3

Employees-have experience implementing controls to prevent hazards in your products

Consultants and auditiors- help create and review a food saftey plan for start ups etc.

Process and technical authorities-use parameters such as water activity, temp. etc. to prevent and reduce pathogen prevalance. They can also help provide info to help develop a food saftey plan

University specialists- Can identify hazards and controls and limited availability

Goverment agencies-Provide regular training for hazard analysis

Trade Associations- provide consulting, training and educational programs

Suppliers, Buyers, and labarotory analysis-can provide info on dealing with hazards

• buyers point out hazards in product specifications
• laboratories conduct validation and sampling program studies

Question 4

What are some sources of information regarding publications?

Answer 4

1. Hazard analysis and preventitive control regulations
2. FDA publications
   1) Identify potential hazards and determine if they need a preventative control
   2) Identify what preventitive control they need
3. Peer reviewed literature-search google scholar
4. trade associations-generalized model haaccp plans
5. references from this class

Question 5

What are some sources of reliable internet sources?

Answer 5

1. FSPCA-internet site with periodic updates on e