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ACVPM CS > Food Protection > Flashcards

Food Protection Flashcards

1
Q

HACCP Addresses 3 things

A

Biological, physical, chemical

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2
Q

Objectives to HACCP

A

To make a safe product

to be able to prove it

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3
Q

HACCP Principles

A
  1. Conduct a hazard analysis (hazard id, hazard evaluation)
  2. Determine the critical control points (CCPs)
  3. Establish critical limits
  4. Establish monitoring procedures
  5. Establish corrective actions
  6. Establish verification procedures
  7. Establish record-keeping and documentation procedures
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4
Q

allergens

A

wheat, fish, shellfish, peanut, tree nut, egg, dairy, soy

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5
Q

Biological hazards HACCP

A

diseases, raw products

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6
Q

Chemical hazards HACCP

A

Naturally occuring (allergens, shellfish mercury, peanut aflatoxins), intentionally added, unintentionally added

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7
Q

Physical hazards HACCP

A

Foreign objects capable of injury

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8
Q

FSMA

A

Food Safety Modernization Act - aimed at preventing intentional adulteration from acts intended to cause widescale harm to public health, including acts of terrorism targeting the food supply. implemented march 2020

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9
Q

US FDA-DHHS Regulates

A

US Food and Drug Administration Dept of Health and Human Services
All foods other than meat and poultry, seafood, eggs in shell
food additives, human and animal drugs

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10
Q

USDA FSIS Regulates

A

Food Safety and Inspection Service
Meat and poultry (red meat and poultry separate regs), broken eggs (liquid whole egg and components), suliformes (catfish), use of food additives in meat and poultry products

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11
Q

EPA regulates

A

Environmental Protection Agency

Pesticides and herbicides for used for food production

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12
Q

CDC-DHHS regulates

A

Center for Disease Control and Prevention Dept of Health and Human Services
Monitors and assists in the investigation of foodborne disease outbreaks

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13
Q

APHIS regulates

A

Animal Plant Health Inspection Services

Monitors animal health and human pathogens in production livestock

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14
Q

Food security

A

supply sufficiency

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15
Q

Food safety

A

system reliability

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16
Q

Food defense

A

System resiliency

17
Q

Food quality

A

supply desirability

18
Q

food protection

A

safety and defense continuum

19
Q

FDA bioterrorism act of 2002 put in place

A
  1. FDA can detain products at border
  2. Required food production facilities to register
  3. Facilities must establish and maintained records
  4. Require prior notice of imported food shipments
20
Q

FSMA requires

A
  1. requires companies to have a food defense plan
  2. vulnerability assessment core - foundation of plan!
  3. mitigation strategies
  4. training staff
21
Q

food defense - operational risk

A

not foreseeable, wouldn’t be in trouble for not planning mitigation

22
Q

food defense enterprise risk

A

foreseeable, must expect and mitigate

23
Q

Production Security Basics

A
  1. Identify the food product
  2. Select the specific production system
  3. Map out the production system
  4. Identify potential system vulnerabilities
  5. Define potential mitigation strategies for each vulnerability
  6. Evaluate the mitigation strategy effectiveness and repeat if necessary
24
Q

4 factors associated with higher risk of food adulteration

A

large batches, uniform mixing, short shelf life, ease of access

25
Q

Group I - Drugs with no allowable extra-label uses in any food animals

A

Chloramphenicol, Clenbuterol, Diethylstilbesterol (DES), Fluoroquinolone-class Abx, Glycopeptides (vanco), medicated feeds, nitroimidazoles (metro and others), nitrofurans

26
Q

Group II - Drug classes w/ prohibited ELDU or w/ restricted ELDU in food animals

A

Adamantane & neuraminidase inhibiotors, cephalosporins, gentian violet, indexed drugs, phenylbutazone, sulfonamide-class abx

27
Q

H?N? - what do they mean and how many

A

H- hemaglutinin abx 16 types, N - neraminidase abx 9 types

28
Q

Pasteurization
Long-time holding
High temp, short time
Ultra pasteurized

A

Long-time holding - 145 f /30 min
High temp, short time - 161f /15 sec
Ultra pasteurized - 280 f/ 2 sec

ACVPM CS (2 decks)

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