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ACVPM > Food Protection Pt. 4 > Flashcards

Food Protection Pt. 4 Flashcards

1
Q

Where are Good Manufacturing Practices (GMPs) for food published?

A

Title 31 of CFR, Part 110

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2
Q

5 subparts of GMPs

A

-General provisions (personnel, personal hygiene, etc)
- Buildings/facilities
- Equipment
- Production and Process Controls
-Defect Action Levels (DCLs) - maximum allowed levels of various types of contamination (ie. mold, insects, rodent hairs, fly eggs, etc.)

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3
Q

HACCP

A

management system in which food safety is addressed through the analysis and control of biological, chemical and physical hazards from raw material production, procurement and handling, to manufacturing, distribution and consumption of the finished product

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4
Q

any action or activity that can be used to prevent, eliminate or reduce a significant hazard

A

control measure

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5
Q

a step at which control can be applied and is essential to prevent or eliminate a food safety hazard or reduce it to an acceptable level

A

CCP

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6
Q

a maximum and/or minimum value to which a biological chemical or physical parameter must be controlled at a CCP to prevent, eliminate or reduce to an acceptable lvl the occurence of a food safety hazard

A

critical limit

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7
Q

the process of collecting and evaluating info on hazards associated with the food under consideration to decide which are significant and must be addressed in the HACCP plan

A

Hazard analysis

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8
Q

to conduct a planned sequence of observations or measurements to assess whether a CCP is under control and to produce an accurate record for future use in verification

A

monitor

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9
Q

procedures including GMPs that address operational conditions providing the foundation for the HACCP system

A

Prerequisite programs

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10
Q

activities other than monitoring that determine the validity of the HACCP plan and that the system is operating according to the plan

A

Verification

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11
Q

validation

A

the element of verification focused on collecting and evaluating scientific and technical info to determine if the HACCP plan when properly implemented, will effectively control the hazards

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12
Q

7 HACCP Principles

A

1: conduct a hazard analysis
2: determine the CCPs
3: establish critical limits
4: establish monitoring procedures
5: establish CAs
6: establish verification procedures
7: establish record-keeping and documentation procedures

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13
Q

5 preliminary tasks in the development of a HACCP Plan

A

1) Assemble a HACCP Team
2) Describe the food and its distribution
3) Describe the intended use and consumers of the food
4) Develop a flow diagram which describes the process
5) Verify the flow diagram

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14
Q

During hazard analysis, hazards are evaluated based on:

A

severity and frequency

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15
Q

T/F: each CCP will have one or more control measures to assure that the identified hazards are prevented, eliminated or reduced to acceptable levels

A

T

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16
Q

T/F: for each CCP, there is at least one criterion for food safety that is to be met

A

T

16
Q

T/F: for each CCP, there is at least one criterion for food safety that is to be met

A

T

17
Q

3 main purposes of monitoring

A
  • facilitates tracking of the operation
  • used to determine when there is loss of control and a deviation occurs at a CCP
  • provides written documentation for use in verification
18
Q

At a minimum, HACCP plans should specify what is done when a deviation occurs, who is responsible for implementing the CA, and that the record will be developed and maintained of the actions taken

A

T

19
Q

What do prerequisite programs do?

A
  • provide the basic environmental and operating conditions that are necessary for the production of safe, wholesome food
  • can apply to areas including facilities, production equipment, cleaning/sanitation, training, chemical control, pest control, traceability, etc.
20
Q

examples of verification activities

A
  • review of the HACCP plan
  • confirmation of accuracy of the flow diagram
  • review CCP monitoring records
  • sampling and testing to verify CCPs
21
Q

types of food spoilage

A

-microbial (degradation due to microbes)
-enzymatic (due to enzyme-catalyzed rxns)
-chemical (chemical reactions between the components of the food or between food and the environment such as lipid oxidation or Maillard browning)
-physical (degradation of the physical structure of the food ie. sugar crystallization, collapse of gels, separation of emulsions, etc.)

22
Q

4 food preservation principles

A

1) prevention or delay of microbial decomposition
2) prevention or delay of self-decomp
3) prevention of physical damage due to mechanical stress
4) prevention of damage because of insects, animals, etc.

23
Q

Food preservation methods

A

1) preservation processing (food preservation by high or low temps, drying/reduction of water activity, irradiation, chemicals ie. salt, fermentation, or food additives to control pH)
2) combined processes or hurdle effect (combined process mechanisms acting simultaneously to provide safety and shelf-stability)
3) packaging (protects the barrier between the food and environment)

24
Q

What is the Hurdle effect?

A

when combined process mechanisms act simultaneously to provide safety and shelf-stability to the food where a single preservation technique is not sufficient alone to provide the desired protection

25
Q

Major food preservation techniques

A

-inhibition or depression of chemical deterioration and microbial growth via:
1) control of the environment (lowering temp, decreasing oxygen, increasing CO2, acidification)
2) processing (freezing, drying, concentration, surface coating, fermentation, adding preservatives, etc.)
3) controlling intrinsic properties of food (reducing water activity, control of pH, gas removal, changes in phase transition, etc)
-inactivation by:
1) thermal energy
2) high pressure and ultrasound
3) electricity (microwave, low electric field stimulation, etc.)
4) radiation
5) magnetic field
6) extrusion, etc.

26
Q

All of the following help to avoid recontamination

A

-packaging
-hygienic processing/storage
-aseptic processing
-HACCP
-GMPs
-SOPs
-HAXOP
-Total Quality Management
-Risk analysis and management

27
Q

Food preservation advantages

A

-Prevents food from being spoiled
-prevention of food waste
-increased shelf life and availability of food
-retain the quality/variety of food
-elimination of microbial hazards
-increase convenience
-preserved food offered nutritional info
-saves time and labor to consumer
-improves supply chain
-creates employment/self-employment
-preserved food easier to store/transport

28
Q

T/F: if irradiated ingredients are added to foods that have not been irradiated, no special labeling is required on retail packages

A

T

29
Q

Food should be cooled to an internal temperature of 41F in a period of no more than __ hours

A

4 hours

30
Q

how should frozen foods be thawed?

A

in the refrigerator, under cold running water, or as part of the cooking process

31
Q

(e-commerce sales + wildly expanding customer base) - responsible compliance does NOT equal

A

product safety

32
Q

two key considerations for safe products

A

traceability (where it comes from) and composition disclosure (what’s in it)

33
Q

how has drop-shipping changed safety and compliance screening?

A

Exact origin and specific composition of exports is inconsistent/not always known. Previously, shipments would be subject to inspection at approved U.S. ports of entry

34
Q

Obstacles to obtaining full ingredient, substance, and material disclosures:

A

-suppliers want to protect trade secrets/confidential business information
-suppliers don’t even know exactly what’s in their items because they haven’t been able to determine or obtain full disclosure for components and materials purchased from their supplier network
-distributors bypass composition disclosures and place priority on the collection and distribution of generic health and safety warnings from the vendors

ACVPM (20 decks)

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