ANS 201- Midterm Exam Guide - Comprehensive Notes for the exam ( 21 pages long!)
Document Summary
Good manufacturing practices (gmp) & standard operating. Procedures used by a plant to ensure product is wholesome and not adulterated carried out. Standard operating procedure (sop): set of steps outlining how a task is to be. Hazard analysis and critical control points (haccp): Outlines sanitation steps and monitoring of plant sanitation. Plan that outlines production system, hazards identified in the system, critical control points, monitoring and verification activities. Important in preventing contamination and maintaining a clean environment. When washing hands, be sure to wash: Open toed shoes (flip flops and sandals) Products that may be a hazard to consumer health and safety. Eating the food will not cause adverse health consequences. Reasonable probability that eating the food will cause health. Due to actual illnesses or risk of illness. Can lead to major negative impact to the industry. Usually leads to negative financial impact to the companies. Work together to determine cause if foodborne illness related.
