Food Safety

Question 1

What is the primary food safety management system used in malt production?

Answer 1

Hazard analysis and critical control points (HACCP)

HACCP is essential for ensuring food safety in malt production and is discussed in detail in Module 2 of the course.

Question 2

Name a biological hazard associated with malt.

Answer 2

Pathogens from human contact with product

Other biological hazards include fungi and moulds (Aspergillus, Penicillium, Ergot) and pathogens from insects, birds, and rodents.

Question 3

What are mycotoxins?

Answer 3

Toxic compounds produced by fungi

Examples include Aflatoxins, Zealarone, Ochratoxin A, Deoxynivalenol (DON), and Fumonisins.

Question 4

List three chemical hazards associated with malt.

Answer 4

• Mycotoxins
• Pest control residues
• Heavy metals

Other chemical hazards include agricultural control residues, nitrosamines, and cleaning chemicals.

Question 5

What is a physical hazard in malt production?

Answer 5

Contamination by metal objects

Other physical hazards include contamination by non-metal objects (e.g., other seeds and cereals) and radioactivity.

Question 6

What should you check for during the visual inspection of malt?

Answer 6

• Colour consistency
• Signs of mould
• Kernel size consistency
• Foreign material presence
• Holes in the grain
• Evidence of insects

A thorough visual inspection helps identify potential hazards before the malt is used.

Question 7

What should the smell of the malt sample be like?

Answer 7

There should not be any strange, chemical, or musty aromas

A musty aroma could indicate spoilage or contamination.

Question 8

True or False: You should be able to crush malt easily between your thumb and forefinger.

Answer 8

False

This is only true for green malt and may not apply to all types of malt.

Question 9

How can you test for modification in malt?

Answer 9

Bite into a kernel to check for a clean, cereal taste

The endosperm should be white and chalky.

Question 10

What is the significance of a certificate of analysis in malt inspection?

Answer 10

It provides helpful information about the malt’s safety and quality

However, visual inspection is also crucial upon the malt’s arrival.

Question 11

Fill in the blank: The food safety hazards associated with malt and barley include _______.

Answer 11

biological, chemical and biochemical, physical hazards

These hazards must be managed to ensure the malt is safe for consumption.