FOOD SAFETY Flashcards by Grace Vahey

What are the 7 Principles of HACCP?

Conduct a hazard analysis
Determine critical control points (CCP)
Establish critical limits
Establish monitoring procedures
Establish corrective actions
Establish verification procedures
Establish record-keeping and documenting procedures

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What products are PR/HACCP required for?

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

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Commodities associated with Aflatoxin

Peanuts, dried corn, tree nuts

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Commodities associated with Ochratoxin

Coffee, raisins, cereal grains

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Commodities associated with Fumonisins

Dried corn

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Commodities associated with Deoxynivalenol (mycotoxin)

Wheat, barley

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Commodities associated with Patulin (mycotoxin)

Apples

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Common biological hazards associated with fresh beef

E. coli O157:H7
Big 6 STECs
Salmonella

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Common biological hazards associated with fresh pork

Salmonella

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Common biological hazards associated with fresh poultry

Salmonella
Campylobacter

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Common biological hazards associated with fully cooked products

Listeria monocytogenes
Clostridium perfringens

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Common biological hazards associated with canned products

Clostridium botulinum

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Common biological hazards associated with fruits and vegetables

Salmonella
E. coli O157:H7

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Common biological hazards associated with seafood

Vibrio vulnificus
Vibrio parahaemolyticus

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Common biological hazards associated with dairy

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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HACCP Validation vs Verification

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

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What are the BIG 6 STECs (non O157)?

O26
O45
O103
O111
O121
O145

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zero tolerance carcass contamination with…

contents from viscera or mammary glands

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zero tolerance ground beef adulteration (biological agent)

STEC - O157:H7 and big 6

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zero tolerance RTE product adulteration (biological agent)

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

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zero tolerance pathogen in cooked products

ANY

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zero tolerance adulteration - allergens

any unlabelled allergen

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pre-pasteurization bacteria limit: individual producer

<100,000/mL

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pre-pasteurization bacteria limit: commingled milk

<300,000/mL

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pre-pasteurization bacteria limit: SCC

<750,000/mL

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

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

Vat pasteurization time: 63C/145F

30 min

Vat pasteurization time: 72C/161F

15 seconds

Batch pasteurization: products used for and difference from vat

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

Batch pasteurization: temp and time

63C/145F for 30 min

HTST pasteurization: products used for

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

HTST pasteurization: temp and time

72C/161F for 15 seconds

UHT temp and time

138C/280F for 2 seconds

post-pasteurization cooling temp

<=7C/45F

what does Scharer test measure?

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

Acceptable ALP limit post-pasteurization

<350 mU/L

Butter pasteurization method

HTST

Cheese curing time/temp

>=35F for 60 days

Top 5 Pathogens in # of annual illnesses

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

Top 5 Pathogens in # of annual hospitalizations

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

Top 5 Pathogens in # of annual deaths

1. NTS 2. Toxo 3. Listeria 4. Noro 5. Campy

2 examples of bacteria that release endotoxins when lysed

Salmonella spp Vibro cholerae

2 examples of bacteria that secrete exotoxin

Clostridium botulinum Pseudomonas aeruginosa

3 examples of bacteria that have enterotoxins

Staph aureus Shigella Bacillus cereus

Salmonella incubation period

6-72 hours

E coli incubation period

3-4 days

Campylobacter incubation period

2-5 days

Vibrio incubation period

w/in 24h

Coxiella burnetti incubation period (foodborne)

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

Brucella incubation period (foodborne)

3+ weeks

Clostridium perfringens incubation period (foodborne)

~16h

Staph aureus incubation period (foodborne)

1-7h

B. cereus incubation period (emetic type)

30min-6h

B. cereus incubation period (diarrheal type)

6-15h

Listeria incubation period (gastroenteritis)

1-2h

Listeria incubation period (invasive)

weeks

Clostridium botulinum incubation period (invasive)

18-36h

Norovirus incubation period

24-48h

Hep A incubation period

~1month

Rotavirus incubation period

<48h

Anisakiasis incubation period

24h (up to 2 weeks)

Cyclospora incubation period

7-10d

Toxoplasma incubation period (foodborne)

1-3 weeks

Trichinella incubation period

1-4 weeks

Ciguatera Fish poisoning toxins

Ciguatoxin and maitotoxins

Paralytic Shellfish Poisoning toxins

Saxitoxins

Neurotoxic Shellfish Poisoning toxins

Brevetoxins

Diarrheic Shellfish Poisoning toxins

Okadaic acid

Amnesic Shellfish Poisoning toxin

Domoic acid

vCJD incubation period

~10 years

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

145*F (62.8*C)

Cook temp for ground meat

170*F (71.1*C)

Cook temp for poultry

165*F (73.9*C)

Thermophiles optimum temp and examples

>45C, Lactobacillus thermophilus

Mesophiles optimum temp and examples

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

Psychrophiles optimum temp and examples

15C; range 0-20C Flavobacterium

Psychrotrophs optimum temp and examples

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

Gamma rays are emitted from what?

Radioactive forms of Cobalt 60 Cesium 137

Kilo Gray range often used for food irradiation

0.05-30 kGy

Disinfestation irradiation: target and dose (kGy)

Destroy insects, delay veg sprouting 0.1-2 kGy

Radurization irradiation: target and dose (kGy)

destroy spoilage organisms 1-5 kGy

Radicidation irradiation: target and dose (kGy)

pasteurize, inactivate non-spore-forming pathogens 0.1-10 kGy

Radappertization irradiation: target and dose (kGy)

sterilization (NASA, DOD, space program stuff) 20-70 kGy

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

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

PEF electric field strength and treatment time

20-50 kV/cm 100-1000 microseconds

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

~500,000