Food Protection Flashcards
HACCP Addresses 3 things
Biological, physical, chemical
Objectives to HACCP
To make a safe product
to be able to prove it
HACCP Principles
- Conduct a hazard analysis (hazard id, hazard evaluation)
- Determine the critical control points (CCPs)
- Establish critical limits
- Establish monitoring procedures
- Establish corrective actions
- Establish verification procedures
- Establish record-keeping and documentation procedures
allergens
wheat, fish, shellfish, peanut, tree nut, egg, dairy, soy
Biological hazards HACCP
diseases, raw products
Chemical hazards HACCP
Naturally occuring (allergens, shellfish mercury, peanut aflatoxins), intentionally added, unintentionally added
Physical hazards HACCP
Foreign objects capable of injury
FSMA
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
US FDA-DHHS Regulates
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
USDA FSIS Regulates
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
EPA regulates
Environmental Protection Agency
Pesticides and herbicides for used for food production
CDC-DHHS regulates
Center for Disease Control and Prevention Dept of Health and Human Services
Monitors and assists in the investigation of foodborne disease outbreaks
APHIS regulates
Animal Plant Health Inspection Services
Monitors animal health and human pathogens in production livestock
Food security
supply sufficiency
Food safety
system reliability
Food defense
System resiliency
Food quality
supply desirability
food protection
safety and defense continuum
FDA bioterrorism act of 2002 put in place
- FDA can detain products at border
- Required food production facilities to register
- Facilities must establish and maintained records
- Require prior notice of imported food shipments
FSMA requires
- requires companies to have a food defense plan
- vulnerability assessment core - foundation of plan!
- mitigation strategies
- training staff
food defense - operational risk
not foreseeable, wouldn’t be in trouble for not planning mitigation
food defense enterprise risk
foreseeable, must expect and mitigate
Production Security Basics
- Identify the food product
- Select the specific production system
- Map out the production system
- Identify potential system vulnerabilities
- Define potential mitigation strategies for each vulnerability
- Evaluate the mitigation strategy effectiveness and repeat if necessary
4 factors associated with higher risk of food adulteration
large batches, uniform mixing, short shelf life, ease of access
Group I - Drugs with no allowable extra-label uses in any food animals
Chloramphenicol, Clenbuterol, Diethylstilbesterol (DES), Fluoroquinolone-class Abx, Glycopeptides (vanco), medicated feeds, nitroimidazoles (metro and others), nitrofurans
Group II - Drug classes w/ prohibited ELDU or w/ restricted ELDU in food animals
Adamantane & neuraminidase inhibiotors, cephalosporins, gentian violet, indexed drugs, phenylbutazone, sulfonamide-class abx
H?N? - what do they mean and how many
H- hemaglutinin abx 16 types, N - neraminidase abx 9 types
Pasteurization
Long-time holding
High temp, short time
Ultra pasteurized
Long-time holding - 145 f /30 min
High temp, short time - 161f /15 sec
Ultra pasteurized - 280 f/ 2 sec
