Food Safety Management System and Intro to Meat Inspection & HACCP

Question 1

What does the food safety management system do?

Answer 1

Controlls the operational, environmental, and process conditions necessary for consumer health protection through the consistent production of safe food.

Question 2

What are the 3 Ks?

Answer 2

Kill them, keep them out, and keep them from growing.

Question 3

What is the purpose of the 3 Ks?

Answer 3

To control identified food borne hazards.

Question 4

What is HACCP?

Answer 4

process to ensure control of hazards that are significant for food safety in the segment of the food chain under consideration. System for preventing contamination of food during processing.

Question 5

Is HACCP designed for food quality or for food safety?

Answer 5

Food safety.

Question 6

Meat and poultry inspections require what?

Answer 6

sensory or organoleptic inspection of all carcasses and an inspector to physically examine all the carcasses.

Question 7

Does sensory or organoleptic inspection detect microbial pathogens?

Answer 7

No. You can’t tell meat is contaminated with pathogens by just looking at them. Why we switched to risk based meat system.

Question 8

What is the goal of risk based meat inspection?

Answer 8

to reduce the burden of disease in the population.

Question 9

How does risk based meat inspection reduce the burden of dz?

Answer 9

1. identifies and evaluates foodborne dz risks.
2. develops risk management strategies
3. measures effectiveness and adjusts as needed.

Question 10

What are the food control components for Meat Safety?

Answer 10

Food law and regulations, control management, inspection services, lab services, and information, education, communication, and training.

Question 11

What does federal meat inspection do?

Answer 11

1. Ensures that animals used for food products are free of foodborne pathogens
2. clearly labels foods that pass inspection
3. minimize contamination during processing
4. monitor for drug residues and pathogens

Question 12

If something is condemned, do inspectors have to label them?

Answer 12

Yes.

Question 13

If there are chemical additives to the meat, does this need to be reflected in the label?

Answer 13

Yes.

Question 14

What are polyphosphates used for?

Answer 14

maintain water holding properties of the meat.

Question 15

Nitrates are used for what? What is a secondary use of them?

Answer 15

The red color of the meat is preserved by adding these, and they are also bacteriostatic when at concentrations greater than 40ppm.

Question 16

When did HACCP become mandatory for meats and seafood?

Answer 16

after 1996. Implemented by 2000.

Question 17

T/F: HACCP is optional for all other foods, except meats, juice processing facilities, and seafood.

Answer 17

True.

Question 18

What is the 7 step program of HACCP?

Answer 18

1. Analyze hazards
2. Identify critical control points
3. Establish preventive measures with critical limits for each control point.
4. Establish procedures to monitor the critical control points
5. Establish corrective actions to be taken
6. Establish procedures to verify that the system is working
7. Establish effective record keeping to document the HACCP system.

Question 19

What are some examples of preventive measures?

Answer 19

something that can be measured, so cooking, refrigeration, time, temp.

Question 20

What will you be able to find when looking at the records of HACCP?

Answer 20

The HACCP plan, records/results from CCP monitoring, and records of corrective actions.