FSM 3175- advanced food safety and sanitation

why is salmonella not considered an adulterant in 1974? is it now? name other adulterant

"housewives and cooks would now what to do with it and how to cook it". yes it is considered one today. campylobacter jenjuni is another example.

when can ROP packaging occur without a HACCP plan

- if the ROP product is labeled with the production time and date - held at below 41 or less during storage - removed from the package within 48 hours

what are the disadvantages of ROP

-potential for temperature abuse at retail and in the home -cooking and fermentation destroy most vegetative cells but spore formers survive -live competing organisms are reduced however, spoilage organisms grow faster than pathogens, and out-compete for nutrients -listeria and c bot

list the components of HACCP in order

1. Hazard analysis 2. CCP determination 3. critical limit 4. monitoring procedures 5. deviation procedures 6. verification 7. record keeping

list the 5 preliminary steps of HACCP

1. assemble HACCP team 2. describe the product 3. identify the intended use 4. construct flow diagrams 5. perform an on-site verification of flow diagrams

Provide 4 examples of prerequisite programs

1. facility design & equipment maintenance 2. sanitation 3. chemical usage and safety 4. receiving and storage

list at least 5 factors contributing to food-borne illness

1. food from unsafe sources 2. improper holding/time and temp 3. inadequate cooking 4. poor personal hygiene 5. contaminated equipment

what are three food prep processes most often used?

1. food prep with no cook step- tuna salad 2. prep for same day service (receive, store, prep, cook hold)- cooking steak 3. complex food prep (receive, store, prep, cook, cool, reheat, hot held, serve)- stocks, soups, chili

what are the three exemptions to the FDA juice HACCP plan that may exist at retail?

1. if the product is sold by the glass 2. if a surface disifectant is used 3. warning label is provided on the bottle

what outbreak forced a change in the regulation for smoked fish

1963 outbreak of white fish that was contaminated with c bot

DRINK SOME WATER YOU DESERVE A BREAK

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Approximately every _____ the bacteria count will double under optimal conditions A: 15 minutes B: 45 minutes C: 60 minutes D: 75 minutes

A: 15 minutes

In a complex food preparation process cooling is considered a: A: CCP B: Critical Limit C: control point D: PRP

A: CCP

The international organization that develops the HACCP standards is? A: FDA B: Codex C: USDA D: CDC

A: FDA

bacteria only need _________ to reproduce enough cells to cause a food borne illness? A: 2hrs B:4 hrs C: 6hrs D: 8hrs

B: 4 hrs

The organization that enforces HACCP at retail food operations is? A: local DOH B:FDA C: USDA D: Codex

B: FDA

HACCP is a __ system? A: reactive b: preventive C: ineffective D: mandatory

B: preventive

bacteria grow best in foods that are in the pH range of? A: 0.0-4.6 B: 2.6-8.0 C: 4.6-7.0 D: 5.0-9.6

C: 4.6-7.0

potenitally hazardous foods must finish the cooling process within? A: 2hrs B: 4hrs C: 6hrs D: 8hrs

C: 6hrs

most disease causing bacteria grow between temps of? A: 32*-65*F B: 41*-140*F C: 70*-135*F D: 100*-155*F

C: 70-135* F

which agency enforces heath standards and work-related safety regulations? A: EPA B: US department of commerce C: OSHA D: CDC

C: OSHA

a HACCP plan should address?: A: every hazard that can be identified B: hazards identified by regulatory agencies C: all hazards deemed significant D: all hazards that can be controlled

C: all hazards deemed significant

the four growth phases of bacteria are? A: rapid, stationary, and death B: lag, log, and death C: lag, log, stationary, and death D:lag, rapid, stationary and death

C: lag, log, stationary and death

CDC

Center for Disease Control inspect possible food borne illness outbreaks

CFP

Conference for Food Protection promote food safety and consumer protection

an estimated ___ cases of food-borne illness disease occur every year in the US? A: 1 million B: 9 million C: 34 million D: 48 million

D: 48 million

which of the following is an example of a prerequisite program (PRP)? A: washing produce prior to use B: using local suppliers C: only using organic suppliers D: Using approved suppliers

D: Using approved suppliers

Which is not an example of a specialized process? A: production of sushi rice B: making kimchi for service C: ROP of a dry aged D: smoking for flavor only

D: smoking for flavor

which of the following is not a symptom of a food-borne illness? A: nausea B: diarrhea C: fever D: sneezing

D: sneezing

what is a critical control point? A: the point in a process where hazards do not existwhis B: a hazard with an easy solution C: an area in the operation where food safety is the most important D: the point in a process where the hazard must be reduced controlled or eliminated

D: the point in a process where the hazard must be reduced controlled or eliminated

beef and dairy cattle are known reservoirs of which pathogen? how can this risk be reduced?

E. coli. the risk can be reduced through properly designed HACCP plan ensuring that the 8 key areas of sanitation are addressed

what is FSIS and what are their responsibilities in food inspections and testing of foodborne pathogens?

Food Safety and Inspection Service. they are responsible for ensuring that the USA's commerical supply of meat/poultry/eggs are safe wholesome and correctly labeled and packaged.

FDA

Food and Drug Administration provide specific guidance of food

what are GMPS? what are SSOPS? when are SSOPS legally required?

Good manufacturing practices SSOPS= stanitation standard operating procedures. required for food processing systems that fall under federal HACCP regulations and certian sanitation conditions

why is a proper hazard analysis so important for HACCP?

It serves as a basis for the rest of the HACCp steps. they show the likely hood of occurance and severity pertaining to that product

USDA

U.S. Department of Agriculture inspecting meat, poultry, eggs

NACMF

US national advisory committee on microbiological criteria for foods.

an allergen is a form of what hazard?

a chemical hazard

what should happen if a critical limit has been exceeded or not been met?

a corrective action should take place

what is the difference between a critical control point and a control point?

a critical control point is essential to prevent or eliminate a hazard. A control point is any point/step at which biological, physical, or chemical factors can be controlled

Define listeria

a germ/bacteria found in uncooked meats and vegetables.

all cheeses except hard grating varieties such as Parmesan are considered a. TCS foods b. non TCS foods c. product assessment required d. not enough information available to make a determination

a. TCS food

using "drops" in a juicing operation has the greatest increased risk of microbial contamination through: a. possible contamination with fecal material from animals b. unapproved source c. soil from the ground d. people may have walked on them

a. possible contamination with fecal material from animals

two important considerations in assessing hazards are 1. likelihood of occurrence and ? a. severity b. regulation c. control d. origin

a. severity

the cooling process for smoked meats and poultry is also referred to as: a. stabilization b. rapid chilling c. lethality step d. rinsing step

a. stabilization

which of the following is not a fermented food? a. tofu b. yogurt c. kimchee d. soybean paste

a. tofu

where will spores of clostridium botulinum most likely be found in raw, whole fish? a. within the digestive tract b. within the flesh of the fish c. in the loin muscle d. throughout the spinal column

a. within the digestive tract

what is the difference between aerobic bacteria and anerobic bacteria?

aerobic bacteria require oxygen for their basic survival, growth and reproduction. a anaerobic does not require oxygen for survival or growth

why is monitoring required?

an accurate record for verification, enable the establishment to document that CL in process are being met. if someone believes you are the cause of a FB illness, you have documentation to prove that you cooked/hot held/cold held, etc. properly.

what type of environment is ideal of lactic bacteria?

anaerobic

which of the following microbiological hazards may occur in meat prior to curing? a. histmines b. salmonella c. nitrates d. bacterial toxins

b. salmonella

a pellicle is defined as a. layer that forms on temperature abused fish that prohibits smoke adherence b. tin, laquer like layer on top of the fish that seals it and offers a sticky surface for the smoke to adhere to c. fish that must be discarded due to temperature abuse d. layer of surface slime that may form on fish

b. tin, laquer like layer on top of the fish that seals it and offers a sticky surface for the smoke to adhere to

define campylobacter

bacteria cause of diarrhea. occur due to eating raw/under cooked poultry and cross contamination.

define E. Coli

bacteria found often in the intestinal tracts of people and animals, farms without proper handwashing/bathroom measures

what are types of curing that can occur with meat and poultry

brine, dry, injection curing

why must a fish be eviscerated prior to smoking

c bot lives within the intestinal tract and could cross contaminate the product

what is the primary pathogen of concern in smoked fish? a. E. coli b. salmonella c. cbot d. vibrio vulinificus

c. c bot

Which of the following statements is not true? a. monitoring must be within the boundaries of the critical limit b. monitoring must be a pre-planned activity c. monitoring must produce quantitative data d. monitoring must take place at every CCP

c. monitoring must produce quantitative data

what is the difference between cleaning and sanitizing

cleaning is the removal of any soil such as dirt, dust, grease, food debris. sanitizing is the application of heat or chemicals to reduce pathogens

what is the difference between hot and cold smoking?

cold smoking requires a longer brining time and occurs over a lower temperature over a period of 1-5 days of smoking. hot smoking requires a short brining time and after two hours of smoking at 90*F it cookes an additional 4-8 hrs to achieve an internal temp of 145*F for 30 min.

what are record keeping pitfalls?

common errors. include: entering false info, failure to record process deviation or corrective actions, failure to record calibration of equipment

curing controls include: a. accurate scale measured in small increments b. premeasured nitrate c. cerification of scale d. all of the above

d. all of the above

fish can only be vacuum packaged in a food establishment if it is frozen - a. before packaging b. during packaging c. after packaging d. all of the above

d. all of the above

fish can only be vacuum packaged in a food service establishment if it is frozen- a. before packaging b. during packaging c. after packaging d. all of the above

d. all of the above

what are the major types of fermented foods a. grains, fruit, and honey b. vegetable, dairy and tea c. bean, fish, meat d. all of the above

d. all of the above

which fish do not require evisceration? a. salmon b. white fish c. sable d. small fish less than 5 inches in length

d. small fish less than 5 inches in length

what type of ROP occurs where raw or partially cooked foods are vacuum packed in an impermeable bag and cooked? a. vacuum packaging b. modified atmosphere packaging c. controlled atmosphere packaging d. sous vide packaging

d. sous vide packaging

all of the following are likely hazards to be considered in a HACCP plan for juice EXCEPT: a. escheria coli 0157:H7 b. salmonella c. patulin d. vibro vulinificus

d. vibro vulinificus

codex

develops international food safety standards with WHO (world health organization) and FDA

what is equilibrium pH

equilibrium pH is the pH of the food after the acid has been mixed in or has been in contact with the food for a specified period of time

why is fermentation considered a specialized process?

fermentation involves adding components such as starter cultures, sugar, and salt

provide an example of a verification procedure

justification for CL's using science and regulatory requirements

what are the controls for smoked fish storage?

must be treated as a RTE and stored below 41*F

why is a flow diagram important?

outlines all production step sequences and interaction in an accurate way

what are the advantages of ROP?

prevents moisture loss enhances foods own flavor same packaging for storing and reheating cost savings by purchasing larger quantities extends shelf life portion control problems eliminated more consistent quality

describe active managerial control

purposeful incorporation of specific action or procedures by industry management into the operation of their business to attain control over FB illness risk factors. examples: hand washing/bare hand contact monitoring. fridge temp monitoring/storage monitoring

the atmosphere of a package of food is modified so that its composition is different from air, and continuous control of that atmosphere is maintained ...... what kind of specialized process is this? A: curing B: fermentation c. acidification d. reduced oxygen packaging (ROP)

reduced oxygen packaging (ROP)

what is critical in managing allergens?

research, education, and clear food ingredient labeling

What is scombroid?

some fish naturally contain the chemical histadine. when these fish are not properly stored (temp abuse) the histadine is broken down into histamine via bacteria. histamine toxicity results in chemical intoxication with an onset from 10 minutes to 2 hours. prevention can occur through proper cold chain adherence.

provide three examples of reduced oxygen packaging

sous vide cook chill MAP CAP

Define specialized process

special processes is a term used to describe processes or procedures, often using technologies or equipment; that are not fully addressed in the food code.

Define salmonella

spread through contamination of processed materials with raw products. bacteria. spread through contaminated food/water.

what are examples of food additives?

sugar and salt preservatives citric, acetic, malic acids starter cultures curing accelerators

why is scombroid a hazard in smoking fish?

the product is in the temperature danger zone

what is sodium erythorbate used for?

used in curing meat to speed curing and stabilize color

what is the importance of interaction table A and table B within the FDA food code?

using the interaction tables will identify if a food is considered a TCS, non-TCS food or if additional information is required to make this decision through a product assessment

what is the difference between validation and verification?

verification is ensuring that monitoring and other functions are being properly implemented. Validation is the element of verification focused on collecting and evaluating information to determine if the HACCP plan will effectively control hazards