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PMIBO Quiz 3
PMIBO Quiz 3
80
Microbiology
Undergraduate 3
08/24/2020
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Term
the basis by which poultry processing plants are categorized
 Definition
-regarding Salmonella, it's based on how many carcasses per 51 test positive for Salmonella
Term
the different categories of poultry processing plants
 Definition
February 2006 – Salmonella Categories -Category 1: 5 / 51 -Category 2: 6 – 12/51 -Category 3: > 12 / 51 whole birds: -Category 1, consistent process control: 2 / 52 -Category 2, variable process control: 3 - 5 / 52 -Category 3, highly variable process control: >5 / 52 parts: -Category 1, consistent process control: 4 / 52 -Category 2, variable process control: 5 - 8 / 52 -Category 3, highly variable process control: >8 / 52
Term
What are the performance standards for broilers, turkeys and other poultry products?
 Definition
[image]
Term
What are the performance standards for poultry based on?
 Definition
Salmonella and Campylobacter
Term
What is the process criterion (microorganism) for poultry performance standards based on?
 Definition
-Salmonella -Campylobacter
Term
What are the antimicrobials typically used in poultry processing?
 Definition
-chlorine as Sodium hypochlorite (liquid) and Calcium Hypochlorite (solid)
-peracetic/peroxyacetic acid (PAA)
Term
Why do poultry processors adjust pH of antimicrobial solutions in the main chiller and what pH do they adjust it to?
 Definition
to maximize the amount of antimicrobial available in the solution
-4-5 for chlorine
-8.0 for PAA
Term
What is the optimum pH range for chlorine?
 Definition
4-5
Term
What is the optimum pH range for PAA?
 Definition
8.0
Term
What is the scalder pH adjusted to and why?
 Definition
-set at pHs of 9 – 11 using caustic soda to reduce the surface tension of the water to help the heat to get to the bird to reduce or eliminate the Salmonella -set at pHs of 2-4 using acids to reduce the fatty surface of the skin
Term
What are some microbiological/food safety issues related to picking?
 Definition
-the more feathers you remove, the more Salmonella you remove, since Salmonella is in the pores -Campylobacter is in the skin because it's more resistant than Salmonella -chlorine from upstream sometimes reused for the feather-picking process
Term
IOBWs in poultry processing
 Definition
inside-out bird washers
Term
OLRs in poultry processing
 Definition
on-line reprocessing
Term
goals of IOBW in poultry processing
 Definition
to wash the carcass inside and out
Term
goals of OLR in poultry processing
 Definition
to get rid of fecal matter contamination by washing it with something that contains an antimicrobial
Term
the different chilling systems (pre-, main, post-chill) used
 Definition
-Pre-Finishing Chiller
-Pre-chillers
-Main chiller(s)
-Post Chillers
-Second Processing sprays & dips
Term
how the different chilling systems (pre-, main, post-chill) contribute to reduction of Salmonella and Campylobacter
 Definition
-Pre-Finishing Chiller +about 19s contact time @ 400 – 700 PPM of PAA w/o pH control -Pre-chillers @ 25 – 100 PPM of PAA along with pH control +NaOH added to the solution to bring the pH closer to 8 to increase efficacy of PAA and increase yield -Main chiller(s) @ Residual – 100 PPMs along with pH control +NaOH added to the solution to bring the pH closer to 8 to increase efficacy of PAA and increase yield -Post Chillers +basically a fast shock of typically 25s @ 400 – 700 PPM of PAA -Second Processing sprays & dips +about 3-5s @ ~200 PPM, sometimes up to 600 PPM with nobody around
Term
How is risk analysis used in shaping a regulatory system and/or food safety regulations?
 Definition
1. A hazard in, or condition of, a food is identified as a possible risk to health. 2. Preliminary risk management activities to be carried out: • identification of a food safety problem • initiate immediate interim decisions • ranking of the hazard for risk assessment if needed and risk management priority • define purpose and scope of the risk assessment and commission a risk assessment if needed • presentation of the risk assessment results and consideration of outputs in view of the risk managers’ needs 3. A risk assessment is conducted. 4. Risk management options to address the risk are identified. 5. The options are evaluated and a decision is made as to which option is the most appropriate, including the option to take no action. 6. The risk management option is implemented. 7. The decision is monitored and reviewed to verify that the selected risk management option is effective. 8. Throughout the process, iterative communication among all interested parties (risk assessors, risk managers, consumers, industry, etc.) is implemented and maintained.
Term
the goals/purposes of risk analysis
 Definition
▪ To identify methods to address food safety more effectively
▪ To introduce appropriate food control measures
▪ Risk analysis has become the cornerstone in developing food control measures
Term
the 3 components of risk analysis
 Definition
-risk assessment
-risk management
-risk communication
Term
the 4 components (each) of risk assessment and/or risk management
 Definition
risk assessment:
• Hazard identification
• Hazard characterization
• Exposure assessment
• Risk characterization

risk management:
-The process, distinct from risk assessment, of weighing policy alternatives, in consultation with all interested parties, considering risk assessment and other factors relevant for the health protection of consumers and for the promotion of fair trade practices and, if needed, selecting appropriate prevention and control options.
Term
the difference between hazard and risk
 Definition
▪ Hazard – A biological, chemical or physical agent in, or condition of, food with the potential to cause an adverse health effect.
▪ Risk – A function of the probability of an adverse health effect and the severity of that effect, consequential to a hazard(s) in food.
Term
In the risk assessment we used as example, what are the hazards identified for shell eggs?
 Definition
-mostly Salmonella Enteritidis (SE) -sometimes Salmonella Heidelberg
Term
In the risk assessment we used as example, what are the hazards identified for liquid egg products?
 Definition
Salmonella spp.
Term
According to the information provided in the FDA/FSIS/CDC risk assessment, how many eggs are consumed annually and how many of those are potentially contaminated with SE?
 Definition
47 billion eggs consumed annually, 2.3 million of which being contaminated with SE
Term
What is the risk of SE contaminated eggs as related to being component in other foods (what are those foods)?
 Definition
if the egg component is contaminated with Salmonella, the food product using it could spread disease if not cooked properly
Term
Rank the following egg components by the potential number of Salmonella illnesses estimated by the risk assessment: egg white, whole eggs and egg yolk
 Definition
1: egg white
2: whole egg
3: egg yolk
Term
the two risk reduction strategies that the risk assessment identified for Salmonella and SE in egg products and shell eggs
 Definition
-pasteurization
-storing eggs at 7.2°C (45°F) within 12 hours of lay
Term
CFR
 Definition
Code of Federal Regulations
Term
Which CFR Titles contain the food safety regulations under the purview of USDA-FSIS and FDA?
 Definition
Title 9 - Animals and Animal Products
Term
Which part describes the requirements for sanitation (to be followed in Federally inspected meat and poultry processing establishments) within the CFR Title 9?
 Definition
Title 9 - Animals and Animal Products
CHAPTER III - Food Safety and Inspection Service, Department of Agriculture
PART 416 - Sanitation
Term
What constitutes “adulteration” of meat and poultry in general?
 Definition
-the product is contaminated with something that shouldn't be in it
-the products can't be sold because it's comtaminated with something due to unsanitary conditions
Term
What constitutes “adulteration” of meat and poultry with regards to the HACCP plans?
 Definition
Pursuant to 21 U.S.C. 456, 463, 608, and 621, the failure of an establishment to develop and implement a HACCP plan that complies with this section, or to operate in accordance with the requirements of this part, may render the products produced under those conditions adulterated.
Term
What are the requirements for retention of HACCP records for slaughter, refrigerated and frozen products?
 Definition
● slaughter activities - at least one year;
● refrigerated product - at least one year;
● frozen, preserved, or shelf-stable products: for at least two years.
Term
What constitutes an “inadequate” HACCP system?
 Definition
A HACCP system may be found to be inadequate if:
►The HACCP plan in operation does not meet the requirements
►Establishment personnel are not performing tasks specified in the HACCP plan;
►The establishment fails to take corrective actions
►HACCP records are not being maintained
►Adulterated product is produced or shipped.
Term
the training requirements for personnel developing a HACCP plan or reassessment and modification of HACCP plans
 Definition
(a) Only an individual who has met the requirements of paragraph (b) of this section, but who need not be an employee of the establishment, shall be permitted to perform the following functions:
(1) Development of the HACCP plan, in accordance with § 417.2(b) of this part, which could include adapting a generic model that is appropriate for the specific product; and
(2) Reassessment and modification of the HACCP plan, in accordance with § 417.3 of this part.
● The individual performing the functions listed in paragraph (a) of this section shall have successfully completed a course of instruction in the application of the seven HACCP principles to meat or poultry product processing, including a segment on the development of a HACCP plan for a specific product and on record review.
Term
the role of the regulatory agencies in a HACCP environment
 Definition
verification (a) Reviewing the HACCP plan; (b) Reviewing the CCP records; (c) Reviewing and determining the adequacy of corrective actions taken when a deviation occurs; (d) Reviewing the critical limits; (e) Reviewing other records pertaining to the HACCP plan or system; (f) Direct observation or measurement at a CCP; (g) Sample collection and analysis to determine the product meets all safety standards; and (h) On-site observations and record review.
Term
performance standards
 Definition
the baseline for the performance standard for prevalence of Salmonella and Campylobacter is about 20%
Term
what performance standards are based on for Slaughter, processed meat and poultry products and for stabilization
 Definition
● Slaughter: ►Salmonella spp. ● Processed meat and poultry products: ►Salmonella spp. for lethality ►E. coli O157:H7 in case of fermented & dried sausages containing beef ● Stabilization: ►Spore-formers, C. perfringens, C. botulinum & B. cereus
Term
the performance standards for broilers and turkeys for slaughter, lethality and stabilization
 Definition
for poultry, it's 7-log reduction
[image][image][image][image]
Term
the NEW performance standards for broiler carcasses, turkey carcasses, comminuted chicken, comminuted turkey and chicken parts
 Definition
[image]
(verify)
Term
What do Appendices A & B refer to with respect to performance standards?
 Definition
Term
What are the performance standards for product handling based on (for cooked, ready-to-eat meat and poultry products)?
 Definition
Listeria monocytogenes
Term
the 3 options for controlling Lm in RTE meat and poultry products
 Definition
-Alternative 1 is where the 2 treatments (post-lethality treatment AND anti-microbial agent/process) are combined to treat Listeria -Alternative 2 is when you have… +Post-lethality treatment OR +Antimicrobial agent/process AND sanitation program -Alternative 3 is where you have a sanitation program that must meet specific requirements for all products AND must meet additional requirements for hot dog and deli-type products [image]
Term
the pasteurization requirements for albumen, whole eggs, and plain yolk
 Definition
-albumen: 134°F for 3.5 minutes OR 132°F for 6.2 minutes
-whole eggs: 140°F for 3.5 minutes
-plain yolk: 142°F for 3.5 minutes OR 140°F for 6.2 minutes
Term
Why are the pasteurization requirements different for albumen, whole eggs, and plain yolk
 Definition
albumen has the lowest coagulation temperature of the egg components
Term
How is egg albumen (for dried product) pasteurized and what are the time-temperature requirements?
 Definition
-for spray-dried: 140°F for 7 days
-for hand-dried: 125°F for 5 days
Term
the 7 principles of HACCP
 Definition
principle 1: Identifying Conduct a Hazard Analysis
principle 2: Identifying the Critical Control Points (CCPs)
principle 3: Establishing Critical Limits
principle 4: Monitoring Critical Limits
principle 5: Deviations and Corrective Actions
principle 6: Verification Procedures (Including Validation and Reassessment)
principle 7: Record Keeping Procedures
Term
the purpose of hazard analysis
 Definition
-to determine the food safety hazards reasonably likely to occur and identify the preventive measures
-also Prevention, Elimination or Reduction to Acceptable Levels is Essential to Produce a Safe Product
Term
the two criteria used to determine if a hazard should be considered during hazard analysis
 Definition
-severity
-occurrence
Term
the tool used to determine a critical control point (CCP) in a process
 Definition
CCP decision tree
Term
What is a CCP decision tree?
 Definition
-used after the hazard analysis
-used for "significant hazards"
-a process that does not have a "significant hazard" does not need a HACCP plan
[image]
Term
CCP (need definition VERBATIM)
 Definition
A point, step, or procedure at which control can be applied and a food safety hazard can be prevented, eliminated, or reduced to acceptable levels.
✴ Metal detection after packaging
✴ Pasterurizer
✴ pH drop during fermentation
✴ Retort
Term
CL (need definition VERBATIM)
 Definition
The maximum or minimum value to which a physical, biological, or chemical food hazard must be controlled at a critical control point to prevent, eliminate, or reduce to an acceptable level the occurrence of the identified food safety hazard.
Term
What does exceeding a critical limit indicate in terms of product safety?
 Definition
•Existence of direct health hazard.
•Direct health hazard could develop.
•Product not produced under conditions assuring safety.
Term
some parameters that can be used as critical limits
 Definition
•Time
•Temperature
•Water activity (Aw)
•pH
•Salt concentration
•Weight
•Visual evaluation
Term
Which type of parameters are optimal for use as critical limits – subjective or objective?
 Definition
objective
Term
2 examples of continuous monitoring
 Definition
Term
2 examples of non-continuous monitoring
 Definition
•Visual Observations
•Internal Time/Temperature Measurements
•pH
•Moisture Level (Aw)
Term
the 4 requirements of a corrective action
 Definition
• The cause of the deviation is identified and eliminated;
• The CCP will be under control after the corrective action is taken;
• Measures to prevent recurrence are established; and
• No product that is injurious to health or otherwise adulterated as a result of the deviation enters commerce.
Term
the 3 types of verification required by USDA-FSIS in HACCP plans for meat and poultry processing operations
 Definition
Term
the difference between verification and validation
 Definition
-verification: Those activities other than monitoring, that determine the validity of and compliance with the HACCP plan.
- NACFMF
-validation: •The Element of Verification focused on collecting and Evaluating Scientific and Technical Information to Determine if the HACCP Plan, When Properly Implemented, will Effectively Control the Hazards.
- NACFMF
Term
verification
 Definition
Those activities other than monitoring, that determine the validity of and compliance with the HACCP plan.
- NACFMF
Term
validation
 Definition
•The Element of Verification focused on collecting and Evaluating Scientific and Technical Information to Determine if the HACCP Plan, When Properly Implemented, will Effectively Control the Hazards.
- NACFMF
Term
the record retention requirements for slaughter, refrigerated product and frozen or preserved, shelf stable products within meat and poultry HACCP (USDA-FSIS)
 Definition
•Slaughter
✴at least one year
•Refrigerated product
✴at least one year
•Frozen, preserved, or shelf stable products
✴at least 2 years
Term
Risk assessment
 Definition
The scientific evaluation of known or potential adverse effects resulting from human exposure to foodborne hazards. Risk assessment consists of four steps:
• Hazard identification
• Hazard characterization
• Exposure assessment
• Risk characterization
Term
Risk management
 Definition
The process, distinct from risk assessment, of weighing policy alternatives, in consultation with all interested parties, considering risk assessment and other factors relevant for the health protection of consumers and for the promotion of fair trade practices and, if needed, selecting appropriate prevention and control options.
Term
Hazard identification
 Definition
The identification of biological, chemical and physical agents capable of causing adverse health effects and which may be present in a particular food or group of foods.
Term
Hazard characterization
 Definition
The qualitative and/or quantitative evaluation of the nature of the adverse health effects associated with biological, chemical, and physical agents which may be present in food. For chemical agents, a dose response assessment should be performed. For biological and physical agents, a dose-response assessment should be performed if the data are available.
Term
Exposure assessment
 Definition
The qualitative and/or quantitative evaluation of the likely intake of biological, chemical, and physical agents via food as well as exposures from other sources if relevant.
Term
Risk characterization
 Definition
The qualitative and/or quantitative estimation, including attendant uncertainties, of the probability of occurrence and severity of known or potential adverse health effects in a given population based on hazard identification, hazard characterization and exposure assessment.
Term
Hazard analysis
 Definition
addresses hazards within a narrow context, such as the potential for the hazard to enter a food at a plant/processing level. A hazard analysis is usually conducted at the plant/process level to establish a Hazard Analysis and Critical Control Point (HACCP) plan.
Term
Risk analysis
 Definition
Risk analysis is a process consisting of three components:
-risk assessment
-risk management
-risk communication

also deals with hazards, as well as the condition of a food; however, it does so on a broader scale. This process examines the potential impact of a hazard that is introduced into the food supply, taking into account exposure from other sources.
Term
Risk management
 Definition
The process, distinct from risk assessment, of weighing policy alternatives, in consultation with all interested parties, considering risk assessment and other factors relevant for the health protection of consumers and for the promotion of fair trade practices and, if needed, selecting appropriate prevention and control options.
Term
the principles of food safety risk assessment
 Definition
▪ Principle 1: Health and safety aspects of Codex decisions and recommendations should be based on a risk assessment, as appropriate to the circumstances.
▪ Principle 2: Food safety risk assessment should be soundly based on science, should incorporate the four steps of the risk assessment process and should be documented in a transparent manner.
▪ Principle 3: There should be a functional separation of risk assessment and risk management, while recognizing that some interactions are essential for a pragmatic approach.
▪ Principle 4: Risk assessments should use available quantitative information to the greatest extent possible, and risk characterizations should be presented in a readily understandable and useful form.
Term
some microbes and the toxins and diseases they produce (be familiar with the important ones)
 Definition
[image]
Term
The contents of the HACCP plan
 Definition
-Food Safety Hazards
-CCPs
-CLs
-Monitoring procedures
-Corrective actions
-Verification procedures
-Record keeping procedures
Term
some possible corrective actions when the HACCP plan isn't followed
 Definition
(1) The cause of the deviation is identified and eliminated;
(2) The CCP will be under control after the corrective action is taken;
(3) Measures to prevent recurrence are established; and
(4) No product that is injurious to health or otherwise adulterated as a result of the deviation enters commerce.
Term
corrective actions
 Definition
Immediately adjust the process and keep the product in compliance within the set criteria. In this case the corrective action is immediate, and no product is placed on hold because there has been no deviation.
Term
retort process
 Definition
canning
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