Food Safety and Hazard Analysis Quiz
45 Questions
0 Views

Choose a study mode

Play Quiz
Study Flashcards
Spaced Repetition
Chat to lesson

Podcast

Play an AI-generated podcast conversation about this lesson

Questions and Answers

What is a critical limit in the context of food safety?

  • The maximum temperature for cooking food.
  • The time limit for food consumption.
  • The minimum amount of nutrients in food.
  • Boundaries that cannot be exceeded to prevent hazards. (correct)

    • A critical limit can be exceeded if proper monitoring is in place.

    False

    What temperature and time are required to control Listeria monocytogenes in pasteurization?

    80°C ± 2°C for 2 ± 0.5 minutes

    The maximum allowable amount of sulfites in raw/frozen shrimp is _____ ppm.

    <p>100</p> Signup and view all the answers

    Match each food product with its appropriate critical limit:

    <p>Raw/Frozen Shrimp = Maximum 100 ppm sulfites Cooked Shrimp = Cook at 100ºC for 3 minutes Dried Shrimp = Water activity 0.70 or less Canned Tuna = Fo = 6.0</p> Signup and view all the answers

    Which of the following is NOT considered a type of hazard in food?

    <p>Nutritional</p> Signup and view all the answers

    Toxins produced by bacteria are always heat resistant.

    <p>False</p> Signup and view all the answers

    Name one example of a physical hazard in food.

    <p>Glass</p> Signup and view all the answers

    The type of hazard that includes pesticides and heavy metals is classified as __________.

    <p>chemical</p> Signup and view all the answers

    Match the types of hazards with their examples:

    <p>Microbiological = Pathogenic bacteria and viruses Chemical = Pesticides and heavy metals Physical = Glass and plastic Biological = Toxins from living organisms</p> Signup and view all the answers

    What is the main benefit of a team approach in processing operations?

    <p>It minimizes the risk of missing important factors</p> Signup and view all the answers

    Which of these is a characteristic of pathogenic bacteria?

    <p>Form spores and toxins</p> Signup and view all the answers

    All consumers are equally vulnerable to potential hazards.

    <p>False</p> Signup and view all the answers

    Physical hazards in food can include items that may cause choking.

    <p>True</p> Signup and view all the answers

    What kind of information should a hazard analysis worksheet include?

    <p>Raw materials, potential hazards, significance of hazards, preventive measures, CCP or not CCP.</p> Signup and view all the answers

    Raw materials should be kept below ______ C in dry storage.

    <p>25</p> Signup and view all the answers

    What does the term 'intrinsic control factors' refer to in food safety?

    <p>Factors that control the growth of pathogens based on food properties.</p> Signup and view all the answers

    Match the following components to their definitions:

    <p>CCP = Critical Control Point Shelf life = Time period before a product is considered unsafe Sensitive ingredients = Components that require special attention due to hazards Rework material = Materials that can be reused after processing</p> Signup and view all the answers

    Which of the following is NOT a component of a process flow diagram?

    <p>Hazard Analysis</p> Signup and view all the answers

    The process flow chart must be verified to ensure it accurately represents the process.

    <p>True</p> Signup and view all the answers

    What are the key aspects to identify in product descriptions?

    <p>Raw materials, sensitive ingredients, important product characteristics, process type, packaging, shelf life, storage conditions.</p> Signup and view all the answers

    What is a Critical Control Point (CCP)?

    <p>A point in a process to eliminate or reduce hazards</p> Signup and view all the answers

    Preventative measures can only be applied to biological hazards.

    <p>False</p> Signup and view all the answers

    Name one example of a preventative measure for biological hazards.

    <p>Combination of heat and time</p> Signup and view all the answers

    A Critical Control Point must have a corresponding _____; otherwise, the process must be modified.

    <p>significant hazard</p> Signup and view all the answers

    Match the following preventative measures to their categories:

    <p>Combination of heat x time = Biological hazards Vendor certification = Chemical hazards Proper application of food additives = Chemical hazards Pest control = Physical hazards</p> Signup and view all the answers

    Which of the following is NOT an example of a control measure?

    <p>Increase in product price</p> Signup and view all the answers

    Time management is a crucial control measure in food safety.

    <p>True</p> Signup and view all the answers

    What is the purpose of identifying Critical Control Points (CCPs)?

    <p>To prevent or eliminate food safety hazards</p> Signup and view all the answers

    What is the purpose of the decision tree in the context of food safety?

    <p>To identify and manage hazards</p> Signup and view all the answers

    All process steps are identified as critical control points (CCP).

    <p>False</p> Signup and view all the answers

    What needs to exist for effective hazard management according to the decision tree?

    <p>Preventative measures for the identified hazard</p> Signup and view all the answers

    The presence of _______________ can lead to high risk in food processing.

    <p>pathogens</p> Signup and view all the answers

    Match the following aspects of the decision tree with their definitions:

    <p>Q1 = Preventative measures exist for hazard Q2 = Step designed to reduce hazard Q3 = Potential for contamination increase Q4 = Subsequent step reduces hazard</p> Signup and view all the answers

    What does 'STOP *' indicate in the decision tree?

    <p>Measure is insufficient for safety</p> Signup and view all the answers

    Sediments and pathogens can both exist even after water filtration.

    <p>True</p> Signup and view all the answers

    What is the significance of a subsequent step if it can eliminate or reduce a hazard?

    <p>It is identified as a critical control point (CCP).</p> Signup and view all the answers

    What is the primary focus of the raw material decision tree?

    <p>Identifying hazards associated with raw materials</p> Signup and view all the answers

    A high level of control is required for sensitive raw materials.

    <p>True</p> Signup and view all the answers

    What should you do if there is a hazard associated with the raw material?

    <p>Proceed to the next raw material</p> Signup and view all the answers

    The documentation of team decisions provides __________.

    <p>evidence</p> Signup and view all the answers

    Which pathogen was mentioned as a risk associated with certain raw materials?

    <p>Salmonella</p> Signup and view all the answers

    Match the raw material to its risk category:

    <p>Frozen Mince Chicken = High Risk RM Eggs = High Risk RM Beef = Medium Risk RM Vegetable Oil = Low Risk RM</p> Signup and view all the answers

    Cross-contamination risks need to be controlled to ensure product safety.

    <p>True</p> Signup and view all the answers

    What type of record sheet is utilized to document decisions regarding raw materials?

    <p>Answer record sheet</p> Signup and view all the answers

    Study Notes

    HACCP Principles

    • HACCP is a preventative approach to ensure consistently safe food products
    • Key steps are controlled (critical control points) to eliminate or reduce the risk of hazards
    • Documentation proves the system's effectiveness
    • HACCP, combined with prerequisite plans, forms the basis for successful quality assurance systems in food processing
    • The main goal is to guarantee food safety for consumption
    • Monitoring and verification are crucial for HACCP program compliance
    • Establishments must have systems in place for monitoring and controlling the program, maintaining records to demonstrate due diligence

    HACCP Importance

    • Systematic and scientific approach to prevent foodborne outbreaks
    • Proactive approach focusing on critical food safety issues
    • Integration with other systems (ISO, TQM, 5S)
    • Internationally recognized standard
    • Demonstrates management commitment to food safety issues
    • Addresses pressures from governments, customers, markets, and media regarding export requirements

    Codex HACCP Principles

    • Identify hazards and preventive measures: Analyze potential hazards
    • Identify critical control points (CCPs): Identify points where hazards can be controlled
    • Establish critical limits: Set thresholds for safe operation at each CCP
    • Establish CCP monitoring requirements: Develop methods for constant monitoring at CCPs
    • Establish corrective actions: Define procedures for dealing with deviations from critical limits
    • Establish verification procedures: Create a routine system for validating HACCP system effectiveness
    • Establish documentation and records: Maintain comprehensive records of all elements

    HACCP Pre-requisites (GMP)

    • GMP elements are based on MS1514:2009
    • First element: Design and Facilities
    • Second element: Control of Operation
    • Third element: Maintenance, Cleaning, and Sanitation
    • Fourth element: Personal Hygiene
    • Fifth element: Transportation and Distribution
    • Sixth element: Product Information
    • Seventh element: Training
    • Eighth element: Internal Inspection
    • Ninth element: Management Review
    • Tenth element: Legal Requirements

    HACCP Definitions

    • Hazard: Any biological, chemical, or physical property that poses an unacceptable health risk to consumers
    • Risk: The likelihood of a hazard occurring
    • Severity of risk: The seriousness of a hazard if not controlled (e.g., metal fragment vs. botulinum toxin)
    • Critical control point (CCP): Specific point in a process where control can eliminate or reduce hazard risk to an acceptable level

    What is a Hazard?

    • Biological: Bacteria, viruses, parasites
    • Chemical: Natural toxins, contaminants (pollutants, pesticides, sanitizers)
    • Physical: Glass, stones, metal
    • Not hazards: Hair, filth, spoilage (no injury or illness to consumer)
    • Foods are categorized by potential hazards

    HACCP Study Requirements

    • Trained multidisciplinary HACCP Team (typically 4-6 experienced personnel) including Production, Engineering, QA/QC, and Technical experts.
    • Product knowledge (ingredient sensitivity, recipe/intrinsic control factors, process, packaging/finished product state, consumer target)
    • Realistic planning and time considerations

    What is a HACCP Plan?

    • Formal document detailing food safety management for a specific product or process.
    • Includes Process Flow Diagrams, HACCP Plan Summaries, and supporting documentation
    • Prepared according to HACCP principles
    • Focuses on controlling significant food safety hazards

    Seven HACCP Principles

    • Conduct hazard analysis for each product
    • Identify critical control points (CCPs)
    • Establish critical limits
    • Establish CCP monitoring requirements
    • Establish corrective actions for exceeding critical limits
    • Establish HACCP verification procedures
    • Establish effective record keeping

    Twelve Steps to Implement HACCP

    • Assemble HACCP team
    • Describe product
    • Identify intended use
    • Construct process flow diagram and plant schematic
    • Verify flow diagram and plant schematic
    • List hazards associated with each step
    • Apply HACCP decision tree to determine CCP
    • Establish critical limits at each CCP
    • Establish CCP monitoring procedures
    • Establish procedures for deviations from CCP limits
    • Establish verification procedures
    • Establish recordkeeping/documentation

    Solid Foundation Required

    • Management commitment
    • HACCP training for all employees
    • HACCP team assembly and initial tasks (product description, risks related to consumer groups/immunity, product flow diagram development and verification)

    HACCP Team: Selection & Duties

    • Team with various specializations (maintenance, QC, production, cleaning/sanitation)
    • Well-trained leader with scientific background, motivational skills, and teamwork abilities
    • Access to reliable technical information
    • Duties include plan development, verification, and ongoing revision

    Why the Team Approach?

    • No single person is an expert on all processing operations and hazards.
    • Team approach minimizes risk and ensures nothing is overlooked.
    • Teams encourage ownership of the HACCP plan

    Product Description, Intended Consumer

    • Product description (materials, sensitive ingredients, rework)
    • Identify intended use and consumers

    Process Flow Diagram

    • Raw materials
    • Process activities
    • Packaging

    Validating a Process Flow Chart

    • Ensures accuracy of process representation at all times
    • Requires on-site audit, verification of the chart

    Hazard Analysis Worksheet

    • Identify raw materials and process steps
    • List potential hazards and sources
    • Assess significance of hazard
    • Identify preventive measures
    • Determine if CCP or not
    • Examples of hazards

    What Are Hazards?

    • A biological, chemical, or physical agent or condition of food that can cause adverse health effects

    Type of Hazards

    • Microbiological: Pathogenic bacteria, viruses, fungi, molds, algae, protozoa, parasites.
    • Chemical: Pesticides, heavy metals, natural toxins, additives, lubricants.
    • Physical: Sharp objects, hard objects that may injure or damage teeth, or that may block airways

    Pathogenic Bacteria Considerations

    • React in different ways to intrinsic control factors (e.g., pH, aw)
    • Some resistant to high heat
    • Some grow at low temperatures
    • Some form toxins in food
    • Some have a low infective dose

    Other Microbiological Hazards

    • Parasites/Protozoa: Water, meat -Cryptosporidium, Giardia
    • Viruses: Shellfish, food handlers -SRSV, Hepatitis
    • Algae: Shellfish, water -Paralytic Shellfish Poisoning
    • Fungi: Crops, nuts, dried ingredients -Mycotoxin (Chemical)

    Chemical Hazard Examples

    • Raw materials: Pesticides, herbicides, heavy metals, natural toxins, microbial toxins, allergens, antibiotics, hormone residues
    • Process contaminants: Cleaning agents, lubricants, refrigerants, pest control chemicals, microbial toxins, allergens, fumes
    • Packaging: Plasticisers, additives, inks, adhesives, metals

    Control of Chemical Hazards

    • Use approved and legal chemicals (sanitizers, detergents, etc.)
    • Use safe levels
    • Obtain letters of guarantee & vendor certification
    • Follow proper procedures and rinsing
    • Control the storage of feed containing chemicals
    • Store and label ingredients and raw materials appropriately

    Physical Hazards- Definition

    • Sharp objects (injury)
    • Hard objects (dental damage)
    • Objects that may block airways (choking)

    How to Control Physical Hazards

    • Separate and remove objects (filtration/sieving, water baths)
    • Use metal detectors
    • Employ good employee practices (jewelry control)
    • Ensure good sanitation and quality control programs

    Principle 1: Hazard Analysis

    • Hazard analysis: Identify steps in the process where significant hazards may occur.
    • Estimate risk and severity of hazards
    • Use epidemiological data and technical experiences
    • Seek outside assistance if needed
    • Brainstorming can be a useful tool
    • Preventative measures must be identified to reduce hazard probability

    What is The Risk

    • The likelihood of the hazard occurring
    • HACCP aims to control any hazard reasonably expected to occur

    Two-Dimensional Health Risk Assessment Model (ILSI)

    • A tool for evaluating risk using a likelihood of occurrence and severity of consequences matrix.
    • The grid classifies hazards as: Satisfactory, Minor, Major, or Critical

    Significance Of Hazards

    • Minor & Negligible: No further action required
    • Major & Critical: Further action required, including CCP identification

    Hazard Analysis Chart for Raw Material

    • Step 1: Identify the raw material / or packaging material.
    • Step 3: Determine if the presence of a hazard is probable
    • Step 4: Determine if an unacceptable level of hazard is probable
    • Step 5: Determine if a reduction at another process step is adequate to reduce the hazard risk to an acceptable level

    Hazard Analysis Chart for Process Steps

    • Step 2: Identify the process step.
    • Step 3: State either biological, chemical, or physical.
    • Step 4: Rationale for the hazard being included. (e.g. rationale for the exclusion or inclusion of a hazard, etc)

    Process Step Decision Tree

    • Identify preventive measures already implemented for identified hazard
    • Check if specific measures are in place to eliminate/reduce hazard risks.
    • Check if hazard can increase and if steps can eliminate hazards.
    • Determine if there is a need for a subsequent or additional step to eliminate the hazard or reduced to an acceptable level

    Documenting Team Decisions

    • Documenting team decisions to ensure evidence is readily available

    Principle 5: Corrective Actions

    • Planned actions when a CCP deviates from established critical limits.
    • Protocols and command structure are essential.
    • Examples include: adding more corrective ingredients, returning to controlled temperature, or discarding impacted product

    Principle 6: Verification

    • Actions to verify that measuring devices and processes are accurate
    • Examples are reviewing records and calibrating monitoring devices

    Principle 7: Record Keeping

    • HACCP plan and support documentation
    • Data from monitored CCPs, storage and distribution records
    • Deviation reports
    • Systematic record-keeping system

    Validation Of The HACCP Plan

    • Obtaining evidence of the HACCP plan's effectiveness

    HACCP Summary Plan

    • A template for summarizing and cataloging all HACCP information, organized by product name

    CCP Decision Tree Table for IQF Shrimp

    CCP Log Sheet

    Studying That Suits You

    Use AI to generate personalized quizzes and flashcards to suit your learning preferences.

    Quiz Team

    Related Documents

    HACCP In Food PDF

    Description

    Test your knowledge on critical limits and food safety hazards with this quiz. Explore various types of hazards in food, including biological, chemical, and physical. Understand the significance of monitoring and how to implement safety measures effectively.

    More Like This

    Use Quizgecko on...
    Browser
    Open
    Browser
    Browser