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ACVPM 2024 > FOOD SAFETY > Flashcards

FOOD SAFETY Flashcards

1
Q

What are the 7 Principles of HACCP?

A
  1. Conduct a hazard analysis
  2. Determine critical control points (CCP)
  3. Establish critical limits
  4. Establish monitoring procedures
  5. Establish corrective actions
  6. Establish verification procedures
  7. Establish record-keeping and documenting procedures
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2
Q

What products are PR/HACCP required for?

A
  • meat and poultry inspection (USDA)
  • egg products (USDA - not shell eggs)
  • juice (FDA)
  • seafood (FDA)
  • bonus: school cafeterias
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3
Q

Commodities associated with Aflatoxin

A

Peanuts, dried corn, tree nuts

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4
Q

Commodities associated with Ochratoxin

A

Coffee, raisins, cereal grains

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5
Q

Commodities associated with Fumonisins

A

Dried corn

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6
Q

Commodities associated with Deoxynivalenol (mycotoxin)

A

Wheat, barley

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7
Q

Commodities associated with Patulin (mycotoxin)

A

Apples

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8
Q

Common biological hazards associated with fresh beef

A

E. coli O157:H7
Big 6 STECs
Salmonella

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9
Q

Common biological hazards associated with fresh pork

A

Salmonella

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10
Q

Common biological hazards associated with fresh poultry

A

Salmonella
Campylobacter

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11
Q

Common biological hazards associated with fully cooked products

A

Listeria monocytogenes
Clostridium perfringens

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12
Q

Common biological hazards associated with canned products

A

Clostridium botulinum

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13
Q

Common biological hazards associated with fruits and vegetables

A

Salmonella
E. coli O157:H7

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14
Q

Common biological hazards associated with seafood

A

Vibrio vulnificus
Vibrio parahaemolyticus

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15
Q

Common biological hazards associated with dairy

A

E. coli O157:H7
Listeria monocytogenes
Mycobacterium spp
I’m adding Salmonella and campylobacter, but maybe that’s my experience and not the answer to the test

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16
Q

HACCP Validation vs Verification

A

Validation: the scientific support/evidence for your CCPs/CLs (will the plan work?)
Verification: is the plan being followed?

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17
Q

What are the BIG 6 STECs (non O157)?

A

O26
O45
O103
O111
O121
O145

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18
Q

zero tolerance carcass contamination with…

A

contents from viscera or mammary glands

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19
Q

zero tolerance ground beef adulteration (biological agent)

A

STEC - O157:H7 and big 6

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20
Q

zero tolerance RTE product adulteration (biological agent)

A

LM, salmonella, O157:H7, plus any contact with LM-contaminated food surface

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21
Q

zero tolerance pathogen in cooked products

A

ANY

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22
Q

zero tolerance adulteration - allergens

A

any unlabelled allergen

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23
Q

pre-pasteurization bacteria limit: individual producer

A

<100,000/mL

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24
Q

pre-pasteurization bacteria limit: commingled milk

A

<300,000/mL

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25
Q

pre-pasteurization bacteria limit: SCC

A

<750,000/mL

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26
Q

what temp does raw milk have to be cooled to w/in what period of time

A

<=10C/50F within 4h of first milking
<=7C/45F within 2h of milking ending

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27
Q

Vat pasteurization time: 63C/145F

A

30 min

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28
Q

Vat pasteurization time: 72C/161F

A

15 seconds

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29
Q

Batch pasteurization: products used for and difference from vat

A

used for milk by-products like ice cream
milk is agitated during heating and holding periods

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30
Q

Batch pasteurization: temp and time

A

63C/145F for 30 min

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31
Q

HTST pasteurization: products used for

A

perishable beverages like fruit/veg juices, beer, kosher wine, some dairy
(maintains color and flavor best)

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32
Q

HTST pasteurization: temp and time

A

72C/161F for 15 seconds

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33
Q

UHT temp and time

A

138C/280F for 2 seconds

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34
Q

post-pasteurization cooling temp

A

<=7C/45F

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35
Q

what does Scharer test measure?

A

Alkaline phosphatase (ALP) - used as an indicator of adequate thermal destruction

36
Q

Acceptable ALP limit post-pasteurization

A

<350 mU/L

37
Q

Butter pasteurization method

A

HTST

38
Q

Cheese curing time/temp

A

> =35F for 60 days

39
Q

Top 5 Pathogens in # of annual illnesses

A
  1. Norovirus
  2. Non-typhoidal Salmonella
  3. C. perfringens
  4. Campylobacter
  5. Staph. aureus
40
Q

Top 5 Pathogens in # of annual hospitalizations

A
  1. NTS
  2. Noro
  3. Campy
  4. Toxoplasmosis
  5. E. coli O157
41
Q

Top 5 Pathogens in # of annual deaths

A
  1. NTS
  2. Toxo
  3. Listeria
  4. Noro
  5. Campy
42
Q

2 examples of bacteria that release endotoxins when lysed

A

Salmonella spp

Vibro cholerae

43
Q

2 examples of bacteria that secrete exotoxin

A

Clostridium botulinum

Pseudomonas aeruginosa

44
Q

3 examples of bacteria that have enterotoxins

A

Staph aureus
Shigella
Bacillus cereus

45
Q

Salmonella incubation period

A

6-72 hours

46
Q

E coli incubation period

A

3-4 days

47
Q

Campylobacter incubation period

A

2-5 days

48
Q

Vibrio incubation period

A

w/in 24h

49
Q

Coxiella burnetti incubation period (foodborne)

A

w/in a few weeks (acute form)
weeks to years (chronic form)

50
Q

Brucella incubation period (foodborne)

A

3+ weeks

51
Q

Clostridium perfringens incubation period (foodborne)

A

~16h

52
Q

Staph aureus incubation period (foodborne)

A

1-7h

53
Q

B. cereus incubation period (emetic type)

A

30min-6h

54
Q

B. cereus incubation period (diarrheal type)

A

6-15h

55
Q

Listeria incubation period (gastroenteritis)

A

1-2h

56
Q

Listeria incubation period (invasive)

A

weeks

57
Q

Clostridium botulinum incubation period (invasive)

A

18-36h

58
Q

Norovirus incubation period

A

24-48h

59
Q

Hep A incubation period

A

~1month

60
Q

Rotavirus incubation period

A

<48h

61
Q

Anisakiasis incubation period

A

24h (up to 2 weeks)

62
Q

Cyclospora incubation period

A

7-10d

63
Q

Toxoplasma incubation period (foodborne)

A

1-3 weeks

64
Q

Trichinella incubation period

A

1-4 weeks

65
Q

Ciguatera Fish poisoning toxins

A

Ciguatoxin and maitotoxins

66
Q

Paralytic Shellfish Poisoning toxins

A

Saxitoxins

67
Q

Neurotoxic Shellfish Poisoning toxins

A

Brevetoxins

68
Q

Diarrheic Shellfish Poisoning toxins

A

Okadaic acid

69
Q

Amnesic Shellfish Poisoning toxin

A

Domoic acid

70
Q

vCJD incubation period

A

~10 years

71
Q

Cook temp for beef, pork, and veal steaks, chops, and roasts

A

145F (62.8C)

72
Q

Cook temp for ground meat

A

170F (71.1C)

73
Q

Cook temp for poultry

A

165F (73.9C)

74
Q

Thermophiles optimum temp and examples

A

> 45C, Lactobacillus thermophilus

75
Q

Mesophiles optimum temp and examples

A

37C; range 20-45C
E. coli, Staph aureus

76
Q

Psychrophiles optimum temp and examples

A

15C; range 0-20C
Flavobacterium

77
Q

Psychrotrophs optimum temp and examples

A

25C; range 0-40C
Listeria monocytogenes, Clostridium botulinum Type E, Yersinia enterolitica

78
Q

Gamma rays are emitted from what?

A

Radioactive forms of
Cobalt 60
Cesium 137

79
Q

Kilo Gray range often used for food irradiation

A

0.05-30 kGy

80
Q

Disinfestation irradiation: target and dose (kGy)

A

Destroy insects, delay veg sprouting

0.1-2 kGy

81
Q

Radurization irradiation: target and dose (kGy)

A

destroy spoilage organisms

1-5 kGy

82
Q

Radicidation irradiation: target and dose (kGy)

A

pasteurize, inactivate non-spore-forming pathogens

0.1-10 kGy

83
Q

Radappertization irradiation: target and dose (kGy)

A

sterilization (NASA, DOD, space program stuff)

20-70 kGy

84
Q

high pressure processing: pressure and holding time (bonus: holding temp)

A

pressure: 300-900 MPa
time: <10min
temp: 4-120C

85
Q

PEF electric field strength and treatment time

A

20-50 kV/cm

100-1000 microseconds

86
Q

How many enteric illnesses attributed to animal contact annually? (Estimate)

A

~500,000

ACVPM 2024 (6 decks)

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