Exam (elaborations)
HACCP SOLUTIONS QUESTIONS AND ANSWERS 2024
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Exam of 49 pages for the course HACCP at HACCP (HACCP SOLUTIONS)
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HACCP SOLUTIONSHACCP (Hazard Analysis Critical Control Point) - answer- the most effective system to ensure *food safety*
- A methodical and systematic application of *science and technology* to plan, control and document the *safe production* of foods
HACCP is a common sense approach based on... - answer prevention rather than inspection
Identify where and how (hazard analysis) a food safety problem may occur in... - answeringredients, product, processing, storage, and shipment
*components to hazard analysis:* - answer- Biological (major emphasis) - Chemical
- Physical
we must prove that the product is _________ (critical control point - monitoring and verification) - answer*safe*
HACCP is Applicable from... - answer*farm-to-fork*
In 1862, Abraham Lincoln founded... - answerUnited States Department of Agriculture (USDA)
USDA is responsible for... - answerthe safety of meat, poultry, and egg products (*Inspection services, Survey of commodities, Research*)
The Jungle - answer-Published in *1906*
-Written to expose the appalling working conditions in the *Chicago Meat Packing Industry*
-*Mr. Sinclair's* descriptions of diseased, rotten, contaminated meat and gross insanitary conditions shocked the public
in 1906, Congress passed... - answerMeat Inspection Act and Food & Drug Act
Meat Inspection Act - answer- requires that there be federal inspection at production plants
- Administered by *FSIS*: Food Safety Inspection Services of USDA
- Domestic market *meats*, later expanded to include *poultry* and *egg* products (not shelled eggs) Food and Drug Act - answer- Administered by FDA: Food and Drug Administration (Not USDA) under Department of Health and Human Services
- Responsible for *oversight of all other foods* including shelled eggs, wild game meats,
fish, seafood, plus drugs, cosmetics, and medical devices
Meat (HACCP definition) - answerDefined in 9 CFR 301.2 as the part of the muscle of any cattle, sheep, swine, or goats which is skeletal
Poultry (HACCP definition) - answerDefined in 9 CFR 381.1 as any domesticated bird (chickens, turkeys, ducks, geese, guineas, ratites, or squabs, also termed young pigeons from one to about thirty days of age), whether live or dead.
Egg Product (HACCP definition) - answerDefined in 9 CFR 590.5 as any dried, frozen, or liquid eggs, with or without added ingredients...
In 1959 *Pillsbury* worked with US Army to create... - answerspace foods for NASA (the
manned space program)
NASA's two concerns about space food: - answer1) *Crumbs and water droplets* in zero gravity with
electrical equipment (Bite-sized foods and edible coatings to hold foods, Special packaging to minimize exposure of foods)
2) *Microbiological safety*: foods are free from pathogens, parasites and biological toxins
U.S. Army Natick Laboratories: "Modes of Failure Concept" - answer- Predict *what might go wrong* (a hazard), how, when, and where
- *Select points* in the process (critical control points) - an increased probability of a food safety problem if the process is out of control.
The original HACCP system - answer1971 National Conference on *Food Protection* in
Denver: *HACCP was first presented* to an audience beyond NASA
3 principles of the original HACCP system - answer1. *Identify and assess hazards* potential hazards throughout growing, harvesting, and processing
2. *Determine critical control points* (CCPs) to control any identified hazard
3. *Establish systems to monitor* all identified CCPs
Botulism Outbreak - answer1971 - A deadly outbreak of botulism linked to Bon Vivant's cold potato soup (Westchester, New York).
*New York man had died* and his wife has become seriously ill from botulism
Clostridium botulinum symptoms - answerfood poisoning; weakness, trouble seeing, feeling tired, trouble speaking, weakness of the arms, chest muscles, and legs Botulism Outbreak in NY, causes & outcomes - answer-Had *not had an inspector* in the Bon Vivant Plant in 4 years.
-Bon Vivant soups *undercooked* and not much in the way of record keeping.
-Filed for bankruptcy in a month
Early Uses of HACCP - answer- 1973 - *Training of FDA inspectors* in the element of HACCP and *instituted HACCP inspections* of food plants
- Numerous *conferences and sessions* on HACCP including symposium at IFT 1974
- 1970's - *Low acid canning* was first to have the concept of HACCP under FDA.
- Late 1970's and 1985 - Decreased interest except for a few large companies (Pillsbury, del Monte).
- On its own, *Pillsbury implemented HACCP* at all its facilities by 1974
Under FDA, HACCP came to... - answer*juice and seafood*
Industry concerns of HACCP - answer- HACCP as a *required regulation* to be widely utilized
- Regulatory *access to company records*
National Advisory Committee on Microbiological Criteria for Foods (NACMCF) - answer-
First meeting in 1988
- *Scientific advisory committee* to the Secretaries of Agriculture, Commerce, Defense and Health & Human Services
- *encourage adaption* of the HACCP approach to food safety
NACMCF in november 1989: - answer- Created *seven principles of HACCP*
- Endorsed the use of HACCP by industry and regulators
- Provided a HACCP plan development guide for specific foods.
Jack in the Box outbreak - answer1993: *Hamburgers contaminated with E. coli* O157:H7 infected over 700 people, killing 4 children and leaving over 100 with permanent kidney and brain damage
Jack in the Box outbreak cause - answerBelieved to be caused by *meat being contaminated by fecal material* on the harvest floor
Jack in the Box outbreak outcome - answer*Jumpstarted the implementation of HACCP* principles in the ground beef industry
first application of HACCP: ground beef - answer*McDonald* Corporation's ground beef patty producers worked with *Colorado State University* to develop and teach a HACCP plan to beef packers
Top CCPs addressed by McDonalds & CSU - answer-Skinning
-Eviscerating -Final Washing
-Chilling and Fabricating -Storing and Distribution
1996: Final Rule announced by FSIS-USDA - answer*list four essential elements* to reduce the contamination of meat & poultry and the risk of
foodborne illness
four essential elements listed: - answer1. Plant's use of Sanitation Standard Operating
Procedures (*SSOPs*)
2. *Adopt HACCP* as a system of process controls to
limit food safety hazards
3. *Meet Pathogen Reduction Performance* Standards set by FSIS-USDA
4. Conduct *tests for Generic E. coli* to verify the plant's control system prevents fecal contamination
February 2016, The USDA - FSIS has announced new pathogen reduction performance
standards for... - answer*Salmonella and Campylobacter in ground chicken and turkey products, plus raw chicken breasts, legs and wings*
Performance standards for whole chickens have been in place since... - answer1996
NACMCF also altered... - answerInspector's roles in the plant too
inspectors went from being a command & control regulator to... - answera Performance Standard Monitor
inspectors jobs: - answer- *Ensure SSOP and HACCP plans* are within regulatory requirements
- *Verify plants* follow SSOP, HACCP, and micro testing procedures correctly
- *Write up* Non-compliance Records (NRs) to document deviations from regulation
- *Take needed action* when a plant is non complying with regulation requirements
______ known agents of foodborne disease - answer31
_____ million illnesses - answer9.4
__________ hospitalizations due to foodborne illness - answer55,961
_________ deaths due to foodborne illness - answer1,351
HACCP as a management system: - answermanagement system (*prevention of hazards*) to ensure the production of safe food products
HACCP as a combined system: - answercombined system of *science and technology* to produce safe food products
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