Categories and Stages
The five stages of food production
Production, Harvesting, Processing, Transportation and Marketing
Two agencies that make guidelines for food safety
United States Department of Agriculture
Food and Drug Administration
What HACCP stands for
Hazard Analysis and Critical Control Point system
What FAPC stands for
Food and Agricultural Products Center
Types of food transportation
Truck, train, airplane
Practice to monitor safety including personal hygiene, sanitation and facility maintenance.
Current Good Manufacturing Practices
The purpose of HACCP
Management system with principles to follow to ensure food safety.
When FAPC was created on campus
1997
Four types of foods we discussed in the plant category
1. Cereal Grains
2. Legumes
3. Fruits
4. Vegetables
The agency that Current Good manufacturing Practices falls under
FDA
What three kinds of hazards does HACCP analyze?
Biological, Chemical, Physical
Name one thing FAPC helps producers with
Processing
Packaging
Labeling//Nutrition Facts
Recipe conversions
Five types of foods we discussed in the animal category
1. Milk
2. Milk Products
3. Meat
4. Poultry
5. Fish
Large 2015 food recall that we discussed in class
BlueBell Icecream
Number of principles that HACCP has
7
Name a resource that FAPC has for producers
Newsletter, podcast, trainings
What category of food is a chickpea
Legume
Why did we make icecream in class
Name one HACCP principle
Conduct a hazard analysis
Determine the critical control points
Establish critical limits
Establish monitoring procedures
Establish corrective actions
Establish verification procedures
Establish record keeping and documentation procedures
Ms. Norris favorite part of FAPC
The sensory testing room!