VMEDG 1593 Exam 2 Material Study Guide With Verified Solutions.

VMEDG 1593 Exam 2 Material Study Guide With Verified Solutions. Food Safety Definition - answerPreventive measures employed to protect from biological, chemical, and physical hazards to human health; addresses unintentional contamination Food Quality Definition - answerIncludes other attributes that influence a product's value to the consumer; includes negative and positive attributes Negative attributes of food quality - answerSpoilage, contamination with filth, discoloration, off-odors Positive attributes of food quality - answerOrigin, color, flavor, texture, processing method of food Food Defense definition - answerEffort to protect food from acts of INTENTIONAL adulteration Mitigation strategies to protect food against intentional adulteration - answerIssued by FDA in 2016; requirements for covered facilities to prepare and implement food defense plans Food Protection definition - answerAddresses both food safety and food defense Food Control definition - answerMandatory regulatory activity of enforcement by national or local authorities to provide consumer protection and ensure that ALL foods during production, handling, storage, processing and distribution are safe, wholesome and fire for human consumption; conform to safety and quality requirements; and are honestly and accurately labeled as prescribed by law Food Security definition - answerPeople having, at all times, physical and economical access to sufficient, safe and nutritious food that meets their dietary needs and food preferences for an active and healthy life 4 pillars of the food safety management system - answer1. Safe product/process design 2. HACCP 3. Prerequisite programs 4. Food fraud/food defense What does HACCP stand for? - answerHazard Analysis Critical Control Points What is HACCP? - answerManagement system in which food safety is addressed through the analysis and control of biological, chemical, and physical hazards from raw material production, procurement and handling, to manufacturing, distribution and consumption of the finished product Where has the 7 principles of HACCP been accepted? - answerUniversally! By government agencies, trade associations, and the food industry around the world Current Good Manufacturing Practices - answerCGMPs; essential foundation for the development and implementation of successful HACCP plans How do you have successful implementation of HACCP? - answer1. Management must be strongly committed to the HACCP concept 2. Education and training 7 principles of HACCP - answer1. Conduct a hazard analysis 2. Determine critical control points 3. Establish critical limits 4. Establish monitoring procedures 5. Establish corrective actions 6. Establish verification procedures 7. Establish record-keeping and documentation procedures What does HACCP focus on? - answerPREVENTION Codex Alimentarius - answerCollection of standards, guidelines and codes of practice adopted by the Codex Alimentarius Commision What is the CAC? - answerCode Alimentarius Commision; central part of the joint FAO/WHO Food Standards Program and was established by FAO and WHO to protect consumer health and promote fair practices in food trade World Organization for Animal Health (OIE) - answerCreated because of the need to fight animal diseases at the global level; intergovernmental organization responsible for improving animal health worldwide; recognized by the World Trade Organization How many member countries are in OIE? - answer182 SPS Agreement - answer"Sanitary Phytosanitary Standards"; to harmonize sanitary and phytosanitary measures on as wide a basis as possible, members shall base their sanitary or phytosanitary measures on international standards, guidelines or recommendations Objectives of Meat Inspection - answer1. Protect the public health 2. Consumer confidence 3. Surveillance for animal health problems 4. Improved access to international export markets How does meat inspection protect the public health? - answerEliminate diseased and adulterated meat from food chain How does meat inspection affect consumer confidence? - answerPrevents the sale of objectionable, undesirable or aesthetically unacceptable meat; prevent misrepresentation of products How does meat inspection provide surveillance for animal health problems? - answerSlaughtered animals serve as sentinels for animal diseases with gross pathological lesions Food Control Components for USA Meat Safety - answer1. Food law and regulations 2. Control management 3. Inspection services 4. Laboratory services 5. Information, education, communication training Food law and regulations for USA Meat Safety - answer1. Federal meat section act, poultry products act, humane slaughter of animals act (federal level) 2. State acts adn Regis (for intra-state products) Control Management and Inspection Services for USA Meat Safety - answer1. USDA-FSIS (veterinary services) 2. State Depts. of Health/Ag (for intra-state products) Laboratory Services for USA Meat Safety - answerFood monitoring and epidemiological data Role of Veterinary Services (USDA-FSIS) in Meat Safety - answer1. Management 2. On farm food safety programs 3. Meat inspection programs 4. Certification of animal products for international trade Veterinary Services Managemnt - answerpolicy development, risk assessment, standard setting and auditing Veterinary Services on farm food safety programs - answerHealth of animals and hygienic rearing conditions (often developed with industry and audited by private practitioners) Veterinary services Meat inspection program - answerDirect inspection, supervision and auditing, HACCP, etc. Federal Meat Inspection Act - answerRequire inspection of all meat sold from livestock (cattle, sheep, swine, goats, equids); meat processing plants under daily inspection; inspection of "meat products" production Foods MUST be - answerSanitary, free of pathogens, not adulterated, properly labeled FMIA and Commerce - answer-federal authority over renderers, transporters, warehouses, and animal food manufacturers (federal inspection=interstate or export; state inspection=intrastate ONLY) -increased inspection of imported products (foreign importers into US must have standards "equivalent" to US standards; USDA can visit the importing country) Poultry Products Inspection Act - answerRequires inspection of poultry (any domesticated bird, whether alive or dead) and poultry products; inspection must ensure poultry is wholesome, not adulterated and labeled properly What does federal meat inspection do? - answer1. Ensure that animals used for food products are free of food borne pathogens (antemortem and postmortem inspection) 2. Clearly label foods that pass inspection 3. Minimize contamination during processing 4. Monitor for drug residues and pathogens Meat Labeling Requirements - answerEVERYTHING MUST BE LABELED! -applies to carcasses, or containers/cans/pots containing meat -must be readily visible -labels may be stamps, paper labels or tags What do inspectors mark on labels? - answer1. Inspected and passed (meats) 2. Inspected for wholesomeness (poultry)