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Public Health > Test 2 > Flashcards

Test 2 Flashcards

1
Q

What is food safety?

A

Preventative measure to protect food from biological, chemical & physical hazards to human health

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2
Q

T/F: Food safety addresses unintentional contamination.

A

True

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3
Q

What is food quality?

A

Attributes that influence a product’s value to the consumer

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4
Q

Negative attributes of food

A

Spoilage, contamination with filth, discoloration, off-odors

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5
Q

Positive attributes of food

A

Origin, color, flavor, texture, processing method

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6
Q

What is food defense?

A

Effort to protect food from acts of intentional adulteration

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7
Q

What is food protection?

A

Addresses both food safety and defense

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8
Q

What is food control?

A

Mandatory regulatory activity of enforcement by authorities to provide consumer protection.

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9
Q

Food control ensures that:

A
  • Safe, wholesome, and fit for human health
  • Conform to safety and quality requirements
  • Honestly and accurately labeled as prescribed by law
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10
Q

HACCP

A

Hazard Analysis Critical Control Points

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11
Q

What does HACCP do?

A
  • Tool to assess hazards & est. control systems
  • Science-based
  • Systematic
  • Focuses on prevention
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12
Q

USDA FSIS Pathogen Reduction: HACCP Final Rules

A
  1. Establishments develop and implement written sanitation standard operating procedures (SOPs)
  2. Regular microbial testing by slaughter ests.
  3. Pathogen reduction performance standards for Salmonella established
  4. All meat/poultry ests. develop and implement HACCP system
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13
Q

Successful implementation of HACCP plan

A

Certificate awarded to those w/ complete and comprehensive plan

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14
Q

7 Principles of HACCP

A
  1. Conducting a hazard analysis
  2. Identifying critical control points
  3. Est. critical limits for each critical pt
  4. Est. critical control pt monitoring requir.
  5. Est. corrective actions
  6. Est. record keeping procedures
  7. Est. verification procedures
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15
Q

Conduct a hazard analysis

A
  • Listing steps in process and identifying where significant hazards are likely to occur
  • Focuses on hazards that can be prevented, eliminated, or controlled
  • A justification is reported
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16
Q

Determining Critical Control Points

A
  • A CPP: can be applied and hazard can be prevented, removed, or reduced
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17
Q

Establish critical limits

A
  • CL: max and/or min a parameter must be controlled at a CCP
  • Usually time, temp, water activity, pH, weight etc.
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18
Q

Establish monitoring procedures

A
  • Describe monitoring procedures for CL
  • How/when measurement is taken, who is responsible, how frequently etc.
19
Q

Establish corrective actions

A
  • Followed when a deviation in a CL occurs
20
Q

Establish verification process

A
  • Determine validity of HACCP plan
  • Auditing of CCPs, record review, instrument calibration etc.
21
Q

Establish Record keeping

A
  • Should include: HACCP team, product description, flow diagrams, hazard analysis, and all the things in the steps
22
Q

Who oversees 80% of food supply?

A

FDA
Includes: all domestic food (not meat/poultry)
seafood, game meats, shell eggs, bottle water, wine beverages under 7% alcohol

23
Q

FDA FD&C Act

A

Food, drug, cosmetic act tightened controls over food an drugs; enhanced gvmnt ability to enforce the law

24
Q

Food quality protection act (FQPA)

A

Amended FD&C and FIFRA to standardize the way EPA manages pesticide use

25
Q

FDA Food safety modernization act (FSMA)

A

Strengthens food safety system
*Shifts focus from responding to foodborne illness to preventing it

26
Q

What does USDA FSIS oversee?

A
  • Domestic and imported meat/poultry (not game meat)
  • Products containing meat/poultry (pizzas)
  • Processed egg products
  • Catfish
27
Q

Federal Meat Inspection act Regulatins

A
  • Requires USDA to inspect all food animals when slaughtered/processed
  • Ensures foreign products are processed under equivalent US standards
28
Q

Poultry Products inspection act regulation

A
  • Inspection for poultry products
  • Regulates processing/distribution
  • Ensures proper processing of foreign products
29
Q

Egg products inspection act regulations

A
  • Provides inspection for certain egg products
  • Regulates processing/distribution
30
Q

What is the goal of the WTO?

A

World Trade Organization
- Ensure that trade flows as smoothly, predictably, and freely as possible

31
Q

Goal of the Codex Alimentarius

A

“Food Code”
- Standards ensure food is safe and can be traded

32
Q

What does the OIE (World organization for animal health) do?

A

Intergovernmental organization responsible for improving animal health worldwide

33
Q

Objectives of Meat inspection

A
  • Protect public health
  • Eliminate diseased/adulterated meat
  • Surveilanace for animal health problems
34
Q

Federal Meat inspection act (FMIA)

A

Prohibits sale of adulterated/misbranded livestock
- Meat defined as: cattle, sheep, swine, goats, equids

35
Q

FMIA and Commerce

A

Only federally inspected establishments can produce products that are destined to enter interstate commerce or for export to foreign countries

36
Q

Role of Vet Services in Meat Safety

A
  • Management, on farm food safety programs, meat inspection programs, certification of animal products for international trade
37
Q

T/F: Slaughter facilities can conduct slaughter operations with or without FSIS inspection personnel present

A

False: FSIS inspection personnel MUST be present to conduct slaughter operations

38
Q

Responsibilities of FSIS PHV

A
  • Antemortem/postmortem inspections
  • Foreign animal disease surveillance
  • Supervise/assist food inspectors on inspection line
  • Inspect egg products
  • Enforce federal meat/poultry inspection procedures
39
Q

T/F: FSIS officials may suspend plant operation for violations of humane slaughter regulations

A

True

40
Q

When in slaughterhouse flow does antemortem inspection occur?

A

Lairage

41
Q

Postmortem inspection occurs ____.

A

After evisceration before split carcass.

42
Q

Antemortem inspection of livestock entails?

A
  • Inspection of live animal
  • Helps keep ill animal out of food chain
  • Reduce contamination of abattoir
43
Q

Antemortem inspection procedure

A
  • Observe animals at rest
  • Observe in motion
  • Determine if animal is normal or not
44
Q

Food inspection

A

slide 16

Public Health (3 decks)

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