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10 Cards in this Set
- Front
- Back
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Food protection |
Preventing biological, chemical, or physical adulteration of food that may occur during normal production processes |
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Food safety |
preventing cross-contamination, temperature abuse, or spoilage of food |
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Food security |
preventing deliberate/targeted adulteration |
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Mitigation strategy |
food protection/safety: a series of steps taken to ensure that food is adequately protected and kept safe for consumption |
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Regulations of the USDA |
Meat, poultry, egg products (liquid, cooked) |
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Regulations of the FDA |
All remaining food items including those containing less than 3% cooked meat, 2% raw meat, whole eggs, animal feed, and pet foods |
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HACCP |
Hazard analysis and critical control points. Management system in which food protection and safety are addressed through the analysis and control of biological, chemical, and physical hazards from raw material production, procurement, and handling to manufacturing, distribution, and consumption of the finished product (FDA and USDA) |
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HIMP |
HACCP-based inspection models project: developed by the Food Safety and Inspection service (FSIS/USDA) to produce a flexible, more efficient, fully integrated meat and poultry inspection system (currently for chickens, turkeys, and hogs) |
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Implementation of HACCP |
Assemble HACCP Team Describe food and its distribution Describe intended use and consumers Develop flow diagram describing process Verify flow diagram Apply 7 HACCP principles |
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HACCP seven principles |
Conduct hazard analysis Determine critical control points Establish critical limits Establish monitoring procedures Establish corrective actions Establish verification procedure Establish record-keeping and documentation procedures |
