Food hygiene Flashcards
The following are example of pre-harvest/harvest/post-harvest (choose the right one)
Feed, Housing, Hygiene, Treatments, Water
Pre-harvest
The following are example of pre-harvest/harvest/post-harvest (choose the right one)
Slaughter, collecting, milking
Harvest
The following are example of pre-harvest/harvest/post-harvest (choose the right one)
Processing, packing, transport, storage
Post-harvest
Which part of the above steps counts as the ‘food chain’?
All of it, pre/harvest/post
What is the definition of food safety?
All people at all times having access to sufficient safe, nutritious food to maintain a healthy and active life
What are the three main points of food safety therefore?
Food availability
Food access
Food use
These are part of which part of food security?
Production, Distribution, Exchange
Food availability
These are part of which part of food security?
Affordability, allocation, preference
Food access
These are part of which part of food security?
Nutritional value, social value, food safety
Food use
What is the general food law?
System which generates principles and requirements of food law across europe
What are the 7 main objectives of the general food law?
protection of human life and health protection of consumers interest Fair practices in food trade Animal health and welfare Plant health and the environment Free movement of food and feed (manufactured and marketed within the union) Global trade
What does EFSA stand for?
European Food Standards Authority
What are the three components of risk analysis?
Risk assessment
Risk management
Risk communication
What is the zero risk approach?
If in doubt, keep it out, not possible in the food industry
What does this define?
The process of weighing policy alternatives in cinsultation with all interested parties, considering risk assesment and other aspects relevant for the health of consumers and for the promotion of fair trade practices, and if needed selecting APPROPRIATE PREVENTION AND CONTROL OPTIONS
Risk management
What is the definition of meat?
Edible parts of domestic animals
Skeletal muscle with naturally included or attached tissue. Established limits for amoun of fat and connective tissue allowed
What are the general parts of meat harvesting?
Stunning Sticking Evisceration Splitting/Dressing Chilling Cutting, deboning
MEAT PRODUCTS ARE PRODUCED AT VARIOUS STAGES e.g. blood at sticking stage, organs at evisceration stage
What are the main possible animal contaminants of meat during the harvest process?
Hide and Gastrointestinal tract
What are the main possible non animal contaminants of meat during the harvest process?
Bio-aerosols, hands and equipment
What does HACCP stand for?
Hazard Analysis and Critical Control Point
What does GMP stand for?
Good Manufacturing Process
Who is responsible for HACCP and GMP?
The food business operator (FBO)
True or false:
All FBOs are legally obliged to implement and maintain hygiene procedures based on HACCP principles
False, All FBOs EXCEPT farmers
What are the four parts of HACCP?
Planning (decide and document what needs to be done)
Doing (implementing the action plan)
Checking (Monitoring the HACCP documentation and activity)
Acting (Taking action when food safety is at risk and documenting it)
