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PROCESS SAFETY > FOOD SAFETY > Flashcards

FOOD SAFETY Flashcards

1
Q

HACCP

A

Hazard Analysis and Critical Control Point

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2
Q

A systematic approach to identification, evaluation and control of food safety hazard

A

HACCP

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3
Q

An internationally-recognized system/standard for Food Safety Management

A

HACCP

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4
Q

When was HACCP was pioneered?

A

1960’s during Apollo Program

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5
Q

Who adapted the HACCP?

A

Many food processors and
US Gov

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6
Q

It is designed to minimize the risk of Food hazard

A

HACCP

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7
Q

Principles of HACCP

A

Conduct Hazard Analysis
Determin CCP
Establish critical limits
Establish monitoring procedures
Establish corrective action
Establish verification procedures
Establish record-keeping and documentation procedures

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8
Q

Any bacterium, virus, or protozoan that is capable of causing illness that grown or may be carried on food

A

Microbiological hazards

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9
Q

Well known examples of MB Hazards

A

Campylobacter, Listeria, and Salmonella

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10
Q

A food-borne virus

A

Norwalk type virus

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11
Q

Example of protozoan that may be food borne

A

Giardia

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12
Q

Examples of Chem. Hazards

A

Excessive or toxic amounts of heavy metlas, pesticides, herbicides, insecticides, preservatives, disinfectants, detergents and cleaning compounds

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13
Q

Objects that get into food or are already present in food that may cause illness, injury or distress

A

Physical Hazards

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14
Q

Examples of physical hazards

A

glass
metal fragments
hair
insects

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15
Q

Consisting of individuals who have specific knowledge and expertise appropriate to product and process

A

HACCP Team

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16
Q

T/F: In a HACCP team, it should include local personnel, as they are more famiiar with the variability and limitations of the operation

A

T

17
Q

A plan totally developed by outside sources may be?

A

erroneous
incomplete
and lacks support at the local level

18
Q

The HACCP team first, describes the food consisting ?

A

Gen. description of the food
Ingredients
Processing methods

19
Q

Method of distribution should be describes with information on whether the food is to be?

A

Frozen
Refrigerated
Ambient Temp

20
Q

Intended consumers may be?

A

General public or particular segment of the population

21
Q

Who are the particular segment of the population?

A

Infants
Immunocompromised indiv
Elderly

22
Q

Purpose of Flow Diagram?

A

Provide clear and simple outline of the steps involved in the process

23
Q

Scope of the process flow diagram is under the control of?

A

ESTABLISHMENT

24
Q

T/F: The flow diagram need not be as complex as engineering drawings

A

T

25
Q

T/F: A simple block type flow diagram is sufficiently descriptive

A

t

26
Q

What should the HACCP team must perform to verify the accuracy and completeness of the flow diagram?

A

On-site review of the operation

27
Q

During on-site review of operations, ____ should be made to the FD as necessary and documented

A

Modifications

28
Q

Are the points in the food processing chain where it is possible to control or remove hazards

A

Control points

29
Q

Are the control points in the processing chain where it is essential to a hazard, because there is no later step at wich to establish control

A

Critical control points

30
Q

It is a maximum and/or minimum value

A

Critical limit

31
Q

Used to distinguish between safe and unsafe operating conditions at a CCP

A

Critical limit

32
Q

CL should not be confused with ___ which are established for a reason other than food safety

A

operational limit

33
Q

Is 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

Monitoring

34
Q

Purpose of Monitoring

A
  1. Facilitates tracking of the operation
  2. Determine when there is a loss of control and a deviation at a CCP
  3. Provide written documentation for use in verification
35
Q

Are necessary to prevent foods which may be hazardous from reaching consumers

A

Corrective actions

36
Q

Elements of Corrective action Plan

A
  1. Determine and correct the cause of non-compliance
  2. Determine the disposition of non-compliance
  3. Record the corrective actions that have taken
37
Q

A record for theHACCP system should include

A

Summary of hazard analysis
HACCP Plan
Validation record
Records generated during the Operation of the Plan

38
Q

HACCP PLAN SUMMARY TABLE COMPONENT

A

CCP
HAZARDS
CL
MONITORING
CORRECTIVE ACTIONS
VERIFICATION
RECORDS

39
Q
A

PROCESS SAFETY (5 decks)

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