Food Safety Hazards
This type of agent can cause a food safety problem, either biological, chemical, or physical.
What is a food safety hazard?
This is a systematic approach to food safety that identifies and controls hazards.
What is a HACCP plan?
This is the temperature range (41°F–135°F) where bacteria can grow rapidly, making it a danger zone for food safety.
What is the danger zone?
This USDA agency is responsible for ensuring product safety through record-keeping and verification.
What is USDA FSIS?
This term refers to points in the food production process where control can be applied to prevent, eliminate, or reduce hazards.
What is a Critical Control Point (CCP)?
A step in food processing that eliminates or reduces pathogens to safe levels.
What is a kill step?
This step is essential in ensuring the HACCP plan is controlling hazards and that daily activities are in compliance.
What is verification?
This is a measure of the availability of water for microbial growth in food.
What is water activity (Aw)?
This legislation requires food processors to label any known allergens in their products.
What is the Food Allergen Labeling & Consumer Protection Act?
This refers to parameters that define whether a Critical Control Point (CCP) is in or out of control.
What are critical limits?
The USDA has a zero-tolerance policy for this bacterium in ready-to-eat foods.
What is Listeria monocytogenes?
This decision-making tool helps determine if a step in the process is a critical control point.
What is the Critical Control Point Decision Tree?
This method ensures food safety by maintaining food at safe temperatures for safe durations.
What is time and temperature control?
This appendix contains time/temperature combinations required to kill pathogens in food products.
What is USDA Appendix A?
These are the procedures that must be followed when a deviation occurs in the HACCP plan.
What are corrective actions?
This is considered an adulterant in ground beef, and the USDA has a zero-tolerance policy for it.
What is E. coli?
This action must be taken when there is a deviation from the HACCP plan.
What are corrective actions?
This is an important step to reduce the growth of foodborne pathogens in food products.
What are chilling parameters?
This is a series of questions to determine if a step in the process is a Critical Control Point.
What is the Critical Control Point Decision Tree?
This term refers to the temperature range in which bacteria grow rapidly and where food should not be stored or held.
What is the danger zone?
This chemical contaminant can include substances like allergens, lubricants, and cleaning agents.
What are chemical contaminants?
A reason for completing recordkeeping..
What is audit?
This parameter defines how long food stays at a certain temperature and is critical for safety.
What is Time?
This is the law that mandates food processors to prevent cross-contamination of allergens in their products.
What is the Food Allergen Labeling & Consumer Protection Act?
This refers to substances that, when found in food, make it unfit for human consumption.
What are adulterants?