Exam cards

Question 1

Describe wholesomeness of food…

Answer 1

Wholesomeness: not injurious to food, fit for purpose, satisfied customer.
increased customer confidence and profit.
unwholesomeness: unfit and injurious to health, dissatisfied customers, loss go confidence and business.
E.g. wholesome = fresh bread
unwholesome = stale bread

Question 2

Differentiate statutory from non-statutory food control…

Answer 2

statutory: formal law/ legislation set up by the government. e.g. hygiene, labelling and allergens.
non statutory: common law, general codes of practice and standards.

Question 3

Describe the roles of key stakeholders…

Answer 3

stakeholders are a grouped of people who are either positively or negatively affected by the business. e.g.consumers, suppliers etc.
companies must engage with stake holders since they represent indicators of policy demands. they give an insights to values that may be useful.
increases societal trust in risk management.

Question 4

Food sustainability definitions…

Answer 4

“meeting the needs of the present generations without compromising the ability of the future generation to meet their own needs”
(bruntland report 1987)
“All practices and procedures that ensure adequate global supply of food for the current and future generations”
(ojinnaka 2012)

Question 5

Differentiate legislation from common law…

Answer 5

Legislation: enacted by parliament and delegated by the authorities

Common law: derived from custom and judicial precedent rather than statutes.

e.g. legislation is outlined in the food safety act 1990

Question 6

What is a statute?

Answer 6

this is a law that has been passed by legislation. a law that has been set by the Uk parliament.

Question 7

What is a statutory instrument?

Answer 7

statutory instruments are a set of laws that allow certain provisions of parliament to be brought into force or altered without parliament having to pass a new act.
e.g changing the levels of the fines for an offence.

Question 8

List the institutions of the uk constitutions…

Answer 8

1. the parliament
   - monarch, house of commons
2. the executive (public affairs)
   - prime minister, police, armed forces
3. the judiciary
   - courts, judges

Question 9

List the doctrines of the UK constitutions…

Question 10

What is Food?

Answer 10

Any substance processed, partially or not at all that is intended or expected to be ingested by humans.
this includes drink, chewing gum (including water).

Question 11

What is a food source?

Answer 11

food source means a living plant, animal, bird or fish from which food is intended to be derived, whether by gathering, harvesting, slaughtering, milking, collecting eggs ect.

Question 12

List the offences under the food safety act 1990…

Answer 12

S7: injurious to health
S14: substance, quality, nature that is not deemed proper
S15: false describing, misleading information

Question 13

List the food safety provisions…

Answer 13

food shall not be placed on the market if it is unsafe.
food is deemed unsafe if it is considered to be:
1. injurious to health
2. unfit for human consumption.

Question 14

Define food hygiene…

Answer 14

The measures and conditions necessary to control hazards and to ensure fitness for human consumption of food stuff taking in to account its intended use.

Question 15

What are the temperature control requirements?

Answer 15

Hot holding temperature = 63’c
Chill temperature = 1-4’c
Frozen temperature = -18’c
bacteria growth is rapid between 20 and 50’c this is the danger zone
if cold food is above 8’c it is seen as an offence

Question 16

General food hygiene requirements…

Answer 16

EU seeks to ensure hygiene at all stages of production (excluding nutrition, quality product, or production of food at home)
starts with primary production: storage of food to be safe and at correct temperatures.
identify hazards that must be prevented, eliminated or reduced.
premises to be kept clean, in good repair and condition.
Floor and surfaces must be a material that is easy to clean (metal) and personal hygiene must be of a good standard.

Question 17

Personal hygiene requirements…

Answer 17

suitable clean clothing.
no person suffering from or carrying disease that is able to be transferred though food. (infected wounds, diarrhoea)
employees that is likely to come in contact with food must report illness to business operator

Question 18

What are the powers available to the enforcement officers for enforcing the food hygiene requirements?

Answer 18

• inspect any stage of the food production, manufacturing, distribution and retail process.
  enter premises, seize and detain foods.
• take samples of food for testing to ensure compliance with food legislation.
• take action against a food business operator who does not comply with food law.

Question 19

What is a food contaminant?

Answer 19

any potentially harmful substances that are unintentionally added to food.
1. chemical
- cleaning agents, additives, process contaminants
2. microbiological
- staph, eccoli
3. physical
- hair, elements (dirt)
Other (combination of all of the above)

Question 20

What is residue?

Answer 20

small amounts of harmful substances left on foods. e.g. pesticides left on fruits in small amounts are know as residues.

Question 21

Can a contaminant be a residue?

Answer 21

a residue is technically a contamination. pesticides would be a chemical contamination. however a contamination isn’t always due to a residue. like physical contaminants are due to poor PPE and/or personal hygiene.

Question 22

What is the maximum residue level?

Question 23

How is a maximum residue level determined?

Question 24

What are requirements of the food labelling legislation…

Answer 24

1. the name of the food
2. a list of ingredients (with listed allergens inn bold)
3. the appropriate durability indication (best before)
4. any special storage conditions
5. name of business and address
6. place of origin
7. instructions for use (like cooking instructions, ready to eat)

food info must not be misleading, must be accurate and clear to the consumer,

Question 25

Outline the labelling requirements for food additives…

Question 26

Outline the labelling requirements for organic foods…

Answer 26

mandatory labelling of all organic foods
certification and logo
registration
certification
accreditation
mist conform to the organic standard

Question 27

Explain the QUID…

Answer 27

quantitative declaration of ingredients…
this is the percentage of particular ingredients contained in a food product.
it is emphasised on the package with graphics or words.
it must appear next to the food that it is referring to for example … ‘Pork (60%)’ in pork sausage rolls.
- it is required where the ingredients concerned appears in the name of the food or usually associated by the consumer.

Question 28

Define food security…

Answer 28

this is the state of having reliable access to sufficient quantity of affordable and nutritious food.
this also allows individuals to have an active and healthy lifestyle.

Question 29

List greenhose gases…

Answer 29

carbon dioxide
nitrous oxide
methane
ozone (o3)

Question 30

What is the unit for carbon foot print?

Answer 30

the unit is metric tonnes of carbon equivalent (CO2e)

Question 31

Explain how climate change impacts on food sustainability…

Answer 31

the weather can affect crops and therefor out food supply, meaning that food wont be as readily available.
e.g. flooding in crop fields meaning lack of wheat, and vegetables.
on the other side, severe drought can affect the crop, meaning it dies early and cannot be harvested.

Question 32

notes on BRC…

Answer 32

British Retail Consortium:
a certificate that business can be accredited that labels their business as following a set of guidelines.
this is the framework for ensuring the stagey, quality and integrity of products and services are up to standards.
in 7 section:
- Management continual improvement
- HACCP in place
- food safety and quality management system (trained staff)
- site standards (clean site)
- product control = allergens managed
- process control (effective quality control)
- personnel (personal hygiene of employees)
Can be useful when looking to work with certain retailers. an audit must be carried out.

Question 33

Notes on ISO 22,000…

Question 34

Notes on microbiological criteria…

Question 35

Notes on SALSA…

Question 36

Notes on codes of practice…