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Veterinary Public Health > Good hygienic practices > Flashcards

Good hygienic practices Flashcards

1
Q

What are the 20 fundamental measures and conditions that are applied at each stage of food supply chain?

A
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2
Q

What is important in terms of selecting a location for your farm/factory/clinic?

A

Do not establish in locations anywhere, where there will be:
✓ a threat to food safety or suitability (e. g. prone to flooding)
✓ potential sources of contamination from the environment e.
g. places difficult to control pests
✓ Should not be established in places contaminated by
chemical or radiological hazards

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3
Q

What is important about selecting the proper ingredients?

A

You must demonstrate that you are purchasing ingredients from
reliable or certified suppliers. Additionally, you must make sure that your ingredients are protected from contamination from:
1. Processing environmental
2. Personnel
3. Water
4. Equipment
5. Sewage, etc
Salmonella, Listeria, E. coli, and
Staph. aureus are the most common
foodborne pathogen

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4
Q

What do inspectors evaluate in regards to your building?

A

Design, construction & internal layout of buildings, workspace & utilities – One Way Flow (if paths cross there may be cross contamination).
* It should be built in such a way that it should prevent contamination and cross-contamination
* e. g. one-way flow of processes and products
* The internal design and layout of food establishments should permit
* good food hygiene practices
* protection against cross-contamination between and during operations by foodstuffs

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5
Q

What is important about your building’s internal structure?

A

Internal Structure: doors, windows, floor, walls, ceilings, & surfaces
* Internal Structures should be soundly built of:
✓ durable materials
✓ be easy to maintain/disinfectable
✓ waterproof
✓ clean and
✓ where appropriate, able to be disinfected

*Important to prevent biofilms and funguses from developing.

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6
Q

How are light fixtures evaluated?

A
  • Light should enable the undertaking to operate in a hygienic manner
    ✓ Adequate natural or artificial lighting.
  • Lighting should not be such that the resulting color is misleading.
  • The intensity should be adequate to the nature of the operation.
  • Lighting fixtures should be protected to ensure that food is not contaminated by breakages.

*Mosquitos tend to hide in light fixtures.
*

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7
Q

What do regulatory bodies evaluate in regards to the water supply?

A

Water must be controlled as some pathogens and chemicals are waterborne
* Only potable water, should be used in food handling and processing.
✓ Potable water should be of Drinking Water Quality, or water of a higher standard.
✓ Both cold and hot water must be available all-time
* An adequate supply of potable water with appropriate facilities for its
storage, distribution and temperature control, should be available. Non-potable water needs to be controlled and labeled.

*Waste water should be labeled as dangerous.
*

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8
Q

What do regulatory bodies evaluate in regards to air suppply?

A
  • Adequate clean air flow is needed
  • Adequate natural or mechanical ventilation should be provided to:
    ✓ control odors which might affect the suitability of food
    ✓ minimize air-borne contamination of food from aerosols and condensation
    ✓ control ambient temperatures
    ✓ control humidity to ensure the safety and suitability of food

Remember air harbors
infectious, chemical and
physical airborne
hazards; hence,
✓ air must be clean or
filtered

*HEPA filters used to filter everything up to the molecular/gaseous level

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9
Q

What do regulatory bodies evaluate in regards to waste control?

A
  1. Drainage and Waste Disposal
    * Adequate drainage and waste disposal systems and facilities should be provided.
    * Systems should be designed and constructed so that the risk of contaminating
    food or the potable water supply is avoided.
  2. Supporting services, including waste & sewage disposal.
    Do not over accumulate wastes
    * Minimize the accumulation of waste including arrangements to control the
    collection, collation and disposal of waste material.
  • Waste is likely to be contaminated and so should not be allowed to accumulate.
  • Food handlers should always wash their hands after handling waste.
  • Lids should be kept closed on waste containers as waste attracts pests.
  • Provision must be made for the removal and storage of waste.
  • Waste stores must be kept appropriately clean.
  • Containers for waste, by-products, and inedible or dangerous substances should be
    specifically identifiable, suitably constructed, and made of impervious material.
  • Containers used to hold dangerous substances should be identified and lockable to
    prevent malicious or accidental
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10
Q

What do regulatory bodies regulate in terms of storage?

A
  • Products, packaging and materials should never be
    stored directly on the floor.
  • Floor can contaminate with soil or soil-borne diseases
    Control of storage: designed & constructed in such a way to ease
    1. cleaning,
    2. maintenance,
    3. pest control,
    4. control hazard & allergens,
    5. segregate food that has allergens from non allergens,
    6. facilitate adoption of FIFO/FEFO principles,
    7. no package storage is allowed directly on the floor

The FDA Food Code requires that
food be stored 6 inches off the floor

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11
Q
A

The FDA Food Code requires that
food be stored 6 inches off the floor

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12
Q
A

The FDA Food Code requires that
food be stored 6 inches off the floor

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13
Q

How do you properly store and control the temperature of the food you are storing?

A
  • Food storage facilities should be adequately designed & constructed
  • Segregate foods to prevent cross-contamination during storage
  • FIFO/ FEFO principles should be adopted.
  • Control temperature of the store: quickly move from TDZ
    1. Hot foods should be stored above 140 °F
    2. Cold Food should be refrigerated at 0 - 5 °C (32- 41°F)
    3. Frozen food should be stored below - 18 °C (0 °F)
    FIFO/ FEFO = first in – first out & first expire date-first out
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14
Q

How would you store the following food products? (i.e. which section of the fridge, at what temperature)

A
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15
Q

How do you prevent food contamination with equipment and containers?

A
  • Equipment should:
    ✓ permit maintenance/repair
    ✓ cleaning
    ✓ function as intended
    ✓ be hygienic

–> Suitable containers
➢ non-leaching,
➢ Non-corrosive
–> Lubricants must be
➢ non-corrosive,
➢ non-leaching &
➢ Food grade
*Wall and floor should not be in contact with the food.

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16
Q

How do you prevent contamination during transport?

A
  • During the transport of food protect food from potential sources of:
    ✓ contamination
    ✓ damage likely to render the food unsuitable for consumption
    ✓ growth of pathogenic or spoilage micro-organisms and the
    production of toxins in food.
  • Vehicles & bulk containers only used for the intended purpose
  • Bulk containers should be designed and constructed to permit :
    ✓ maintenance/repair
    ✓ cleaning
    ✓ function as intended
    ✓ be hygienic
    ✓ temperature control (i. e. prevent temperature danger zone

*Do not use the same vehicle that you used to transport milk to transport avocados. Each truck should be used for the same products.

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17
Q

How do you prevent contamination during maintenance?

A
  • Maintenance work should be carried out outside of production hours
  • Where there is a risk, maintenance chemicals such as lubricants
    should be food grade.

*Screws, nails, etc contaminate food. People may bite into this –> bad.

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18
Q

How do you control pests in order to prevent contamination?

A
  • Common pests include:
    ✓ Flying insects (flies, mosquitoes)
    ✓ Cockroaches
    ✓ Ants
    ✓ Rodents: Rats, Mice
    ✓ Birds
    Why? B/c looking for leftovers to consume. Each of these animals can carry ___borne diseases.
    Arthropods, rodents, and birds carry several pathogens that cause:
    1. vector-borne,
    2. rodent-borne, and
    3. avian-borne diseases
19
Q

What are the risks that pests pose to food contamination?

A
  • Pest risks
    ✓ Carry pathogens
    ✓ Contamination of equipment and food with feces
    ✓ damage to buildings
    ✓ Consume/damage food or stocks
    ✓ Damage company reputations
  • Pest control program should be in place
    ✓ The control should be done by a professional or trained person
    ✓ Use
    ✓ Rodenticides
    ✓ Pesticides
    ✓ Rodenticides & pesticides should not be used around food
20
Q

How do you clean and sanitize all parts of your factory?

A
  • It is important that all parts of the factory are clean and free from contamination.
    1. Equipment: Machine, containers, utensils, trays, & others
    2. Building structure: Floor, drains, pipes, walls, doors, ceilings
    3. Transport vehicles
  • CLEANING is even more critical with food contact surfaces
  • Clean machines, hoses, & food contact surfaces DAILY after production
  • Cleaning procedures of FLOOR & drains in processing, packaging storage areas & chemicals
  • Types of items to be cleaned: mixture of fats, proteins, food residues
  • The advantages of cleaning (why we clean)?
    ✓ Remove dirt/debris/food residues on which bacteria can grow
    ✓ Reduce bacteria levels
    ✓ Allow disinfection
    ✓ Remove materials which could encourage pests
21
Q

What is the cleaning and sanitizing procedure approved by regulatory bodies?

A

emphasized 2-4%.

22
Q
  • Cleaning procedures of FLOOR & drains in processing, packaging storage areas & chemicals
  • The cleaning steps are as follows:
    1. Cleaning preparations (remove trays, packing items and other moveable items from cleaning area)
    2. Remove course soil using broom and shovel and put in waste bin
    3. Rinse with warm water (25-40C) in the direction of the floor/drain
    4. apply alkaline (2-4%) in warm water (25-40C) & leave on the floor for soaking for 20-30 minutes on the
    floor e. g. Use low pressure equipment to clean
    5. Apply acid (2-4%) in warm water (25-40C) & leave on floor for soaking for 20-30 minutes, then scrub
    and brush e. g. Use low pressure equipment to clean
    6. Rinse with warm water using low pressure equipment in the direction of floor/drain
    7. Disinfect the floor/drain using disinfectants (1-3%) in warm water (25-40C) for 20-30 min
    8. Rinse with warm water
A
23
Q

How do you divide cleaning and sanitizing facilities?

A
  • Use different cleaning facilities for different rooms as follows:
    ✓ RED colored brooms, brushes …..for process rooms
    ✓ GREEN colored brooms, brushes….for filling rooms
    ✓ BLUE colored brooms, brushes…. for packaging & storage rooms
    ✓ Deep soak cleaning systems
    ✓ Soaking bath equipment
    ✓ Low pressure equipment
    ✓ Sterilizers (autoclaves): killing germs by heat = sterilization
    ✓ Disinfectants: killing germs by chemicals = disinfection
24
Q
  • A separate cleaning area should be provided for tools
    and equipment from highly contaminated areas like:
    ✓ toilets,
    ✓ drainage and
    ✓ waste disposal areas.
A
25
Q

Sanitation should be periodically verified by?

A
  1. audit pre-operational inspections or,
  2. Microbiological sampling of environment and food contact surfaces and regularly reviewed

*Inspection is not always sufficient. Must keep an extra eye on inside storage tank, filler nozzle, lidding, and fillers. The drain, walls, floors require less attention.
* Just observing with the naked eye is not enough, must use the ATP swab. You swab the surface and put it in the luminometer. Within seconds it provides you a digital number. If you detect ATP (energy) this means that there is some organism present producing it. If there is no organism then it is clean. There is a range of acceptable (10-13 for high risk) but for floors and walls it is ok if it is up to 40-50.

26
Q

Name the high risk surface areas.

A
27
Q

Name the low risk surface areas.

A
28
Q

What is important about personal hygiene?

A
  • Infected food handlers can contaminate food and cause food poisoning outbreaks.
  • Personal medicines should not be
    brought to food processing area
    Health conditions which should be
    reported/notified are:
    ✓ jaundice
    ✓ diarrhea
    ✓ vomiting
    ✓ fever
    ✓ sore throat with fever
    ✓ visibly infected skin lesions (boils, cuts, etc.)
    ✓ discharges from the ear, eye or nose
29
Q

The following items can fall into the food;
get caught in machinery & harbor bacteria
✓ Watch,
✓ jewelry,
✓ ring,
✓ nails, etc.

Cigarettes, tobacco, lighters etc. including any
✓ loose items must not be carried in the pockets
of clothing when in the product areas.

A
30
Q

Where do you people keep their personal belongings?

A

✓ Adequate changing facilities for personnel
✓ Storage of personal items
✓ Segregation of personal items from work clothing
✓ Adequate hand washing and drying facility hygienically
✓ Cleaning of Equipment and Utensils
✓ Eating/Drinking
✓ Toilets/Lavatories of appropriate hygienic design

31
Q

How do you control operational flow or process flow?

A

Definition of control of operation flows:
1. It is a flow of products across all steps of operation processes from
purchasing ingredients up to final dispatching of the product
2. If operational processes of the factory are not controlled adequately,
foods become contaminated and unsafe

32
Q

List the steps of operational process in slaughterhouses.

A

At each CCP, specifically CCP1, you are looking for? Diseased, disabled, dead, dying

33
Q

What is stunning?

A

Making animal unconscious before cutting jugular vein

34
Q

What is evisceration?

A

Emptying abdomen.

35
Q

Why are you conducting post mortem inspection?

A

Animals may apparently look healthy but subclinically carrying parasites, abscesses, cancer, hematoma, etc. If you do not look at CCP2 you are packaging potentially diseased animals and sending to market.

36
Q

Is the GHP effective alone
in controlling contaminants or is HACCP required?

A
  • Having considered the product and process descriptions, consider if the General/Good Hygienic Practices (GHPs) are:
  • sufficient to address food safety and suitability or
  • if some GHPs need greater attention (HACCP).
    When such increased attention on GHPs is insufficient to ensure food safety,
    it is necessary to implement a HACCPsystem
37
Q

What are the Objectives of Control of operational process flow?

A
  1. To monitor and confirm that all steps of the operations work properly, or if
    corrective actions are needed
  2. To determine if GHP alone is effective in protecting foods from contaminants,
    or if further highly complex safety systems is needed i.e. HACCP
38
Q

How do you control temperature and time?

A
  • Inadequate food temperature control is one of the most common causes of food borne illness or food spoilage.
  • Such controls include time and temperature of:
    1. cooking,
    2. cooling,
    3. processing &
    4. storage.
  • Control temperature effectively where it is critical to the safety and suitability of food.
  • Six factors (FAT TOM) promote food spoilage by microbes
39
Q

How do you control temperature and time for milk products?

A
40
Q

How do you control time and temperature for meat products?

A
41
Q

List the temperature safe zones.

A
42
Q

What is important to remember about packaging products?

A
  • Packaging materials or gases where used must be:
    ✓ non-toxic
    ✓ not pose a threat to the safety and
    ✓ suitability of food under the specified conditions of storage and use.
  • Packaging design and materials should provide adequate protection for
    products to minimize:
    ✓ contamination,
    ✓ prevent damage, and
    ✓ accommodate proper labelling.
43
Q

What is important to remember about labeling your products?

A

Labelling/description of the product includes its compositions, weight, origin (country & factory
address), allergen, packaging, shelf life, storage condition, target consumer population, among others

44
Q
A

Veterinary Public Health (24 decks)

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