HACCP Processing Categories Flashcards
What regulation covers HACCP?
- 9 CFR 417.2(b)(1)
What are the 9 processing categories covered in HACCP regulations/ 9 CFR417.2(b)(1)
(i) : Slaughter - all species
(ii) : Raw product - non-intact (ground
(iii) : Raw product - Intact (not ground)
(iv) : Thermally processes - Commercially sterile
(v) : Not heat treated - shelf stable
(vi) : Heat treated - shelf stable
(vii) : Fully cooked - not shelf stable
(viii) : Heat treated but not fully cooked - not shelf stable
(ix) : Product with secondary inhibitors - not shelf stable
What is the most common way a food safety hazard enters the food chain?
- Pathogens most commonly enter through the live animal
What is slaughter?
- The process whereby healthy, live animals are humanely stunned, bled, de-hided, dehaired, and eviscerated
What are common biological hazards noted during slaughter? chemical hazards? physical hazards?
- Bio: bacterial pathogens
- Chemical hazards: allergens and residues
- Physical: foreign material
What biological hazards are reasonably likely to occur with beef product?
- Salmonella
- E. coli O157:H7, Shiga toxin producing E. coli
- SRM
What biological hazards are reasonably likely to occur with sheep/ goat product?
- Salmonella
What biological hazards are reasonably likely to occur with pork product?
- Salmonella
What biological hazards are reasonably likely to occur with poultry product?
- Salmonella
- Campylobacter
Where may animals pick up chemical residues?
- Use of drugs, pesticides, other compounds
What are some examples of environmental contaminants and industrial chemicals?
- Lead, cadmium, mercury, arsenic, dioxins, or polychlorinated biphenyls
What are examples of physical hazards that may adulterate food?
- Metal, wood, rubber, glass, steel, lead, etc
What is the general distinction between intact and non-intact products?
- Depends on whether the interior surface of the product is protected from pathogens on the exterior surface
- Non-intact include ground, mechanically tenderized, injected with needles, advanced meat cut (removing remaining muscle from the bone), etc
What type of products are covered under thermally processed, commerically sterile food?
- Canned meat products
What type of products are covered under not heat treated - shelf stable foods? What hazards are seen with thes
- Products that are further processed by curing, drying, or fermenting
- Listeria
- Allergens, phosphates, nitrites
- Physical: small metal
What type of products are covered under heart treated - shelf stable processing food?
- Products receive heat treatment along with drying/ curing/ etc
- Safe to eat without refrigeration/ additional cooking
- Includes jerky, pork skins, bacon bits, etc
What hazards (biological, chemical, physical) are seen with heat treated-shelf stable products?
- Bio: Listeria
- Chemical: allergens (e.g. soys, milk byproducts), acidifiers, accelerants, antioxidants
- Physical: metal contamination
What type of products are covered under fully cooked not shelf stable processing? What type of hazards are seen with these?
- Heat is used to process products, making them safe to eat
- E.g. deli meats like ham, roast beef, etc
- Bio: similar to other products (listeria)
- Chemical: allergens
- Physical: metal from small moving parts
What type of products are covered under heat treated but not fully cooked, not shelf stable products? What hazards are seen with these?
- Produces not ready to eat products that are either not fully heat treated and require further heating, or are fully heated but undergo further processing that require additional heating later
- Listeria
- Allergens, nitrite
- Metal
What bill made the transfer of catfish from the FDA to USDA? What regulations covers this?
- The Farm Bill of 2014 added catfish to the FMIA
- 9 CFR 530-561
What is a Siluriforme?
- An order of bony fish that includes all catfish and catfish-like species
- Due to long barbels or “feelers” at face
- Families of Ictaluridae, Pangasiidae, and Clariidae are important
- Catfish must be under Ictaluridae
What are the important fish directives
- 14000.1 - CSI Responsibilites at fish establishments
- 14010.1 - Speciation, residue, and salmonella testing of fish of order siluirforme from domestic establishment
- 14100.1 - Speciation, residue, and salmonella testing of fish of the order siluriformes at offical import inspection establishments
- 14950.1 - IPP responsibilities at official import inspection establishments that receive shipments of fish products
What hazards are important for fish production?
- Chemical residue
- Salmonella
- Speciation
