Food Safety and HACCP Programs Exam Questions and Answers 100% Pass

Food Safety and HACCP Programs Exam Questions and Answers 100% Pass Food Safety vs. Food Quality - Food Safety: making a food safe to eat; free of disease-causing agents Food Quality: making a food desirable to eat; good taste, color, and texture Three Types of Hazards in Food - Chemical: e.g. sanitizers, pesticides, antibiotics Physical: e.g. bone, rocks, metal Biological: e.g. bacteria, viruses, parasites Control of Chemical Hazards - -Use safe levels of approved and legal chemicals (cleaners, sanitizers, hormones, pesticides) 2Katelyn Whitman, All Rights Reserved © 2025 -Proper rinsing -Proper storage of feed (aflatoxin) -Proper storage and labeling for ingredients and raw materials Control of Physical Hazards - -Separate and remove physical objects -Filter or sieve (meat grinder), Water bath (vegetables) -Metal detector, x-rays (all foods) -Good employee practices (jewelry) Control of Biological Hazards - -Start with low pathogen loads -Reduce or kill pathogens in foods during processing -Control post-processing contamination Traditional methods of examining microbiological safety/quality of foods - -Routine testing final product or line samples ---Test for indicator microorganisms -Test for pathogens of concern 3Katelyn Whitman, All Rights Reserved © 2025 Beef/Pork Poultry Dairy Produce Ready-to-Eat Products Methods of testing foods for pathogens [Classical Microbiology] - -Sample food product -Enrich for pathogen (because numbers may be low, M/O may be stressed) -Grow on microbiological media Methods of testing foods for pathogens [Rapid Methods] - -Sample and enrich -Molecular methods: Detect DNA, Protein, Toxin Problems with relying only on product testing - -Time consuming - several days + -Often outsourced -A problem may be detected too late, leading to recalls -A need for greater control - Limit pathogen contamination of foods at all stages of production 4Katelyn Whitman, All Rights Reserved © 2025 Hazard Analysis Critical Control Points - -A preventive approach to consistent, safe food production -Documentation (Verifying that hazards have been/are controlled) HACCP History - -1950s product of Nat'l Aeronautics and Space Admin (NASA) & Army Natick Laboratories "Failure Mode Effect Analysis" -1971 Pillsbury Co., Natick Labs, and NASA developed formal approach GOAL: Zero-defects; Food used in U.S. space program would be free of pathogens How Does HACCP Work? - -A systemati