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136 Cards in this Set
- Front
- Back
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What does "HACCP" stand for?
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Hazard Analysis Critical Control Point
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Who was the concept of HACCP originally created for in the 1960's?
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NASA by the Pillsbury Company
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What is the WHO?
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World Health Organization
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What is the NACMCF? What two organizations co-sponsored it's creation?
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National Advisory Committee on Microbiological Criteria for Foods. Sponsored by FSIS & FDA.
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What is the FSIS?
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Food Safety and Inspection Service
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What is the NMFS?
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National Marine Fisheries Service
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What year was the first HACCP document formally released?
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1998
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What is the ICMSF?
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International Commission on Microbiological Specifications for Foods
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What are PRPs? Name a few.
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Prerequisite Programs.
(Examples: Facilities, Supplier Control, Specifications, Production Equipment, Cleaning & Sanitation, Personal Hygiene, Training, Chemical Control, Receiving, Storage, & Shipping, Traceability & Recall, Pest Control |
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What types of production does the FDA require the implementation of a HACCP program?
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Juice Processors, Seafood Retail/Foodservice Facilities utilizing special processes (smoking or curing, using food additives as a method of preservation, packaging of foods using ROP or MAP, Sale of molluscan shellfish from a tank, custom processing of animals for personal use, production of sprouted beans or seeds for sale)
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Who is required by the USDA to have HACCP plans?
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Meat and Poultry processors
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What is the major advantage of the approach that HACCP offers?
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It is science based
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HACCP seeks to prevent, eliminate, or reduce to an acceptable level those hazards which have been identified as...?
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Significant
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What is the primary objective of a HACCP program?
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To reliably produce safe food.
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What does the WHO (World Health Organization) define safe food as?
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"...assurance that food will not cause harm to the consumer when it is prepared and/or eaten according to its intended use."
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What are the three types of food hazards?
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Biological, Chemical, and Physical
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Infection
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An illness caused by the ingestion of a sufficient number of pathogenic microorganisms to cause an adverse health effect. (Salmonellosis and Listeriosis). With infections, it is the organism itself that causes illness.
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Intoxication
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An illness caused by the ingestion of a bacterial toxin produced by a microorganism. (Botulism & Staphylococcal) With intoxications, a byproduct of the microorganism causes illness.
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Toxin-Mediated Infections
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An illness caused by ingestion of a bacteria that while in the intestinal tract, produces toxins that causes illness. (E coli0157:H7)
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What are the 5 risk factors that result in food borne illness?
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1) Food from unsafe sources
2) Improper holding/time & temperature 3) Inadequate cooking 4) Poor personal hygiene 5) Contaminated equipment/prevention of contamination |
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What are the four phases of bacterial growth?
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1) Lag Phase
2) Log Phase 3) Stationary Phase 4) Death Phase |
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The ability of an organism to pose a hazard can be inhibited or destroyed by a number of factors; what are the six major factors?
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FATTOM
Food Acidity Temperature Time Oxygen Moisture |
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What is the temperature danger zone?
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41F to 135F (4C to 57C)
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How long can food be held in the temperature danger zone?
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No more than 4 hours
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Between what pH do food borne illness grow best?
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Between a pH of 4.6 - 7.0. (Tomatoes & Citrus fruits with pH values below 4.6, do not usually support bacterial growth)
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What is water activity (aw)?
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Water in food which is not bound to food molecules that support the growth of bacteria, yeasts, and molds (fungi).
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Water activity of a food is the same thing as its moisture content? True or False
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FALSE
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According to the USDA guidelines a potentially hazardous food does not include a food with a water activity value of...
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0.85 or less measured on a scale of 0.0 to 1.0
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Strict Aerobes Bacteria
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Grow only in an environment where they get plenty of oxygen i.e. Bacillus
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Strict Anaerobes Bacteria
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Grow only in an environment where no air is present i.e. Clostridium
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Facultative Anaerobes Bacteria
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Grow best in oxygen but can grow in the absence of oxygen by stealing oxygen from foods i.e., Escherichia
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Microaerephilic Bacteria
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Require oxygen, but grow best in an environment where little air is present. These types of bacteria are relatively uncommon.
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What is water activity (aw)?
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Water in food which is not bound to food molecules that support the growth of bacteria, yeasts, and molds (fungi).
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Water activity of a food is the same thing as its moisture content? True or False
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FALSE
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Indifferent Bacteria
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These bacteria are indifferent to the oxygen level. Lactobacillus, some streptococcus and other bacteria associated with these production of milk and milk products.
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According to the USDA guidelines a potentially hazardous food does not include a food with a water activity value of...
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0.85 or less measured on a scale of 0.0 to 1.0
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Bacterial Spores are most often associated with what foods?
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Foods that grow in the soil.
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Strict Aerobes Bacteria
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Grow only in an environment where they get plenty of oxygen i.e. Bacillus
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Strict Anaerobes Bacteria
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Grow only in an environment where no air is present i.e. Clostridium
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Facultative Anaerobes Bacteria
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Grow best in oxygen but can grow in the absence of oxygen by stealing oxygen from foods i.e., Escherichia
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Microaerephilic Bacteria
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Require oxygen, but grow best in an environment where little air is present. These types of bacteria are relatively uncommon.
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Indifferent Bacteria
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These bacteria are indifferent to the oxygen level. Lactobacillus, some streptococcus and other bacteria associated with these production of milk and milk products.
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Bacterial Spores are most often associated with what foods?
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Foods that grow in the soil.
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Parasites
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Small organisms that survive by living in or on a "host" organism. Destroyed by cooking or freezing.
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Why does mold have the ability to attack so many different types of foods?
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Because it can live in a wide pH range (2-9) as well as a broad temperature range and water activity range.
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What two toxins are often associated with seafood?
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Ciguatera and Histamine. Neither are killed by cooking.
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What are the 5 general sources of physical hazards?
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1) Inadvertent materials from soil (stones, insects...)
2) Inadvertent materials from processing (bone, glass, metal...) 3) Materials entering the food during distribution (insects, metal, soil...) 4) Materials intentionally placed in food (employee sabotage or tampering) 5) Miscellaneous debris and other material. |
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What populations are at higher risk for contracting food borne illness?
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1) Old
2) Young 3) Sick 4) Pregnant |
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Examples of Agricultural Chemicals?
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Pesticides, antibiotics, fungicides, rodenticides, algaecides, growth stimulators, growth hormones, fertilizers, ect. (used to enhanse crop or livestock production)
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Examples of Industrial Chemicals?
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Include cleaners and sanitizers and materials used to fabricate or operate manufacturing, storage, transport, or other food production associated equipment such as PCBs, oils, gasoline, lubricats, ammonia, etc.
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Examples of Naturally Occurring Toxicants?
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Include products of plants, animals, or microbial metabolites, such as aflatoxins and myotoxins. They may be toxic or mutagenic and are usually regulated.
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Examples of Food Processing Chemicals?
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Include preservatives, stabilizers, color enhancers, emulsifying agents, sulfiting agents, etc.
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What are allergens?
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Chemicals (proteins) that cause abnormal response triggers by the body's immune system.
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What are the 8 major food allergens?
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1) Milk Products
2) Egg Products 3) Peanut Products 4) Tree Nuts 5) Soybean Products 6) Fish 7) Shellfish 8) Cereals containing gluten |
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The CDC estimates how many cases of foodborne illness in the USA?
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48 Million
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An illness caused by a microorganism that creates a harmful byproduct after it is consumed is called?
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Toxin-Mediated Infection
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Hepatitis A is an example of a...?
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Virus
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Fish are typically the source of what hazards?
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Histamine & Ciguatera Toxins
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Hazards such as PCBs, gasoline, or lubricants are examples of what type of chemical contamination?
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Industrial
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A food will not typically support microbialogical growth if its pH is below ___ or above ___?
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4.6 and 7.2 respectively
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What does PRPs stand for?
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Prerequisite Programs
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What should a master sanitation plan include?
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List of ALL equipment (Sm. & Lg.), what it is and how it is cleaned.
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What is GMPs?
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Good Manufacturing Practices (they are federally regulated by the FDA)
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The scope of HACCP is considered to be ______ while the scope of a PRP is typically _____.
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Narrow & Broad, respectively.
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What are the theoretical levels of an organization's overall food safety system?
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1) PRP/GMP/SSOP
2) HACCP 3) SQF & ISO 22000 |
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What does GMPs outline?
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The minimum standards that a facility needs to have in place to process food.
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Who must follow GMPs within a facility?
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All employees including those in maintenance, management, and visitors. Facilities under FDA regulations must follow Current Good Manufacturing Practices (cGMPs) and any other GMPs codified under FDA regulations for their specific commodities.
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What are SSOPs?
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Sanitation Standard Operating Procedures. Sanitation programs for food production facilities.
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Are SSOPs plant specific?
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Yes, SSOP procedures are specific to a particular plan, but may be similar to plants in the same or a similar industry.
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All SSOPs must be ____ & ____?
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Documented and Validated.
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FDA HACCP regulations further stipulate that these SSOPs address, at a minimum, what sanitation conditions?
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1) Safe Water
2) Foo Contact Surfaces 3) Prevention of Cross-Contamination 4) Maintenance of hand washing and toilet facilities 5) Prevention of Cross Contamination 6) Proper labeling, storage, and use of toxic materials 7) Control of Employee Health 8) Exclusion of Pests |
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According to the CDC what is one of the most common ways that food can become contaminated?
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"...an individual's general state of health, hygienic practices and habits and the personal cleanliness of person and clothing."
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What is the MOST effective way to reduce the spread of microorganisms in a food facility?
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Proper Hand Washing
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Visitors to food facilities must...
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Adhear to the same personal health and personal hygiene practices as employees including exclusions, hand washing, jewelry, and clothing.
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What are the requirements of employee training pertaining to HACCP?
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Training must be Documented, Regularly Assessed, and Validated
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Training must take place at least how often?
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At least annually, more often is better though.
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Food Contact Surfaces must be constricted of...
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Materials that will NOT contribute to a food safety risk or potential contamination.
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Effective cleaning and sanitation leads to... (4 things)
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1) Reduces the risk of cross-contamination
2) increases the working life of equipment 3) Minimizes attraction of insects and rodents 4) Reduces the risk for food borne illness outbreak, |
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Define Cleaning
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Cleaning is the removal of any soil such as dirt, dust, grease, and food debris
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Define Sanitizing
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Sanitizing is the application of heat or chemicals on a clean surface sufficient to achieve a 99.999% reduction of pathogens
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What is the goal of a proper pest management program?
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To take effective measures to exclude pests from your facility.
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What are some of the things pest may cause?
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1) Introduction of Pathogenic Microorganisms
2) Contaminate Food 3) Cause food borne illness |
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What are the essential components of an Equipment Calibration Program?
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1) Identify & Document all Equipment Requiring Calibration
2) Document Calibration Method & Schedule 3) Calibrate to a National Standard or Manufacturers' Specification as Appropriate 4) Identify Record & Frequency 5) Accuracy Check vs. Calibration |
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What is the difference between an Accuracy Check and Calibration?
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Accuracy Check: Measures the exactness of a device against a known entity (e.g. thermometer in ice bath).
Calibration: Typically performed utilizing a national or international standard (e.g. scales) |
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New Supplier Approval Protocol should include...
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1) Specifications, Legal Requirements, Expectations, 3rd Party Audit Results
2) Letters of Guarantee 3) Required Food Safety and Quality Management Systems |
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What types of data should you collect from your suppliers?
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Microbiological, Chemical, Physical Hazard Assessments, Quality, Audits, Defects, Temperature, On-Time Delivery, Product Integrity
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What must be completed before receiving a shipment? (Raw Materials Verification)
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Review of Certificates of Analysis and a check of trailer seal integrity.
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What is the goal of product traceability & recall?
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Ensure that compromised products can be rapidly removed from circulation.
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What three steps can be taken to ensure the integrity of a recall program?
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1) Procedures must be documented, implemented & verified
2) Identify responsible staff 3) Test regularly (mock recall) |
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Prerequisite programs are...
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1) Essential to the success of an effective HACCP system.
2) Based on cGMPs 3) Address environmental and operational facility programs |
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The USDA regulates...
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Meat & Pultry Processing
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Documentation of PRPs should include...
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Clear program descriptions
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A well designed sanitation program includes...
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1) Maintenance of hand sinks and toilets
2) Proper labeling, storage, and use of chemicals 3) Water safety consideration |
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When developing a Receiving, Storage, and Transport program consider...A
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Supplier Approval Policy, and Procedures.
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What are the 5 Preliminary Steps to Developing a HACCP Plan?
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1) Assemble HACCP Team
2) Describe the Product 3) Identify the Intended Use 4) Construct Flow Diagrams 5) Perform an On-Site Verification of Flow Diagrams |
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What are the three prominent concepts from when a HACCP plan can be created?
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1) Product-specific HACCP plan
2) Similar product/process HACCP plan 3) Process-specific HACCP plan |
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A HACCP plan cannot be developed and implemented unless the organization has effective...
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Prerequisite Programs
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The entire process of developing and implementing a HACCP plan is driven by...
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The HACCP team
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Establishing the scope that the HACCP plan involves...
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Identify the products or processes to be covered by the plan.
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It is vital that your HACCP plan is developed by a team that includes...
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People familiar with all aspects of the food production process.
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A description of the products or processes covered by a HACCP plan must include...
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The Raw Materials & Ingredients Used
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The best way to ensure that the flow diagram created is accurate is to...
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Walk through the operation comparing the diagram to the actual process
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A special processing procedure that is only conducted once during the week should be include in what way on the flow diagram?
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It should be included as an optional stop.
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What are the 7 principles of HACCP?
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1) Conduct a Hazard Analysis
2) Determine the Critical Control Points (CCPS) 3) Establish Critical Limits 4) Establish a System to Monitor Critical Limits 5) Establish Corrective Actions for Critical Limit Violations 6) Establish Procedures for Verification of HACCP Plan 7) Establish a Record Keeping System |
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When conducting a Hazard Analysis (step 1), what two things are looking to be established?
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1) Likelyhood of occurrence
2) Severity of and impact if this hazard is not controlled. |
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What does CCP stand for?
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Critical Control Point
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What are some examples of possible CCPs?
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Cooking Temp, Cooking Time, Freesing Time, Label Control for Allergen(s), Wash/Rinse Step for RTE Produce, Metal Detection, In-Line Screens or Magnets, X-Ray Detection.
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What is the purpose of setting critical limits?
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A critical limit is a measurement or observation that separates what is acceptable from what is not acceptable. Critical limits must be effective at keeping the hazard under control.
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What is a requirement of the monitoring procedures?
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Monitoring procedures must be able to detect a violation of a critical limit.
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How can proper monitoring procedures help you?
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Correct monitoring procedures can provide an early warning system that the process might be getting out of control.
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What must be done to all records and documents associated with monitoring the CCPs?
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They must be signed by the person(s) doing the monitoring and by a responsible reviewing official of the company.
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What should the criteria for developing the monitoring procedures include?CCP
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What: Describe the critical limit
How: Describe the monitoring procedure in detail Where: Monitoring must be done at the appropriate location to accurately measure the critical limit Who: Access to the CCP, skills and knowledge When: Continuous or periodic; may require sampling |
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What is a corrective action plan and what is its purpose?
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A corrective action plan is an outline of the actions to be taken when a critical limit is violated. Corrective actions determine the disposition of the non-conforming product, correct the cause of non-conformatiance, and must be documented. (One for EACH critical limit at each CCP)
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What is the purpose of the Verification Step (Step-6) in HACCP?
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Verification procedures must be establihed to assure that the HACCP system is effective. The overall purpose of the plan is to control significant food safety hazards.
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When does the Initial Validation of a HACCP plan take place?
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Before the HACCP plan is implemented. This verifies that the plan is effective in producing a safe product.
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What records must be kept for HACCP?
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Records must be kept for the five preliminary steps to HACCP and for steps 1-6 in HACCP.
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A HACCP Plan should address...
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All hazards deemed significant
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Two Important considerations in assessing hazards are likelihood of occurrence and...
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Severity
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All significant hazards identified in the HACCP plan must have at least...
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One Critical Control Point (CCP)
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In a HACCP system, cooking, metal detection, x-ray for physical hazards, pH control are examples of...
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Critical Control Points (CCP)
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The Decision Tool is used to help identify...
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Critical Control Points
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Every critical control point must have a corresponding...
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Critical Limit
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Monitoring must be...
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Documented
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Critical Limits may be quantitative or...
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Qualitative
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Corrective actions must be followed whenever...
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A Critical Limit is Violated
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Non-conforming product must be...
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Segregated from other product.
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Validation involves obtaining evidence that the HACCP plan will be...
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Effective at controlling significant hazards
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Periodically auditing the HACCP plan to ensure that it is being followed as written in the facility is called a...
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Verification Activity
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All records produced by the HACCP system must be...
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Dated and Signed.
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Deviation
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The failure to meet a required critical limit for a critical control point.
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Acceptable Level
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The presence of a food safety hazard at levels low enough not to cause an illness or injury
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Active Managerial Control
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The purposeful incorporation of specific actions or procedures by industry management into the operation of their business to attain control over foodborne illness risk factors.
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Extrinsic Factor
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Those factors that are readily controlled such as temperature, availability of oxygen, and acidity.
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Food Borne Outbreak
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The occurrence of two or more cases of a similar illness resulting from the ingestion of a common food.
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Intrinsic Factor
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Those factors that are inherent to food. i.e. water activity and nutrient content.
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Variance
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Written approval by a Regulatory Authority that authorizes a modification or waiver of one or more requirements of the FDA Food Code if, in the opinion of the authority, a health hazard or nuisance will not result from the modification or waiver.
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