Chapter 9 Process and Preventive Controls for Human Food

Question 1

Three things to learn from chapter

Answer 1

1. Critical control limits
2. Monitoring critical control points
3. Corrective actions to take when critical control point is deviated from

Question 2

Definition of critical control point

Answer 2

A minimum, maximum value a biological, physical, chemical, or radiological parameter must be controlled in order to minimize or prevent a dangerous hazard form taking place.

Question 3

Sources of info:

Answer 3

1. FDA
2. Regulatory agencies from other states
3. Scientific studies
4. Scientific research

Question 4

Considerations to make with CC’s

1. what happens if their not met
2. are there more than one way to control a hazard
3. How to achieve the best way to control a hazard and the best critical limit

Answer 4

1. If not met? How severe of hazard will it cause
2. Are there more than one way that the hazard can be controlled Ex: more than one critical control point, pH, aw, temp etc. to fight microbial harborage
3. Is a critical control point achievable based on one’s practical experience and skillset.

Question 5

Purpose of monitoring process controls

Answer 5

1. identify a critical limit

2. identify if a deviation from that critical limit occurs

Question 6

What are the elements of monitoring

Answer 6

• what to monitor
• who to monitor
• freq. of monitoring
• how to monitor

Question 7

Which type of monitoring is preferred?

Answer 7

Continuous monitoring

Question 8

How frequent non-continous monitoring should be carried upon depends upon

Answer 8

1. how much the critical control points vary from the normal numbers
2. How severe the hazard will be if not properly monitored
3. How much variation exists in the processes.

Question 9

What are some char. of food products that might be monitored?

Answer 9

• pH
• water activity
• addition of acid
• temperature
• viscosity
• presence of foreign objects

Question 10

How is monitoring conducted?

Answer 10

• pH probes
• through thermometers
• visual scanning for foreign material
• water activity inspection
• in lab analysis-color tests etc.
• in line analysis
• chart recorder
• visual checks

Question 11

corrective actions:

Answer 11

1. identify a problem and corrective action for it
2. prevent the problem from recurring
3. evaluate the safety of the food products
4. prevent the adulterated product form entering commerce

Question 12

corrective action examples:

Answer 12

process:

• readjust the process
• adjust equipment
• stop the line

Product:

• evaluate the product
• hold the product
• dispose of the product

Question 13

How to correct unanticipated problems:

Answer 13

1. implement corrective actions according to the standard corrective action procedures
2. reanalyze food saftey plan
   ex: salmonella contaminates food products

Question 14

Define operating limits

Answer 14

A strict range established by an operator to avoid deviating from a critical limit

Question 15

Purpose of implementing operating limits:

Answer 15

1. quality reasons
2. prevent deviating from a critical limit
3. process variation