Podcast
Questions and Answers
Why is cooked ham considered a higher risk product compared to raw minced meat?
Why is cooked ham considered a higher risk product compared to raw minced meat?
- Cooked ham is inherently more susceptible to bacterial contamination.
- Cooked ham is typically consumed without further cooking, relying on processing controls. (correct)
- There are strict control mechanisms in place to eliminate bacteria in cooked ham production.
- Raw minced meat always undergoes further cooking which eliminates bacteria.
Which of the following defines 'ready-to-heat' food, according to BRCGS definitions?
Which of the following defines 'ready-to-heat' food, according to BRCGS definitions?
- It's designed for direct human consumption but requires a full cook.
- It should be heated exclusively using microwave.
- It requires thorough cooking to eliminate harmful microorganisms.
- It is designed to be suitable for direct human consumption after heating. (correct)
In a food processing plant, what characterizes a low-risk area?
In a food processing plant, what characterizes a low-risk area?
- Areas where ready-to-eat products are packaged.
- Areas where raw ingredients are stored before processing.
- Areas where the risk of product contamination is minimal, or subsequent processing ensures product safety. (correct)
- Areas that require strict hygiene but not segregation.
What defines a high-risk food production area according to BRCGS?
What defines a high-risk food production area according to BRCGS?
How does a 'high-care' area differ from a 'high-risk' area in food production?
How does a 'high-care' area differ from a 'high-risk' area in food production?
What is the primary objective of implementing controls and segregation in food production risk zones?
What is the primary objective of implementing controls and segregation in food production risk zones?
What should a site map include, particularly for pathogen control, according to Section 8.1?
What should a site map include, particularly for pathogen control, according to Section 8.1?
During segregation of high-risk areas, which factor does NOT need to be considered?
During segregation of high-risk areas, which factor does NOT need to be considered?
What is the main purpose of physical segregation in high-risk areas where uncovered products are handled?
What is the main purpose of physical segregation in high-risk areas where uncovered products are handled?
According to Section 8.1.2, what factor would disqualify time segregation as an acceptable protocol?
According to Section 8.1.2, what factor would disqualify time segregation as an acceptable protocol?
What measure is essential when a single-door cooker is used as a transfer point between low-risk and high-risk areas?
What measure is essential when a single-door cooker is used as a transfer point between low-risk and high-risk areas?
For a high-risk area processing foods with a cook step to achieve a 6 log reduction for Listeria, how is an area classified if it includes components with a lesser kill step?
For a high-risk area processing foods with a cook step to achieve a 6 log reduction for Listeria, how is an area classified if it includes components with a lesser kill step?
What is required if physical barriers are NOT in place between high-care areas and other parts of a manufacturing site?
What is required if physical barriers are NOT in place between high-care areas and other parts of a manufacturing site?
What is the purpose of processing vulnerable products and ingredients before they enter a high-care area?
What is the purpose of processing vulnerable products and ingredients before they enter a high-care area?
Waste bins in high-risk and high-care areas should be:
Waste bins in high-risk and high-care areas should be:
If a fully walled-off area is unavailable for high-care areas, what alternative procedures must be in place?
If a fully walled-off area is unavailable for high-care areas, what alternative procedures must be in place?
In time segregation within a production facility, which action is critical when changing between standard and high-care operations?
In time segregation within a production facility, which action is critical when changing between standard and high-care operations?
When can a production area be still considered an 'enclosed production area'?
When can a production area be still considered an 'enclosed production area'?
What specific information regarding drains should be included in the site map for high-risk and high-care facilities?
What specific information regarding drains should be included in the site map for high-risk and high-care facilities?
Why must high-risk areas be supplied with sufficient changes of filtered air, and what factors dictate these changes?
Why must high-risk areas be supplied with sufficient changes of filtered air, and what factors dictate these changes?
What is the primary reason for having procedures in place for sites that include removable walls in high-risk or high-care areas?
What is the primary reason for having procedures in place for sites that include removable walls in high-risk or high-care areas?
If maintenance activities must be undertaken in high-risk and high-care areas, what precaution should be prioritized?
If maintenance activities must be undertaken in high-risk and high-care areas, what precaution should be prioritized?
If equipment needs to be removed from a high-risk area, what procedure does the site need to ensure?
If equipment needs to be removed from a high-risk area, what procedure does the site need to ensure?
What are the two acceptable options for portable equipment in high-risk and high-care areas?
What are the two acceptable options for portable equipment in high-risk and high-care areas?
What are the design requirements for changing facilities at the entrance to high-risk and high-care areas?
What are the design requirements for changing facilities at the entrance to high-risk and high-care areas?
Where should you place the disinfection facilities in a high-risk area?
Where should you place the disinfection facilities in a high-risk area?
Besides hand-washing, what additional personal hygiene practice is emphasized in high-risk and high-care area changing facilities?
Besides hand-washing, what additional personal hygiene practice is emphasized in high-risk and high-care area changing facilities?
When defining acceptable and unacceptable cleaning performance, what should environmental microbiological limits be based on?
When defining acceptable and unacceptable cleaning performance, what should environmental microbiological limits be based on?
What actions are necessary when monitored results exceed acceptable cleaning performance limits in high-risk areas?
What actions are necessary when monitored results exceed acceptable cleaning performance limits in high-risk areas?
What is the equipment meant to be used for cleaning high-care and high-risk equipment supposed to be like?
What is the equipment meant to be used for cleaning high-care and high-risk equipment supposed to be like?
If CIP equipment is used, what measure is critical to prevent contamination in high-risk and high-care areas?
If CIP equipment is used, what measure is critical to prevent contamination in high-risk and high-care areas?
Besides minimizing contamination risks, what else should waste disposal systems consider in high-risk and high-care areas?
Besides minimizing contamination risks, what else should waste disposal systems consider in high-risk and high-care areas?
If a company does laundering of protective clothing in-house, procedures are in place to:
If a company does laundering of protective clothing in-house, procedures are in place to:
Protective clothing for employees working in a high-risk area:
Protective clothing for employees working in a high-risk area:
According to learning outcome 1, what standards does HACCP fall under?
According to learning outcome 1, what standards does HACCP fall under?
Which of the following is NOT designed as a learning outcome?
Which of the following is NOT designed as a learning outcome?
Designing protocols and procedures of food hygiene considers, what level of risk?
Designing protocols and procedures of food hygiene considers, what level of risk?
In the context of food safety, what is the primary reason high-risk areas require the highest levels of hygiene, working practices, and facility design?
In the context of food safety, what is the primary reason high-risk areas require the highest levels of hygiene, working practices, and facility design?
Why is it essential for high-risk areas to be fully separated from other parts of the facility with physical segregation?
Why is it essential for high-risk areas to be fully separated from other parts of the facility with physical segregation?
What factor determines that time segregation is NOT an acceptable alternative for segregating a high-risk production area?
What factor determines that time segregation is NOT an acceptable alternative for segregating a high-risk production area?
Ideally, what physical characteristic defines the most effective barrier for a high-risk area?
Ideally, what physical characteristic defines the most effective barrier for a high-risk area?
In the context of BRCGS, what is the primary purpose of processing vulnerable products and ingredients before they enter a high-care area?
In the context of BRCGS, what is the primary purpose of processing vulnerable products and ingredients before they enter a high-care area?
When time segregation is used, what is a critical consideration regarding the frequency of changeovers between standard and high-care operations?
When time segregation is used, what is a critical consideration regarding the frequency of changeovers between standard and high-care operations?
Under which condition can a production area be acknowledged as an 'enclosed product area'?
Under which condition can a production area be acknowledged as an 'enclosed product area'?
In facilities with high-risk areas, why it is important to include details of drains on the site map?
In facilities with high-risk areas, why it is important to include details of drains on the site map?
What is the primary reason for supplying high-risk areas with sufficient changes of filtered air?
What is the primary reason for supplying high-risk areas with sufficient changes of filtered air?
When a site includes removable walls in high-risk or high-care areas, what is the primary reason for having specific procedures in place?
When a site includes removable walls in high-risk or high-care areas, what is the primary reason for having specific procedures in place?
If maintenance activities must be undertaken in a high-risk area, what is the most critical precaution to prioritize?
If maintenance activities must be undertaken in a high-risk area, what is the most critical precaution to prioritize?
What procedure must a site have in place when equipment is removed from a high-risk or high-care area?
What procedure must a site have in place when equipment is removed from a high-risk or high-care area?
What are the two acceptable options for portable equipment used in high-risk or high-care areas?
What are the two acceptable options for portable equipment used in high-risk or high-care areas?
What design elements should be incorporated into changing facilities at the entrance to high-risk areas?
What design elements should be incorporated into changing facilities at the entrance to high-risk areas?
In high-risk areas, where should hand-washing and disinfection facilities be situated?
In high-risk areas, where should hand-washing and disinfection facilities be situated?
When defining acceptable and unacceptable cleaning performance in high-risk areas, what should environmental microbiological limits be based on?
When defining acceptable and unacceptable cleaning performance in high-risk areas, what should environmental microbiological limits be based on?
What's an important step to carry out when equipment is meant to be used for cleaning high-care and high-risk equipment?
What's an important step to carry out when equipment is meant to be used for cleaning high-care and high-risk equipment?
If CIP equipment is used within a high-risk area, what is critical to prevent contamination?
If CIP equipment is used within a high-risk area, what is critical to prevent contamination?
Beyond minimizing contamination risks, what is another critical consideration for waste disposal systems in high-risk and high-care areas?
Beyond minimizing contamination risks, what is another critical consideration for waste disposal systems in high-risk and high-care areas?
If protective clothing is laundered in-house, what procedures should be in place?
If protective clothing is laundered in-house, what procedures should be in place?
What is the required frequency for changing protective clothing for employees working in high-risk and high-care areas?
What is the required frequency for changing protective clothing for employees working in high-risk and high-care areas?
According to the learning outcomes, what is the overall goal of lecture 3?
According to the learning outcomes, what is the overall goal of lecture 3?
According to BRCGS definitions, what products are classified as high-risk, why are they dangerous?
According to BRCGS definitions, what products are classified as high-risk, why are they dangerous?
If high-care areas are required, what process employs full wall segregation?
If high-care areas are required, what process employs full wall segregation?
Where protective clothing for high-care or high-risk areas is cleaned by a contracted or in-house laundry, what check is in place?
Where protective clothing for high-care or high-risk areas is cleaned by a contracted or in-house laundry, what check is in place?
Flashcards
LO 1
LO 1
Principles of HACCP as part of GMP in the food industry.
LO 2
LO 2
Elements relevant to a HACCP programme
LO 3
LO 3
Regulatory agencies and requirements for a HACCP programme.
Ready-to-eat food
Ready-to-eat food
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Ready-to-heat food
Ready-to-heat food
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Ready-to-cook food
Ready-to-cook food
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Low-risk area
Low-risk area
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High-risk product
High-risk product
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High-risk area
High-risk area
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High-care product
High-care product
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High-care area
High-care area
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Ambient high care
Ambient high care
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Production risk zones
Production risk zones
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Enclosed Product Areas
Enclosed Product Areas
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Open product area
Open product area
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Non Product Areas
Non Product Areas
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High-risk areas
High-risk areas
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High-risk areas
High-risk areas
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Physical segregation
Physical segregation
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Ideal barrier
Ideal barrier
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Drains
Drains
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High-risk area
High-risk area
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Maintenance activities
Maintenance activities
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Personnel
Personnel
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Cleaning Procedures
Cleaning Procedures
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Waste disposal
Waste disposal
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Study Notes
- The presentation discusses high-risk and high-care food production, led by lecturer Michael King.
- The Module is designed to explain HACCP as part of GMP.
- Module 4, 5 & 6 learning Outcomes require that students should be able to design and recommend a documented HACCP system using appropriate control measures found at identified critical control points, and for students to be able to identify and prescribe corrective actions for failures at identified critical control points.
- Participants in lecture 3 , should be able to design protocols, contamination controls, use documented HACCP
- Raw minced meat and cooked ham were compared due to risk
- Cooked ham poses a greater risk to the consumer because it is ready to eat product, and the consumer depends on the processing controls
- The BRCGS defines several categories of food based on the level of processing required before consumption.
BRCGS Definitions
- Ready-to-eat food is intended for direct human consumption without further cooking
- Ready-to-heat food needs heating to become more palatable
- Ready-to-cook food requires cooking or other processing to eliminate microorganisms to an acceptable level.
- A low-risk area poses a minimum risk of product contamination
- A high-risk product has a high risk of pathogenic micro-organisms
- A high-risk are is an area designed to prevent pathogenic micro-organisms.
- A high care product requies freezing during storage. It is vulnerable to growth of pathogens. Has a process to reduce the Microbiological contamination to safe levels.
- A high-care area is designed to minimize product contamination
- An ambient high care area, minimises potential contamination by pathogenic micro-organisms
Production area risk zones
- Where a site produces products that handles high-risk, high-care production facilities the requirements must be fulfilled.
- Production facilities and controls should be suitable to prevent pathogen contamination of products.
- Control ensures correct design segregation.
- A site map should include the pathogen control steps
- Zoning should be taken into account when determining the prerequisite programmes for the site
- Zones are areas where a product is at risk from contamination.
Enclosed vs Open product areas
- Enclosed product areas are areas where the products are enclosed and not vulnerable to environmental contamination
- Open product area contain open products
- Non-product areas include eg offices and canteens
- High risk areas should be physically segregated from the site.
- Segregation should account for things like product flow, disposals, air and water quality
- Transfer points should not compromise segregation and minimise risk of contamination.
- High risk areas need more Hygiene to prevent Microbiological hazards
- Segregation should provide an area for unprotected products after microbiological kill step, until protected by final packaging.
- Segregation should minimise the risk of cross-contamination from pathogens, people moving between areas
- Pathogen movement should be restricted in low risk environments or on products, and those that have never been fully cooked
- Equipment must be sanitised
- Water and other liquids must be washed into the high-risk areas
- Time segregation is not acceptable, an ideal barrier is a full wall between the high risk areas
- A disinfecting process should be installed
- All designs should have controlled airflow
- Change the design of entrances and exits to limit contamination
- Best practice is to load the cooker in the low risk area and unloaded directly into the high risk area.
- Single door cooking is accepted if has had thorough assessment prior to upgrading
- The standard will accept the use of single-door cooking systems.
- Control surface hand sanitation
- Airborne contamination from low level risk processes should be kept separate
- As part of building fabric, there should be a map of the equipment to prevent waste backup.
- High risk areas shall be supplied with sufficient changes of air based on risk
- Removeable walls should be tight fitting, and their use should be managed. Only authorised trained staff should move them
- Cleaning and reconditioning should happen prior to production
- Maintenance activities should respect the segregation requirements
- When equipment is removed it must be cleaned, and have removal of contamintation hazards. Records must be kept.
- Handheld devices used in high risk areas, should have seperate procedures eg a distinct procedure should ensure no contamination.
- Personnel shall enter via designated changing facility with clear instructions so that clothing will not be contaminated. and cleaning clothing is visually distinct from wore in other areas.
- Hand washing should be a part of the routine
- There should be a control on the footwear to prevent the spread of pathogens
- segregate the high-care area, there must be segregation
- Clean clothing is important
- Remove shoes before entering
- Hands should be washed and sanitised
- Environmental Cleaning Procedures consider the different Microbial Risks.
- Cleaning Procedures should include all the requirements.
- Equipment for cleaning must be distinct and hygienic.
- If the system is in a specific area, control direction of flow from high-risk areas and don't rinse solutions from one area to another.
- Waste disposal systems ensure product contamination is minimised
- Protective clothing must be cleaned and dried and protected from contaminateon.
- Protective clothing shall be changed at an appropriate frequency.
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