Food Safety Management Systems Flashcards
Understand how food safety management systems work to prevent foodborne illness and ensure compliance with safety regulations.
What is the purpose of Food Safety Management Systems?
A group of practices and procedures intended to prevent foodborne illness and actively control risks and hazards throughout the flow of food.
What is the foundation of a food safety management system?
- Good personal hygiene practices
- Food Safety Training Program
- Supplier Selection and Specification Program
- Quality Control and Assurance Program
- Cleaning and Sanitation Program
- Standard Operating Procedures (SOP)
- Facility Design and Equipment Maintenance Program
- Pest Control Program
These components help manage food safety effectively.
What are the five most common risk factors for foodborne illness?
- Purchasing food from unsafe sources.
- Failing to cook food adequately.
- Holding food at incorrect temperatures.
- Using contaminated equipment.
- Practicing poor personal hygiene.
These factors require active managerial control.
What is Active Managerial Control?
It focuses on controlling the five most common risk factors for foodborne illness.
What are some methods to achieve Active Managerial Control?
- Training programs
- Manager supervision
- Incorporation of standard operating procedures (SOPs)
- HACCP
What are the critical actions necessary for Active Managerial Control?
- Monitoring critical activities in the operation.
- Taking the necessary corrective action when required.
- Verifying that the actions taken control the risks factors.
What recommendations does the FDA provide for controlling common risk factors for foodborne illness?
- Demonstration of knowledge
- Staff health controls
- Controlling hands as a vehicle of contamination
- Time and temperature parameters for controlling pathogens
- Consumer advisories
What is the HACCP approach based on?
Identifying significant biological, chemical, or physical hazards.
This identification occurs at specific points within a product’s flow through an operation.
What are the seven HACCP principles?
- Conduct a hazard analysis
- Determine critical control points (CCPs)
- Establish critical limits
- Establish monitoring procedures
- Identify corrective actions
- Verify that the system works
- Establish procedures for record keeping and documentation
These principles guide the implementation of a HACCP system.
What specialized processing methods require a variance and may require a HACCP plan?
- Smoking food as a method to preserve it
- Using food additives or components
- Curing food
- Custom-processing (wild) animals
- Packaging food using Reduced Oxygen Packaging (ROP) methods
- Treating juice on-site and packaging it
- Sprouting seeds or beans
These methods often have specific safety requirements.
