Exam Specific Content Cards

Question 1

The 6 steps of biofilm formation

Answer 1

1. Reversible adsorption (attachment) of bacteria to a surface (seconds)
2. Irreversible attachment of bacteria (seconds - minutes) Quorum sensing occurs
3. Growth & division of bacteria within a slimy matrix (hours -days)
4. Expolymer production & biofilm formation (hours - days)
5. Attachment of other organisms to biofilm (days - months)
6. Single cells can escape from the outermost surfaces of their biofilm to start a new biofilm.

Question 2

What are the seven principles of HACCP

Answer 2

1. Conduct hazard analysis
2. Identify critical control points
3. Establish critical limits
4. Establish monitoring procedures
5. Establish corrective actions
6. Establish verification procedures
7. Establish record system

Question 3

HACCP principle 1

Answer 3

Those involved in designing food processing equipment and production
lines must proactively analyse designs to identify potential food safety
hazards If the hazard analysis reveals contaminants are likely to find their
way into food products, then preventive measures are put in place in the
form of design revisions.

Question 4

HACCP principle 2

Answer 4

A critical control point ( is a step in the design process at which a control
can be most effectively introduced to prevent or eliminate hazards In this
context a “ would be a design revision to eliminate hazards identified
during the Principle 1 stage.

Question 5

HACCP principle 3

Answer 5

A critical limit is a boundary of safety for each critical control point ( Critical
limits can be obtained from regulatory standards, scientific literature,
experimental studies, as well as information provided by consultants These
critical limits come into play with issues as varied as machine design, raw
material temperatures, and overall safe processing times.

Question 6

HACCP principle 4

Answer 6

Monitoring activities are necessary to ensure that the critical limits
established at each critical control point ( established under Principle 3
are working as intended.

Question 7

HACCP principle 5

Answer 7

When an established critical limit at a designated critical control point (CCP)
has been found not to be functioning as intended, design engineers must
enact corrective measures to resolve the issue as soon as possible.

Question 8

HACCP principle 6

Answer 8

It follows up on the guidelines established in Principles 1 through 5
organizing activities into written procedures For each step, responsibilities of
key individuals involved must be clearly defined and sequentially ordered
Training may be necessary, and management must decide what form that
educational process takes to be most effective.

Question 9

HACCP principle 7

Answer 9

This HACCP principle requires that all food manufacturing plants maintain records to
show they implemented a HACCP plan, are following all principles, and the plan is
working effectively.

Question 10

What is biofouling?

Answer 10

Biofouling is the undesired accumulation of living organisms (such as bacteria, algae, fungi, etc on a surface.

Biofouling is usually a problem where it occurs, as they can alter or even destroy the surface.