Pre-Requisite Programs I
101 (-1) Program(s) to eradicate rodents, birds, and critters that spread filth and disease.
What is Pest Control?
102 (-2)
Every facility must have a documented plan explaining the facility’s overall plan to identify and deal with food safety issues.
What is a Food Safety Plan?
103 (-3) Developed in 1864, the is an effective process of mild heat treatment of milk for a short time to kill harmful microbes and prevent spoilage.
What is pasteurization?
104 (-4) Public health has identified 4 basic C’s for home food safety. One “C” is making sure your hands, surfaces and equipment are clean before, during and after cooking.
What is Cleaning?
105 (-5) Program that includes tasks to minimize dust and debris through-out the facility.
What is Cleaning and Disinfection?
or
What is Housekeeping?
211 (-11)
Wearing clean work clothing in good repair and hand washing minimize food safety risks.
What is Personal Hygiene?
212 (-12)
Every facility must be able to trace product back to an origin and forward through its process to the finished product in its entirety.
What is Traceability?
or
What is Mock Recall / Recall?
213 (-13) Dating back to pre-historic times 12,000 BC, removing moisture from food is a means of preservation as microorganisms need moisture to grow.
What is dehydration?
214 (-14) Public health has identified 4 basic C’s for home food safety. One “C” is making sure food is heated throughout to kill harmful bacteria.
215 (-15) Verifying acceptable prior commodities and inspecting the vessel for cleanliness prior to loading.
What is Warehouse and Transport?
321 (-21)
Adding security seals to railcars for shipment after they have been loaded.
What is Warehouse and Transport?
322 (-22)
Government identity requirement for every food or feed manufacturing plant
What is FDA Registration?
323 (-23) Commercialized in the early 1900’s, this practice of keeping foods cool or cold in a box like structure was recognized and implemented to minimize microbial growth and prevent spoilage
What is refrigeration?
Or
What is freezing?
324 (-24) Public health has identified 4 basic C’s for home food safety. One “C” is making sure foods are stored at the correct temperature to prevent growth of harmful bacteria.
What is Chilling?
or
What is Cooling?
325 (-25) Wood and glass / brittle plastic policies are implemented to minimize or eliminate risk of this difficult to detect foreign material into the product.
What is Measures for Prevention of Cross Contamination?
431 (-31)
Food manufacturing facilities are required by law to follow laws and regulations.
What is Regulatory Product Compliance?
432 (-32)
Every facility must have a plan or program reviewing all process steps that identifies food safety hazards.
What is Hazard analysis (HACCP or HARPC)?
433 (-33) Developed late 1700s when Napoleon offered a cash prize to anyone who could create a safe and effective method to preserve large quantities of food for his army, this process of heating food in sealed glass jars to keep food from spoiling was born.
What is canning?
434 (-34) Public health has identified 4 basic C’s for home food safety. One “C” is preventing the spread of bacteria to surfaces and ready-to-eat food.
What is Cross Contamination?
435 (-35) Individuals and / or groups for vending, portable toilets, uniforms, lawn care, pest control, and janitorial must be made aware of expectations around completing their work to meet food safety requirements.
What is Qualification of Service Providers?
541 (-41) When designing a new food manufacturing line, food safety should play a role in planning and should be a major consideration.
What is Construction and Lay Out of Building?
or
Lay Out of Premises and Work Space?
542 (-42) Every facility must have accessed their vulnerability to food security issues and put defensive or preventative measures in place where appropriate.
What is a Food Defense Plan?
or
What is a Food Security Plan?
543 (-43) Developed in 6000 BC, this form of food preservation adds “good” microorganisms to food which produce an acid solution that not only prohibits the “bad” microorganisms from growing, but also introduces a unique flavor – examples include sauerkraut & pickles.
What is fermentation?
544 (-44) Maximum recommended time that leftovers should be left out at normal room temperature.
What is 2 hours?
545 (-45) Any time a customer or agency tests our product for a deleterious substance, we must keep a split sample and hold the lot until results are reviewed.
What is Adulterant Testing?