Good Hygiene Practices Flashcards
What must occur after permits are achieved? What happens if this is not upheld?
hygiene at all steps of the food chain
any compromise of GHP at any level, even one, will have repercussions
In what 3 locations should be avoided when placing a business?
- threat to food safety, like places prone to flooding
- potential sources of contamination from the environment, like places with a lot of pests
- places contaminated by chemical or radiological hazards
34% of all FDA recalls are due to issues linked to environmental pathogens
How can it be ensured that ingredients used are safe?
only purchase ingredients from a reliable or certified supplier
What are 5 possible factory contaminants of foodborne outbreaks? What 4 bacteria are the most common culprits?
- processing environment
- personnel
- water
- equipment
- sewage
Salmonella, Listeria, E. coli, Staph. aureus
How should the internal layout of a building be set to minimize cross-contamination?
one way flow
How should internal structures be built to follow GHP?
- durable
- easy to maintain
- waterproof
- clean
- able to be disinfected to avoid the formation of biofilms
How should lighting in buildings be upheld? How can food contamination be avoided?
should be adequate enough to uphold a hygienic workplace (dark = mosquito and pest accumulation; difficult to see), but not alter coloring
transparent covering to ensure food is not contaminated by breakages
What level water should be used in accordance to GHP? What should be available at all times? What should happen to water that is not at this level?
potable water of drinking quality
both cold and hot water
non-potable water needs to be controlled and labeled
What can be used to ensure clean airflow is in circulation? What 4 things does this do?
HEPA air filters
- controls odors that can affect the food
- minimize air-borne contamination of food from aerosols and condensation
- control ambient temperature
- control humidity
In what 2 ways do facilities control waste accumulation?
- drainage and waste disposal to avoid contamination of potable water
- supporting services to pick up accumulated and packed away waste
What should food handlers do after handling waste? What can be done to waste containers to avoid the attraction of pests?
wash hands
lids kept closed
How should waste containers be made? Those containing dangerous substances?
should be specifically identifiable and made of impervious material
specific identifier and lockable to prevent malicious or accidental contamination or injury
How should materials be stored in the facility?
kept off the ground on shelves at least 6 inches off the floor per the FDA Food Code to avoid soil-borne diseases
How should food be stored to prevent cross-contamination? What principles should be followed?
segregate food based on allergens
first in first out - first expire first out
What are the 3 major temperatures used to keep out of the temperature danger zone?
- hot foods - above 140-145 F (58-63 C)
- cold foods - 32-41 F (0-4 C)
- frozen food - below 0 F (18 C)
What are the 4 major characteristics of hygienic equipment? Why should containers and lubricants be non-leaching? Why is the hygiene of equipment and containers of the utmost importance?
- permit maintenance and repair
- clean
- functions as intended
- hygienic
avoids metal contamination
these pieces of equipment are in direct contact with the food
What 3 incidences commonly affect food in transit? How are vehicles and containers used?
- contamination
- damage likely to render food unavailable for consumption
- growth of pathogenic microorganisms and the production of toxins in food
only used for intended purposes —> milk containers NOT used for fruits and veggies
What is an important component of bulk containers used in the transport of food?
temperature control —> cold food should be shipped under cold temperature throughout the entire supply chain (disruption exposes food to temperature danger zone)
When should maintenance work be carried out? How should chemicals used for maintenance be characterized?
outside of production hours to prevent contamination
should be food grade
What are the 5 most common pest contaminants of facilities?
- flying insects (flies, mosquitos)
- cockroaches
- ants
- rodents (mice, rats)
- birds
(cause vector-borne, rodent-borne, and avian-borne diseases)
What are the 5 major risks of pest infestation in facilities? What is required for pest control programs?
- carry pathogens
- contaminates equipment and food with feces
- damages buildings (wiring, insulation, equipment)
- consume/damage stock
- damage company reputations
professional/trained person using rodenticides and pesticides (not used around food!)
How often should machines, hoses, and food contact surfaces be cleaned? What 4 things does this allow for?
DAILY after production
- removes dirt/debris/residues on which bacteria can grow
- reduces bacteria levels
- allows disinfection
- removes materials that could encourage pests
What are the 3 basic steps to cleaning and sanitizing? What 2 types of chemicals can be used for cleaning? How often are each used?
- preparation by removing food products from cleaning area
- remove coarse soil
- rinse the inside and outside of equipment and containers in hot water 40-60 C
- ALKALINE: caustic soda (NaOH), potash (KOH), phosphates, silicates, and carbonates; DAILY soak for 20-30 mins
- ACIDIC: phosphoric acid, peroxyacetic acid; WEEKLY soak for 20-30 mins
What concentrations of disinfectants are used for cleaning and sanitizing?
2-4%
- less = not enough action
- more = chemical hazard
How does the cleaning procedure for floors and drains i processing, packaging, and storage areas compare?
mostly the same —> use 1-3% bleach disinfectants in warm water
What 3 colors of brooms are used for different rooms in facilities?
- RED = process rooms (most sensitive)
- GREEN = filling rooms
- BLUE = packaging and storage rooms
What are commonly used for sterilizing and disinfecting in facilities?
autoclaves - kill germs by heat
chemical disinfectants - kill germs by chemicals
What commonly requires separate cleaning areas?
tools and equipment from highly contaminated areas, like toilets, drainage, and waste disposal areas
In what 2 ways is sanitation periodically verified?
- audit pre-operational inspections
- microbiological sampling of environment and food contact surfaces by ATP Swabs (presence of ATP = organisms present) after cleaning and before start up
What high-risk surfaces require weekly monitoring with ATP swabs? Monthly?
food contact surfaces and filler nozzles
non-food contact surfaces (no direct contact with food through food supply chain = low-risk environment)
Why is personal hygiene so important in the food supply chain? What 7 health conditions should be reported?
infected food handlers can cause food poisoning outbreaks
- jaundice
- diarrhea
- vomiting
- fever
- sore throat
- visibly infected skin lesions (boils, cuts)
- discharges from ear, eye, or nose
What items should not be on or in the pockets of food handlers to avoid contamination?
- watches
- jewelry
- rings
- nails
- cigarettes
- tobacco
- lighters
- loose items
(segregate personal items from work clothing!)
What is operation flow control? What happens if this is not controlled?
flow of products across all steps of operation processes from purchasing ingredients up to final dispatching for the product
foods become contaminated and unsafe
What is the general flow in the steps of operation?
- purchase ingredients
- receiving
- preparation
- mixing
- cooking
- cooling
- packaging
- dispatching
What is the general flow in the steps of operation for animals in the slaughterhouse?
- purchase animals
- receiving and AM inspection
- stunning
- bleeding
- de-skinning
- eviscerating
- PM inspection and washing
- grading
- chilling
- packing
- labeling
- dispatching
What are the 3 critical control points in the slaughterhouse?
- receiving and AM inspection
- PM inspection and washing
- chilling
What are the 4 basic pre-requisites are needed to monitor and confirm the operational steps work properly?
- description of product - ingredients, amount, shelf life, storage condition, packaging
- list of processes
- construction of a flow diagram of production processes from start to dispatch
- take action a critical control points
What are the 3 main facilitators of food-borne illness occurrence along all the supply chain?
- control cross-contamination by segregation
- control time-temperature abuse at the TDZ
- control poor hygiene (personal and general) at all time and place
What happens when GHP is insufficient?
implement hazard analysis and critical control points
(HACCP) system, a management system in which food safety is addressed through the analysis of hazards from raw material production, procurement, and handling, to manufacturing, distribution, and consumption of the finished product
What are the 2 objectives of control of operational process flows?
- monitor and confirm that all steps of the operations work properly, or if corrective actions are needed
- determine if GHP alone is efficient in protecting foods from contaminants, or if further safety systems are required (HACCP)
What is the most common cause of food-borne illness or food spoilage? In what 4 ways can this be controlled?
inadequate food temperature
- cooking
- cooling
- processing
- storage
(eliminate FAT TOM)
What are the 2 major CCP of milk products? What temperatures should be avoided for meat products?
- holding time for a minimum of 15 seconds
- end holding temperature minimum of 73 C
keep colder than 40 F or hotter than 140 F
(out of room temperature!)
What materials should be used for packaging?
- non-toxic
- no threat to safety and suitability of food under storage conditions
- protects from contamination and damage
- able to accommodate proper labeling
What 8 descriptions should be placed on the label?
- composition
- weight
- origin (country, factory address)
- allergens
- packaging
- shelf life
- storage condition
- target consumer population
