SSOPs
Who should sign and date the SSOPs?
The individual with overall authority on site or a higher level official.
What is an example of a biological hazard?
Bacteria, yeast, molds, etc.
What is an example of a physical hazard?
Metal shavings, broken glass, rocks, etc.
Define Critical Control Point.
A step at which a control point can be applied to prevent, eliminate or reduce a food safety hazard to an acceptable level
List all seven principles of a HACCP plan.
1.conduct a hazard analysis
2.identify critical control points (CCPs)
3.establish critical limits for each critical control point
4.establish critical control point monitoring requirements
5.establish corrective actions
6.establish record keeping procedures
7.establish procedures for verifying the HACCP system is working as intended
What are SSOPs, and why are they critical in food processing and manufacturing?
Written documents or instructions that outline the specific steps a food facility must take to maintain cleanliness and prevent contamination.
Define a biological hazard.
Hazards such as bacteria, viruses, yeast, and molds which can cause a foodborne illness.
Define a physical hazard.
Any foreign material such as glass or metal which can cause injury to a consumer.
How do you control biological hazards in a production line?
Preventing the contamination, destroying or removing foodborne disease agents, preventing multiplication of food borne disease agents.
it is the _______ _________’s responsibility to develop, organize and manage the entire HACCP program.
HACCP Coordinator.
How often should SSOPs be reviewed or update?
at least once a year.
What are the 3 ways that a chemical hazard can enter a food?
What problems can arise from physical hazards?
Injury during consumption/use of product.
How do you control physical hazards in a production line?
Implementing personal good manufacturing practices, supervising and educating employees, maintaining and monitoring equipment and facilities.
What are the preliminary Tasks to be completed prior to creation.
Why must SSOPs include cleaning of food contact surfaces before operations begin?
to prevent contamination of food by harmful bacteria , allergens or residues.
What is it called when someone gets sick from eating contaminated food?
Foodborne illness.
What can cause Physical hazards?
Employees, facilities, equipment, raw materials, etc.
What is the purpose of critical limits in a control point?
To prevent levels of a certain hazard reaching an excessive amount of risk.
What does HACCP stand for?
Hazard Analysis & Critical Control Points.
What part of the Food Safety and Inspection Service's regulations handbook talks about the development of SSOP?
9 CFR 416.12
How do bacteria cause foodborne illness?
(Specifically the negative effects)
Multiplying in food under favorable conditions and producing toxins.
What are examples of chemical hazards?
Must give 3.
Allergens, Lubricants, cleaning/sanitizing agents, mycotoxins, etc.
A HACCP plan combines _____ and ____ _____ for food safety
What is science and common sense
Name the two agencies that developed HACCP, and the purpose for which it was developed.
made by Pillsbury and Nasa. Made for the space program.