Food Safety and HACCP Programs Questions And Answers
8 views 0 purchase
Course
HACCP
Institution
HACCP
Food Safety and HACCP Programs
Questions And Answers
Control of Chemical Hazards -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
C...
Food Safety and HACCP Programs
Questions And Answers
Control of Chemical Hazards -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 -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 -Start with low pathogen loads
-Reduce or kill pathogens in foods during processing
-Control post-processing contamination
, Food Safety and HACCP Programs
Questions And Answers
Traditional methods of examining microbiological safety/quality of foods -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] -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] -Sample and enrich
, Food Safety and HACCP Programs
Questions And Answers
-Molecular methods: Detect DNA, Protein, Toxin
Problems with relying only on product testing -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 -A preventive approach to consistent, safe food
production
-Documentation (Verifying that hazards have been/are controlled)
HACCP History -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
The benefits of buying summaries with Stuvia:
Guaranteed quality through customer reviews
Stuvia customers have reviewed more than 700,000 summaries. This how you know that you are buying the best documents.
Quick and easy check-out
You can quickly pay through EFT, credit card or Stuvia-credit for the summaries. There is no membership needed.
Focus on what matters
Your fellow students write the study notes themselves, which is why the documents are always reliable and up-to-date. This ensures you quickly get to the core!
Frequently asked questions
What do I get when I buy this document?
You get a PDF, available immediately after your purchase. The purchased document is accessible anytime, anywhere and indefinitely through your profile.
Satisfaction guarantee: how does it work?
Our satisfaction guarantee ensures that you always find a study document that suits you well. You fill out a form, and our customer service team takes care of the rest.
Who am I buying this summary from?
Stuvia is a marketplace, so you are not buying this document from us, but from seller UpperClass. Stuvia facilitates payment to the seller.
Will I be stuck with a subscription?
No, you only buy this summary for $17.99. You're not tied to anything after your purchase.
