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
