Food Microbiology

Question 1

What is a hazard

Answer 1

Something that can cause harm

Question 2

What is a risk

Answer 2

The chance that a hazard will cause harm

Question 3

Monitoring of hygiene

Answer 3

Swabs of surfaces and equipment
Solid or liquid samples of water/soil in agriculture
Regular washing of staff hands
Air exposure samples

Question 4

Microbial criteria for specified foods

Answer 4

Micro-organism and/or their toxins
Methods for detection and/or enumeration
Sampling plan
Microbial limits for assessing results
Guidance for interpreting results

Question 5

What is a sampling plan?

Answer 5

Sampling procedure and decision criteria

Question 6

Two class plan

Answer 6

Presence of bacteria
n, c, m

Question 7

Three class plan

Answer 7

Number/concentration of bacteria present
n, c, m, M

Question 8

n

Answer 8

Number of sample units

Question 9

c

Answer 9

Maximum acceptable number of sample units > M

Question 10

m

Answer 10

Maximum number of relevant bacteria per gram
* Separates acceptable from unacceptable foods
* For class 2 plans m=0 (unacceptable to be present)

Question 11

M

Answer 11

Quantity used to separate marginally acceptable from unacceptable
* Only used in class 3
* If value > M then sample is unacceptable