HACCP Processing Categories

Question 1

What regulation covers HACCP?

Answer 1

• 9 CFR 417.2(b)(1)

Question 2

What are the 9 processing categories covered in HACCP regulations/ 9 CFR417.2(b)(1)

Answer 2

(i) : Slaughter - all species
(ii) : Raw product - non-intact (ground
(iii) : Raw product - Intact (not ground)
(iv) : Thermally processes - Commercially sterile
(v) : Not heat treated - shelf stable
(vi) : Heat treated - shelf stable
(vii) : Fully cooked - not shelf stable
(viii) : Heat treated but not fully cooked - not shelf stable
(ix) : Product with secondary inhibitors - not shelf stable

Question 3

What is the most common way a food safety hazard enters the food chain?

Answer 3

• Pathogens most commonly enter through the live animal

Question 4

What is slaughter?

Answer 4

• The process whereby healthy, live animals are humanely stunned, bled, de-hided, dehaired, and eviscerated

Question 5

What are common biological hazards noted during slaughter? chemical hazards? physical hazards?

Answer 5

• Bio: bacterial pathogens
• Chemical hazards: allergens and residues
• Physical: foreign material

Question 6

What biological hazards are reasonably likely to occur with beef product?

Answer 6

• Salmonella
• E. coli O157:H7, Shiga toxin producing E. coli
• SRM

Question 7

What biological hazards are reasonably likely to occur with sheep/ goat product?

Answer 7

• Salmonella

Question 8

What biological hazards are reasonably likely to occur with pork product?

Answer 8

• Salmonella

Question 9

What biological hazards are reasonably likely to occur with poultry product?

Answer 9

• Salmonella

- Campylobacter

Question 10

Where may animals pick up chemical residues?

Answer 10

• Use of drugs, pesticides, other compounds

Question 11

What are some examples of environmental contaminants and industrial chemicals?

Answer 11

• Lead, cadmium, mercury, arsenic, dioxins, or polychlorinated biphenyls

Question 12

What are examples of physical hazards that may adulterate food?

Answer 12

• Metal, wood, rubber, glass, steel, lead, etc

Question 13

What is the general distinction between intact and non-intact products?

Answer 13

• • Depends on whether the interior surface of the product is protected from pathogens on the exterior surface
• Non-intact include ground, mechanically tenderized, injected with needles, advanced meat cut (removing remaining muscle from the bone), etc

Question 14

What type of products are covered under thermally processed, commerically sterile food?

Answer 14

• Canned meat products

Question 15

What type of products are covered under not heat treated - shelf stable foods? What hazards are seen with thes

Answer 15

• Products that are further processed by curing, drying, or fermenting
• Listeria
• Allergens, phosphates, nitrites
• Physical: small metal

Question 16

What type of products are covered under heart treated - shelf stable processing food?

Answer 16

• Products receive heat treatment along with drying/ curing/ etc
• Safe to eat without refrigeration/ additional cooking
• Includes jerky, pork skins, bacon bits, etc

Question 17

What hazards (biological, chemical, physical) are seen with heat treated-shelf stable products?

Answer 17

• Bio: Listeria
• Chemical: allergens (e.g. soys, milk byproducts), acidifiers, accelerants, antioxidants
• Physical: metal contamination

Question 18

What type of products are covered under fully cooked not shelf stable processing? What type of hazards are seen with these?

Answer 18

• Heat is used to process products, making them safe to eat
• E.g. deli meats like ham, roast beef, etc
• Bio: similar to other products (listeria)
• Chemical: allergens
• Physical: metal from small moving parts

Question 19

What type of products are covered under heat treated but not fully cooked, not shelf stable products? What hazards are seen with these?

Answer 19

• Produces not ready to eat products that are either not fully heat treated and require further heating, or are fully heated but undergo further processing that require additional heating later
• Listeria
• Allergens, nitrite
• Metal

Question 20

What bill made the transfer of catfish from the FDA to USDA? What regulations covers this?

Answer 20

• The Farm Bill of 2014 added catfish to the FMIA

- 9 CFR 530-561

Question 21

What is a Siluriforme?

Answer 21

• An order of bony fish that includes all catfish and catfish-like species
• Due to long barbels or “feelers” at face
• Families of Ictaluridae, Pangasiidae, and Clariidae are important
• Catfish must be under Ictaluridae

Question 22

What are the important fish directives

Answer 22

• 14000.1 - CSI Responsibilites at fish establishments
• 14010.1 - Speciation, residue, and salmonella testing of fish of order siluirforme from domestic establishment
• 14100.1 - Speciation, residue, and salmonella testing of fish of the order siluriformes at offical import inspection establishments
• 14950.1 - IPP responsibilities at official import inspection establishments that receive shipments of fish products

Question 23

What hazards are important for fish production?

Answer 23

• Chemical residue
• Salmonella
• Speciation