Test 2 Flashcards
What is food safety?
Preventative measure to protect food from biological, chemical & physical hazards to human health
T/F: Food safety addresses unintentional contamination.
True
What is food quality?
Attributes that influence a product’s value to the consumer
Negative attributes of food
Spoilage, contamination with filth, discoloration, off-odors
Positive attributes of food
Origin, color, flavor, texture, processing method
What is food defense?
Effort to protect food from acts of intentional adulteration
What is food protection?
Addresses both food safety and defense
What is food control?
Mandatory regulatory activity of enforcement by authorities to provide consumer protection.
Food control ensures that:
- Safe, wholesome, and fit for human health
- Conform to safety and quality requirements
- Honestly and accurately labeled as prescribed by law
HACCP
Hazard Analysis Critical Control Points
What does HACCP do?
- Tool to assess hazards & est. control systems
- Science-based
- Systematic
- Focuses on prevention
USDA FSIS Pathogen Reduction: HACCP Final Rules
- Establishments develop and implement written sanitation standard operating procedures (SOPs)
- Regular microbial testing by slaughter ests.
- Pathogen reduction performance standards for Salmonella established
- All meat/poultry ests. develop and implement HACCP system
Successful implementation of HACCP plan
Certificate awarded to those w/ complete and comprehensive plan
7 Principles of HACCP
- Conducting a hazard analysis
- Identifying critical control points
- Est. critical limits for each critical pt
- Est. critical control pt monitoring requir.
- Est. corrective actions
- Est. record keeping procedures
- Est. verification procedures
Conduct a hazard analysis
- 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
Determining Critical Control Points
- A CPP: can be applied and hazard can be prevented, removed, or reduced
Establish critical limits
- CL: max and/or min a parameter must be controlled at a CCP
- Usually time, temp, water activity, pH, weight etc.
Establish monitoring procedures
- Describe monitoring procedures for CL
- How/when measurement is taken, who is responsible, how frequently etc.
Establish corrective actions
- Followed when a deviation in a CL occurs
Establish verification process
- Determine validity of HACCP plan
- Auditing of CCPs, record review, instrument calibration etc.
Establish Record keeping
- Should include: HACCP team, product description, flow diagrams, hazard analysis, and all the things in the steps
Who oversees 80% of food supply?
FDA
Includes: all domestic food (not meat/poultry)
seafood, game meats, shell eggs, bottle water, wine beverages under 7% alcohol
FDA FD&C Act
Food, drug, cosmetic act tightened controls over food an drugs; enhanced gvmnt ability to enforce the law
Food quality protection act (FQPA)
Amended FD&C and FIFRA to standardize the way EPA manages pesticide use
FDA Food safety modernization act (FSMA)
Strengthens food safety system
*Shifts focus from responding to foodborne illness to preventing it
What does USDA FSIS oversee?
- Domestic and imported meat/poultry (not game meat)
- Products containing meat/poultry (pizzas)
- Processed egg products
- Catfish
Federal Meat Inspection act Regulatins
- Requires USDA to inspect all food animals when slaughtered/processed
- Ensures foreign products are processed under equivalent US standards
Poultry Products inspection act regulation
- Inspection for poultry products
- Regulates processing/distribution
- Ensures proper processing of foreign products
Egg products inspection act regulations
- Provides inspection for certain egg products
- Regulates processing/distribution
What is the goal of the WTO?
World Trade Organization
- Ensure that trade flows as smoothly, predictably, and freely as possible
Goal of the Codex Alimentarius
“Food Code”
- Standards ensure food is safe and can be traded
What does the OIE (World organization for animal health) do?
Intergovernmental organization responsible for improving animal health worldwide
Objectives of Meat inspection
- Protect public health
- Eliminate diseased/adulterated meat
- Surveilanace for animal health problems
Federal Meat inspection act (FMIA)
Prohibits sale of adulterated/misbranded livestock
- Meat defined as: cattle, sheep, swine, goats, equids
FMIA and Commerce
Only federally inspected establishments can produce products that are destined to enter interstate commerce or for export to foreign countries
Role of Vet Services in Meat Safety
- Management, on farm food safety programs, meat inspection programs, certification of animal products for international trade
T/F: Slaughter facilities can conduct slaughter operations with or without FSIS inspection personnel present
False: FSIS inspection personnel MUST be present to conduct slaughter operations
Responsibilities of FSIS PHV
- Antemortem/postmortem inspections
- Foreign animal disease surveillance
- Supervise/assist food inspectors on inspection line
- Inspect egg products
- Enforce federal meat/poultry inspection procedures
T/F: FSIS officials may suspend plant operation for violations of humane slaughter regulations
True
When in slaughterhouse flow does antemortem inspection occur?
Lairage
Postmortem inspection occurs ____.
After evisceration before split carcass.
Antemortem inspection of livestock entails?
- Inspection of live animal
- Helps keep ill animal out of food chain
- Reduce contamination of abattoir
Antemortem inspection procedure
- Observe animals at rest
- Observe in motion
- Determine if animal is normal or not
Food inspection
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