Definitions

Question 1

What is the One Health concept?

Answer 1

One Health is a collaborative, multisectoral, and transdisciplinary approach working at local, regional, national, and global levels with the goal of achieving optimal health outcomes recognizing the interconnection between people, animals, plants, and their shared environment

Question 2

What is the FAO definition of Official Food Control?

Answer 2

Official Food Control includes all mandatory activities necessary to assure the quality and safety of food.

Question 3

Define food fraud.

Answer 3

Food fraud is any deliberate action by businesses or individuals to deceive others regarding the integrity of food to gain undue advantage.

Question 4

What is food fraud control?

Answer 4

Food control involves all mandatory activities necessary to assure the quality and safety of food.

Question 5

Define HACCP.

Answer 5

HACCP (Hazard Analysis Critical Control Points) is a system that identifies specific hazards and control measures to ensure food safety.

Question 6

What is traceability in the context of food business operations?

Answer 6

Traceability is the ability to track and trace any food, feed, food-producing animal, or substance through all stages of production, processing, and distribution.

Question 7

What is a foodborne disease?

Answer 7

A foodborne disease is an illness resulting from the ingestion of contaminated food, which can be caused by biological, chemical, or physical agents.

Question 8

Define biogenic amines.

Answer 8

Biogenic amines are basic nitrogen compounds produced by the decarboxylation of amino acids, potentially toxic to humans and animals when ingested with food

Question 9

What is scombroid poisoning?

Answer 9

Scombroid poisoning is a type of foodborne illness caused by consuming fish with high levels of histamine due to improper storage or handling.

Question 10

Define TVB-N.

Answer 10

TVB-N (Total Volatile Basic Nitrogen) includes all volatile nitrogenous substances formed during storage, indicating the freshness and microbial activity in fish.

Question 11

What is histamine in the context of food safety?

Answer 11

• a biogenic amine
• produced by bacteria in fish
• causing scombroid poisoning when ingested in high levels.

Question 12

Define organoleptic properties.

Answer 12

Organoleptic properties are characteristics of food that affect the senses, including taste, color, odor, and texture.

Question 13

What are zoonotic pathogens?

Answer 13

Zoonotic pathogens are infectious agents that can be transmitted from animals to humans, causing diseases.

Question 14

What is the definition of a physical check according to Regulation (EU) 2017/625?

Answer 14

A physical check is an examination of animals or goods, including packaging, transport, labeling, and temperature, to verify compliance with food safety rules.

Question 15

What does “viable but not culturable” (VBNC) mean in relation to Vibrio spp.?

Answer 15

VBNC refers to bacteria that are alive but cannot be cultured under standard laboratory conditions, maintaining metabolic activity and the potential to become culturable again.

Question 16

Define food inspection.

Answer 16

Food inspection involves examining food products to detect signs of hazards or problems, ensuring suitability for human consumption before market placement.

Question 17

What is a FBO (Food Business Operator)?

Answer 17

An FBO is a natural or legal person responsible for ensuring that the requirements of food law are met within the food business under their control.

Question 18

What is the definition of a food hazard?

Answer 18

A food hazard is a biological, chemical, or physical agent in food capable of causing adverse health effects, making the food inedible or harmful.

Question 19

What is the definition of “adulteration” in food fraud?

Answer 19

Adulteration is the deliberate addition of inferior materials to a food product to increase its volume or weight and reduce production costs.

Question 20

Define cross-contamination.

Answer 20

Cross-contamination is the transfer of harmful microorganisms or substances from one food item to another, usually through direct contact or via contaminated surfaces, equipment, or hands.

Question 21

What is “self-control system-HACCP”?

Answer 21

The self-control system-HACCP is a proactive food safety management system where FBOs identify, evaluate, and control hazards specific to their food production processes.

Question 22

Define “ready-to-eat” (RTE) products.

Answer 22

Ready-to-eat (RTE) products are foods that can be consumed without further preparation or cooking, requiring stringent safety measures to prevent contamination.