Food Safety and Hygeine

Question 1

Contamination may occur when:

Answer 1

Food is prepared by unhygienic food handlers
Food preparation areas are of poor structural standard, making it difficult to maintain acceptable standards of hygiene and safety
Foods in contact with dirty utensils/equipment, work surfaces etc
Bacteria are transferred from raw to cooked food
Poor temperature control during storage, cooking and reheating of food

Question 2

Personal hygiene:

Answer 2

Wash hands
Nails short and clean
No jewellery
Cover cuts with bright plaster
Hair back in net
Wear apron
Don’t cook if suffering from illness or infectious disease such as food poisoning

Question 3

Kitchen structure

Answer 3

No access for pests eg: around water pipes
Surfaces easy to clean, no absorbent
Good lighting
Ventilation system, discourages microbial growth
Effective drainage system

Question 4

Kitchen hygiene procedures

Answer 4

Washed and cleaned disinfectant
Clothes washed and changed frequently
Equipment thoroughly washed and stored in clean dry cupboards
Pets not allowed in kitchen

Question 5

Food Storage:
Tinned, dried, bottled foods

Answer 5

Risk: bacterial contamination, pests
Storage: cool dry ventilated place, use in rotation, original container or another sealed container

Question 6

Food Storage:
Fresh fruit and vegetables

Answer 6

Risk: bacterial contamination, mould growth, enzyme activity, pests
Storage: store according to class

Question 7

Food Storage:
Chilled foods/Perishables

Answer 7

Risk: multiplication of bacteria (high protein foods), mould growth
Storage: below 4°C, date stamp, don’t overpack fridge, cover all food, store raw below cooked, no warm food in fridge

Question 8

Food Storage:
Frozen food

Answer 8

Risk: bacteria can multiply if the correct temperature (-18°C) is not maintained
Storage: freeze asap, fresh at -25, and store at -18, never refreeze thawed food

Question 9

Cross contamination

Answer 9

The transfer of bacteria from one substance to another for example between raw and cooked food or between food and a work surface

Question 10

Prevent cross contamination

Answer 10

Danger zone minimum
Prepare just before cooking
Separate surfaces for raw and cooked
Wash fruit and veg
Fully thaw before cooking
82°C for 20 mins for meat and poultry

Question 11

Reheating cooked food

Answer 11

Heat food quickly to reduce time spent in danger zone
Heat to 100° and simmer for 10 mins to destroy bacteria
Never reheat more that once
Use microwave oven

Question 12

HACCP stand for?

Answer 12

Hazard analysis critical control points

Question 13

Hazard

Answer 13

Anything that can be described as anything that could contaminate food or put the consumer at risk
Microbiological, chemical ro physical

Question 14

Microbiological contamination

Answer 14

Bacteria
Moulds
Yeast

Question 15

Chemical contamination

Answer 15

Cleaning agents
Pesticides
Commercial oil
Unauthorised food additives

Question 16

Physical contamination

Answer 16

Meat particles
Human hair
Glass
Wood splinters

Question 17

Haccp system steps

Answer 17

Identify hazard
Determine CC points
Set CC limits
Monitor CC limits
Take corrective action when critical limits haven’t been met
Establish a recording system
Review the system

Answer 18

I D S M T E R

Question 19

Identify hazards

Answer 19

That might occur during food production and estimate the risk of each hazard to the consumer

Question 20

2. Determine critical control points

Answer 20

In other words, any stage during food production where a lack of control would result in a risk to food safety, eg storage, prep or cooking food

Question 21

3. Set critical control limits

Answer 21

Eg: fridge at 4°C at all tiems

Question 22

4. Monitor critical limits

Answer 22

Eg: fridge temp is checked and recorded morning and evening, seven days a week and written record is kept

Question 23

5. Take corrective action when critical limits haven’t been met

Answer 23

Eg: if the fridge temp is above 4°C on a regular basis, the refrigeration company may need to be contacted

Question 24

6. Establish a recording system

Answer 24

At each critical control point

Question 25

7. Review the system

Answer 25

Occasionally to check that it’s working effectively

Question 26

Benefits of HACCP

Answer 26

Food safety awareness among workers
Hazards are identified and controlled, reducing risk
Records can be used as evidence that all reasonable precautions are being taken to ensure food is safe and that current food safety legislation is being observed
Records enable food safety officers to get a more informed overview of food hygiene practices within a food business

Question 27

Steps

Answer 27

Purchase ingredients
Transport and delivery of food
Storage
Preparation
Cooking
Serving

Question 28

Iso

Answer 28

International organisation for standardisation is an association that sets standards for quality in industry

Question 29

NSAI

Answer 29

national standards authority of ireland
Proves and irish standard certification for food businesses

Question 30

FSAI

Answer 30

Statutory
Protects consumer by taking all reasonable steps to ensure that food produced distributed or marketed meets the highest standard for food safety and hygiene.
To inform and advise government, the food industry and customers on food safety issues that might impact public health eg: contaminated food that has been recalled
To monitor and advise food companies to ensure that they’re complying with food safety legislation (provides training for food industry workers)
To take action when a food premises is in breach of legislation for example issuing IMPROVEMENT NOTICES and CLOSURE ORDERS
To coordinate food alerts and food allergen alerts enacted if a food product presents a serious risk to the consumer eg: with drawl of a food for non declaration of a food allergen such as nuts on the label.
Over additives in food
Over GM foods

Question 31

Department of Agriculture, Food and the Marine

Answer 31

Meat: supervises larger abattoirs and meat processing plants producing for the home and export markets to ensure that they comply with food safety legislation. Ensures all cattle are registered and traceable.
Milk: approves and supervises food businesses involved in the production of milk and milk products to ensure compliance with food safety legislation. Monitors milk processing plants through inspections and product sampling to ensure that the milk and milk products are of good quality and safe for human consumption.
Eggs: enforces EU regulations (animal origin, hygiene rules). Checks suppliers are complying with laws relating to feed and animal health and welfare
Pesticides: monitors fruit veg and cereal for pesticide residue
Ensures that produce comply with EU standards of quality and safety