Quiz 9 Frequently missed questions Flashcards
OSHA regulations require that all food-processing locations have a written Hazard Analysis explaining all of the potential food safety hazards with that processing environment, with lists of potential hazards that must be monitored on a daily basis that must be physically present at each location, or accessible via computer.
False: OSHA deals with personal safety not with saftey in the food processing location. The rest are FDA requirements
The exact same “thing” might or might not need to be a PC (Preventive Control), depending on what you do during your “process” and depending on who is your customer and whether the product leaves you as ready-to-eat or ready-to-cook.
True: The same hazard may not need a preventive control depending upon whether you have applied one in your supply chain, or the customer will most likely apply one.
If a food processor does not have a “cook step” or some other type “kill step” in their process, the FDA considers their finished product to be unsafe and subject to be recalled any time an FDA Inspector comes to the facility.
False: Preventive controls could be applied in the supply chain, or by the consumers
The “Preventive Controls Qualified Individual” listed in your Food Safety Plan must show the FDA inspector their FSPCA-issued Preventive Controls for Human Food (PCQI) training certificate upon request or within 24 hours, in order for your company to keep it’s FDA grant of Inspection.
False: This class is not the only way you can receive a PCQI certificate and the FDA does not require that you show one in order to be inspected.
As a required part of your FDA-mandated Food Safety Plan, a written Hazard Analysis (over all ingredients and food contact packaging materials) and copies of all processing forms and documentation must to be filed with the FDA and written approval issued by the FDA to the production facility prior to the start of producing the food for sale to the public.
-FDA does not require prior notification, only USDA does for packaging labels and USDA plans. This is why more recalls happen with FDA products than USDA products because the USDA is confident that preventive controls used to treat their foods are applied before they leave the facility in which they are produced.
