Farm to Fork Flashcards
Food Safety Management at the Farm
Good Agricultural Process (GAP)
set of practices that ensure the production of safe, nutritious, and environmentally sustainable food
GAP
Key elements of GAP
Soil and Water Management
Pest and Disease Management
Animal Husbandry
Hygiene and Sanitation
For soil and Water management, what must be done?
Proper irrigation systems
Avoid pesticide and fertilizer runoff
What must be done for Pest and Disease Management
IPM practiced to reduce reliance on chemical pesticides
Use of biological control methods and safe pesticides
What must be done according to animal husbandry
proper handling, feeding and health management
use of antibiotices and other vet treatment in accordance with regulation
What are the different levels of Food Safety Management
at the farm
in Processing and Manufacturing
in Distribution
at Retail and Consumer Levels
Key Principles of FSM
What are the food hygiene and sanitation for FSM in Processing and Manufacturing?
Facility cleanliness
Employee hygiene
What is done according to Hygiene and Sanitation?
Ensure cleanliness in farming operations
Regular disinfection of equipment and facilities
Food Safety Management in Processing and Manufacturing
Hygiene and Sanitation
Hazard Analysis and Critical Control Points (HACCP)
Temperature Control
Packaging and Labeling
Ensure that food processing plants and equipment are regularly cleaned and sanitized to prevent cross-contamination between raw materials and finished products
Facility Cleanliness
identifying points where hazards can be controlled, such as cooking, cooling, or storage temperatures
Critical Control Points (CCPs)
What are the Key components of HACCP?
Hazard Analysis
Critical Control Points
Monitoring and Documentation
Corrective Actions
Workers must follow strict hygiene protocols, including handwashing, wearing protective clothing, and using sanitized equipment
Employee Hygiene
food safety management system that identifies and controls food safety hazards at critical points during the processing and manufacturing of food
Hazard Analysis and Critical Control Points (HACCP)
identifying potential biological, chemical, and physical hazards at every step of the production process
hazard analysis
Continuously monitoring critical parameters and maintaining records for traceability and accountability
Monitoring and Documentation
establishing procedures to follow is a ccp is not within the required safety limits.
Corrective Actions
Types of Temperature Control in FMS in Processing and Manufacturing
Cold Chain Management
Hot Holding
ensuring the maintenance during food processing, storage, and transport to prevent bacterial growth
cold chain management
labels should include essential information such as production dates, expiration dates, storage instructions, and allergen warnings
accurate labeling
types of packaging and labeling in FMS in processing and manufacturing
sealed packaging
accurate labeling
ensuring that cooked foods are maintained at safe temperatures to prevent microbial contamination
hot holding
using safe, non-toxic packaging materials that prevent contamination during storage and distribution
sealed packaging
properly stored products should be placed in temperature-controlled warehouses to prevent spoilage
storage condition
Food Safety Management in Distribution
Transportation
Handling at Distribution Centers
What must be observed in temperature?
Temperature control during transport
Cross-contamination Prevention
vehicles transporting perishable products should be equipped with refrigeration or heating systems to maintain correct temperature
temperature control during transport
raw and ready-to-eat foods should be transported in separate containers to avoid cross-contamination
cross-contamination prevention
What must be observed under handling at distribution centers?
storage conditions
inventory management
cross-contamination prevention
keep raw, cooked, and ready-to-eat foods separate during handling and storage to avoid contamination
cross contamination prevention
use the ‘first in, first out’(FIFO) method to ensure that products are distributed in the order they were received, minimizing the risk of expired goods
inventory management
Food Safety Management at Retail and Consumer Levels
Retail
Consumer handling
In retail, what must be observed?
Display and Sotrage
Shelf Life and Expiry Management
Foods should be stored in clean, temperature-controlled environments (e.g refrigerated sections for perishables). Ensure that foods are handled hygienically and safely by retail staff
Display and Storage
Retailers must manage the shelf life of products by ensuring proper rotation and discarding expired goods
shelf life and expiry management
In consumer handling, what must be observed?
Safe cooking
Storage at home
Cross-contmaination
consumers should be educated about proper cooking temperatures to eliminate harmful microorganisms
safe cooking
consumers should store perishable foods in appropriate conditions and ensure proper food handling during meal preparation to prevent contamination
storage at home
use separate cutting boards for raw meats and vegetables, and always wash hands and utensils after handling raw food
consumer handling
What are the Key Principles of Food Safety Management (farm to fork)
Prevention is Better than care
Traceability
Monitoring and Verification
Risk-based approach
Training and Education
proactively identifying and addressing potential risks at each stage of the food supply chain is more effective than responding to contamination after it occurs
prevention is better than cure
ability to trace food products from the farm through all processing, handling and distribution stages is crucial for recalling contaminated products and ensuring food safety
traceability
this is done using batch numbers, production dates, and labeling systems
traceability
What must be observed in monitoring and verification?
Regularly monitor food safety parameters
Verification processes such as internal audits and third party inspections
food safety management should focus on identifying and managing the highest risks to food safety.
Risk-based approach
This involves assessing hazards, determining control measures, and monitoring for compliance at every step in the food chain
risk-based approach
continuous training for workers at all levels- from farm workers to food handlers in retail and distribution-is essential for maintaining food safety standards.
training and education
something that is established for use as a rule or basis of comparison in measuring or judging the safety of foods
food safety standards
What are the different national legislation?
Food safety act 2013 (RA 10611)
PD 856 (code on sanitation of the Philippines)
AO 153
AO 2014-0030
an act to strengthen the food safety regulatory system in the country to protect consumer health and facilitate market access of local foods and food products, and for other purposes
Food safety act 2013 (RA 10611)
A law that establishes standards and guidelines for public health and sanitation in the Philippines
PD 856
The revised guidelines on current good manufacturing practice in manufacturing, packing, repacking, or holding food
AO 153
the revised rules and regulations governing the labeling of prepackaged food products
AO 2014-0030
two international standards based on Codex Alimentarius
Good Manufacturing Practices
Hazard Analysis and Critical Control Points
standard for food safety management systems that integrates elements of HACCP to provide a framework for ensuring food safety throughout the supply chain
ISO 22000
set of standards that help ensure food safety and quality, and protect consumers
Brand Reputation Compliance Global standards
certification program that helps food manufacturers ensure the safety of their products
Food Safety System certification 22000
a globally recognized program that helps ensure food safety and quality at every stage of the supply chain
Safe Quality Food
a global food safety initiative benchmarked standard for manufacturers, wholesalers, distributors, agents and brokers
international featured standard
set of internationally recognized standards for farm practices
GLOBAL G.A.P
What are the Legal Requirements for Statutory?
Requirements of Department of Labor and Employment (DOLE)
applicable to all FBOs throughout the country
statutory
specific government agency is mandated to regulate food safety in specific food industry
regulatory
regulatory department
Department of agriculture
regulates food from animals, including eggs and honey
Bureau of Animal Industry (BAI)
regulates milk production and handling
National Dairy Authority (NDA)
regulates meat production and handling
National Meat Inspection Service (NMIS)
regulates fresh fish and other seafoods including those grown by aquaculture
Bureau of Fisheries and Aquatic Resources (BFAR)
regulates food from plants
Bureau of Plant Industry (BPI)
regulates coconut production and processing
philippine coconut authority
regulates sugar cane production and marketing
Sugar Regulatory Administration
regulates supply and price of ricem corn and other grains
national food authority
regulated pesticides and fertilizers used in the production of plant and animal food
fertilizer and pesticide authority
regulated processed and prepackaged foods, produced locally or imported
food and drug administration
regulates public markets, micro and small food processing establishment and public eating places such as restaurants and canteens
local government unit
what are the regulatory standards?
PNS for Drinking water
FDA for Microbiological Guidelines for Ready to eat foods
local standards
customer requirements
company requirements
standards agreed upon by the customer and supplier
customer requirements
unique standard developed by the company for their operation
company requirements
