Lecture 8B

Question 1

What kind of preventive control should you establish when cooking one ingredient and not the other

Answer 1

Apply heat to the other ingredient to kill the respective pathogen it is susceptible for.

Question 2

What to do if you are getting an ingredient that may contain a harmful pathogen?

Answer 2

Have your supplier provide verifcation that the ingredient was treated with a preventive control to eliminate the hazard/pathogen

Question 3

Why is important to date all of your hazard analysis’s

Answer 3

That way regulatory agencies can check whether you should have known about saftey precautions regarding a foodbourne out break based off of the date.

Question 4

When do you need the supply chain to control a hazard?

Answer 4

When a preventive control is not going to be included in your processing operations.

Question 5

What process controls should you apply at the

1. receiving:
2. assembly wrap:
3. Fill weigh label:

Answer 5

1.Receiving step: supply chain manangment»check to see if verifcation exists

2. Assembly wrap
   - sanitation-prevent environmental pathogen contamination
   - allergen -prevent allergen and non allergen cross contamination
3. Fill weigh label-
   - make sure allergens are labeled

Question 6

What must you always do when a package is received and what is this called?

Answer 6

Check the package for supplier verification or foreign hazards and this is a preventive control

Question 7

How to test for allergens and env.pathogens? To get rid of them?

Answer 7

1. Microtesting
   Luminometer
2. Allergen swabs specific to the allergen material

Apply the sanitation controls for each-disinfectign chemicals and cleaning supplies?