HACCP/GMP Group

Patrick Mullen, Founder of the HACCP/GMP Discussion Group

Group Metrics:

• 133,527 Members
• 77,760 active members over the last 15 days
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• 1,355,084 post views over the last 15 days

Content Posted over the Past Week

• The Importance of Food Safety
• Foodborne diseases in the Western Pacific Region
• cGMP Hazard Analysis, from US FDA
• Q&A Regarding Mandatory Food Recalls via FDA
• Challenges in Food Safety as part of Food Security

Answers to Recent Food Safety Quiz Questions

Food Safety Quiz (418) What does monitoring a CCP ensure?

Process is in control - 19%

Hazards identified - 10%

Records are kept - 2%

Both A and C - 68%

1,773 votes

The correct answer is Both A and C - 68%. Explanation: Monitoring a Critical Control Point (CCP) ensures that the process is in control and that records are kept. Monitoring involves systematic observation and measurement to confirm that each CCP is within its critical limits. This ensures the process remains under control, and the data collected is crucial for recordkeeping, which is necessary for verification and validation of the HACCP system. Therefore, Both A and C - 68% is the correct answer.

Why the other answers are not correct:

Process is in control (19%): While ensuring the process is in control is a primary goal of monitoring, it is not the only purpose. Monitoring also includes keeping records.

Hazards identified (10%): Identifying hazards is part of the hazard analysis step, not the monitoring step.

Records are kept (2%): Recordkeeping is an essential part of monitoring, but it is not the only function. The main goal is to ensure the process is in control.

Food Safety Quiz (419) What type of hazards does HACCP consider?

·??????? Biological - 1%

·??????? Chemical - 1%

·??????? Physical - 1%

·??????? All of the Above - 97%

2,504 votes

The correct answer is All of the Above - 97%.

Explanation: HACCP (Hazard Analysis Critical Control Point) considers all types of hazards that could potentially affect food safety, including biological, chemical, and physical hazards. This comprehensive approach ensures that all possible risks are identified, evaluated, and controlled throughout the food production process. Therefore, All of the Above - 97% is the correct answer.

Why the other answers are not correct:

1. Biological (1%): While HACCP certainly considers biological hazards such as bacteria, viruses, and parasites, this is not the only type of hazard it addresses.
2. Chemical (1%): HACCP also considers chemical hazards, including pesticides, food additives, and contaminants, but again, it is not limited to just these.
3. Physical (1%): Physical hazards like metal shavings, glass fragments, and other foreign objects are also part of HACCP's scope, but this is only one aspect of the comprehensive hazard analysis.

Thus, HACCP's consideration of all these hazard types—biological, chemical, and physical—makes All of the Above - 97% the correct answer

Food Safety Quiz (420) Who has ultimate responsibility for food safety?

·??????? Government - 7%

·??????? Consumers - 4%

·??????? Food Producers - 84%

·??????? Inspectors - 6%

1,960 votes

The correct answer is Food Producers - 84%.

Explanation: Food producers have the ultimate responsibility for ensuring food safety. They are responsible for implementing and maintaining effective food safety management systems, such as HACCP, to prevent contamination and ensure the production of safe food. While government agencies, inspectors, and consumers also play roles in food safety, it is the food producers who must establish and enforce the practices that ensure food safety throughout the production process. Therefore, Food Producers - 84% is the correct answer.

Why the other answers are not correct:

1. Government (7%): Government agencies set regulations and standards for food safety and oversee enforcement, but they do not handle the day-to-day implementation of food safety practices within food production facilities.
2. Consumers (4%): While consumers must handle food safely at home, they do not have control over the safety of food produced before it reaches them.
3. Inspectors (6%): Inspectors monitor compliance with food safety regulations and can identify issues, but they are not responsible for the continuous implementation of food safety measures.

Thus, the ultimate responsibility for food safety lies with food producers, making Food Producers - 84% the correct answer

Food Safety Quiz (421) What is the main focus of risk-based inspection?

·??????? Expensive foods - 1%

·??????? High risk foods - 41%

·??????? Low risk foods - 3%

·??????? All foods equally - 55%

1,421 votes

?The correct answer is High risk foods - 41%.

Explanation: Risk-based inspection focuses on high-risk foods because these are more likely to cause foodborne illnesses. High-risk foods typically include those that are perishable, require precise handling and cooking, and are more susceptible to contamination, such as raw meats, seafood, dairy products, and ready-to-eat foods. The aim is to prioritize resources and attention where the potential for harm is greatest, ensuring better protection for public health. Therefore, High risk foods - 41% is the correct answer.

Why the other answers are not correct:

1. Expensive foods (1%): The cost of food does not determine its risk level for causing foodborne illness. Inspections are based on food safety risk, not price.
2. Low risk foods (3%): While low-risk foods are still inspected, they do not require as much focus as high-risk foods. These foods generally have lower chances of causing foodborne illness.
3. All foods equally (55%): A risk-based approach means that resources are allocated according to the level of risk, rather than inspecting all foods equally. This ensures that higher-risk foods receive more attention to prevent potential hazards.

Thus, risk-based inspection focuses on High risk foods - 41% to effectively manage and minimize food safety risks

Food Safety Quiz (422) What is the first step in risk-based inspection?

·??????? Establish scope - 20%

·??????? Categorize risk - 14%

·??????? Collect information - 27%

·??????? Determine risk factors - 39%

1,427 votes

The correct answer is Determine risk factors - 39%.

Explanation: The first step in risk-based inspection is to determine risk factors. This involves identifying and assessing the factors that contribute to the risk of foodborne illness, such as the type of food, the handling processes, and the history of compliance with safety standards. By understanding these risk factors, inspectors can prioritize their efforts on the areas that present the highest risk, ensuring that resources are used effectively to protect public health. Therefore, Determine risk factors - 39% is the correct answer.

Why the other answers are not correct:

1. Establish scope (20%): Establishing the scope of the inspection is important, but it comes after identifying the risk factors to determine what areas and processes need the most focus.
2. Categorize risk (14%): Categorizing risk is a subsequent step where identified risks are classified based on their severity and likelihood, but it cannot be done without first determining the risk factors.
3. Collect information (27%): Collecting information is a crucial step in the inspection process, but it typically follows the determination of risk factors to ensure relevant and targeted data is gathered.

Thus, the first step in risk-based inspection is to Determine risk factors - 39%

?Food Safety Quiz (423) What should a food establishment database include?

·??????? Menu prices - 3%

·??????? Advertising strategy - 4%

·??????? Customer reviews - 16%

·??????? Compliance history - 77%

970 votes

The correct answer is Compliance history - 77%.

Explanation: A food establishment database should include compliance history as a key component. Compliance history provides records of how well the establishment has adhered to food safety regulations and standards over time. This information is crucial for identifying patterns of behavior, assessing risk, and making informed decisions about inspections and interventions. Therefore, Compliance history - 77% is the correct answer.

Why the other answers are not correct:

1. Menu prices (3%): While menu prices are relevant for business operations, they do not contribute to assessing food safety and compliance.
2. Advertising strategy (4%): An advertising strategy is related to marketing and customer attraction but does not provide insights into food safety practices or regulatory compliance.
3. Customer reviews (16%): Although customer reviews can provide feedback on the dining experience, they are subjective and not a reliable source for assessing compliance with food safety regulations.

Thus, the most important information for a food establishment database is the Compliance history - 77%, as it directly relates to food safety and regulatory adherence

Food Safety Quiz (424) What type of establishments should be prioritized for inspection?

·??????? High risk establishments - 63%

·??????? All establishments - 35%

·??????? Low risk establishments - 1%

·??????? Expensive establishments - 0%

1,231 votes

The correct answer is High risk establishments - 63%.

Explanation: High-risk establishments should be prioritized for inspection because they are more likely to pose significant risks to public health. These establishments typically handle food that is more susceptible to contamination and foodborne illnesses, such as raw meats, seafood, and ready-to-eat foods. By focusing inspection efforts on high-risk establishments, food safety authorities can more effectively prevent foodborne illnesses and ensure the safety of the food supply. Therefore, High risk establishments - 63% is the correct answer.

Why the other answers are not correct:

1. All establishments (35%): While it is important to inspect all food establishments, prioritizing high-risk establishments ensures that resources are allocated where they can have the greatest impact on public health.
2. Low risk establishments (1%): Low-risk establishments handle foods that are less likely to cause foodborne illness, so they do not need to be inspected as frequently.
3. Expensive establishments (0%): The cost of the food served does not correlate with the risk of foodborne illness, so this is not a criterion for prioritizing inspections.

Thus, the focus should be on High risk establishments - 63% to maximize food safety and public health protection

Food Safety Quiz (425) What might/should an inspection report include?

·??????? Marketing strategies - 3%

·??????? Noncompliance findings - 87%

·??????? Customer reviews - 9%

·??????? Price lists - 1%

1,175 votes

The correct answer is Noncompliance findings - 87%.

Explanation: An inspection report should include noncompliance findings as they are critical for identifying areas where a food establishment does not meet food safety standards. These findings help the establishment understand what needs to be corrected to ensure food safety and compliance with regulations. Therefore, Noncompliance findings - 87% is the correct answer.

Why the other answers are not correct:

1. Marketing strategies (3%): Marketing strategies are not relevant to food safety inspections and do not contribute to assessing compliance with food safety regulations.
2. Customer reviews (9%): While customer reviews can provide insights into customer satisfaction, they are not a reliable or objective measure of compliance with food safety standards.
3. Price lists (1%): The price of food items is unrelated to food safety and compliance, and therefore not relevant to an inspection report.

Thus, an inspection report should prioritize Noncompliance findings - 87% to effectively address and improve food safety practices

?Food Safety Quiz (426) How many cases make up a foodborne outbreak?

·??????? 2+ - 43%

·??????? 4+ - 12%

·??????? 5+ - 17%

·??????? 10+ - 27%

1,225 votes

The correct answer is 2+ - 43%.

Explanation: A foodborne outbreak is defined as the occurrence of two or more cases of a similar illness resulting from the ingestion of a common food. This definition is widely used by health authorities such as the CDC (Centers for Disease Control and Prevention) and WHO (World Health Organization). Therefore, 2+ - 43% is the correct answer.

Why the other answers are not correct:

1. 4+ (12%): This number is too high for the definition of a foodborne outbreak.
2. 5+ (17%): Similarly, this threshold is higher than the commonly accepted definition.
3. 10+ (27%): This is much higher than the standard definition and would not accurately represent the threshold for a foodborne outbreak.

Thus, the correct threshold for defining a foodborne outbreak is 2+ - 43%??????????????????????????????????????????????????????????????????????????????????????????????

?Food Safety Quiz (427) Amount of time that acid heavy canned goods like tomatoes be stored?

·??????? 30 days - 12%

·??????? 20-90 days - 13%

·??????? 12-18 months - 52%

·??????? 2-5 years - 23%

1,204 votes

The correct answer is 12-18 months - 52%.

Explanation: Acid-heavy canned goods like tomatoes typically have a shelf life of 12 to 18 months when stored properly. This is due to their acidic nature, which helps preserve them for a longer period compared to low-acid foods. Storing them beyond this period may lead to a decline in quality, even though the food might still be safe to eat. Therefore, 12-18 months - 52% is the correct answer.

Why the other answers are not correct:

1. 30 days (12%): This is too short a period for canned goods, which are designed for long-term storage.
2. 20-90 days (13%): This range is also too short for the shelf life of canned goods.
3. 2-5 years (23%): While some canned goods can be stored for this long, acid-heavy canned goods like tomatoes are best consumed within 12 to 18 months to ensure quality.

Thus, the recommended storage time for acid-heavy canned goods like tomatoes is 12-18 months - 52%

?Food Safety Quiz (428) This is a list of foods and temperatures that should be cooked for them. Which is inaccurate?

·??????? Fish & Shellfish 145F/63C - 27%

·??????? Leftovers 165F/74C - 26%

·??????? Ground beef 160F/71C - 16%

·??????? Eggs 145F/63 - 32%

1,004 votes?

The correct answer is Eggs 145F/63C - 32%.

Explanation: According to the USDA and other food safety authorities, eggs should be cooked until both the yolk and the white are firm, which is typically around 160°F (71°C), to ensure any potential pathogens are killed. Therefore, Eggs 145F/63C - 32% is the inaccurate temperature in the list provided.

Why the other answers are correct:

1. Fish & Shellfish 145°F/63°C (27%): This is the recommended internal temperature for cooking fish and shellfish to ensure they are safe to eat.
2. Leftovers 165°F/74°C (26%): This is the correct temperature for reheating leftovers to ensure any bacteria present are killed.
3. Ground beef 160°F/71°C (16%): This is the recommended internal temperature for ground beef to ensure it is safe to consume.

Thus, the temperature listed for eggs is inaccurate, making Eggs 145F/63C - 32% the correct answer

?Food Safety Quiz (429) What are the three most common types of food contamination causes?

·??????? Chemical/biological/physical - 97%

·??????? Health/biological/physical - 2%

·??????? Chemical/regional/radiological - 1%

·??????? Radiological/geological/phys. - 1%

1,716 votes

The correct answer is Chemical/biological/physical - 97%.

Explanation: The three most common types of food contamination are chemical, biological, and physical. These categories cover the primary ways in which food can become unsafe for consumption:

1. Chemical Contamination: This includes harmful substances like pesticides, food additives, and cleaning agents that can contaminate food.
2. Biological Contamination: This involves microorganisms such as bacteria, viruses, and parasites that can cause foodborne illnesses.
3. Physical Contamination: This refers to foreign objects such as metal shavings, glass fragments, or plastic pieces that can accidentally get into food and cause injury.

Therefore, Chemical/biological/physical - 97% is the correct answer.

Why the other answers are not correct:

1. Health/biological/physical (2%): Health is not a type of contamination; it is more a state or condition.
2. Chemical/regional/radiological (1%): Regional and radiological are not common categories of food contamination. Radiological contamination is rare and typically related to specific incidents involving radioactive materials.
3. Radiological/geological/physical (1%): Geological and radiological are not typical types of food contamination, and geological contamination is not relevant in the context of food safety.

Thus, the three most common types of food contamination are Chemical/biological/physical - 97%

?Food Safety Quiz (430) If foods are not properly canned, what can they contain?

·??????? Anthrax - 3%

·??????? Pollen - 2%

·??????? Mold - 24%

·??????? Botulism - 71%

2,226 votes

The correct answer is Botulism - 71%.

Explanation: If foods are not properly canned, they can contain Clostridium botulinum bacteria, which produce the toxin that causes botulism. This toxin is highly dangerous and can lead to severe foodborne illness or even death if consumed. Proper canning techniques are essential to prevent the growth of these bacteria and ensure food safety. Therefore, Botulism - 71% is the correct answer.

Why the other answers are not correct:

1. Anthrax (3%): Anthrax is a serious bacterial disease caused by Bacillus anthracis, but it is not related to improperly canned foods.
2. Pollen (2%): Pollen is not a concern related to canning; it is more relevant to allergies and outdoor environments.
3. Mold (24%): While mold can grow on improperly stored foods, it is not as specific or dangerous as botulism in the context of improper canning.

Thus, the primary concern with improperly canned foods is Botulism - 71%

?Food Safety Quiz (431) Which principle includes setting values for time, temperature, and pH?

·??????? Conduct Hazard Analysis - 6%

·??????? Establish Critical Limits - 74%

·??????? Determine CCPs - 14%

·??????? Establish Verification Procedure - 5%

1,389 votes

The correct answer is Establish Critical Limits - 74%.

Explanation: The principle of establishing critical limits in the HACCP (Hazard Analysis and Critical Control Point) system involves setting specific values for parameters such as time, temperature, and pH. These limits are essential to control identified hazards at critical control points (CCPs) to ensure food safety. Therefore, Establish Critical Limits - 74% is the correct answer.

Why the other answers are not correct:

1. Conduct Hazard Analysis (6%): This principle involves identifying and evaluating potential hazards that could affect food safety but does not involve setting specific values.
2. Determine CCPs (14%): This principle involves identifying points in the process where control can be applied to prevent or eliminate hazards, but it does not involve setting the specific critical limits.
3. Establish Verification Procedure (5%): This principle involves procedures to confirm that the HACCP system is working correctly and does not include setting values for time, temperature, and pH.

Thus, the principle that includes setting values for time, temperature, and pH is Establish Critical Limits - 74%

?Food Safety Quiz (432) What is considered a food hazard in HACCP?

·??????? Biological agents - 1%

·??????? Chemical agents - 1%

·??????? Physical agents - 0%

·??????? All of the Above - 97%

1,694 votes

The correct answer is All of the Above - 97%.

Explanation: In the HACCP (Hazard Analysis Critical Control Point) system, food hazards can include biological, chemical, and physical agents. Each of these categories represents potential risks to food safety that must be identified, evaluated, and controlled to prevent foodborne illness. Therefore, All of the Above - 97% is the correct answer.

Why the other answers are not correct:

1. Biological agents (1%): Biological hazards include bacteria, viruses, and parasites, but this is only one type of hazard considered in HACCP.
2. Chemical agents (1%): Chemical hazards include pesticides, food additives, and contaminants, but these are not the only hazards in HACCP.
3. Physical agents (0%): Physical hazards involve foreign objects like metal shavings, glass fragments, or plastic pieces, but these are not the only hazards in HACCP.

Thus, a comprehensive approach in HACCP considers all types of hazards: biological, chemical, and physical, making All of the Above - 97% the correct answer

?Food Safety Quiz (433) Which is NOT a component of the regulatory action plan?

·??????? Product standards - 5%

·??????? Advertising strategy - 89%

·??????? Labelling requirements - 4%

·??????? Packaging controls - 3%

1,141 votes?

?

The correct answer is Advertising strategy - 89%.

Explanation: A regulatory action plan for food safety typically includes components such as product standards, labeling requirements, and packaging controls to ensure that food products are safe for consumption. Advertising strategy, however, is not a component of the regulatory action plan as it focuses on marketing and promotion rather than ensuring the safety and compliance of food products. Therefore, Advertising strategy - 89% is the correct answer.

Why the other answers are not correct:

1. Product standards (5%): Product standards are a crucial component of regulatory action plans to ensure that food products meet safety and quality requirements.
2. Labelling requirements (4%): Labeling requirements ensure that consumers have the necessary information about the food products they purchase, including ingredients, nutritional information, and potential allergens.
3. Packaging controls (3%): Packaging controls are necessary to ensure that the packaging materials and methods used do not compromise food safety.

Thus, the component that is not part of a regulatory action plan is Advertising strategy - 89%

?Food Safety Quiz (434) What act gives the FDA mandatory recall authority?

·??????? FSMA - 65%

·??????? FDCA - 20%

·??????? FSIS - 7%

·??????? FFDCA - 8%

911 votes?

The correct answer is FSMA - 65%.

Explanation: The Food Safety Modernization Act (FSMA) gives the FDA mandatory recall authority. This act, signed into law in 2011, aims to ensure the U.S. food supply is safe by focusing on preventing contamination rather than responding to it. One of the key provisions of FSMA is granting the FDA the authority to mandate recalls of contaminated food products if a company fails to do so voluntarily. Therefore, FSMA - 65% is the correct answer.

Why the other answers are not correct:

1. FDCA (20%): The Federal Food, Drug, and Cosmetic Act (FDCA) provides the FDA with broad regulatory authority over food, drugs, and cosmetics, but it does not specifically grant mandatory recall authority.
2. FSIS (7%): The Food Safety and Inspection Service (FSIS) is responsible for the safety of meat, poultry, and egg products, and it operates under the USDA, not the FDA.
3. FFDCA (8%): The Federal Food, Drug, and Cosmetic Act is often abbreviated as FDCA, and like the FDCA, it does not specifically provide mandatory recall authority.

Thus, the act that gives the FDA mandatory recall authority is the FSMA - 65%

?Food Safety Quiz (435) Which products are excluded from FDA's mandatory recall authority?

·??????? Dietary supplements - 16%

·??????? Raw agricultural commodities - 63%

·??????? Infant formula - 8%

·??????? Ready-to-eat foods - 13%

762 votes

The correct answer is Raw agricultural commodities - 63%.

Explanation: The FDA's mandatory recall authority, granted under the Food Safety Modernization Act (FSMA), does not typically extend to raw agricultural commodities. This authority focuses more on processed and packaged foods where there is a reasonable probability that the food is adulterated or misbranded and could cause serious health issues. Therefore, Raw agricultural commodities - 63% is the correct answer.

Why the other answers are not correct:

1. Dietary supplements (16%): Dietary supplements are included under the FDA's mandatory recall authority.
2. Infant formula (8%): Infant formula is also covered by the FDA's mandatory recall provisions to ensure the safety of this critical product.
3. Ready-to-eat foods (13%): Ready-to-eat foods fall under the scope of the FDA's mandatory recall authority due to their high risk of contamination and potential to cause foodborne illness.

Thus, the products excluded from FDA's mandatory recall authority are Raw agricultural commodities - 63%

?Food Safety Quiz (436) What must the FDA provide first before mandating a recall?

·??????? A fine - 2%

·??????? Voluntary recall opportunity - 57%

·??????? Court order - 5%

·??????? Public announcement - 36%

1,004 votes?

The correct answer is Voluntary recall opportunity - 57%.

Explanation: Before mandating a recall, the FDA must first provide the company with an opportunity to conduct a voluntary recall. This step is essential as it gives the company a chance to address the issue without the need for FDA enforcement actions. If the company does not voluntarily recall the product, the FDA then has the authority to mandate the recall to protect public health. Therefore, Voluntary recall opportunity - 57% is the correct answer.

Why the other answers are not correct:

1. A fine (2%): Fines are a form of penalty but are not a prerequisite before mandating a recall.
2. Court order (5%): A court order is not required before the FDA mandates a recall, as the FDA has the authority to do so under the FSMA.
3. Public announcement (36%): While a public announcement is often part of the recall process, it is not a preliminary step before mandating a recall. The company is first given the opportunity to conduct a voluntary recall.

Thus, the FDA must provide a Voluntary recall opportunity - 57%

?Food Safety Quiz (437) Who has the authority to order a mandatory recall?

·??????? CDC Director - 9%

·??????? President - 3%

·??????? Health Secretary - 13%

·??????? FDA Commissioner? - 74%

1,171 votes

The correct answer is FDA Commissioner - 74%.

Explanation: The authority to order a mandatory recall of food products lies with the FDA Commissioner. This authority was granted under the Food Safety Modernization Act (FSMA) to ensure swift action can be taken to protect public health when a food product is found to be adulterated or misbranded and poses a serious risk. Therefore, FDA Commissioner - 74% is the correct answer.

Why the other answers are not correct:

1. CDC Director (9%): The CDC Director oversees the Centers for Disease Control and Prevention and handles public health concerns, but does not have the authority to mandate food recalls.
2. President (3%): The President does not directly order food recalls. This responsibility is delegated to regulatory agencies.
3. Health Secretary (13%): While the Health Secretary oversees the Department of Health and Human Services, the specific authority to order food recalls is vested in the FDA Commissioner.

Thus, the correct answer is FDA Commissioner - 74%

?Food Safety Quiz (438) What must be listed if a food contains a major allergen?

·??????? Caloric content - 1%

·??????? Expiration date - 2%

·??????? Source of the allergen - 94%

·??????? Manufacturing location - 3%

1,324 votes

?The correct answer is Source of the allergen - 94%.

Explanation: If a food contains a major allergen, the source of the allergen must be clearly listed on the food label. This requirement is part of food labeling regulations to help consumers identify and avoid allergens that they are sensitive to. The major allergens include milk, eggs, fish, crustacean shellfish, tree nuts, peanuts, wheat, soybeans, and sesame. Therefore, Source of the allergen - 94% is the correct answer.

Why the other answers are not correct:

1. Caloric content (1%): While caloric content is important for nutritional information, it is not specifically required for identifying allergens.
2. Expiration date (2%): The expiration date is crucial for food safety and quality but does not provide information about allergens.
3. Manufacturing location (3%): The manufacturing location can be relevant for traceability but is not required for allergen identification on labels.

Thus, the correct requirement is the Source of the allergen - 94%

?Food Safety Quiz (439) Which of these is NOT a criterion for a mandatory recall?

·??????? Misbranding - 24%

·??????? Adulteration - 9%

·??????? Expiration date - 40%

·??????? SAHCODHA risk - 27%

1,034 votes

?The correct answer is Expiration date - 40%.

Explanation: The expiration date of a product is not a criterion for a mandatory recall. Mandatory recalls are typically initiated based on issues such as misbranding, adulteration, and SAHCODHA (Serious Adverse Health Consequences or Death to Humans or Animals) risk. These criteria address the safety and integrity of the food product, ensuring it does not pose a health risk to consumers. Therefore, Expiration date - 40% is the correct answer.

Why the other answers are correct:

1. Misbranding (24%): Misbranding, which includes false or misleading labeling, is a criterion for a mandatory recall if it poses a health risk.
2. Adulteration (9%): Adulteration, which involves contamination or inclusion of harmful substances, is a significant criterion for a mandatory recall.
3. SAHCODHA risk (27%): SAHCODHA risk is a key criterion for mandatory recalls, as it involves the potential for serious adverse health consequences or death.

Thus, Expiration date - 40% is not a criterion for a mandatory recall

?Food Safety Quiz (440) What kind of contamination led to smoked salmon recalls?

·??????? E. coli - 9%

·??????? Salmonella - 30%

·??????? Listeria monocytogenes - 42%

·??????? Botulinum toxin - 19%

1,650 votes?

The correct answer is Listeria monocytogenes - 42%.

Explanation: Smoked salmon recalls have commonly been associated with contamination by Listeria monocytogenes. Listeria is a bacterium that can cause severe illness, particularly in pregnant women, newborns, older adults, and individuals with weakened immune systems. It can grow at refrigerated temperatures, making it a significant concern for ready-to-eat foods like smoked salmon. Therefore, Listeria monocytogenes - 42% is the correct answer.

Why the other answers are not correct:

1. E. coli (9%): While E. coli can cause foodborne illness, it is not typically associated with smoked salmon recalls.
2. Salmonella (30%): Salmonella is a common foodborne pathogen but is less frequently the cause of smoked salmon recalls compared to Listeria.
3. Botulinum toxin (19%): Botulinum toxin is produced by Clostridium botulinum and is a concern in improperly processed canned foods, not typically smoked salmon.

Thus, the contamination that has led to smoked salmon recalls is Listeria monocytogenes - 42%

?Food Safety Quiz (441) What does "affiliate" mean?

·??????? Unrelated facility - 4%

·??????? Facility under common control - 81%

·??????? Competing facility - 7%

·??????? Neighboring facility - 7%

595 votes

The correct answer is Facility under common control - 81%.

Explanation: In the context of food safety regulations, an "affiliate" typically refers to a facility that is under common control with another facility. This means that both facilities are managed or controlled by the same organization or parent company. Therefore, Facility under common control - 81% is the correct answer.

Why the other answers are not correct:

1. Unrelated facility (4%): An unrelated facility does not have any management or control connections with the facility in question and thus is not considered an affiliate.
2. Competing facility (7%): A competing facility operates independently and is not under common control, so it is not considered an affiliate.
3. Neighboring facility (7%): A neighboring facility might be geographically close but without common control, it is not considered an affiliate.

Thus, the term "affiliate" refers to a Facility under common control - 81

Questions and Answers to Previous Food Safety Quiz Questions

• Answers to Food Safety Quiz Questions 418-441
• Answers to Food Safety Quiz Questions 392-417
• Answers to Food Safety Quiz Questions 363-391
• Answers to Food Safety Quiz Questions 330-362
• Answers to Food Safety Quiz Questions 296-329
• Answers to Food Safety Quiz Questions 267-295
• Answers to Food Safety Quiz Questions 241-266
• Answers to Food Safety Quiz Questions 1-240