FOOD Flashcards
What is the Farm to Fork Continuum?
Source/Production
Where the food items originate
Processing/Manufacturing
Where food items are prepared for distribution
Distribution and Delivery
Storage, repacking, reprocessing and transport
Point of Final Service
Where food is purchased and consumed
Please name the responsabilities for food safety of the following:
-Health Canada
-Canadian Food Inspection Agency
-PHAC
-Agriculture and Agri-Food Canada
-Industry
-Consumers
-Health Canada
Safety standards
Quality standars
Performs risk assessment
Communicate with the public food safety issues
-Canadian Food Inspection Agency
Enforces the quality and safety standards
Performs food inspections
Investigate outbreaks
Ensures industries follow regulations
-PHAC
Surveillance
-Agriculture and Agri-Food Canada
Support to understand regulatory requirements
-Industry
Compliance with government standars
-Consumers
Appropriate handling and preparation of food
Please name 5 Food Safety Controls
Food Sanitation
Sanitation of hands. bathrooms, equipment and sourfaces
Food preparation
Temperature (keep out of danger zone 4-60ºC), cooking kills heat-sensitive bacteria, fermentation, pasteurization (mild heat to inactive pathogens)
Food Storage
blanching (heat food to reduce organisms), refrigeration (slows most microbial growth except Listeria and Yersinia), freezing (reduces bacterial numbers but no effect on spores)
Food Preservation
canning (seal in sterile container), dehydration (freeze-drying inactivates many pathogens), curing (using nitrites to prevent microbial growth in meats)
Food Irradiation
ionizing radiation to prevent microbial growth
Name the steps of the Hazar Analysis Critical Control Point approach
- Hazard Analysis
- Identification of Critical Control Points
- Establishing Critical Limits
- Monitor the Critical Control Points
- Undertake Corrective Actions
- Establish Verification procedures
- Recors keeping and Documntation
