Lecture 8 Appendix

Question 1

Appendix 1

Answer 1

Describes all of the potential hazards associated with specific foods and food categories: ex: beverage, chocolate-milk chocolate category , spices- curcumerin category etc.
Table 1: biological hazards
Table 2: chemical hazards
Table 3: biological, chemical, physical and radiological hazards

Question 2

Appendix 2

Answer 2

What should be identified and documented in the food saftey plan. Identifies what all the hazard and the specific preventive controls needed to control them.

1. process controls
2. sanitation controls
3. allergen controls
4. supply chain controls
5. hazard analysis controls

Question 3

Appendix 3

Answer 3

Describes the different ways to eliminate and control bacteria and pathogen growth in food products:

1. table 1- Bacteria pathogen growth and inactivation
2. table 2-maximum heat bacteria can take
3. table 3-parameters to control bacteria growth
4. table 4-how to control listeria
5. how to control clostridium botulinum