1 - Conduct Hazard anaylsis

2- Critical Control  Points

3- Establish critical control limits for each point

4 Establish monitoring procedure

5. Establish corrective action

6. Establish Record keeping system

7. establish verification procedures

Name 2 types of each of the following hazards that could be associated with ground beef

Biological, chemical and physical

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Biological -Listeria monocytogenes, E.coli 0157:h7, or salmonella sp

Chemical - antibiotics, nitrate/ite, pestisides, bleach, sanitizers

Physical - metals, bone fragments, foregin objects, insects.

When was HACCP first used in foods?

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Which companies were involved in the original developement of HACCP

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Pillsbury

NASA (National aeronautic...blah blah)

US army Natrick Labs

US airforce space lab project group

The actual question asked which company was not involved which in the case of the question was Tyson Foods

What year did the Pathogen reduction Act (HACCP) come into use in the meat industry

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1996

After the Jack in the crack E.Coli outbreak

What event was the direct result in bringing HACCP to the meat industry

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An outbreak of E.Coli o157:H7 in ground beef

A minimum value to which a process parameter must be controlled to prevent, eliminate, or reduce to an acceptable level the identified physical, chemical, or biological food safety hazard

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Step during production that control can be applied to eliminate, prevent or reduce a hazard to an acceptable level

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Step during process for ensuring initially and on an ongoing basis that the entire HACCP system functions properly

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Verification procedure

What is the purpose of microbial intervention?

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How many people suffer each year from foodborne diseases in the US /year

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How many people die each year from foodboorne diseases?

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How many people who die from Foodborne diseases die from known pathogens

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List the 5 pathogens of concern to the food industry

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Lysteria monocytogenes

Campylobacter jejuni

salmonella spp.

Shigatoxin producing e.coli

nonshigatoxin producing e. coli

In microbial reduction/intervention what is the hurdle effect.

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Name one method of microbial interventions for each of the following:

Chemcial

Physical

Biological

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Chem - Organic acids (lactic or acetic)

or cetylpyridinium chloride

Activated lactoferrin , acidified sodium chlorite

Physical - Mechanical trimming, thermal - hot water wash, steam vacuum, steam pasteurization, nonthermal heat - vacuum, high pressure, irradiation

Biological - lactic acid bacteria also yeast and molds

Name 3 factors that affect microbial growth

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What does GRAS mean

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