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Food Safety Flashcards

1
Q

What is the scope or a food law inspection

A

It can be broken down to both Food standards and Food Hygiene,

Food standards inspections are important to be able to check the QUALITY,COMPOSITION,LABELLING,PRESENTAION AND ADVERTSING. Assess compliance with food standards and traceability legislation/requirements.

Food Hygiene, to make sure that food is being handled and produced hygienically. To assess current food safety management system. To identify any food law interventions of legislation. To given advice and guidance to the FBO and consider any appropriate action that may be needed.

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2
Q

How would you prepare for a food inspection

A

Look over relevant legislation
Check Uniform / Previous report
Is the food registration forum up to date
Ask officers for any information they might have on business
Check councils enforcement policy (4 Es’)

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3
Q

What equipment would you bring for a food inspection

A

White coat and hat
Torch
Phone
Pens
Blank Notices
Blank Food Registration Form
Caterers Inspection Sheet
Warrant Card
Probe Thermometer and Wipes

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4
Q

What would you do if someone working wont let you in for a food law inspection

A

Explain to them that it is an offence (Showing ID card)
Obstruction under Section 33 of FSA 1990 and Regulation 15 of FH(S) 2006
Officers have Power of entry under Section 32 of FSA 1990 and Regulation 14 of FH(S) 2006.

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5
Q

Entering a kitchen where there is poor hygiene standards what would you be thinking

A

There is a lack of control in terms of cleaning
Staff training / awareness can be low
Contraventions will be found
Possible RAN / HEPN depending on what else is found

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6
Q

What would be done if you were to find Raw meat defrosting in Wash hand basin

A

Discuss with food handler about a safe way to defrost meat asking them to remove it from the wash hand basin.
Once removed meat should be dealt with appropriately
It is they important to explain the 2 stage cleaning that will be required.

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7
Q

What is the 2 stage cleaning

A

Stage 1 - Physical removal of debris + Rinse to remove residue
Stage 2 - Disinfection with appropriate sanitiser following dilution rates and that they meet BS 1276 and 13697

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8
Q

What would happen if you found no hot water at the wash hand basin

A

Serve a Remedial Action Notice (RAN)
I would call for assistance from a Authorised Officer

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9
Q

When is a RAN used

A

They can be used when urgent action is required.
They can only be served where there is a breach of the Hygiene Regulations

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10
Q

What legislation are RANS from

A

The Food Hygiene (Scotland) Regulations 2006

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11
Q

What is foods that are PPDS

A

food that is packaged at the same place it is offered or sold to consumers and is in this packaging before it is ordered or selected.

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12
Q

What is Pre - Packed for the final consumer

A

Food that is pre packed for selling elsewhere off site, e.g. supermarkets. Full labelling including the Nutritional information is required.

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13
Q

What is QUID

A

Quantitative ingredient declaration
It is a requirement to give QUID to all food including drink that have more than one ingredient

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14
Q

There is a bowl of rice sitting out when probed it reads 29 degrees what would the concern be

A

Bacillus Cereus
How long has it been siting
Is there temperature records
When was it cooked
How it should be cooled quickly
Disposal of rice may be required

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15
Q

What are the 14 allergies that need to be identified

A

Gluten
Crustaceans
Eggs
Fish
Peanuts
Soybeans
Milk
Celery
Mustard
Sesame seeds
Sulphates
Shellfish
Lupin
Nuts

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16
Q

How would you check that food imported is legal

A

Check the packaging for approval mark
You can cross reference this with the Food Standards Scotland approval register

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17
Q

You enter the food storage area and find mouse droppings on top and in the food packaging what should be done

A

Hygiene Emergency Prohibition Notice

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18
Q

What peace of legislation is a HEPN contained in

A

Regulation 8 of the Food Hygiene (Scotland) Regulations 2006

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19
Q

Why would you go straight to a HEPN, Why would it be appropriate

A

To go for a HEPN there must be imminent risk of injury to health
It would be used when voluntary procedures would be inappropriate
HEPN is served directly to the FBO and is a offence to breach it
If there is a breach then report is sent to the PF

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20
Q

How Fast does a HEPN take effect and for how long

A

It last up to 5 days and the notice take immediate effect

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21
Q

What can happen to someone who contravenes a HEPN

A

They will be guilty of an offence that can be liable to be fined and or imprisoned for up to 2 years

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22
Q

What must the Officer do once they use a HEPN

A

An application for a Hygiene Emergency Prohibition Order must be made to a Sheriff
They should also take evidence - Photos, samples, notice, witness

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23
Q

Should the HEPN be put up in the business

A

Yes as soon as possible after issues to FBO the officer will need to affix and copy of the notice in a conspicuous place

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24
Q

What would constitute as imminent risk

A

Imminent risk - the risk of injury must be imminent. it is the exposure to the risk of injury that enables the action of serving a HELN injury itself may occur sometime later however it is essential to show that injury could occur at some point

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25
Q

What legislation covers approved premises

A

EC Regulations 853/2004

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26
Q

What would you do if you notice a product being sold as 100% beef burger but are being sold for a very cheap price.

A

Check the approval mark
Return to carry out formal sampling of the product
Ask questions about where they sourced the burgers and if they have go any invoices for them
Take photos of the product and of any approval codes/marks

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27
Q

What is a Premium burger

A

A beef burger that has 67% meat content

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28
Q

What is a Economy burger

A

A economy burger only has 50% meat content

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29
Q

Where would you find the information relating to the percentages of meat content in items such as burgers, pies, sausage rolls and cooked meats

A

The Products Containing Meat etc. (Scotland) Regulations 2014

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30
Q

What items would you need to carry out a formal sample

A

White coat
Temp Probe
Wipes
Pen
Torch
Lab Submission forms
Sampling equipment
clear bags
Formal labels
Cool box
Money for purchasing samples (Ask Receipt)
Warrant card
Security tags

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31
Q

When you purchase a product for formal sampling you must do what

A
  • Show the vendor your Warrant card and explain why you took samples for analysis
  • Stating that you are a Authorised officer in terms of section 5 of the Food safety Act 1990
  • Sample should then be divided into 3 parts
  • after the three samples are bagged, tagged and labelled you must give the vendor the choice of one of the samples to keep recording the label
  • put samples in cool box and fill out lab form for analysis
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32
Q

Where are the three samples kept during formal sampling

A

Lab, Vendor and office

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33
Q

What legislation authorises and sampling officer to take formal samples

A

The Food Hygiene (Scotland) Regulations 2006 -Section 12
The Food Safety (Sampling and Qualifications) Regulations 1990
The Food Safety Act 1990 - Section 29
The Official Feed and Food Controls (Scotland) Regulations 2009 - Regulation 37
The Trade in Animals and Related Products (Scotland) Regulations 2012 - Reg 29

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34
Q

Who would carry out the analysis of samples

A

Glasgow Scientific Services an accredited laboratory

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35
Q

What are the range of food law enforcement options an officer has

A

Informal
Verbal Warning
Report to the PF
Food Law information Detention Notices
Food Law information Seizure Notices
Hygiene Improvement Notice
Remedial Action Notice
HEPN

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36
Q

If there is an issues with Food what could be done

A

Detention and seizure

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37
Q

What Section and legislation would you use to do a Detention of Food Notice

A

Section 9 of the Food Safety Act 1990

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38
Q

What notice would be used where a food is visibly contaminated or poses a risk to the public

A

Condemnation Warning Notice will be served on the FBO advising that the food will be destroyed

You must contact solicitors and get JP to sign off on the condemnation and then food can be destroyed

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39
Q

What regulation of The Food Hygiene (Scotland) Regulations 2006 could be used where you suspect that food has not been processed in accordance with the hygiene regulations

A

Regulation 27, used when food has not been Produced, Processed or Distributed in accordance with Hygiene Regulations and it will be treated in accordance with Section 9 of the Food Safety Act 1990

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40
Q

What is the difference between Examination and Analysis

A

Examination = Microbiological
Analysis = Chemical

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41
Q

Where would you find the requirement for Traceability

A

Article 18 of 178/2002

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42
Q

What is meant by the term Botulinum Cook

A

It is the Thermal process applied to low acid canned foods witch reduces the chance of survival of one spore of Clostridium Botulinum to less than 1 in 10 to the power of twelve.

121 Degrees Celsius for 3 minutes

43
Q

What are the fat content for the 3 Milks

A

Full Fat - 3.5%
Semi-Skimmed - 1.5 -1.8%
Skimmed - 1.5% or below

44
Q

What are load lines

A

Load lines are marked in fridges so that food should not block airflow leading to improper temperature control of food

45
Q

What are some methods that officers will be informed of food related issues at a national level

A

FAFA - Food Alert for Action - Issues where intervention by enforcement authorities is required usually in conjunction with product recall

PRIN- Product Recall / Withdrawal Information Notice - Issued when a product has an issues that is required to be taken off of sale

Allergy Alert - Can be issued where a product has been mislabelled or an allergy has not been appropriately given on product labelling

46
Q

What are the Southampton six colours

A

Sunset Yellow - E110
Quinoline Yellow - E104
Camosine - E122
Allura red - E129
Tartrazine - E102
Ponceau 4 Red - E124

These have been linked to hyperactivity in susceptible groups

47
Q

What is Sous Vide

A

Is water bath cooking
Meat usually cooked in sealed bag
Concern for Clostridium Botulinum toxin
Involves time temperature combinations / monitoring

48
Q

Should all food visits be done without prior notice

A

Yes with few exceptions e.g. home /domestic food premises

49
Q

What are some examples of food crime

A

Food Fraud - Swapping or adding cheaper, lower quality or dangerous ingredients.
Mislabelling - Deliberately falsifying information on food labels, for example, saying it’s Scottish produce, free range or organic when it’s not.
Illicit Goods - Selling a product as something it isn’t, such as fake vodka or wine being sold as genuine.
Document Fraud - Fraudulently using the identity of a genuine food business or using falsified documents to assure the quality of a product.
Illegal Slaughter - Slaughtering farmed and wild animals under conditions which don’t meet animal welfare or hygiene standards.
Unfit Food - Allowing food to be sold that could be a risk to consumers:
from putting animal by-products back into the food chain, to changing use-by dates

50
Q

What are some open ended questions you could use during an inspection

A
  • Talk me through your kitchen layout and workflow.
  • Describe your cleaning procedure.
  • Explain what this piece of equipment is used for.
  • Tell me how you manage allergens in the kitchen.
51
Q

What are some closed ended questions used during an inspection

A
  • Do you have a pest control contract?
  • What cleaning chemicals do you use?
  • When was the extraction canopy last serviced?
  • What is this sink used for?
52
Q

What temperature is cooked temp

A

75 degrees Celsius

53
Q

How long should an food item be left out to be cooled

A

90 minutes

54
Q

What is the Hot hold Temperature

A

63 degrees Celsius / Think it can be left or could be 4 hours Scotland /in England can only be done for 2 hours

55
Q

What is the Reheating temperature

A

82 degrees Celsius

56
Q

What regulation could you find info on Gluten claims and what are the levels

A

Regulation 828/2014
Gluten free no more than 20mg/kg of gluten
Very low gluten - no more than 100mg/kg of gluten

57
Q

Give some examples of food descriptions that would an issues / False

A

Scampi - Wholetail and Scampi- wholetail cant be used if its made from reformed scampi pieces and then must be name “reformed scampi”

King prawn
Tiger Prawn both can only be used if they are of those species

Smoked can only be used where the process has been used. if it is just flavour then it must be named as “smoke flavour”

Home made can not be used where it has not been made by on site ingredients

Food size /weight claims need to be accurate and followed

Protected food names e.g. Stornoway black pudding

58
Q

Group 3 business is a low risk because

A

No unwrapping of food
No high risk food
Little to no food prep

59
Q

Is a Group 2 business high or low risk

A

There can be intermediate risk as well as high risk
Reheating or hotholding
They can prepare and handle high risk foods
cold chain present
shelf life issues
Cooking from Raw

60
Q

Is group 1 business high or low risk

A

Very High Risk
Manufactures
Approved establishments
can be locations using very high risk food processes e.g. curing, sous-vide, fermenting

61
Q

What is important about business having the correct personal hygiene requirements for staff sickness

A

its important to stop any spread of infections as well as staff who are unwell to not go or return to work until 48hours have passed with them being symptom free

62
Q

Why is important to check handles to fridges, doors and cookers/microwaves

A

They are hand contact surfaces and if unclean can be spread onto other surfaces and foods by food handlers

63
Q

Movable food vendors should complete a food registration form for what LA

A

It must be done in a LA that the truck or van is parked in
This is the same for markets and is the location that the food inteded/stock is store at

64
Q

what sanitiser would be used for enveloped virus

A

BS EN 14476

65
Q

What legislation deals with Tattoo artists and other licencing

A

civic government scotland act 1982
The Civic Government (Scotland) Act 1982 (Licensing of Skin Piercing and Tattooing) Order 2006

66
Q

Where would you find information and guidance on Tattooing and skin pricing

A

THE CIVIC GOVERNMENT (SCOTLAND)
ACT 1982 (LICENSING OF SKIN PIERCING
AND TATTOOING) ORDER 2006
LOCAL AUTHORITY
IMPLEMENTATION GUIDE

67
Q

How would you know if a tattooing and skin pricing licence is required under the order

A

You would check the implementation guide and under table 1 has the list of activates coved

68
Q

You can see the premises was scored a 2C. Can you explain what the 2 and C mean?

A

The 2 refers to the group of the business, table in inventions food law codes of practise, group 2 would be handling open high risk foods. Processers and caterers. The C refers to the frequency of intervention by the band so C with be 12 month and showed minor none compliance.

69
Q

Can you give examples of group 1 and 3 businesses?

A

A group 1 business is one where it is a manufacturer of high risk foods. All exporters would be classed as group 1, example Hovis bread factory
A group 3 business would be one where business are producing low risk foods, like teas and coffees an example would be a child minder where food is like handing crisps

70
Q

Given previous inspection report by another Officer. It had loads of contraventions including no FSMS, monitoring records, cross contamination issues, no handwash basin, broken tiles, no allergen info etc. Time 16.40 and dated 12 months previously. The previous Officer had scored the premises a 2C

  • What do you think of the previous score?
A

The previous score does not match what is actually happening as it indicates Minor non-compliance when not having a FSMS, No allergen, No hand wash are significant Non-compliance

71
Q

no FSMS, monitoring records, cross contamination issues, no handwash basin, broken tiles, no allergen info etc. . The previous Officer had scored the premises a 2C and had given 2 weeks for the completion of all contraventions

  • What contraventions might you give less/more time to?
A

I would have given less time for the allergen information and the hand wash basin to be installed and would give more time for the broken tile and monitoring records

72
Q

What would the benefit be of scoring the premises your way, say a 2D/E?

A

You would have a shorter time between interventions being able to monitor the progress. 2D would be 3 months and 2E would be 1 month

73
Q

What is FHIS?

A

FHIS is Food Hygiene Information Scheme where it allows consumers to be able to see if a business has done in there last inspection e.g. Pass, Improvement required and awaiting inspection

74
Q

What is the purpose of FHIS?

A

The purpose of FHIS is to give consumers straight forward information about the food business that they would be considering going to.

75
Q

Can you identify some of the contraventions that you may serve a HIN on?

A

A Hygiene improvement notice could be served on the lack of Food safety management system that is currently in place

76
Q

Given a scenario that a member of the public had complained of being sick after eating at a Chinese takeaway. Given previous inspection report by another Officer. It had loads of contraventions including no FSMS, monitoring records, cross contamination issues, no handwash basin, broken tiles, no allergen info etc. Time 16.40 and dated 12 months previously. The previous Officer had scored the premises a 2C and had given 2 weeks for the completion of all contraventions. They further sent an email with the inspection report to the FBO and asked that he contacts her when all the contraventions had been addressed.

  • Talk through what you would do to prepare for this inspection.
A

You can look over relevant legislation that could apply, would look over the previous report on uniform, ask EHO officers for any information on the business, and check if the food registration forum is up to date, check the council’s enforcement policies, check company’s house for business information and make sure that I am bring all the equipment needed for the inspection

77
Q

When you arrive to the premises you are greeted by the FBO, what is the first thing you do?

A

You would show ID and explain that you are with Environmental Health and are hear for a routine food inspection. Covering that you would like to go over some admin and review there documentation, food hygiene practises and then discuss how the inspection went.

78
Q

The FBO is hostile and refuses you entry. What do you do? After trying to negotiate he still refuses you entry. What do you do? Powers, legislation etc.

A

Try calming the FBO down explaining that it is just a routine inspection. If negotiating does not work then I would explain that under the FSA 1990 section 33 and FH(S)R 2006 regulation 15 that it would be an offence to cause obstruction and that under FSA section 32 and FH(S) 2006 regulation 14 that officers have powers of entry and would show ID badge / warrant card again to FBO

79
Q

The FBO has had a change of heart and lets you in the premises. How would you find out if anything had changed with the business?

A

I would ask the FBO to sit down to go over the admin side of the inspection asking them if there has been any significant changes to the business since the last inspection. Additionally from previous preparation I would be able to identify anything that was not previously mentioned in the reports while I am at Inspection location.

80
Q

You go into the kitchen and find that there is good separation of raw and ready to eat foods in the fridges and freezers. However, there is no separate areas for the preparation of raw and ready to eat foods. What would you tell the FBO?

A

I would ask the FBO, what is the arrangements for the Prep of Raw and ready to eat foods, I would then explain the important of having designated spaces for this to lower the risk of cross contamination.

81
Q

How should these two areas be equipped?

A

Both should be equipped with signage to highlight to workers that only Raw could be prepped and also signage for ready to eat. They should also have their own designated chopping boards and knifes and should have easy access to a BS sanitiser to be able to be effectively cleaned.

82
Q

You realise that there is not enough space for separate raw and ready to eat areas. What would you recommend?

A

Although it is not ideal I would recommend an area to be designate Raw prep however, that they carry out all raw preparation in the morning of the day so that once it is complete the area can be fully sanitised and be used later in the day (Time separation control)

83
Q

They do not have a dishwasher and only have fairy liquid at the sink. What is the requirement for the size of the sink?

A

Under 852 2004, Annex 2 chapter 2 it states that there is Adequate facilities are to be provided. They are to be constructed of corrosion – resistant materials and be easy to clean having a supply of hot and cold water. However there is no requirement directly to the size of sink and so would be down to them being able to show that it is adequate and that I the officer would think it is adequate.

84
Q

Explain two step cleaning

A

Stage 1 - Physical removal of debris + Rinse to remove residue
Stage 2 - Disinfection with appropriate sanitiser following dilution rates and that they meet BS 1276 and 13697

84
Q

On further inspection you find there is a build-up of food debris and oil below the fridge and some other units. You also find some mouse droppings. What are your thoughts?

A

That hygiene practises need improved and that further inspection into how old the mouse droppings are and would be wanting to look closely for any evidence of pest activity in the food storage room

85
Q

You now discover a bag of rice and some onions have been gnawed. Now what are your thoughts?

A

That there is an active pest infection and that there is now an immediate risk

86
Q

What are your enforcement options?

A

You could go for voluntary closure until pest control can come out and they removed effected foods failure to do this there are notices that could be used e.g. HEPN or RAN

87
Q

Talk through the process of a Voluntary closure(VC).

A

It would have to be instigated by the FBO first, this could only be an option where there is imminent risk of injury to health exists. It must be in line with the Regulation 8 of the FH(S)R 2006 (HEPN). It would also need to meet the health risk conditions where prohibition of premises may be appropriate highlighted in the Foodlaw code of practise. Any VC MUST BE CONFIRMED IN WRITING BY FBO AND AO. If a manger offers it must be confirmed that FBO aggress for it to happen. You would also carry out visits to ensure that they are still closed.

88
Q

You don’t trust that the FBO will stay closed (VC). What now?

A

You would take formal action in the form of a Hygiene Emergency Prohibition Notice

89
Q
  • Describe the process of an HEPN/O.
A

If the AO is satisfied that the health risk condition is fulfilled then a HEPN can be served onto the FBO or limited company. The HEPN starts immediately. Need to have to years food experience to be able to serve / relevant qualifications. HEPN will be placed in view of public. Evidence needs to be gathered e.g. interviews, notes, pictures and will want a witness (e.g. another EHO). The HEPN cannot be removed or damaged and is an offence to do under section 52 criminal law (consolidation) (Scotland) act 1995. A HEPN can be appeal can be made against a Hygiene emergency prohibition order (regulation 21 of FH(S)R2006). Good practise to schedule of works showing what needs to be done to lift and can aid in clarity for HEPO. Application of HEPO needs to happen within 5 days of serving HEPN and AO before applying must issue an “intention to apply” for a HEPO 1 day before HEPN application. If this is not done after the 5 days HEPN is drop and FBO can claim compensation. The EHO should monitor the conditions of the premises and inspect before the hearing for HEPO. HEPO hearing is done in the civil court and is based on balance of probabilities. The Sheriff will look at both sides of evidence and decide if HEPO is granted. If granted then HEPN is suspended and HEPO is served on the FBO as soon as possible and put in a visible location (Sheriff officers or EHO).

90
Q

Does a HEPN/O stay in place forever? What is the process of removing it?

A

It is in place until the enforcement authority issues a certificate that they are satisfied the FBO has taken sufficient measures to secure the health risk condition. This certificate should be served within 3 days of the enforcement authority being satisfied. If the FBO requests a certificate the enforcement authority as soon as reasonably practicable within 14 days determine if its satisfied and if not give notice on the reasoning why.

91
Q

What pathogen is commonly associated with rice/potatoes? Incubation period/symptoms.

A

Bacillus cereus – 30 minutes -15 hours – watery diarrhoea, abdominal cramps, nausea and vomiting

92
Q

You find a pot of red powder used to colour curries. On the label it mentions Allura Red. What does this mean to you?

A

It is one of the Southampton 6 and has been linked to hyperactivity in certain susceptible groups. Additionally, with additives I can use the European commission food additives data base to check what each colouring is permitted to be used for and maximums.

93
Q

Can you name the rest of the Southampton 6?

A

Sunset Yellow - E110
Quinoline Yellow - E104
Camosine - E122
Allura red - E129
Tartrazine - E102
Ponceau 4 Red - E124

94
Q

If the FBO is to use Allura Red, what information does he need to give to customers?

A

Food and drink that contain any of the 6 must carry a warning on the packaging that say “may have adverse effect on the activity and attention in children” however since it is being used in the curry in the restaurant there would be no need to declare this

95
Q

What would you recommend to the FBO regarding colouring curries?

A

Would encourage to move away from these food colourings for alternatives

96
Q

What effect will a score of a 2E have on the frequency of intervention?

A

There would then have to be an intensive intervention with them having a month before next inspection however, contact and progress would be monitored between this time.

97
Q

When would a HIN be appropriate to serve

A

A Hygiene Improvement Notice may be appropriate in any of the following
circumstances or a combination thereof:
a. Formal action is proportionate to the risk to public health,
b. There is a record of non-compliance with breaches of food hygiene or food
processing regulations,
c. The Authorised Officer has reason to believe that an informal approach will not be
successful.

98
Q

What is a compliance notice

A

A Compliance Notice is a new enforcement notice for Scotland, designed to operate
alongside the existing suite of enforcement notices. A Compliance Notice requires
the person upon whom it is served, to take steps to ensure that the person ceases to
commit a relevant offence. The relevant offences covered by a Compliance Notice
are listed in the schedule of the Food (Scotland) Act 2015 (Compliance Notices)
Regulations 2023 and cover food information, food standards, composition and
labelling offences

99
Q

What must you mention when asked about any cross contamination risks

A

You should refer to the E.coli cross contamination guidance document

100
Q

Does a HIN still stand if it has been appealed

A

No

101
Q

What piece of legislation covers the new compliance notice

A

The Food (Scotland) Act 2015 (Compliance Notices) Regulations 2023

102
Q

What legislation covers Seizure and Detention

A

Regulations 27 (Certification Notice) - The Food Hygiene (Scotland) Regulations 2006

Pro Exam (6 decks)

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