Chapter 7
暂无描述。系统推荐的高质量记忆内容，适合每天坚持背诵学习。
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What is the first thing you need to do before implementing a food saftey plan
conduct a hazard analysis to determine which hazards require a preventative control
What are some credible sources of information
• Personnel • FDA guidance documents • Internet sources • Publications
What credible personnel that can help with identifying hazards
Employees-have experience implementing controls to prevent hazards in your products Consultants and auditiors- help create and review a food saftey plan for start ups etc. Process and technical authorities-use parameters such as water activity, temp. etc. to prevent and reduce pathogen prevalance. They can also help provide info to help develop a food saftey plan University specialists- Can identify hazards and controls and limited availability Goverment agencies-Provide regular training for hazard analysis Trade Associations- provide consulting, training and educational programs Suppliers, Buyers, and labarotory analysis-can provide info on dealing with hazards • buyers point out hazards in product specifications • laboratories conduct validation and sampling program studies
What are some sources of information regarding publications?
• Hazard analysis and preventitive control regulations • FDA publications 1) Identify potential hazards and determine if they need a preventative control 2) Identify what preventitive control they need • Peer reviewed literature-search google scholar • trade associations-generalized model haaccp plans • references from this class
What are some sources of reliable internet sources?
• FSPCA-internet site with periodic updates on e