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FS532 > Safety and sanitation > Flashcards

Safety and sanitation Flashcards

1
Q

cGMP

A

Current Good Manufacturing Practices

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2
Q

CIP

A

Cleaned-in-place

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3
Q

FSMA

A

Food Safety Modernization Act (2011)

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4
Q

FSP

A

Food Safety plan

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5
Q

HACCP

A

Hazard analysis, critical control point

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6
Q

HARPC

A

Hazard Analysis and Risk-Based Preventative Controls

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7
Q

PCQI

A

Preventative controls qualified individual

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8
Q

Prerequisite program

A

many components; allows HACCP to
operate (PM, CIP design, SSOP, GMP)

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9
Q

SSOP

A

Sanitation Standard Operating Procedures

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10
Q

FSMA

A

Food Safety Modernization Act

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11
Q

GFSI

A

Global Food Safety Initiative

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12
Q

The HARPC Model

A

Biological, chemical, physical and radiological hazards.
* Natural toxins, pesticides, drug residues, decomposition, parasites,
allergens, and unapproved food and color additives.
* Naturally occurring hazards or unintentionally introduced hazards.
* Intentionally introduced hazards (including acts of terrorism).
* Sanitation procedures at food surface contact points.
* Sanitation of utensils and equipment.
* Staff hygiene training.
* Environmental monitoring program (for pathogen controls).
* Food allergen control program.
* Recall plan.
* Current Good Manufacturing Practices (cGMPs).
* Supplier verification activities.
* Validate, verify.

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13
Q

cGMP’s may include

A

Grounds
* Plant design, construction
* Equipment (see 3A)
* Process and controls
* Cleaning and sanitizing
* Storage systems
* Pest control
* Plant chemical handling
* Personal hygiene
* Packaging
* Traffic patterns, carts

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14
Q

3-A SSI

A

3-A Sanitary Standards, Inc maintains a large
inventory of design criteria for equipment and
processing systems developed using a modern
consensus process based on ANSI (American
National Standards Institute) requirements to
promote acceptance by USDA, FDA and state
regulatory authorities

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15
Q

Traffic Patterns

A

People movement?
– Employees?
– Maintenance?
– Visitors?
* Tools, equipment, supplies, etc?
* Lifts/jacks, carts?
* Packaging?
* Finished product?
* Trash containers?

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16
Q

Employees

A

Hair restraint
* Minimal/no jewelry
* No items in pockets
* Hand habits
* Hand washing
* No eating, drinking, smoking, chewing
* No contagious illness, e.g.:
– Skin
– Respiratory
– Gastrointestinal
– No open wounds
* Documented training, documented understanding

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17
Q

Pests

A
  • Insects, birds, rodents
  • Traps inside
  • Baits outside
  • Licensed applicator
  • Protective gear
  • Recordkeeping is essential!
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18
Q

3 E’s

A
  • Entry
  • Edibles
  • Existence
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19
Q

SSOP’s include

A

Written practices
* Person in charge
* Logs signed by workers
* Records kept
* Pre-operational, operational, post-operational
* Food contact cleaning, maintenance, storage
* Sanitizer application

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20
Q

SSOP: Why we clean and sanitize?

A

Prevent batch to batch contamination
– Spoilage microbes will cause short shelf-life,
more returns, decreased customer satisfaction
– Pathogenic microbes leads to illness or death
– Allergens may cause illness or death
* Prevent growth of microbes
– Short shelf life, toxins, pathogens
* Prevent reduced equipment efficiency
– For example, fouled heat exchangers

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21
Q

HACCP Principle 1

A

– Hazard Analysis – what can go wrong?

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22
Q

HACCP Principle 2

A

– Critical Control Points (CCPs) – what steps must I do to prevent hazards from occurring?

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23
Q

HACCP Principle 3

A

– Critical Limits – what boundaries must these key steps fall within?

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24
Q

HACCP Principle 4

A

– Monitoring – how will I make sure the Critical Limits are met?

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25
Q

HACCP Principle 5

A

– Corrective Actions – what do I do if the Critical Limits are not met?

26
Q

HACCP Principle 6

A

– Verification – what activities must be done to be sure the system is working?

27
Q

HACCP Principle 7

A

– Record Keeping – How do I document the system of ensuring food safety?

28
Q

Establishing Critical Limits (CL)

A

– Limits need to as rigorous as the applicable
regulations
– Use government guidance, if available
– Non-regulatory CL need scientific validation
– Choose the best CL parameters (easy, measurable)
– Consider operational limits to avoid deviations and corrective actions

29
Q

Establish Monitoring procedures

A

– Who
– What
– When
– Where
– How
– Frequency of monitoring is tied to amount of product to deal with after deviation
– Start with templates

30
Q

Cleaning and Sanitizing

A
  • The Foundation of SSOP/GMP
  • Dictates Equipment Design
  • Often only line of defense
31
Q

Chemicals in Food Processing

A
  • Foodgrade different safe
  • Labeling in place
  • MDSs must be
    – Accurate
    – Available
    – Understood
  • Proper Attire
    – Eyewear/facemask
    – Respirator
    – Gloves
    – Apron
    – Footwear
32
Q

“Clean” Defined

A

Free from protein, carbs, FOG (fat, oil, grease), mineral and water

33
Q

Cleaner Characteristics

A

Cleaner Characteristics
* Cleaners are
– 99+% water; water quality?
– Designed to lower surface tension
– Soil specific
– Affected by
* Temp
* Concentration
* Time
* Mechanical action
* Surface features
– Serious health threats if mishandled

34
Q

Alkaline Cleaning Compounds

A

– Strong, heavy duty, mild
– Broad spectrum
– May contain chlorine- why?
– Can be corrosive
– Little effect on mineral deposits

35
Q

Acid Cleaners

A

– Remove mineral deposits ie milkstone
– Corrosive/may cause allergic reactions

36
Q

Detergent Cleaners

A

– Act like soap
– Emulsify FOG
– Gentle

37
Q

Enzyme Cleaners

A

– “Digest” food soils
– Less corrosive
– Heat sensitive

38
Q

Cleaning Steps

A

1 Pre-rinse
2 Circulate alkaline cleaner
3 Rinse
4 Acid cleaner
5 Post rinse
6 Cooling
7 Verification

39
Q

Pre-rinse

A

120°F not hot water to not denaturate proteins, 99% of soils removed

40
Q

Circulate alkaline

A

concentration of chemicals, temperature, time, turbulence

41
Q

Verification

A

ATP, visual, blacklight

42
Q

TACT

A

5 ft/sec, 1.5% NaOH, 180°F, 60 min

43
Q

Cleaning: Surface Features

A

Pitted
Weld quality
Pipe fittings, configurations

44
Q

COP

A

Equipment disassembled
* Manual procedure
* Equipment not designed for CIP
* Side to side/ push pull action
* Less expensive
* Least repeatable
* Safety concern

45
Q

COP Tank - Operation

A
  • Completely dissemble equipment
  • Place small items in basket/rack
  • Layout
    – Avoid inlet/outlet ports
    – Allow good circulation
  • Rinse well with warm water, drain open
  • Completely flood (hot water) all parts/rotate larger ones
  • Add chemicals after filling
    – Less splashing
    – Less equipment damage/staining
  • Pumps on,15-25 min circulation
  • Hot water rinse, visual inspection
46
Q

Manual Cleaning

A
  • Completely dismantle equipment
  • Use manual cleaner
  • Hottest water you can tolerate
  • Goggles/shield, gloves
  • Use mat for delicate parts
  • Designated cart? - don’t lose parts
  • Rinse, visual inspection
47
Q

Brushes and Utensils

A
  • Color coded
  • Nylon/polymer
  • Good repair
  • No wood
  • No steel wool
48
Q

Utensil rack

A
  • Drainage
  • Air dry
  • Accountable
49
Q

CIP

A
  • Automated procedure
  • Equipment must be CIP compliant
  • Safer to personnel
  • Most expensive
  • Most efficient
  • Most effective
50
Q

Types of spray devices

A

Fixed spray, rotating spray

51
Q

Fixed spray

A

Most Common
No Moving Parts

52
Q

Rotating spray

A

Reaction Drive
Auxiliary Drive
Integrated Turbine

53
Q

“Sanitizing” Definition

A

Reduction/elimination of primarily bacteria

54
Q

“Sanitizing” Defined

A

– Does not imply “sterilization”
– Required log reductions of target microbes
– See Chambers test
– Under EPA regulations
– Bacterial resistance?

55
Q

Techniques for
Killing Microbes

A
  • Heat
  • Irradiation
  • Electric currents
  • High pressure
  • Other
  • Chemicals
56
Q

Chemical Sanitizers Properties

A
  • Desirable are:
    – Broad Spectrum Kill
    – Good “Cleanability” Properties
    – Nontoxic/nonirritating
    – Water Soluble
    – Odorless
    – Stable During Storage
    – Inexpensive
    – Can use in no-rinse levels
  • Efficacy Influenced by
    – Exposure Time
    – Temperature
    – Concentration
    – Water characteristics, pH etc
    – Soil residual from inadeq. cleaning
57
Q

Chlorine-Based Sanitizers

A
  • Plus
    – Most Commonly Used
    – Broad Spectrum Kill
    – Come in Several Forms
    – Least Expensive
    – Can be used at no-rinse levels
  • Minus
    – Poor Residual Activity
    – Corrosive to Equipment
    – Activity is pH Dependent
    – More is Not Necessarily Better
    – Gasses off if heated in open system
58
Q

HOCl is

A

– 100X more effective than -OCl
– Favored at neut. to sl. acidic conditions
– More is not necessarily better

59
Q

Acid Sanitizers

A

e.g. formic, propionic, peroxyacetic acid
* Plus
– Heat stable <212F
– Non-selective
– Low toxicity
– pH tolerant; acidic conditions favored
* Minus
– High cost
– Can be corrosive
– Odor

60
Q

Quaternary Ammonia

A
  • aka “Quats”
  • Used Often in Foot Baths
  • Plus
    – High Residual Activity
    – Effective Against L. mono.
    – Less Corrosive
  • Minus
    – High Residual Activity
    – Limited Effectiveness (gm-)
    – Form Films on Equipment Surfaces
61
Q

Chemical Sanitizers Application

A
  • Done immediately before processing, not
    necessarily after cleaning
  • Because each is selective, rotation can be
    practiced
  • More is not better
    – Corrosion
    – Regulatory issue
    – Decreased efficacy
  • Also influenced by
    – Time
    – Temperature
    – Concentration
    – Mechanical action
    – Surface features
  • Not effective in presence of soils

FS532 (6 decks)

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