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Food Safety And HACCP Programs Exam 3: Q’s And A’s
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Food Safety And HACCP Programs Exam 3: Q’s And A’s
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Food Safety And HACCP Programs Exam 3: Q’s And A’sFood Safety vs. Food Quality Right Ans - Food Safety: making a food safe to
eat; free of disease-causing agents
Food Quality: making a food desirable to eat; good taste, color, and texture
Three Types of Hazards in Food Right Ans - Chemical: e.g. sanitizers,
pesticides, antibiotics
Physical: e.g. bone, rocks, metal
Biological: e.g. bacteria, viruses, parasites
Control of Chemical Hazards Right Ans - -Use safe levels of approved and
legal chemicals (cleaners, sanitizers, hormones, pesticides)
-Proper rinsing
-Proper storage of feed (aflatoxin)
-Proper storage and labeling for ingredients and raw materials
Control of Physical Hazards Right Ans - -Separate and remove physical
objects
-Filter or sieve (meat grinder), Water bath (vegetables)
-Metal detector, x-rays (all foods)
-Good employee practices (jewelry)
Control of Biological Hazards Right Ans - -Start with low pathogen loads
-Reduce or kill pathogens in foods during processing
-Control post-processing contamination
Traditional methods of examining microbiological safety/quality of foods
Right Ans - -Routine testing final product or line samples
---Test for indicator microorganisms
-Test for pathogens of concern
Beef/Pork
, Poultry
Dairy
Produce
Ready-to-Eat Products
Methods of testing foods for pathogens
[Classical Microbiology] Right Ans - -Sample food product
-Enrich for pathogen (because numbers may be low, M/O may be stressed)
-Grow on microbiological media
Methods of testing foods for pathogens
[Rapid Methods] Right Ans - -Sample and enrich
-Molecular methods: Detect DNA, Protein, Toxin
Problems with relying only on product testing Right Ans - -Time
consuming - several days +
-Often outsourced
-A problem may be detected too late, leading to recalls
-A need for greater control - Limit pathogen contamination of foods at all
stages of production
Hazard Analysis Critical Control Points Right Ans - -A preventive approach
to consistent, safe food production
-Documentation (Verifying that hazards have been/are controlled)
HACCP History Right Ans - -1950s product of Nat'l Aeronautics and Space
Admin (NASA) & Army Natick Laboratories
"Failure Mode Effect Analysis"
-1971 Pillsbury Co., Natick Labs, and NASA developed formal approach
GOAL: Zero-defects; Food used in U.S. space program would be free of
pathogens
How Does HACCP Work? Right Ans - -A systematic approach to food safety,
used in addition to normal microbiological product testing
-The goal of HACCP is to examine all steps in food process and to
prevent/minimize problems before they occur
1. Identify potential hazards
2.Determine if actions can be taken to eliminate or prevent the hazards
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