food deterioration and shelf life

Question 1

Microbes associated w/ spoilage are…

Answer 1

extremophiles

Question 2

Spoilage leads to

Answer 2

“enrichment culture”

Question 3

3 types of degradation:

Answer 3

1. Putrefaction (protein)
2. Fermentation (sugars > acids, alcohol, gases)
3. Hydrolytic rancidity (lipids

Question 4

Definition of shelf life

Answer 4

time to reach unacceptable quality or food safety failure

Question 5

Year of Original EC Treaty

Answer 5

1957 - no specific provision for a common food safety / public health policy

Question 6

Single European Act

Answer 6

1987 - first modification to EU treaty
300 proposals, but not all food matters

Question 7

CAP

Answer 7

Common Agricultural Policy

Question 8

20 March 1996

Answer 8

UK Government announcement that sparked an overhaul of EU food safety policy

Question 9

General Food Law

Answer 9

The “Food Principles” Regulation (EC) No. 178/2002

Question 10

EFSA

Answer 10

European Food Safety Authority
established 2002

Question 11

RASFF

Answer 11

Rapid Alert System for Food and Feed
Purpose of notifying risks to human health deriving from food & feed, including actions that can be taken

Question 12

Hygiene Package

Answer 12

Package effective 1 Jan 2006
Principles: farm-to-fork; primary responsibility; HACCP traceability
[Regulations (EC) No 852/2004, (EC) No 853/2004, and (EC) No 854/2004, Council Directive 2002/99/EC and Directive 2004/41/EC]

Question 13

Feed Hygiene

Answer 13

[COM/2003/018] also effective 1 Jan 2006

Question 14

Food Safety Controls

Answer 14

Regulation (EC) No. 882/2004 on Official Feed and Food Controls; adopted 29 Apr 2004

Question 15

Labelling

Answer 15

Regulation (EU) No 1169/2011 on the provision of food information to consumers effective 13 Dec 2016

Question 16

When was HACCP introduced

Answer 16

EC852/2004 (adopted in April 2004)
Enforce on 1 January 2006

Question 17

BRC Global Standards

Answer 17

Global Food Safety Standard – set the benchmark for >20y
Assures the standardization of quality, safety & operational criteria
Ensures manufacturers fulfil their legal obligations
Provide protection for the end consumer
–audits–

Question 18

How many groups of allergens MUST be declared on food

Answer 18

14

Question 19

Definition of sanitisation

Answer 19

To treat food-contact surfaces to destroy vegetative cells of public health significance, reducing numbers of other undesirable organisms, without affecting the product