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Food Science > Unit 10B > Flashcards

Unit 10B Flashcards

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1
Q

control-related operations

A

control valves, pumps, heaters mixers
relies on statistics
inherent ( permanent ) variability

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2
Q

control chart

A

QA tool used to measure if a process is in statistical control
three zone boundaries on the chart, upper level control (ULC) limit and lower control limit (LCL)
Zone C- 1SD (68%)
Zone B- 2SD (95% B and C)
Zone C- 3SD ( 99.7% A,B,C)

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3
Q

control chart

A

QA tool used to measure if a process is in statistical control
three zone boundaries on the chart, upper level control (ULC) limit and lower control limit (LCL)
Zone C- 1SD (68%)
Zone B- 2SD (95% B and C)
Zone C- 3SD ( 99.7% A,B,C)

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4
Q

Any of what conditions on control chart might be time to take action

A
  • exceeding UCL or LCL
  • two out of three consecutive points in zone A
  • four out of five consecutive points in zone B or A –consecutive points are on one side of the central line
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5
Q

HACCP is mandatory for meat and poultry in canada?

A

true

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6
Q

HACCP?

A

hazard analysis and critical control points
Step 1: is hazard analysis
Step 2: identifying critical control points- the points in the production process where action can be taken
step3: establish critical limits for each critical control points ( critical limit is the limit at which a hazard is acceptable without compromising food safety )
step 4: establish monitoring procedure

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7
Q

UCL

A

+3 SD from mean

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8
Q

LCL

A

-3 SD from mean on a control chart

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9
Q

ZONE C

A

+/- 1SD

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10
Q

ZONE A

A

+/-3SD

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11
Q

Zone B

A

+/-2SD

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12
Q

statistically what % of values should fall in zone C

A

68%

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13
Q

how many should fall in zone B?

A

95%

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14
Q

what % should fall in zone C

A

99.7%

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15
Q

the process is said to be in control except if one of four things happens? if one point falls in____?

A

1 point falls in UCL or LCL

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16
Q

if __ out of 3 consecutive points fall in zone ___

A

2/3 fall in zone A ( 3SD)

17
Q

if __ of of 5 consecutive points fall in zone___ or ___?

A

4/5 consecutive points fall in zone A or B

18
Q

if ___ consecutive points are on only one side of the central line?

A

8 on one side

19
Q

HACCP

A

hazard control and critical control points

20
Q

hazrard analysis

A

identify the harard

21
Q

identify critical points

A

which are points in production in which a hazard can be eliminated

if there are many different times, use the last one

22
Q

establish critical limits

A

ar the critical points these are the limits that will eliminate the harassed such as the cooking time and temp to kill off a pathogen

23
Q

monitoring procedures

A

at the critical points these are the steps you can take such as measuring the internal temp when cooking food

24
Q

estanblish corrective actions

A

if the internal temp is not reached a corrective action would be to hold and destroy the product or else try to cook further to reach the critical limit internal temp

25
Q

establish verification procedures

A

this means applying tests, measures and sampling to ensure that a control measure at a critical point is being measured as intended

26
Q

record keeping

A

to record the morning and verification results

all actions taken in response to any deviations - log sheets

27
Q

who’s responsibility is is to develop, implement and maintain HACCP?

A

the company NOT THE GOVERNMENT

28
Q

ISO certified

A

international standard organization

29
Q

who is HACCP implementation mandatory for?

A

meat and poultry companies

30
Q

who sets standards and grading systems for foods and commodities

A

CFIA and USDA (US department of agriculture )

31
Q

does canada prime have the most or least amount of marbling?

A

the most

32
Q

does canada A or triple A have more marbling

A

AAA

ranking goes from A, AA, AAA to canada prime

Food Science (12 decks)

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