Haccp Test 1

Front 1

HACCP stands for

Back 1

Harzard Analysis Critical Control Point

Front 2

HACCP Concept

Back 2

-systematic approach to food saftey management
-Focus on prevention, not inspection
-should be used on food safety issues, not quality issues
-designed to minimize, not eliminate, food safety risks
-not a zero-risk system
-Principles:
-Identify
-Control
- Document the safe production of foods

Front 3

3 types of food saftey hazards...

Back 3

1. Biological (most common; more people affected; more deaths
2. Chemical (individuals)
3. Physical (individuals)

Front 4

HACCP origins

Back 4

Pillsbury, US Army Natick Labs, and NASA developed HACCP in response to food safety requirements for the production of foods for the space program

Front 5

7 Principles of HACCP

Back 5

1. Conduct a hazard analysis
2. Determine the CCPs
3. Establish critical limits
4. Establish monitoring systems
5. Establish corrective actions
6. Establish procedures for verification of the plan, CCPs, etc.
7. Establish record-keeping and documentation prodecures

Front 6

FDA Food Safety Modernization Act 2010

Back 6

-will require all facilities that manufacture, process, pack or hold food to have a HACCP or HACCP-type food safety plan/program
-FDA will have access to these plans
-FDA can prohibit operation of facilities without a food safety plan

Front 7

Guidelines for Application of HACCP Principles

Back 7

-Prereq. Programs (BMP,GMP, GAP)
-Education and Training

Front 8

Preliminary Tasks in the Development of HACCP Plans

Back 8

1. Assemble HACCP team
2. Describe the food product and its distribution
3. Describe the intended use and consumers
4. Develop a flow diagram
5. Verify flow diagram

Front 9

Microbial Hazards in Raw Poultry

Back 9

1. Salmonella (enteritidis & typhimurium)
2. Campylobacter
3. Clostridium perfringens
4. S. aureus
5. Listeria monocytogenes

Front 10

Breeder Farm

Back 10

hens produce eggs that are grown out at boiler houses for slaughter plants

Front 11

Breeder Sanitation

Back 11

1. Clean parent stock
2. Breeder hen management to control Salmonella enteritidis
3. Implement strict biosecurity program
4. Monitor feed/feeding equipment
5. Monitor water quality and line equipment
6. Provide personal hygeine training for breeder house employees

Front 12

Hatchery Sanitation

Back 12

1. Layout and design (1 way flow)
2. Egg sanitation
3. Hatchery Room/ Setter
- 99.5F low humidity (18 days)
-19th day 99.5F high humidity (3days)
-chicks hatched on 21st day
4. Biological Measures to Control Salomnella (Competitive Exclusion)
5. Ventiliation System
-cleanest rooms with highest (+) pressure
6. Biosecurity/Clean Room Procedures
7. Hatchery Room Cleanup (sanitize after ea hatch day)
8. Disinfection (sprayers/fogging)
9. Vaccination, Beak Trimming
10. Microbiological Monitoring
11. Waste Disposal
12. Transporting Chicks to Broiler House

Front 13

3 ways Salmonella enteritidis contaminates broiler flocks

Back 13

1. breeding stock via hatchery
2. rearing environment
3. contaminated feed

Front 14

Broiler House Sanitation

Back 14

1. Prep house (litter control, temp, vent)
2. Biosecurity
3. House Cleanup (inside)
4. Equipment Cleanup

Front 15

Feed Mill Sanitation

Back 15

1. Source of Contamination (feed, environment, equipment)
2. Specific areas of contamination
-bucket elevators (moisture accumulation in boot->microbes)
- hammer mill system (moisture accumulation)
- Rodents,birds, etc
- Employee traffic patterns
- Feed ingredient recieveing and unloading area
- equipment batch scales, mixers
- facility air handling system
- feed ingredient storage bins
- transportation vehicles
- milling/conveying/pelletizing equipment
-

Front 16

Broiler Harvesting Practices

Back 16

1. feed/water withdrawl period
2. present severity of brusises
3. conditions of catching birds/transport
4. disposal of dead birds

Front 17

Dressing Operation Steps

Back 17

1. Receiving and Weighing
2. Unloading
3. Live Hanging
4. Stunning
5. Slaughter
6. Bleeding
7. Scalding
8.Defeathering
9. Pinning
10. Singeing
11. Head Removal
12. Washing
13. Hock Cutter
14. Rehang

Front 18

3 places of microbial population groups on poultry

Back 18

1. flora on skin
2. transient flora on skin and feathers @ slaughter
3. contaminants to skin during processing

Front 19

Microbial Mechanisms of Attachment on Poultry Carcasses

Back 19

1. Rentention: bacteria are in a film of water on carcass surface

2. Entrapment: epidemis tissue is damanged allowing bacteria to penetrate and lodge

3. Adhesion: bacteria adhere to surface tissues

Front 20

Hard Scald

Back 20

-132-140 F
- decreases all bacterial groups (except spore formers)
- removed skin serves as a place for spoilage organisms and retains higher counts of bacteria

Front 21

Soft Scald

Back 21

- 123-130 F
- causes slight decrease in enterobacter
- salmonella may persist long enough to cross contaminate
-Acetic acid added to soft scald h2o reduces campylobacter and salmonella

Front 22

2 Microbial problems with Mechanical Removal of Feathers

Back 22

-extensive aerial dispersion of microbes in the vicinity of machines
- microbial growth in machinery(especially rubber fingers -> S. aureus)

Front 23

Evisceration Operation Steps

Back 23

1. Oil Sac Removal
2. Venting
3. Opening Vent
4. Draw Viscera
5. USDA Inspection
6. Removal Viscera/Giblets
7. Crop, Lungs and Trachea Removal
8. Neck Removal
9. Final Inspection
10. Bird Washer (Inside & Outside)
11. Chilling

Front 24

4 Microbial Issues During Evisceration

Back 24

1. automated eviscerator not properly adjusted for bird size->damage to carcass

2. Eviscerator doesn't have sufficient vacuum to removal all viscera -> fecal contamination

3. improper feed withdrawal leads to ruptured intestine and fecal cross-contamination

4. Cropper pistons not properly cleaned out -> cross contamination

Front 25

Microbial Issues with Inside and Outside Bird Washers

Back 25

1. chlorine or any oxidative sanitizer binds to organic matter and will not affect microbes

2. only strong acids are effective

Front 26

Five Commodities that make up 75% of produce related food-borne illnesses

Back 26

1. Lettuce/Leafy Greens
2. Tomatoes
3. Cantaloupe
4. Herbs
5. Green Onions

Front 27

GAPs

Back 27

- Good Agricultural Practices
- sanitary procedures used during crop production, harvesting, packing, and shipping to prevent or minimize produce contamination
-tell WHAT should be done

Front 28

SOPs

Back 28

- Standard Operation Procedures
-detailed written directions that give specific instructions on how to monitor and document each GAPs requirements
-tell HOW GAP should be accomplished
- should include written action plan, log to show activity was done

Front 29

GAPs Components

Back 29

- water quality
- fertilizer use
- worker health & hygeine
- field/ packing house sanitation

Front 30

Vehicles of Agricultural Contamination

Back 30

1. Water
2. Fertilizer
3. Sanitation and worker hygeine

Front 31

Groundwater (well)

Back 31

-has silt
-has iron
-usually free of human pathogens
-consistent and predictable quality

Front 32

Surface water (ponds, streams)

Back 32

- very susceptible to contamination by human pathogens
-quality varies drastically due to point and non point sources of contamination

Front 33

Total Coliform

Back 33

- bacteria present in the environment and maybe feces of human or any warm blooded animal
-if only total coliforms found it drinking water --> probably harmless
-should not be found AT ALL in drinking water

Front 34

Thermo-tolerant Coliforms (fecal coliforms)

Back 34

-subgroup of total coliform (E. coli, intestinal bacteria,decaying veggies and waste)
-can grow at higher temps
-

Front 35

Generic E. coli

Back 35

-subgroups of thermo-tolerant coliforms
-if found human pathogens might be present

Front 36

GMPs

Back 36

-Good Manufacturing Practices
-minimum sanitary and processing requirements to insure production of wholesale food

Front 37

GMPs

Back 37

-Good Manufacturing Practices
-minimum sanitary and processing requirements to insure production of wholesale food

Front 38

SSOPs

Back 38

-Sanitation Standard Operating Procedures
- specific sanitary actions to be taken at certain intervals before or during operations to prevent production contamination or adulteration

Front 39

Operational SSOPs

Back 39

ex.
-flourescent light shatter over grading line

Front 40

Operational SSOPs

Back 40

ex.
-flourescent light shatter over grading line

Front 41

ATP Bioluminescence Testing

Back 41

-surface swab test of equipment and work surfaces
-limitation:
-can't distingusih between food-soil and bacteria