Lecture 9

Question 1

a systematic approach to the identification, evaluation, and control of food safety hazards

Answer 1

Hazard Analysis and Critical Control Point (HACCP)

Question 2

An internationally-recognized system/standard for Food Safety Management

Answer 2

Hazard Analysis and Critical Control Point (HACCP)

Question 3

Origins of HACCP

Answer 3

• pioneered in the 1960s during Apollo program
• adopted by many food processors and the US government
• designed to minimize the risk of food safety hazards

Question 4

HACCP Principles

Answer 4

1. conduct a hazard analysis
2. determine the critical control points
3. establish critical limits
4. establish monitoring procedures
5. establish corrective actions
6. establish verification procedures
7. establish record-keeping and documentation procedures.

Question 5

any bacterium, virus, or protozoan that is capable of causing illness and that grows or may be carried on food.

Answer 5

Microbiological Hazards

Question 6

examples of bacteria

Answer 6

Campylobacter, Listeria, Salmonella

Question 7

the most likely food-borne viruses are the

Answer 7

Norwalk type viruses

Question 8

an example of protozoan that maybe food borne

Answer 8

Giardia

Question 9

examples include excessive or toxic amounts of heavy metals, chemicals, pesticides, herbicides, insecticides, vitamins, minerals, preservatives, disinfectants, detergents, and cleaning compounds

Answer 9

Chemical Hazards

Question 10

objects that get into food, or are already present in food, may cause illness, injury, or distress to the person eating

Answer 10

Physical Hazards

Question 11

12 steps in developing HACCP Plan

Answer 11

1. assemble the HACCP Team
2. describe the food and its distribution
3. describe the intended use and consumers of the food
4. develop a flow diagram which describes the process
5. verify the flow diagram
6. conduct a hazard analysis
7. determine the critical control points
8. establish critical limits
9. establish monitoring procedures
10. establish corrective actions
11. establish verification procedures
12. establish record-keeping and documentation procedures.

Question 12

consisting of individuals who have specific knowledge and expertise appropriate to the product and process

Answer 12

HACCP Team

Question 13

to provide a clear, simple outline of the steps involved in the process

Answer 13

flow diagram

Question 14

scope of the flow diagram

Answer 14

must cover all the steps in the process which are directly under the control of the establishment

Question 15

are the points in the food processing chain where it is possible to control or remove hazards

Answer 15

control points

Question 16

are the control points in the processing chain where it is essential to a hazard, usually because there is no later step at which to establish control

Answer 16

critical control points

Question 17

is a maximum and/or minimum value to which a biological, chemical, or physical parameter must be controlled at a CCP to prevent, eliminate, or reduce to an acceptable level the occurrence of a food safety hazard

Answer 17

critical limit

Question 18

is used to distinguish between safe and unsafe operating conditions at a CCP

Answer 18

Critical limits

Question 19

is a planned sequence of observations or measurements to assess whether a CCP is under control and to produce an accurate record for future use in verification

Answer 19

monitoring

Question 20

purposes of monitoring

Answer 20

1. facilitates tracking of the operation
2. used to determine when there is loss of control and a deviation occurs at a CCP
3. provides written documentation for use in verification

Question 21

where there is deviation from established critical limits, _______ are necessary to prevent foods which may be hazardous from reaching consumers

Answer 21

corrective actions

Question 22

elements of corrective action plan

Answer 22

determine and correct the cause of non-compliance
determine the disposition of non-compliant product
record the corrective actions that have been taken

Question 23

records maintained for the HACCP System includes the following

Answer 23

1. a summary of the hazard analysis
2. HACCP Plan
3. support documentation such as validation records
4. records that are generated during the operation of the plan

Question 24

HACCP Plan include:

Answer 24

• listing of the HACCP Team and assigned responsibilities
• description of the food, its distribution, intended use, and consumer
• verified flow diagram
• HACCP Plan Summary Table

Question 25

steps in handling food safely

Answer 25

clean, separate, cook, chill

Question 26

is the aspect of quality assurance that ensure that products are consistently produced and controlled to the quality standards appropriate to their intended use and as required by the product specification

Answer 26

Good Manufacturing Practices (GMP) or cGMP (current Good Manufacturing Practice)

Question 27

why is GMP important

Answer 27

in order to produce safe food; provide a foundation for any food safety system

Question 28

GMPs Address:

Answer 28

• environmental control
• personnel practices
• shipping, receiving, handling, storage
• pest control
• sanitation
• equipment maintenance
• recall and traceability
• water safety

Question 29

main components of GMP

Answer 29

1. written programs
2. implementation

Question 30

policies and procedures required to meet the standards listed in each GMP program

Answer 30

written programs

Question 31

written programs include

Answer 31

policies and procedures
procedures, sanitation standard operating procedures
monitoring procedures
record keeping

Question 32

involves conducting the activities required to meet the standards and monitoring them

Answer 32

implementation