Food Safety Mngmt Flashcards Preview

RUSVM Epi Summer 17 > Food Safety Mngmt > Flashcards

Flashcards in Food Safety Mngmt Deck (8)
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1

What is a food safety management system (FSMS)?

A program based on the principles of safe product/process design, prerequisite programs, and Hazard Analysis Critical Control Point (HACCP) system that is supported by essential management practices, thus controlling the operational, environmental, and process conditions necessary for consumer health production through consistent production of safe food

(holy shit that's a long answer)

2

Product design is based on the adjustment and control of factors that are ____ to the food product.

INTRINSIC

These factors included in the food and chemical and biochemical properties of the finished food product (Ex: water activity, pH, preservatives..etc)

3

Process design is based on the complete range of practical food processing technologies that are applied ______ to the food product in order to control identified food borne hazards

Extrinsically

These are mainly targets towards microbiological hazards (ex- bacteria) and involve the so called "3Ks": Kill them, keep them from growing, and keep them out

4

What are pre requisite programs?

Practices and conditions needed prior to and during the implementation of HACCP and which are essential to food safety

*hygiene and sanitation

5

T/F: HACCP ensures food quality

FALSE

food safety, not the same as quality

6

What does food quality mainly involve?

Aesthetics
taste
presentation
smell

7

HACCP is a system to ensure the control of ______ that are significant for food _____ in the segment of the food chain under consideration

Ensure control of hazards
for food safety

8

Management practices and procedures that support effective application of safe product/process design, prerequisite programs and HACCP systems and assure their on going capability to protect the consumer, are considered ______ management practices

Essential