Hazards in Food Safety
What are the three main types of food safety hazards?
Biological, Chemical and Physical
What does GMP stand for?
Good Manufacturing Practices
What does HACCP stand for?
Hazard Analysis and Critical Control Points
What is the difference between cleaning and sanitizing?
Cleaning removes dirt; sanitizing kills microbes
What is the maximum allowed temperature for cold storage?
5°C
Give an example of a chemical hazard in a dairy processing facility.
Allergen cross-contact, cleaning chemical residues, etc.
Why are gloves and hairnets required in production areas?
To prevent contamination
What does CCP stand for and why is it necessary?
CCP stands for Critical Control Point it is a step where control is essential to prevent or reduce a hazard
Name three signs of a pest infestation.
Droppings, gnaw marks, and sightings of live or dead pests.
What is the FIFO principle in storage
First In, First Out – use older stock before newer stock
What type of hazard is caused by broken glass in production?
Physical hazard
You see a colleague pick up a fallen utensil, rinse it with water, and reuse it. Is this acceptable under GMP? Why or why not?
No. Water rinsing alone does not sanitize. Utensils must be cleaned and sanitized before reuse.
What is the main purpose of a food safety policy?
To outline the company's commitment and approach to food safety
What is an acceptable swab test result post-cleaning?
No detectable pathogens, or within specified limits
Why should raw materials and finished goods be separated in storage
To prevent cross-contamination
How can biological hazards be introduced in yogurt production?
Poor hygiene, contamination during fermentation, etc.
List any 4 characteristics of a food-grade equipment material and explain why each is important for GMP.
Food-grade: Safe for food contact without leaching harmful substances.
Corrosion-resistant: Prevents rust that can contaminate food and degrade equipment.
Non-porous: Prevents absorption of food residues and microbes.
Smooth surface: Reduces places for bacteria to hide and helps cleaning.
Durable: Withstands repeated cleaning and use without damage.
What’s the difference between validation and verification in FSMS?
Validation proves a control works; verification confirms it's being done correctly and consistently
Which microorganism can survive and grow at refrigeration temperatures and often used to assess hygiene in food production?
Listeria monocytogenes.
What temperature range is considered the “danger zone” for food?
5°C to 60°C
List all the allergens found in KDD products
Lactose, Soy, Nuts,
Name any five common PRPs under GMP.
Premises and facility design
Cleaning and sanitation
Pest control
Personal hygiene
Maintenance of equipment
Name the international FSMS standards KDD follows.
ISO 22000 / FSSC 22000
What is biofilm, and why is it hard to remove?
A biofilm is a complex community of microorganisms (such as bacteria, fungi, and protists) that are attached to a surface and are encased within a self-produced slimy matrix responsible for its resistance against disinfectants
Name a risk of freezing products not meant to be frozen
Texture and quality degradation, safety may be affected