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109 Cards in this Set
- Front
- Back
what are the biggest sources of cross contamination?
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sponges
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what is an extremely contaminated site on the body?
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your mouth
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who regulates Current Good Manufacturing Practices in Manufacturing, Packaging or Holding Human Foods?
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FDA
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Current Good Manufacturing Practices are...
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not all inclusive
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What GMP strategies prevent the adulteration of food?
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Food that gets in congress can neither be Adultered or Prepared, packed of help under insanitary conditions that may be unsafe to ones health
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Adultered is defined as..
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manufactured under conditions that is unfit for food
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To prevent adulteration:
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maintain products:
-clean environment -fit to be consumed (safe) -nothing harmful will get in food |
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What are examples of bad processing?
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1) dead animals in plants
2) chewing tobacco 3) smoking 4) lack of hair net |
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What are effects of failure to meet GMPs?
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-Physical Contaminants
-Microbial Contaminants -Financial Costs |
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What are examples of Financial costs from failing to meet GMPs
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-lost revenue
-law suits -increased liability costs from insurance CO. -lost worker time |
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What are the issues addressed in CRF (GMPs)
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-personal
-plants & grounds -sanitary operations -sanitary facilities and controls -equipment and utensils -process and controls |
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what is CFR?
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code of federal regulation for GMPs
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What are the regulations of Salmonella/shigella/ E.coli 0157:H7/ Heptatitis under the US Model Food Code?
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need a dr's note saying the illness is gone and the employee is clear to work before they can come back into the facilities
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Identify CFR's regulation of Personal: Disease Control?
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individuals w/ visible illness, open lesions, boils, sores, infected wounds, or any abnormal sources of microbial contamination.. SHALL be excluded from operations (working w/foods, food-contact surfaces or food packing materials) UNTIL condition is corrected
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define fever
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high temp--> WBC (white blood cells) release antibodies that detect bacteria and raise body temp to work more effectively and fight baceria
-->employee should go home and rest |
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When is an employee considered sick?
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symptoms include:
fever, vomiting, diarrhea, heavy bleeding, jaundice, sore throat (strep), naseua **any GI unpsets |
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What are way to maintain personnel cleanliness?
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wearing outer garments-hair nets, beard nets, aprons, lab coats, etc
-make sure personal hygiene is good -NO BUTTONS on clothing (snaps preferred) |
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What can be used to differentiate between work areas with regards to clothing?
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can use different color lab coats for different areas
-ex) raw section of factory vs cooked food |
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Describe a typical factory uniform
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-should have no pockets above the bend line
-No BUTTONS -Company should control uniforms -close toed shoes |
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Why should companies control employee uniforms?
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-prevents outside contamination
-guarantees uniforms will be cleaned properly -ensure it comes back |
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describe how to properly wear gloves.
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-use a new pair everytime you switch tasks
-wash hands then put them on -non-latex necessary -throw out afterwards -change frequently -make sure color contrasts the material your working with -want them intact, clean, sanitary |
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Proper Jewelry practice: when it needs to be removed
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when they become physical hazards and places where bacteria could be found
-remove all that is possible *exceptions depend on the company (i.e. simple band for ring and medic alert bracelet or necklace) |
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Hand-washing practices
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TO DO when: switching tasks, after using bathroom, after coughing, sneezing, touching mouth, after cleaning (want to remove chemicals), before you start work, before going to bathroom, after eating
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What are gloves not a substitute for?
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Washing your hands
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Describe how hair should be
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controlled with head bands, hairnets, caps, beard nets
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Describe GMP's Eating and Drinking regulation
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prohibited from processing/handling areas
** NO chewing gum or tobacco *No drinking- glass could shatter/cups could fall in processing area |
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Describe tobacco regulation
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No chewing or smoking allowed in plants-should have a minimum distance in place when using these products
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Describe why cigs are bad
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-butts may have mites in the filters
-if someone smokes too close to the plant -they could be brought in on the bottom of shoes -mice can carry in the cig butts *mouth bacteria *ashes could get into the product |
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what should you do if wearing topical medications on hands?
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put bandages over it and wear gloves
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What is the process in controlling pests?
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1) prohibit pests from getting into facility (use auto doors, chemical barriers, air curtains, screens/windows, look out for holes)
2) Keep facility clean (no food or H2O for them to hide in) 3) Hire pest control to get ride of them |
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What happens when a fly lands on your food?
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1)soften it up by vomiting on it
2) stamp vomit in until its liquid (usually stamping in a few germs) 3) after runny, they suck it all back up again (dropping excrement on it at the same time) |
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how should grounds be maintained?
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minimal clutter, proper waste disposal, grounds mowed, minimize seepage/pooled h2o, and maintained roadways
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who enforces good manufacturing practices?
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FDA*
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What is proper ventilation/airflow technique for plants
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-change air circulation to take out condensation (preventing mold and microbial growth)
-make sure open VATS are not underneath -Use HEPA (high efficiency particulate air) filters |
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What is proper light placement?
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put lights far away from doors but still shining in entrance
*lights attract bugs |
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potable
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meets federal requirements for h2o that is okay to drink
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Describe how to clean drains
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by pouring sanitizer down-use scrubber w/ plastic trash bag surrounding it as it is brought back to surface-
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where do you want drains in plants
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in low point of room-not near food processing
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how do you manage thermostats?
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want to calibrate regularly
**only as good as the last time calibrated |
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how do you calibrate a thermostat?
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2 thermostats to take temp
-1 calibrated -1 compared to calibrated thermostate |
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Process control- Temp Maintenance: where do you want to keep a thermostat?
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next to fluid-bc it is equilibrated to room temp
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How should bathrooms be stocked?
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hot and cold running water, soap (for washing and cleaning) some sort of drying, toilet paper and trash disposal
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how should proper equipment be designed?
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clean-able, non porous, corrosion resistant (bc of high acid foods)/free of rust, smooth joints to prevent build-up and CIP (clean in place)
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how should equipment be maintained?
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-lab equipment should be working and calibrated
-coolers and freezers should have up to date thermostats and alarm systems |
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What purpose does an alarm serve for thermostats?
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-if temp goes up to a certain temp for a certain amt of time--> alarm goes off
-should connect it to something else-activate cell or pager |
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what are process and controls?
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all operations should be done under SANITARY conditions
-raw materials kept segregated from finished materials -prevent cross contamination -KNOW YOUR PRODUCT FLOW |
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what is plaque
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an example of a biofilm
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what do you use to remove organic base (fats) soils?
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alkaline base cleaners
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What do you use to remove inorganic base soils?
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use acid based cleaners
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what is critical for a water source
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that it is clean
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TACTWINS
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Time Agitation Concentration Temperature Water Individual Nature of Soil Surface
**Unit operations:cleaning |
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What is soil described as?
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material that is in the wrong location. May include dirt, dust, organic materials (proteins, fats, CHO) & inorganic materials (mineral deposits)
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Time
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longer time of treatment often results in better cleaning
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C.I.P.
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Clean in place
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What is an example of a biofilm?
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Plaque
*Bacteria makes protein to protect itself |
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How does the USDA and FDA address GMO's?
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FDA = addressed in 2010
USDA = addressed in sanitary 416 |
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What should the equipment be like?
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-Clean-able
-Non porous -Corrosion Resistant (i.e. against High Acid Foods) |
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What is the definition of cleaning?
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-Physical removal of soil from a surface.
(Includes:separating the soil from the surface, dispersion of the soil in the cleaning compound, preventing redeposition of released soil) |
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What is soil?
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- Material in the wrong location
(i.e. dirt, dust, organic materials such as proteins, fats, carbohydrates and inorganic materials such as mineral deposits) |
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What are examples of soil?
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-Fat on a cutting board
-Grease on a conveyor belt -Limestone -Blood |
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What does time mean according to TACTWINS?
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-Length of Treatment
*Longer time of treatment often results in better cleaning. |
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Why must one be careful with powder soap?
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Possibly breathe in--->soap can emulsify the fat in lungs (villi on the membrane--->lung capacity will decrease (harder to absorb oxygen)
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What does MSDS stand for?
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Material Safety Data Sheet
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What does agitation mean when relating to TACTWINS?
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-Scouring/scrubbing will remove outer layer of soil allowing for deeper cleaning
(i.e. “elbow grease”, pressure jets (dish washers), spray balls) |
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What does concentration mean when relating to TACTWINS?
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-Strength of cleaner depends in part of soil
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What are the benefits of hot water for cleaning purposes?
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-Higher temp. helps to melt felts
-aids detergents to remove fats faster |
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What are the disadvantages of hot water for cleaning purposes?
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-Proteins can denature
-Sugars can caramelize |
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What are examples of water soluble soils?
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-Inorganic salts, sugars, starches, minerals that are not baked or dried on
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Water insoluble soils are...
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Soluble in cleaning solution containing detergent or solubilizing agent.
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How does emulsification work?
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Anionic surfactant is added to the water--->End result is a micelle composed of fats surrounded by the surfactant. The micelle is suspended in the water and will allow for the easy removal of the fat when the water is washed/flushed away.
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What is sulfuric acid?
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Strong inorganic acid
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What does it mean to deflocculate soil?
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Break a big mass into smaller pieces
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What are issues that can arise when using acid based cleaners?
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-Can cause burns
-Ulcers to the lungs if inhaled -Tarnish metals. |
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What can strong alkaline cleaners (NaOH) do?
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-Turn things into soap
-Exothermic reaction or boiling off (vaporization) of cleaners can cause lung issues -Used in smokehouses and ovens to remove heavy soils -Highly corrosive -Chemical burns |
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What do heavy duty alkaline cleaners do?
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-Moderate Dissolving power
-Slightly corrosive -Good for use in high pressure washer -May be used for manual cleaning -Good on fats |
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What are some protein enzymes that can be used as cleaners?
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-Pepsin
-Trypsin -Papase *chlorine is not an enzyme |
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What can make heavy duty solvents less effective?
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They can form emulsion in water
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Why should abrasive cleaners be used with caution?
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They can scratch and mar surfaces.
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What does it mean to sanitize?
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To lower the numbers of bacteria and pathogens to a safe or healthful level
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When does sanitizing not work well?
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On a dirty surface
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What does alcohol do?
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Dissolves fatty membranes
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What are different options for sanitizing?
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Either thermal (heat) or chemical sanitizing
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What can heat be used as to penetrate through surfaces?
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-Steam (without touching the object)
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What are issues with using steam as a sanitizing agent?
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-Very expensive
-Workers can mistake water vapors for steam. -If surface highly contaminated, can precipitate soil and cause issues with burn on. -Is a potential burn hazard -FOOD GRADE? |
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What will hot water kill?
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Vegetative bacterial cells (not necessarily Clostridia and Bacillus spores)
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When should the temperature of a dishwasher be taken?
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Before the water enters the dishwasher
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Where should the thermometer be placed in order to get a correct reading?
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Headspace (like in milk)
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How does steam burn?
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Twice (once as steam and second as hot water)
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What do spore cells not do?
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Reproduce
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What is a ferry ring?
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A ring of mushrooms
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Why do would you rinse soap?
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So it does not inactive sanitizers
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What would be characteristics of the ideal sanitizer?
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-Kill a wide range of microorganisms
-Effective in presence of organic matter -Non toxic/non irritating -Acceptable odor/no odor -Inexpensive -Readily available -Easy to use/mix/prepare -Stable at the of storage -Easy to measure |
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What are factors that would effect sanitizers?
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-Exposure Time
-Temperature -Concentration -pH -Equipment cleanliness -Water Hardness -Bacterial Attachment -Spore formers |
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What does chlorine do as a sanitizing agent?
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-Disrupts protein synthesis
-Oxidative decarboxylation of amino acids to nitrites and aldhydes -Reacts with nucleic acids, pyrimidines, purines(A & G) to make then non-functional. -Inhibits glucose oxidation: HOCl can interact with sulfhydryl groups of amino acids in enzymes used for CHO utilization -Vegetative Cells: May cause changes in cell membrane permeability leading to issues of extra-cellular nutrient uptake (transport) -Spores: May stimulate spores to germinate. |
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What are advantages to using chlorine?
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-Inexpensive
-Kills a wide variety of organisms -Leaves no film on surfaces -Effective in hard water -Effective at low concentration: 50 ppm is anti-listerial |
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What is an iodophor?
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Elemental iodine + nonionic surfactants (detergents)
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What are examples of surfactants
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-Shampoo
-Toothpaste -Iodine |
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What is a tincture?
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An alcoholic extract or a solution of a non-volatile substance
(i.e. Iodine) |
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How do Quats work?
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Hydrogen ions enter the cytoplasm ---> disrupts the environment--->the cell then has to use so much energy to pump the H's out--->No more energy is left to grow (enzyme inhibition.)
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When is hydrogen peroxide used?
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Aseptic packaging
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What are the effects of radiation?
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-Sterilize things
-Inactivation of spores |
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Which acts regulate packaging?
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-Food Drug & Cosmetic Act
-Fair Packaging and Labeling Act -Nutritional Labeling and Education Act of 1990 |
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What is the packaging that directly touches the food?
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Primary packaging
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What does a common name on a label need to provide?
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-Whey protein comes from milk so the label must say contains dairy
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What occurs when something gets freezer burned?
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The product losses water under dry conditions
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What does it mean to unitize?
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Have different packaging sizes (soda keg vs. a 6 pack)
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What shows that a can top has not been tampered with?
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It should have a concave top for safety
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What can places that lactic acid for sanitation get?
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A letter from the FDA stating that their lactic acid as a sanitizer is food grade
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who is reliable for the strength and quality of secondary packaging?
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The manufacturer
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