Food regulations and control

Question 1

What does HACCP stand for?

Answer 1

Hazard analysis and critical control point

Question 2

Is sleeping allowed in a building where meat is sold?

Answer 2

Only if not directly connected to room containing meat
No sleeping in a room where meat is sold
No sleeping place should communicate directly with such room

Question 3

The meat inspection regulation of 1963 states that no person shall use a slaughterhouse for the slaughter of what animals?

Answer 3

Any animal NOT intended for human consumption

Question 4

What does ALOP stand for?

Answer 4

Appropriate level of protection

Level of protection deemed appropriate for ‘public health goal’

Question 5

What are the 2 approaches to food safety management?

Answer 5

Hazard based approach

Risk based approach

Question 6

What is a performance objective?

Answer 6

Maximum frequency/conc of a hazard in food BEFORE the time of consumption

Question 7

What is a food safety objective?

Answer 7

Maximum frequency/conc of a hazard in food AT THE TIME of consumption

Question 8

What is a performance criteria?

Answer 8

The EFFECT in frequency/control of a hazard that must be achieved by applying control measures

Question 9

What is a process criteria?

Answer 9

Physical process control parameter

E.g. time or temperature

Question 10

What is microbiological criteria?

Answer 10

Number of organisms that can be present in food