HACCP
Hazard Analysis and Critical Control Points
What does HACCP stand for-?
This is the document you give your customer if they ask about a heat treatment / kill step / or lethality step in our process.
What is "Pasteurization of "Fonterra Diary Products" ?
This product was recalled by Fonterra in 2008, as a precaution, b/c of potential for microbial contamination.
What is WPC 80-?
It's common to test for the class of organism, but ONLY the "monocytogenes" variety results in illness.
What is Listeria-?
What is Aerobic Plate Count-?
The HAZARDS that can be presented to food are generally categorized into these 3 types, "B", "C", and "P"
What are Biological, Chemical, and Physical
What document would you give your customer if they asked for "GFSI"-?
What is the FSSC 22000 Certificate-? (3rd party certificate)
In 2022, this very important Fonterra customer had their blending plant shut down but he FDA for environmental contamination concerns, resulting in an infant formula shortage in the United States.
Who is Abbott-?
This bacteria is harmless to the wider population, but can be deadly to infants, esp. under the age of 4 months. That's why any plant making IF must include it in their environmental monitoring plan.
What is Cronobacter-?
FSMA
What is the Food Safety and Modernization Act
Name a CRITICAL CONTROL POINT in New Zealand Manufacturing-?
What is "Pasteurization/ Pasteurization Filter/ Metal Detection/ X-Ray inspection", etc.?
This is the revision interval on an SDS (MSDS)-?
What is 5 years-?
This Fonterra Partner had a voluntary recall for potential contamination with foreign matter just this June.
Who is Tillamook-?
This Virus is the number one cause of foodbourne illness.
What is Norovirus-?
CCP
Critical Control Point
What is an example document that you can give your customer if they ask for HACCP documentation-?
What is: HACCP Summary, Process Flow Chart
Your customer wants a copy of a site AUDIT REPORT. THIS needs to be in place with the customer before we can provide.
What is an NDA-?
This firm (no longer in operation) prompted a large-scale, nationwide food safety event involving SALMONELLA contamination. The even prompted the Food Safety Modernization Act (FSMA).
What is the Peanut Corporation of America?
These microscopic members of the fungi kingdom do not pose a food safety risk, but they do cause spoilage, so we work to keep them out of the food.
What are Yeast and Mold-?
EMP
Environmental Monitoring Program
Give an example of a CHEMICAL HAZARD that you would expect to see identified in a Fonterra, New Zealand HACCP Plan.
What is (any allergen, Cleaning chemicals, pesticides, etc.)?
This is an example of a document service support that is only available to managed or strategic cusotmers
What is (form filling, customer specification review, bespoke statement, etc).
In the '90's, milk powder was intentionally adulterated with this chemical. Now, it remains a risk that all customers buying Dairy ingredients are likely to ask about.
What is MELAMINE
This "spore forming" bacteria can survive the pasteurization process, and produces a toxin that can cause illness. This is why chilling after pasteurization is important to prevent illness from this organism.
What is bacillus cereus. (B.Cereus) ?
PCQI
Preventive Controls Qualified Individual