22 Questions
What is the primary concern with the design of floors and drainage units in a food establishment?
Corrosion of floors
What is the purpose of color coding of food contact surfaces?
Prevention of contamination
What is the significance of 'First in first out' (FIFO) in food storage?
Maintaining stock rotation
Why are round curves preferred in food establishment design?
Easy cleaning and maintenance
What is the primary purpose of air quality and ventilation control in food establishments?
Airborne contamination control
What is an important aspect of lighting in food establishments?
Easy cleaning and maintenance
Why is potable water important in food establishments?
Prevention of contamination
What is the purpose of waste disposal containers in food establishments?
Disposal of inedible or hazardous substances
What is the primary goal of PRPs in food production?
To minimize contamination
Which of the following is NOT a principle of PRPs?
Food packaging
What is the primary purpose of a logical flow of materials, products, and personnel in a food establishment?
To minimize contamination
What is the primary source of contamination in food production?
All of the above
What is the primary purpose of facility design and layout in a food establishment?
To minimize contamination
What is the result of proper implementation of PRPs in food production?
Minimized contamination and maintained cleaning and disinfection
What is the main focus of HACCP in relation to food safety?
Raw materials, processing steps, and product
What is the relationship between PRPs and GMPs?
PRPs and GMPs are the same thing
What is the primary goal of applying food safety management systems?
To ensure both food safety and quality
What is the main purpose of PRPs in relation to food safety?
To establish hygienic conditions
What is the role of the Codex Alimentarius Commission in relation to food safety?
To set general principles of food hygiene
What is the primary difference between HACCP and PRPs?
HACCP focuses on controlling hazards, while PRPs focus on establishing hygienic conditions
What is the relationship between FAO and WHO in relation to food safety?
Both FAO and WHO are responsible for food safety and quality
What is the purpose of Good Manufacturing Practices (GMPs) in relation to food safety?
To establish hygienic conditions during food processing
Study Notes
Prerequisite Programs (PRPs)
- PRPs are operation conditions used for production of safe food and prevention of contamination.
- The principles of PRPs include:
- Primary production
- Food processing establishment (design and facilities)
- Control of operation
- Establishment maintenance and sanitation
- Personal hygiene
- Transportation
- Product information and consumer awareness
- Training
Control of Contamination
- Contamination sources include:
- Air
- Soil
- Water
- Feedstuffs
- Fertilizers (including natural fertilizers)
- Pesticides, veterinary drugs, or any other agent used in primary production
Food Establishment
- Food establishment construction and layout should:
- Provide adequate space
- Have a logical flow of materials, products, and personnel
- Ensure physical separation of raw from processed areas
- Have non-absorbent, washable, smooth, non-toxic, and easy to clean surfaces
Food Establishment and Contamination
- Contamination sources include:
- Chemical hazards
- Landscape and pests
- Disorder of waste management and storage practices
- A well-designed food establishment can prevent formation of biofilm
- Features such as rounded curves, sloping floors, and drainage units can aid in cleaning and preventing contamination
Storage and Facilities
- Good storage practices are essential, including:
- First-in-first-out (FIFO) inventory system
- Labeling of food products and raw materials
- Color coding of food contact surfaces
- Poor storage practices can lead to contamination of raw materials and end products
- Facilities should include:
- Potable water supply
- Cleaning facilities
- Air quality and ventilation control
- Lighting
- Waste disposal facilities
Quality Management and HACCP
- Prerequisite programs are essential to food safety management systems
- Hazard Analysis Critical Control Points (HACCP) focuses on controlling food safety hazards through:
- Critical Control Points (CCPs)
- Pre-requisite programs (PRPs)
- PRPs focus on the condition of the processing environment and hygienic conditions
General Principles
- PRPs are related to both food safety and quality
- Good Manufacturing Practices (GMPs), Good Hygienic Practices (GHPs), Good Agriculture Practices (GAPs), and Sanitation Standard Operating Practices (SSOPs) are all forms of PRPs
This quiz covers the principles of PRPs (Pre-Requisite Programs) which are operation conditions necessary for producing safe food. PRPs ensure the prevention of contamination in food production, processing, and handling.
Make Your Own Quizzes and Flashcards
Convert your notes into interactive study material.
Get started for free
