Food Safety and QM Exam 1

Intro to food safety and quality management, food safety, foodborne illness, and how to control microorganisms, and microorganisms.

FDA is in Charge of

All domestic and imported foods sold in interstate commerce, bottled water, wine products with less than 7%, Eggs in the shell and egg products not covered by the other agency, wild game

USDA

Domestic and imported meat and poultry and related products, processed egg products

Federal Trade Commission

Enforce a variety of laws that protect consumers from unfair, deceptive, or fraudulent practices

Alcohol and tobacco tax and trade bureau (TTB)

Alcoholic beverages except non malt beverages with less then 7% alcohol

Environmental Protection Agency

Drinking water and pesticide application

National marine fisheries service

fish and seafood products

US Customs and border protection

imported foods

state and local health departments

state and local laws and regulations

How many titles in the Federal food regulator

50 titles

what title of the federal food regulator is where you find food and drug information

title 21

Title 9

the title of the federal food regulator that covers animal and animal products

Title 27

the title of the federal food regulator that covers alcohol, tobacco, firearms

What does CFR represent

Code of federal regulations

What CFR titles are used most often for food products

titles 21, 9, 7, 27 (to lesser extent)

Why is it important to know who regulates food safety and QM?

most of the food safety is driven by regulation. Guidlines must follow food law. Report to an agency. Inspected- sanitary prep of food. Quality is voluntary (USDA)

Why do we have food laws

economic and shifting food production

what is the economic argument for food laws?

Taxation, keeping competitors out

why do we regulate foods

to ensure wholesomeness and prevent fraud or deception

Who is Harvey Wiley

Cheif chemist of the bureau of chemistry

led first systematic study of materials added to food

poison squad

Upton Sinclair

Author

wrote about societal and social events

Edwin Ladd

Chief chemist for state of ND

Evaluated adulteration in food products

Theodore Roosevelt

Pure food and drug act of 1906

meat inspection act of 1938

What is food according to us code 21 US C321?

Articles used for food or drink for man or other animals

chewing gum

articles used for components of other article (ingredients)

What is a food additive according to US code 21

Any substance the intended use of which results or may resonable be expected to result, directly or indirectly in its becoming a componant or otherwise affecting the characteristics of any food

key parts: substances must be generally recognized as safe (GRAS) by a panel of experts under conditions of intended use

According to US Code 21 Food additive is not

anything at the farm level, color additives

according to US Code 21 what is a color additive

a dye pigment or other substance made by a process of synthesis or similar artifice or extracted, isolated, or other derived, with or without intermediate or final change of identity, from a vegetable, animal, mineral, or other source

What does a raw ag commodity mean according to US code 21

Any food in its raw or unnatural state, including all fruits that are washed, colored, or otherwise treated in their unpeeled state prior to marketing

Food Safety

-A suitable product which when consumed orally either by a human or an animal does not cause a health risk to consumers

-A biological, chemical, or physical property that may cause an unacceptable consumer health risk

-a interdisciplinary field of study that deals with the fundamental and practical nature of food safety hazards and the tools necessary to minimize the risk of foodborne illness

-food safety hazards in suitable products that led to health risk

Food quality

-meet consumer expectation as being edible

-a set of standard characteristics or attriubutes of food that meet a minimum baseline value

(product weight, dimension, ect, sensory characteristic (color/flavor), physical or chemical characteristics) (water activity, pH))

Quality Control

System designed to identify defects in food based on a defined (can be changed easier than quality assurance)

Quality assurance

system designed to prevent defects in food, whether safety or quality (planned activities designed prior to food production)

Quality management

a system that incorporates aspects of both QA and QC to ensure both quality and safety -different from food safety plan, but with companies they often have one group for both

Basis for QM

Consumers→source for money, federal regulation (FDA→ standard for identity, USDA)

Hazard

Any biological, chemical, or physical agent that has the potential to cause illness or injury when a food is consumed

Title 21

food

Title 7

ag products

title 9

animal regulations

biological hazards

-bacteria, parasites, viruses, fungi

what is the most common cause of foodborne illness

biological hazards

What is commonly associated with live animals, human, raw products

Biological hazards

what is the primary target for food safety programs

biological hazards

Chemical hazards

toxic substances that may occur naturally or unitentionally added during processing of food

are Chemical hazards naturally occuring? How?

Yes, allergens and toxins

Are chemical hazards man made? Examples?

Ag chemicals, cleaning chemicals, heavy metals, food aditives

What are physical hazards

hard or soft foreign objects that can cause illness or injury

what do physical hazards commonly result from

improper food handling or improper cleaning of raw material

what type of hazard is of least concern

physical

Why are foodborne illness not commonly reported

they have flu-like symptoms and severity depends on general condition of affected person, amount of hazard consumed, and type of foodborne hazard consumed

Infection

-eating foods containing live disease-causing microorganisms

-onset of 6hrs- 1 week

-symptoms: vary depending on microorganism ingested, but generaly involve fever/diarrhea

Intoxication

• Eating foods containing harmful chemical or toxin

• Onset time: 30 mins- 6 hrs (2-4 most common); several intoxication may require more than 12

• Symptoms: vary depending on microorganism ingested, but general involve vomiting and headaches

Toxin Mediated (TM) infection

• Eating foods containing harmful micro organisms that produce toxin once inside the human intestinal tract

• Onset time of 8-24 hours but may be several days

• Symptoms: vary depending on microorganism ingested but general involve diarrhea vomiting abdominal pain and nausea

Viral Infection

• Eating foods containing harmful viruses that produce toxin once inside the human intestinal tracts

• Onset time of 1 hour to 50 days

• Symptoms: vary depending on virus ingested, but general involve fever, vomiting, abdominal pain and swelling of liver (jaundice can result)

Parasitic Infection

• Eating foods containing harmful parasite or cyst formation of parasite

• Onset time of 1 hour to 50 days

• Symptoms: fever, vomiting, diarrhea, abdominal pain, coughing

Which foodborne illnesses cause abdominal pain

• Toxin Mediated infection

• viral

Which foodborne illnesses cause diarrhea

• Toxin Mediated infection

• Infection

• Parasitic infection

What fooborne illness/es causes fever

infection

what are most foodborne illnesses caused by

noroviruses in the food service setting

What produces mycotoxins that are considered chemical hazards

some molds

How are biological hazards introduced

human handling, processing environment, ingredients, and processing environment

what are the states of bacteria

spore formers, non spore formers

Can vegetative cells die? at what temp?

yes, when heated to 165

are vegetative cells resistent to stress

no

are spores resistant to stress

Yes spores are resistant to stress and are only a problem when they are stressed

Conditions for survival

Food, acid, temp, time, oxygen concentration, moisture

Which conditions of survival are intrinsic

Food and acid

what conditions of survival are extrinsic

Temp, time, oxygen concentration, moisture

What does food contain?

Water, carbon, nitrogen, vitamins, antimicrobials (essential oils, isothicyanates, protiens, glucosinolates)

what is acid measured by

pH

what are the different types of cells in relation to temperature

Psychrophiles

Psychotrophs

mesophiles

Thermophiles

Thermodurics

What is the optimum temp for psychrophiles

-20-0 degrees c

What is the optimum temp for psychrotophs

20-30 degrees C

What is the optimum temp for psychrotrophs

30-40 C

what is the optimum temp for mesophiles

30-40 C

what is the optimum temp for thermophiles

55-65 C

what are mesophiles that can endure high temps

thermodurics

why is time important

cell division

bacteria growth curve

If there is more oxygen in the system is it more reductive or more oxidative

more oxidative

if there is less of an oxygen concentration in the system is it more reductive or more oxidative

more reductive

aerobes

> +100 mV

Anaerobe

< 100 mV

are aerobes or anaerobes a bigger deal when it comes to food safety

anaerobes

what does aW stand for

available water

what is ERH

Equillibrium reletive humidity

What is fattom

food, acid, time, temp, oxygen concentration, moisture

how do we prevent contamination

Good personal hygiene, GMPS, Prevention of cross-contamination through effective sanitation, using uncontaminated supply of ingredients

why is the plant level an issue

• plant environments can harbor microorganisms

• cross contamination of product contact zones from environment is possible on most systems

Recal example

peanut corporation of america

what 2 ways can we control microorganism outbreaks

prevent, kill

what is processing lethality

it may be used to inactivate microorganisms (intentionally or unintentionally)

what is the 2 types of processing lethality targets

pathogen or spoilage

Pasturization is a type of proccesing lethality. How is it done?

vegetative cells are kill, which prevents spore growth

what types of processing lethality are most common

non thermal treatments such as uv, high pressure processing, and irradiation

What do you have to do in a food safety plan about bilogical hazards

document approaches on how you are to eliminate them.

What are ways you can control water activity

Drying, Binging

Other factors in salmonella heat resistance

composition of food, especially fat→ the higher the fat the more the heat resistance (product driven)

Cells attached to surfaces are more heat resistant (biofilms)

Cells in the pressence of competing flora are more heat resistant

cells in stationalry face are more heat resistant

^Heat driven

Do most of our processing of process lethality have actual validation data?

no, very few

why are regulatory discussions important

approval of a process or food safety plan

why is the overal risk analysis of a product important

need it for development of a food safety plan

What do you need for development of a food safety plan

overal risk analysis

risk appraisal during process deviations, environmental issues, ect.

evaluation of proper ingredient/vendor use

What does Validation include information wise

-Product temp curves during processing

-product Aw

-ingredient and vendor information

^deals with processing and product characteristics

-Environment monitering program background

-sanitation information including validations

^deals with environment-biological issues present, sanitation of environment