Good Hygiene Practices

Question 1

What must occur after permits are achieved? What happens if this is not upheld?

Answer 1

hygiene at all steps of the food chain

any compromise of GHP at any level, even one, will have repercussions

Question 2

In what 3 locations should be avoided when placing a business?

Answer 2

1. threat to food safety, like places prone to flooding
2. potential sources of contamination from the environment, like places with a lot of pests
3. places contaminated by chemical or radiological hazards

34% of all FDA recalls are due to issues linked to environmental pathogens

Question 3

How can it be ensured that ingredients used are safe?

Answer 3

only purchase ingredients from a reliable or certified supplier

Question 4

What are 5 possible factory contaminants of foodborne outbreaks? What 4 bacteria are the most common culprits?

Answer 4

1. processing environment
2. personnel
3. water
4. equipment
5. sewage

Salmonella, Listeria, E. coli, Staph. aureus

Question 5

How should the internal layout of a building be set to minimize cross-contamination?

Answer 5

one way flow

Question 6

How should internal structures be built to follow GHP?

Answer 6

• durable
• easy to maintain
• waterproof
• clean
• able to be disinfected to avoid the formation of biofilms

Question 7

How should lighting in buildings be upheld? How can food contamination be avoided?

Answer 7

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

Question 8

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?

Answer 8

potable water of drinking quality

both cold and hot water

non-potable water needs to be controlled and labeled

Question 9

What can be used to ensure clean airflow is in circulation? What 4 things does this do?

Answer 9

HEPA air filters

1. controls odors that can affect the food
2. minimize air-borne contamination of food from aerosols and condensation
3. control ambient temperature
4. control humidity

Question 10

In what 2 ways do facilities control waste accumulation?

Answer 10

1. drainage and waste disposal to avoid contamination of potable water
2. supporting services to pick up accumulated and packed away waste

Question 11

What should food handlers do after handling waste? What can be done to waste containers to avoid the attraction of pests?

Answer 11

wash hands

lids kept closed

Question 12

How should waste containers be made? Those containing dangerous substances?

Answer 12

should be specifically identifiable and made of impervious material

specific identifier and lockable to prevent malicious or accidental contamination or injury

Question 13

How should materials be stored in the facility?

Answer 13

kept off the ground on shelves at least 6 inches off the floor per the FDA Food Code to avoid soil-borne diseases

Question 14

How should food be stored to prevent cross-contamination? What principles should be followed?

Answer 14

segregate food based on allergens

first in first out - first expire first out

Question 15

What are the 3 major temperatures used to keep out of the temperature danger zone?

Answer 15

1. hot foods - above 140-145 F (58-63 C)
2. cold foods - 32-41 F (0-4 C)
3. frozen food - below 0 F (18 C)

Question 16

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?

Answer 16

1. permit maintenance and repair
2. clean
3. functions as intended
4. hygienic

avoids metal contamination

these pieces of equipment are in direct contact with the food

Question 17

What 3 incidences commonly affect food in transit? How are vehicles and containers used?

Answer 17

1. contamination
2. damage likely to render food unavailable for consumption
3. growth of pathogenic microorganisms and the production of toxins in food

only used for intended purposes —> milk containers NOT used for fruits and veggies

Question 18

What is an important component of bulk containers used in the transport of food?

Answer 18

temperature control —> cold food should be shipped under cold temperature throughout the entire supply chain (disruption exposes food to temperature danger zone)

Question 19

When should maintenance work be carried out? How should chemicals used for maintenance be characterized?

Answer 19

outside of production hours to prevent contamination

should be food grade

Question 20

What are the 5 most common pest contaminants of facilities?

Answer 20

1. flying insects (flies, mosquitos)
2. cockroaches
3. ants
4. rodents (mice, rats)
5. birds

(cause vector-borne, rodent-borne, and avian-borne diseases)

Question 21

What are the 5 major risks of pest infestation in facilities? What is required for pest control programs?

Answer 21

1. carry pathogens
2. contaminates equipment and food with feces
3. damages buildings (wiring, insulation, equipment)
4. consume/damage stock
5. damage company reputations

professional/trained person using rodenticides and pesticides (not used around food!)

Question 22

How often should machines, hoses, and food contact surfaces be cleaned? What 4 things does this allow for?

Answer 22

DAILY after production

1. removes dirt/debris/residues on which bacteria can grow
2. reduces bacteria levels
3. allows disinfection
4. removes materials that could encourage pests

Question 23

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?

Answer 23

1. preparation by removing food products from cleaning area
2. remove coarse soil
3. 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

Question 24

What concentrations of disinfectants are used for cleaning and sanitizing?

Answer 24

2-4%

• less = not enough action
• more = chemical hazard

Question 25

How does the cleaning procedure for floors and drains i processing, packaging, and storage areas compare?

Answer 25

mostly the same —> use 1-3% bleach disinfectants in warm water

Question 26

What 3 colors of brooms are used for different rooms in facilities?

Answer 26

1. RED = process rooms (most sensitive)
2. GREEN = filling rooms
3. BLUE = packaging and storage rooms

Question 27

What are commonly used for sterilizing and disinfecting in facilities?

Answer 27

autoclaves - kill germs by heat

chemical disinfectants - kill germs by chemicals

Question 28

What commonly requires separate cleaning areas?

Answer 28

tools and equipment from highly contaminated areas, like toilets, drainage, and waste disposal areas

Question 29

In what 2 ways is sanitation periodically verified?

Answer 29

1. audit pre-operational inspections
2. microbiological sampling of environment and food contact surfaces by ATP Swabs (presence of ATP = organisms present) after cleaning and before start up

Question 30

What high-risk surfaces require weekly monitoring with ATP swabs? Monthly?

Answer 30

food contact surfaces and filler nozzles

non-food contact surfaces (no direct contact with food through food supply chain = low-risk environment)

Question 31

Why is personal hygiene so important in the food supply chain? What 7 health conditions should be reported?

Answer 31

infected food handlers can cause food poisoning outbreaks

1. jaundice
2. diarrhea
3. vomiting
4. fever
5. sore throat
6. visibly infected skin lesions (boils, cuts)
7. discharges from ear, eye, or nose

Question 32

What items should not be on or in the pockets of food handlers to avoid contamination?

Answer 32

• watches
• jewelry
• rings
• nails
• cigarettes
• tobacco
• lighters
• loose items

(segregate personal items from work clothing!)

Question 33

What is operation flow control? What happens if this is not controlled?

Answer 33

flow of products across all steps of operation processes from purchasing ingredients up to final dispatching for the product

foods become contaminated and unsafe

Question 34

What is the general flow in the steps of operation?

Answer 34

• purchase ingredients
• receiving
• preparation
• mixing
• cooking
• cooling
• packaging
• dispatching

Question 35

What is the general flow in the steps of operation for animals in the slaughterhouse?

Answer 35

• purchase animals
• receiving and AM inspection
• stunning
• bleeding
• de-skinning
• eviscerating
• PM inspection and washing
• grading
• chilling
• packing
• labeling
• dispatching

Question 36

What are the 3 critical control points in the slaughterhouse?

Answer 36

1. receiving and AM inspection
2. PM inspection and washing
3. chilling

Question 37

What are the 4 basic pre-requisites are needed to monitor and confirm the operational steps work properly?

Answer 37

1. description of product - ingredients, amount, shelf life, storage condition, packaging
2. list of processes
3. construction of a flow diagram of production processes from start to dispatch
4. take action a critical control points

Question 38

What are the 3 main facilitators of food-borne illness occurrence along all the supply chain?

Answer 38

1. control cross-contamination by segregation
2. control time-temperature abuse at the TDZ
3. control poor hygiene (personal and general) at all time and place

Question 39

What happens when GHP is insufficient?

Answer 39

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

Question 40

What are the 2 objectives of control of operational process flows?

Answer 40

1. monitor and confirm that all steps of the operations work properly, or if corrective actions are needed
2. determine if GHP alone is efficient in protecting foods from contaminants, or if further safety systems are required (HACCP)

Question 41

What is the most common cause of food-borne illness or food spoilage? In what 4 ways can this be controlled?

Answer 41

inadequate food temperature

1. cooking
2. cooling
3. processing
4. storage

(eliminate FAT TOM)

Question 42

What are the 2 major CCP of milk products? What temperatures should be avoided for meat products?

Answer 42

1. holding time for a minimum of 15 seconds
2. end holding temperature minimum of 73 C

keep colder than 40 F or hotter than 140 F
(out of room temperature!)

Question 43

What materials should be used for packaging?

Answer 43

• non-toxic
• no threat to safety and suitability of food under storage conditions
• protects from contamination and damage
• able to accommodate proper labeling

Question 44

What 8 descriptions should be placed on the label?

Answer 44

1. composition
2. weight
3. origin (country, factory address)
4. allergens
5. packaging
6. shelf life
7. storage condition
8. target consumer population