Hazard Analysis and Critical Control Point (HACCP) Practice Exam

Which organism's performance standards aim to reduce levels of other pathogens in slaughter facilities and ground products?

1. E. coli

2. E. coli O157:H7

3. Salmonella

4. Listeria monocytogenes

The correct answer is: Salmonella

The aim of performance standards related to Salmonella in slaughter facilities and ground products is significant due to the organism's status as a key indicator of food safety. Salmonella is known to cause severe gastrointestinal illness in humans and is a common pathogen found in raw meat. The performance standards set by regulatory bodies are designed to minimize the presence of Salmonella, which, in turn, helps to lower the levels of other pathogens that may also be present. By monitoring and controlling Salmonella levels in meat processing, facilities can enhance overall food safety and protect public health. In contrast, while E. coli and Listeria monocytogenes are important pathogens with specific performance standards, they are not the primary focus in the context of reducing levels of other pathogens through these established performance standards in slaughter facilities. E. coli O157:H7 is a specific strain of E. coli that has particular guidelines, but the broader goal of reducing pathogens in meat production is more thoroughly addressed by Salmonella performance standards.