Food Safety and Hygiene Quiz

Pre-Requisite Programs (PRP)

• PRP is a set of specific and documented activities/facilities
• These are implemented following the Codex General Principles of Food Hygiene, GMP, and legislation
• The goal is to create general preventive control measures for safe food production and processing at all stages of the food chain.
• PRP covers Good Hygienic Practices (GHP), Good Manufacturing Practices (GMP), and legislation
• More than just a working instruction, plan, or regulation
• Includes general control measures with regular verification of effectiveness

Learning Goals

• Key definitions include Codex Alimentarius, GMP/GHP, PRP, and HACCP.
• PRPs in the fish industry cover basic requirements for safe and hygienic production.

Definitions

• Food Safety: The condition of foodstuffs in all stages of production, processing, and distribution, ensuring consumer health and safety, considering normal use and available information.
• Food safety hazard (absence of biological, chemical or physical hazards): Absence of biological, chemical or physical hazards in concentrations/quantities that can cause adverse health effects
• Food Hygiene: All conditions/measures necessary for the safety and suitability of food throughout the food chain.
• Codex Alimentarius: A collection of internationally recognized standards, guidelines, and codes of practice related to food and food production. It is adopted by the Codex Alimentarius Commission. The General Principles of Food Hygiene CAC/RCP 1-1969 is one important reference document.

Good Manufacturing Practices (GMP) and Good Hygienic Practices (GHP)

• A package of preventive practices/conditions to ensure food safety
• GHP focuses more primarily on hygiene
• GMP stresses accurate work methods
• Keeping contamination level low is crucial
• Preventing microorganism development

Important GMPs

• Cleaning and disinfection
• Pest control
• Water and air quality control
• Temperature control
• Personnel hygiene/training/medical screening
• Structure and infrastructure
• Waste Management
• Technical maintenance and calibration
• Control of raw material
• Traceability and recall
• Allergen policy
• Physical and chemical contamination
• Work methodologies

Pre-requisite Programs (PRP) in Detail

• Detailed activities/facilities for each PRP such as Cleaning/Disinfection, Pest Control, Water/Air quality, Temperature Control, and Personnel Hygiene.

Hazard Analysis Critical Control Points (HACCP)

• An auto-control system.
• Identifies, evaluates, and controls hazards significant for food safety.
• Consistent with HACCP principles (e.g, critical control points).

Relation GP–PRP–HACCP

• General hygiene measures (GP) are transformed into practically manageable, company-specific surveillance systems (PRP).
• Hazard Analysis Critical Control Points (HACCP) will determine company-specific hazards.

Overview of 14 PRPs

• The study notes include the descriptions of the 14 PRPs, namely: Cleaning and disinfection, Pest control, Water and air quality, Temperature control, Personnel (hygiene, training, medical screening), Structure and infrastructure, Waste management, Technical maintenance and calibration, Control of raw materials, Traceability, recall, Allergen policy, Physical and chemical contamination, and Work methodology.

PRP 1: Cleaning and Disinfection

• General aim: Keep vermin out, prevent microorganism accumulation.
• Cleaning: Remove dirt; visually clean.
• Disinfection: Kill present microorganisms.

PRP 2: Pest Control

• Insects/rodents are sources of pathogens.
• Damage packaging material and raw materials.
• Prevent: exterior walls, pipes, windows etc.
• Maintain pest control methods.

PRP 3: Water/Air Quality

• Potable water for food preparation and cleaning.
• Non-potable water → separate lines.
• Water supply should be indicated on a plan with analysis.
• Airflow can cause microorganism movement. Clean and control filters.
• Avoid combustion gases and condensation forming in the production area.

PRP 4: Temperature Control

• Bacteria multiply rapidly with suitable temperature, in less time.
• Storage, rooms, and transport procedures need to control temperatures.

PRP 5: Personnel

• Health: medical examinations, hand/face inspection, report illness, first-aid kit
• Hygienic handling: wash hands and clothing after raw product handling. Avoid contact with cooked products and use gloves where necessary.
• Personal hygiene: washing hands, hair covers.

PRP 6: Structure/Infrastructure

• Design phase: contamination sources, water/waste management, power/transport
• Climate: temperature/humidity
• Building: room arrangement, cross-contamination prevention, structural components
• Equipment: Cleanability, monitoring devices, installation/layout.

PRP 7: Technical Maintenance

• Maintenance plans are crucial for repairs.
• Prevent parts from deteriorating over time.
• Hygiene rules must be followed during technical maintenance.

PRP 8: Waste Management

• Waste removal without food/water contamination.
• Immediate removal of spoiled food.
• Garbage cans should be in good condition (washable, non-absorbent).
• Different waste types, waste collection, responsible persons, storage and removal are essential.

PRP 9: Raw Material Control

• Classify raw materials:
• Raw materials (in narrow sense), auxiliary materials (e.g., coloring agents, preservatives), ingredients (e.g., intermediate products), and packaging materials/food contact materials.
• Purchase policy: Supplier selection, agreements, and audits
• Supplier evaluation: Commercial delivery, food hygiene quality, business relationships
• Reception of materials: Control incoming goods, clear working instructions, and checking order compliance with specifications.
• Storage: FIFO principle, avoid quality deterioration, contamination and packages must be stored correctly.

PRP 10: Traceability and Recall

• Establish clear traceability procedures.
• Develop recall procedures.
• Handle returned/non-conform products appropriately.

PRP 11: Allergen Management

• Identify 14 recognized allergens.
• Implement allergen risk management to prevent adverse reactions.
• Identify cross-contamination risks and minimize them.
• Use preventive measures like closed packages, separate recipients, and cleaning procedures.

PRP 12: Physical/Chemical Contamination

• Control contamination from environment, working methods with prevention strategies.
• List physical hazards: Glass, hard plastics, metal, wood, etc.
• Identify major causes of customer complaints.
• Control chemical hazards. For example cleaning/disinfection products and oil/ink.
• Implementation of knife and pen policies. Registration of knives. No cutter knives and just metal detectable pens.

PRP 13: Product Information Management

• Handle preparation methods: Determine who can change methods, who distributes them within the company, and which personnel should know them. Also, procedures for changed preparation methods need to be established.
• Label information: Necessary information is detailed, who is responsible to design/verify/consult with clients, and keeping records of changes.
• End-product specifications: Necessary information for production, estimating hazards for final product is needed.

PRP 14: Work Methodology

• Avoidance of contamination and microorganism growth
• Maintaining the appropriate quality standards for all production stages.
• Clear work instructions based on simplicity and efficiency (e.g., KISS principle – Keep It Straight Simple).

ATP-Bio-luminescence Measurement

• A method to assess surfaces' cleanliness.

Test your knowledge on food safety, hygiene, and Good Manufacturing Practices. This quiz covers essential aspects like allergen management and the Codex Alimentarius. Assess your understanding of key principles that ensure safe food production.