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FNH 403 > Prerequisite programs > Flashcards

Prerequisite programs Flashcards

1
Q

What are prerequisite programs as defined by the CFIA?

A

Basic conditions and activities that are necessary to maintain a hygienic environment and good manufacturing practices throughout the establishment

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2
Q

List the 7 prerequisite programs.

A

A. Premises (& water)
B. Transportation, receiving & storage
C. Equipment
D. Personnel
E. Sanitation and pest control
F. recall
G. Operational prerequisite programs.

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3
Q

What do customers expect of food?

A
  • Tastes good
  • Nutritious
  • Safe
  • Good price for value
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4
Q

What do effective prerequisite programs ensure? [3]

A
  • Simplified HACCP plan
  • Ensure integrity of HACCP plan
  • Ensure safety of food.
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5
Q

What are good manufacturing procedures?

A

A set of principles and hygienic practices for the manufacturing and handling of food.

  • Preventative measures to ensure food safety
  • Based on practical experience over a long period of time
  • Provide base on which to build HACCP program
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6
Q

Give an example of how a prerequisite program, general manufacturing practices, and standard operating procedure function together.

A
  • PP: Sanitation program
  • GMP: clean equipment after each use
  • SOP: written instructions on how to clean equipment
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7
Q

What are standard operating procedures?

A
  • Say what you do
  • Do what you say
  • Prove it
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8
Q

Describe the premises prerequisite program

A

A. Premises (& water)

  • Operates under sanitary conditions
  • Effective cleaning of surfaces
  • Prevent contamination of food
  • Design; construction; maintenance
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9
Q

Describe the transport, receiving, and storage prerequisite program.

A

B: Transportation, Receiving and Storage

  • Distrubution method must ensure product safety
  • Prevent contamination
  • Prevent damage to package
  • Ingredients; cleaning supplies; finished product
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10
Q

Describe the equipment pre-requisite program.

A

C: Equipment

  • Effective cleaning
  • Prevent contamination
  • Proper functioning
  • Design; installation; calibration
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11
Q

Describe the personnel pre-requisite program.

A

D: Personnel

  • Technical training
  • Hygienic practices
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12
Q

Describe the sanitation prerequisite program.

A

E: sanitation

  • Procedures
  • Type and strength of solutions
  • Temperatures
  • Time
  • Application method
  • Review regularly
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13
Q

Describe the recall prerequisite program.

A

F: Recall

  • Product coding
  • Production records
  • Distribution records
  • Key personnel
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14
Q

What are the recall classifications?

A

Class 1: Exposure can cause serious health consequences or death
Class 2: Use of product can cause temporary health problems
Class 3: Improper product is not likely to cause adverse health consequences

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15
Q

Describe the operational prerequisite program.

A

G: Operational Prerequisite Programs

  • Approval of new or modified product formulations
  • Control of allergens for incoming materials
  • Control of cross-contamination of undeclared allergens
  • Accuracy of new or modified labels
  • Disposal of obsolete materials
  • Control of:
    • Food additives
    • Nutrients
    • Modified atmosphere packaging
    • Processing aids
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16
Q

What are priority allergens?

A
  • Peanuts
  • Tree nuts (named)
  • Sesame seeds
  • Milk
  • Sulfites
  • Egg
  • Fish, crustaceans, and shellfish
  • Soy
  • Wheat
17
Q

Of the 12 HACCP steps, which are preliminary and which are associated with the 7 principles?

A
  • Steps 1-5 are preliminary steps to enable hazard analysis
  • Steps 6-12 incorporate the 7 principles of HACCP
18
Q

HACCP is only as good as […]

A

HACCP is only as good as the commitment of the personnel implementing and managing the program

19
Q

What is a standard operating procedure?

A

Primary function is to instruct staff in simple terms how to carry out the required procedure.

  • A short set of instructions sufficient to tell staff members how to conduct themselves
  • Includes elements such as
    • What to do
    • How to do it
    • Who is responsible
    • Required equipment/supplies
    • Frequency
    • Critical occurrences that require immediate action
20
Q

Describe the balanced versus overkill approach for SOPs.

A
  • Documents should be simple and easy to follow, not burdensome
  • Monitoring steps should be clear, and not limit the control of critical aspects of process
  • Not practical to develop a record of every single activity

FNH 403 (10 decks)

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