Study Guides (248,633)
Canada (121,642)
FOOD 4310 (3)

Exam Questions.docx

4 Pages

Food Science
Course Code
FOOD 4310
Keith Warriner

This preview shows page 1. Sign up to view the full 4 pages of the document.
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.
More Less
Unlock Document

Only page 1 are available for preview. Some parts have been intentionally blurred.

Unlock Document
You're Reading a Preview

Unlock to view full version

Unlock Document

Log In


Join OneClass

Access over 10 million pages of study
documents for 1.3 million courses.

Sign up

Join to view


By registering, I agree to the Terms and Privacy Policies
Already have an account?
Just a few more details

So we can recommend you notes for your school.

Reset Password

Please enter below the email address you registered with and we will send you a link to reset your password.

Add your courses

Get notes from the top students in your class.