Nfs 153 Exam 3

Front 1

what are the biggest sources of cross contamination?

Back 1

sponges

Front 2

what is an extremely contaminated site on the body?

Back 2

your mouth

Front 3

who regulates Current Good Manufacturing Practices in Manufacturing, Packaging or Holding Human Foods?

Back 3

FDA

Front 4

Current Good Manufacturing Practices are...

Back 4

not all inclusive

Front 5

What GMP strategies prevent the adulteration of food?

Back 5

Food that gets in congress can neither be Adultered or Prepared, packed of help under insanitary conditions that may be unsafe to ones health

Front 6

Adultered is defined as..

Back 6

manufactured under conditions that is unfit for food

Front 7

To prevent adulteration:

Back 7

maintain products:
-clean environment
-fit to be consumed (safe)
-nothing harmful will get in food

Front 8

What are examples of bad processing?

Back 8

1) dead animals in plants
2) chewing tobacco
3) smoking
4) lack of hair net

Front 9

What are effects of failure to meet GMPs?

Back 9

-Physical Contaminants
-Microbial Contaminants
-Financial Costs

Front 10

What are examples of Financial costs from failing to meet GMPs

Back 10

-lost revenue
-law suits
-increased liability costs from insurance CO.
-lost worker time

Front 11

What are the issues addressed in CRF (GMPs)

Back 11

-personal
-plants & grounds
-sanitary operations
-sanitary facilities and controls
-equipment and utensils
-process and controls

Front 12

what is CFR?

Back 12

code of federal regulation for GMPs

Front 13

What are the regulations of Salmonella/shigella/ E.coli 0157:H7/ Heptatitis under the US Model Food Code?

Back 13

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

Front 14

Identify CFR's regulation of Personal: Disease Control?

Back 14

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

Front 15

define fever

Back 15

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

Front 16

When is an employee considered sick?

Back 16

symptoms include:
fever, vomiting, diarrhea, heavy bleeding, jaundice, sore throat (strep), naseua

**any GI unpsets

Front 17

What are way to maintain personnel cleanliness?

Back 17

wearing outer garments-hair nets, beard nets, aprons, lab coats, etc
-make sure personal hygiene is good
-NO BUTTONS on clothing (snaps preferred)

Front 18

What can be used to differentiate between work areas with regards to clothing?

Back 18

can use different color lab coats for different areas
-ex) raw section of factory vs cooked food

Front 19

Describe a typical factory uniform

Back 19

-should have no pockets above the bend line
-No BUTTONS
-Company should control uniforms
-close toed shoes

Front 20

Why should companies control employee uniforms?

Back 20

-prevents outside contamination
-guarantees uniforms will be cleaned properly
-ensure it comes back

Front 21

describe how to properly wear gloves.

Back 21

-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

Front 22

Proper Jewelry practice: when it needs to be removed

Back 22

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)

Front 23

Hand-washing practices

Back 23

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

Front 24

What are gloves not a substitute for?

Back 24

Washing your hands

Front 25

Describe how hair should be

Back 25

controlled with head bands, hairnets, caps, beard nets

Front 26

Describe GMP's Eating and Drinking regulation

Back 26

prohibited from processing/handling areas
** NO chewing gum or tobacco
*No drinking- glass could shatter/cups could fall in processing area

Front 27

Describe tobacco regulation

Back 27

No chewing or smoking allowed in plants-should have a minimum distance in place when using these products

Front 28

Describe why cigs are bad

Back 28

-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

Front 29

what should you do if wearing topical medications on hands?

Back 29

put bandages over it and wear gloves

Front 30

What is the process in controlling pests?

Back 30

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

Front 31

What happens when a fly lands on your food?

Back 31

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)

Front 32

how should grounds be maintained?

Back 32

minimal clutter, proper waste disposal, grounds mowed, minimize seepage/pooled h2o, and maintained roadways

Front 33

who enforces good manufacturing practices?

Back 33

FDA*

Front 34

What is proper ventilation/airflow technique for plants

Back 34

-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

Front 35

What is proper light placement?

Back 35

put lights far away from doors but still shining in entrance
*lights attract bugs

Front 36

potable

Back 36

meets federal requirements for h2o that is okay to drink

Front 37

Describe how to clean drains

Back 37

by pouring sanitizer down-use scrubber w/ plastic trash bag surrounding it as it is brought back to surface-

Front 38

where do you want drains in plants

Back 38

in low point of room-not near food processing

Front 39

how do you manage thermostats?

Back 39

want to calibrate regularly
**only as good as the last time calibrated

Front 40

how do you calibrate a thermostat?

Back 40

2 thermostats to take temp
-1 calibrated
-1 compared to calibrated thermostate

Front 41

Process control- Temp Maintenance: where do you want to keep a thermostat?

Back 41

next to fluid-bc it is equilibrated to room temp

Front 42

How should bathrooms be stocked?

Back 42

hot and cold running water, soap (for washing and cleaning) some sort of drying, toilet paper and trash disposal

Front 43

how should proper equipment be designed?

Back 43

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)

Front 44

how should equipment be maintained?

Back 44

-lab equipment should be working and calibrated
-coolers and freezers should have up to date thermostats and alarm systems

Front 45

What purpose does an alarm serve for thermostats?

Back 45

-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

Front 46

what are process and controls?

Back 46

all operations should be done under SANITARY conditions
-raw materials kept segregated from finished materials
-prevent cross contamination
-KNOW YOUR PRODUCT FLOW

Front 47

what is plaque

Back 47

an example of a biofilm

Front 48

what do you use to remove organic base (fats) soils?

Back 48

alkaline base cleaners

Front 49

What do you use to remove inorganic base soils?

Back 49

use acid based cleaners

Front 50

what is critical for a water source

Back 50

that it is clean

Front 51

TACTWINS

Back 51

Time Agitation Concentration Temperature Water Individual Nature of Soil Surface

**Unit operations:cleaning

Front 52

What is soil described as?

Back 52

material that is in the wrong location. May include dirt, dust, organic materials (proteins, fats, CHO) & inorganic materials (mineral deposits)

Front 53

Time

Back 53

longer time of treatment often results in better cleaning

Front 54

C.I.P.

Back 54

Clean in place

Front 55

What is an example of a biofilm?

Back 55

Plaque
*Bacteria makes protein to protect itself

Front 56

How does the USDA and FDA address GMO's?

Back 56

FDA = addressed in 2010
USDA = addressed in sanitary 416

Front 57

What should the equipment be like?

Back 57

-Clean-able
-Non porous
-Corrosion Resistant (i.e. against High Acid Foods)

Front 58

What is the definition of cleaning?

Back 58

-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)

Front 59

What is soil?

Back 59

- Material in the wrong location
(i.e. dirt, dust, organic materials such as proteins, fats, carbohydrates and inorganic materials such as mineral deposits)

Front 60

What are examples of soil?

Back 60

-Fat on a cutting board
-Grease on a conveyor belt
-Limestone
-Blood

Front 61

What does time mean according to TACTWINS?

Back 61

-Length of Treatment
*Longer time of treatment often results in better cleaning.

Front 62

Why must one be careful with powder soap?

Back 62

Possibly breathe in--->soap can emulsify the fat in lungs (villi on the membrane--->lung capacity will decrease (harder to absorb oxygen)

Front 63

What does MSDS stand for?

Back 63

Material Safety Data Sheet

Front 64

What does agitation mean when relating to TACTWINS?

Back 64

-Scouring/scrubbing will remove outer layer of soil allowing for deeper cleaning
(i.e. “elbow grease”, pressure jets (dish washers), spray balls)

Front 65

What does concentration mean when relating to TACTWINS?

Back 65

-Strength of cleaner depends in part of soil

Front 66

What are the benefits of hot water for cleaning purposes?

Back 66

-Higher temp. helps to melt felts
-aids detergents to remove fats faster

Front 67

What are the disadvantages of hot water for cleaning purposes?

Back 67

-Proteins can denature
-Sugars can caramelize

Front 68

What are examples of water soluble soils?

Back 68

-Inorganic salts, sugars, starches, minerals that are not baked or dried on

Front 69

Water insoluble soils are...

Back 69

Soluble in cleaning solution containing detergent or solubilizing agent.

Front 70

How does emulsification work?

Back 70

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.

Front 71

What is sulfuric acid?

Back 71

Strong inorganic acid

Front 72

What does it mean to deflocculate soil?

Back 72

Break a big mass into smaller pieces

Front 73

What are issues that can arise when using acid based cleaners?

Back 73

-Can cause burns
-Ulcers to the lungs if inhaled
-Tarnish metals.

Front 74

What can strong alkaline cleaners (NaOH) do?

Back 74

-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

Front 75

What do heavy duty alkaline cleaners do?

Back 75

-Moderate Dissolving power
-Slightly corrosive
-Good for use in high pressure washer
-May be used for manual cleaning
-Good on fats

Front 76

What are some protein enzymes that can be used as cleaners?

Back 76

-Pepsin
-Trypsin
-Papase
*chlorine is not an enzyme

Front 77

What can make heavy duty solvents less effective?

Back 77

They can form emulsion in water

Front 78

Why should abrasive cleaners be used with caution?

Back 78

They can scratch and mar surfaces.

Front 79

What does it mean to sanitize?

Back 79

To lower the numbers of bacteria and pathogens to a safe or healthful level

Front 80

When does sanitizing not work well?

Back 80

On a dirty surface

Front 81

What does alcohol do?

Back 81

Dissolves fatty membranes

Front 82

What are different options for sanitizing?

Back 82

Either thermal (heat) or chemical sanitizing

Front 83

What can heat be used as to penetrate through surfaces?

Back 83

-Steam (without touching the object)

Front 84

What are issues with using steam as a sanitizing agent?

Back 84

-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?

Front 85

What will hot water kill?

Back 85

Vegetative bacterial cells (not necessarily Clostridia and Bacillus spores)

Front 86

When should the temperature of a dishwasher be taken?

Back 86

Before the water enters the dishwasher

Front 87

Where should the thermometer be placed in order to get a correct reading?

Back 87

Headspace (like in milk)

Front 88

How does steam burn?

Back 88

Twice (once as steam and second as hot water)

Front 89

What do spore cells not do?

Back 89

Reproduce

Front 90

What is a ferry ring?

Back 90

A ring of mushrooms

Front 91

Why do would you rinse soap?

Back 91

So it does not inactive sanitizers

Front 92

What would be characteristics of the ideal sanitizer?

Back 92

-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

Front 93

What are factors that would effect sanitizers?

Back 93

-Exposure Time
-Temperature
-Concentration
-pH
-Equipment cleanliness
-Water Hardness
-Bacterial Attachment
-Spore formers

Front 94

What does chlorine do as a sanitizing agent?

Back 94

-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.

Front 95

What are advantages to using chlorine?

Back 95

-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

Front 96

What is an iodophor?

Back 96

Elemental iodine + nonionic surfactants (detergents)

Front 97

What are examples of surfactants

Back 97

-Shampoo
-Toothpaste
-Iodine

Front 98

What is a tincture?

Back 98

An alcoholic extract or a solution of a non-volatile substance
(i.e. Iodine)

Front 99

How do Quats work?

Back 99

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.)

Front 100

When is hydrogen peroxide used?

Back 100

Aseptic packaging

Front 101

What are the effects of radiation?

Back 101

-Sterilize things
-Inactivation of spores

Front 102

Which acts regulate packaging?

Back 102

-Food Drug & Cosmetic Act
-Fair Packaging and Labeling Act
-Nutritional Labeling and Education Act of 1990

Front 103

What is the packaging that directly touches the food?

Back 103

Primary packaging

Front 104

What does a common name on a label need to provide?

Back 104

-Whey protein comes from milk so the label must say contains dairy

Front 105

What occurs when something gets freezer burned?

Back 105

The product losses water under dry conditions

Front 106

What does it mean to unitize?

Back 106

Have different packaging sizes (soda keg vs. a 6 pack)

Front 107

What shows that a can top has not been tampered with?

Back 107

It should have a concave top for safety

Front 108

What can places that lactic acid for sanitation get?

Back 108

A letter from the FDA stating that their lactic acid as a sanitizer is food grade

Front 109

who is reliable for the strength and quality of secondary packaging?

Back 109

The manufacturer