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
