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FOOD 4310 (3)
Final

Exam Questions.docx

4 Pages
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Department
Food Science
Course Code
FOOD 4310
Professor
Keith Warriner

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Description
1. Describe the seven Prerequisite Programs from CFIA. What are the main points covered and how do each enhance the safety and quality of foods?  Premises P P O S T E R o Building exterior / interior (design, lighting, ventilation, disposal) o Water/steam/ice quality & supply o Sanitary facilities (hand washing, sanitizing stations)  Transportation, Purchasing / Receiving / Storage o Transportation  Food carriers, Temperature control o Purchasing/Receiving/Storage  incoming material, shipping, storage  Equipment o Design & Installation o Maintenance & Calibration  Personnel o General food hygiene training o Technical training  Sanitation & Pest control o Respective procedures  Recall o Recall plan  complaints, mock recall, people responsible o Product coding & labeling  Operational PRPs o Allergen control program o Food additives o Processing aids 2. Discuss reasons for having a sanitation program in place, and list types of data entries required for an effective sanitation program  Sanitizing is the process of reducing the number of organisms  Reasons: o Clean and sanitary environment / utensils / equipment associated with the processing of a food product o Improved morale o Better productivity o Reduced chance of regulatory incidences or recalls  Types of data entries: o Step-by-step written procedures for cleaning o List of supplies (ie. cleaning supplies, protective clothing) o Inspections & corrective actions taken 3. Provide an example of non-conformities encountered within a food processing environment and how they can be classed in terms of seriousness.  Non-conformity: a deviation having an impact on the integrity of the HACCP system, necessitates a written corrective action plan o Example  piece of glass in food product  Categories of seriousness: o Critical: product contamination and food safety hazards are observed; immediate corrective actions are needed o Major: requirements are only partially implemented, or a portion of the system is missing or broken down; potential hazards are observed o Minor: requirements are only partially implemented or errors are detected; No product contamination I likely o Observation: a statement of fact made during an audit and substantiated by objective evidence 4. Give examples of chemical hazards that could be potentially encountered in cookie dough manufacture. Provide a brief description on how each of the identified chemical hazards can be controlled.  Hazards: biological / physical / chemical properties that may cause a food to be unsafe for consumption o Biological  bacteria, virus, parasite o Chemical  allergens, pesticide, cleaning compounds  Allergen Control: - PRPs - Incoming materials: proper labels - Processing: allergen control cleaning programs (ie cleaning equipment) - Finished product: proper labels, stored separately  Cleaning chemicals Control: - Processing stage: GMPs outlining proper cleaning / sanitation procedures  Pesticide Control: - PRPs - ie. rodent traps - pest control programs o Physical  glass, metal, wood 5. How are CCP’s selected and provide examples commonly applied in soft cheese production.
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