Final Exam Flashcards
5 origins of hazard (5 M:s)
Material Manipulators Method Milieu Machinery
Prerequisites elements
What Who How When Where
What is the definition of a hazard?
Biological, chemical ot physical agent in food, or in the condition in which IT is located which can cause an adverse health effect
Hazard analysis
Hazard identification
Hazard assessment
Typical CCPs
Cooking Freezing Refrigerating Additive dosage Bactericidial washing
Critical limits
Max and/or minimum value to which a biological, chemical or physical parameter must be controlled at a CCP
Bacterial diseases transmitted by food
Campylobacter Listeria Stepthylococcus Botulism Shigella Salmonella E. Coli Yersinia
Vet role in food safety
Work for government- inspection, food control, advise, food crisis
In food industry- HACCP, food analysis, R+D+i
Private practice- lab for food analysis, advisor, training food handlers
What is HACCP?
Self-control system required by EU- regulations
Companies are responsible for hygiene and products safety
WHO+FAO set CODEX ALIMENTARIUS to effectively monitor food safety
Companies are obligated to create, implement and maintain quality assurance systems based on HACCP principles
What are the prerequisites?
WHAT-WHO-HOW-WHEN-WHERE Responsibilities and personal identification Documentation Signature and dates Analytical controls Checklists Corrective action report CAR
What are the three types of hazards?
Physical
Chemical
Biological
What are the preliminary activities for development of HACCP?
Formation of HACCP team
Describe product and its distribution system
Describe intended use and type of consumer
Develop flow chart for the process
Check the accuracy of flow chart
What is a Corrective Action Report/CAR?
Product identification
Deviation description
Corrective action applied
Personnel identification
