Chapter 11 - Food Safety Legislation Flashcards
1
Q
Critical contol points:
A
Stages in a food production operation where food safety could go wrong.
2
Q
Due dilligence:
A
Being able to prove that reasonable actions to avoid a health risk have been taken.
3
Q
Hazard Analysis of Critical Control Points (HACCP):
A
A food safety management system to identify hazards to food safety.
4
Q
The Food Safety Act 1990
A
The act requires that all food buisness make sure that all the food they produce for sale is:
- Safe to eat.
- What people expect it to be.
- Not labelled, advertised, or presented in a way that is false or misleading.
