Food Safety Hazards
Three types of food safety hazards are
What are biological, chemical, and physical hazards?
Length someone should wash their hands.
What is 20 seconds.
Individual responsible for quality
Who is everyone?
Occurs when the body's immune system reacts to certain proteins in food.
What are Food Allergies
List three examples of foreign material that have the potential to contaminate.
What is plastic, metal, glass?
Certain groups of people such as ___ are more susceptible to foodborne illnesses.
What are children, older adults/elderly, pregnant women, people with weakened immune systems?
Written procedures or programs used to maintain equipment and the facility environment in a sanitary condition for food processing.
What are SSOPs?
Name 3 examples of symptoms of an allergic reaction.
What is hives, flushed skin and rash, difficulty breathing, loss of consciousness.
This type of non-metal material has the potential to splinter off and should not be present in open product and processing areas.
What is wood?
Process control system that identifies where hazards might occur in the food production process.
What is HACCP?
Pathogen that can be found in dry product areas.
What is Salmonella?
List of allergens
What is milk, eggs, fish, crustacean, tree nuts, peanuts, wheat, soy, and seasame
Action to be taken when you have more than 2 metal rejects in an hour.
What is to stop the production line.
Any action and activity that can be used to prevent or eliminate a food safety hazard or reduce it to an acceptable level.
What is control measure?
Describe what EMP is.
Environmental Monitoring Program - A process used in food processing facilities that assesses how effectively the plant is being cleaned typically by swabbing various surfaces for pathogens and performing a lab analysis of these samples.
Process whereby an allergen is accidentally transferred from one food to another.
What is Allergen cross-contact?
Packaging requirement to protect those with food allergies and other food hypersensitivities.
What is labeling?