Product Specifications and Risk Assessments Exam 1

What is the focus of microbiological pathogen specifications?

Assessing potential pathogens in food or raw materials based on prevalence data, history of illnesses, processing conditions, and food safety violations.

What are some examples of pathogens considered in product specifications?

Campylobacter jejuni in turkeys, Escherichia coli 0121 in flour, and Staphylococcus aureus in high moisture food slurries.

What role does microbiological testing play in food safety?

It serves as a verification method to ensure processes are under control, not as a control itself.

What factors should be considered when developing a product specification?

The target population, storage conditions, potential for abuse, and unknown factors about the food and its production.

What is a critical question regarding consumer interaction with food products?

What will the consumer do with the product?

What specific hazard is associated with Salmonella in ground black pepper?

Salmonella can cause foodborne illness if not properly controlled during processing and consumer preparation.

What is the risk associated with BBQ ribs and ground black pepper?

The risk arises from the lack of a lethal step for Salmonella during processing of the sauce.

What should a manufacturer do if a supplier reports Salmonella in a shared lot of black pepper?

Consider additional testing and evaluate the cooking instructions to ensure they achieve a lethal temperature.

What is the significance of the USDA HACCP cooling guidelines?

They provide standards to prevent the growth of pathogens like Clostridium perfringens during cooling processes.

What should be done if bologna is temperature abused during cooling?

Evaluate the risk and determine if sampling and re-cooking to a safe temperature is feasible.

What is the recommended sampling plan for C. perfringens according to USDA?

The USDA recommends taking at least 10 samples for testing.

What is the process for manufacturing a no-bake cheesecake?

Ingredients are cold-blended, deposited into a crust, baked to 120°F, then frozen and packaged.

What action should be taken if a product-contact surface tests positive for Listeria?

Hold all product and assess the risk, considering the impact of frozen storage.

What does the FDA guidance state regarding Listeria monocytogenes in products?

Firms should prove the product does not contain Listeria and assess if the product allows for its growth over shelf life.

How does a product's shelf-life labeling affect testing plans?

If the label states 'keep refrigerated for up to 7 days,' it impacts the risk assessment and testing strategy for Listeria.

What is the importance of gathering information before making decisions on pathogen detection?

It helps in understanding the risks and formulating an appropriate response plan.

What is the impact of unforeseen circumstances on product specifications?

They can significantly alter the effectiveness of the specifications and require reassessment.

What is the role of risk assessments in food safety?

They evaluate multiple factors across the supply chain to inform specifications and safety measures.

What should a manufacturer consider regarding consumer handling of their product?

Understanding consumer behavior is crucial for assessing risks associated with food safety.

What is the risk of not validating cooking instructions for BBQ ribs?

It may lead to undercooked products that do not eliminate pathogens like Salmonella.

What is the consequence of a positive Salmonella test in a shared lot of black pepper?

It necessitates a thorough investigation and potential re-testing of both the supplier's and manufacturer's products.

What is the significance of the 0.1% positive rate in sampling black pepper?

It indicates a high likelihood of missing Salmonella-contaminated product if sampling is insufficient.

What should be done if a product's processing environment has never encountered Salmonella?

Regular testing and monitoring should still be implemented to ensure safety.

What is the risk associated with temperature abused bologna?

It can lead to the growth of pathogens like Clostridium perfringens if not properly cooled.