Food regulations/control (Yr4)

Question 1

what is the hazard based approach to food safety?

Answer 1

approach to safety is based on process control (HACCP)

Question 2

what is a risk based approach to food safety?

Answer 2

decisions, standards and actions are based on specific knowledge of risks

Question 3

what is process criteria (PrC)?

Answer 3

physical process of control parameter (eg. time, temperature…) at a specific step that can be applied to achieve a performance objection/criterion

Question 4

what is process criteria equivalent to in HACCP?

Answer 4

critical control points

Question 5

what is a performance criteria (PC)?

Answer 5

the effect in frequency/concentration of a hazard in a food that must be achieved by the application of one or more control measure to provide to a PO/FSO

Question 6

what is a performance objective (PO)?

Answer 6

maximum frequency/concentration of a hazard in a food at a specified step in the food chain before the time of consumption that provides or contributes to an FSO or ALOP

Question 7

what is food safety objective (FSO) in relation to food safety?

Answer 7

maximum frequency/concentration of a hazard in a. food at the time of consumption that provides/contributes to the ALOP

Question 8

what is the appropriate level of protection (ALOP)?

Answer 8

level of protection deemed appropriate by the member (country) establishing a sanitary measure to protect human, animal and plant life

Question 9

what is a trade barrier?

Answer 9

any restriction imposed on international trade by government

Question 10

what is a tariff trade barrier?

Answer 10

taxes/duties on imported products imposed by government (paid by country exporting goods)

Question 11

what is a non-tariff trade barrier?

Answer 11

trade barrier not directly related to money, instead related to quality standard