FOOD SAFETY AND HYGENE REGULATIONS

Question 1

WHAT IS THE MAIN AIM OF EU FOOD HYGIENE REGULATIONS 2006?

Answer 1

TO CRACK DOWN ON THE SPREAD OF FOODBORNE ILLNESSES

Question 2

WHAT IS THE FOOD SAFETY ACT 1990 AND WHAT ARE THE MAIN AIMS?

Answer 2

WIDE-RANGING LEGISLATION ON FOOD SAFETY AND CONSUMER PROTECTION IN RELATION TO FOOD THROUGHOUT GREAT BRITAIN
AIMS:
- TO ENSURE FOOD MEETS CONSUMER’S EXPECTATIONS AND IS NOT MISLEADINGLY PRESENTED
- TO PROVIDE LEGAL POWERS AND SPECIFY OFFENCES IN RELATION TO PUBLIC HEALTH AND CONSUMERS’ INTEREST

Question 3

WHAT IS COVERED BY THE FOOD SAFETY ACT?

Answer 3

ACTIVITIES THROUGHOUT THE FOOD DISTRIBUTION CHAIN, FROM PRIMARY PRODUCTION THROUGH DISTRIBUTION TO RETAIL AND CATERING

Question 4

WHAT ARE SOME OTHER REGULATIONS RELATED TO THE FOOD SAFETY ACT?

Answer 4

FOOD LABELLING, FOOD HYGIENE, MEAT AND MEAT PRODUCTS, FOOD COMPOSITION, NOVEL AND FUNCTIONAL FOODS, FOOD ADDITIVES, PACKAGING MATERIALS

Question 5

3 MAIN OFFENCES UNDER THE FOOD SAFETY ACT 1990:

Answer 5

• RENDERING FOOD INJURIOUS TO HEALTH
• SELLING FOOD WHICH IS NOT OF NATURE OR SUBSTANCE OR QUALITY EXPECTED BY THE PURCHASER
• FALSELY OR MISLEADINGLY DESCRIBING OR PRESENTING FOOD

Question 6

WHAT IS HACCP?

Answer 6

A WAY OF MANAGING FOOD SAFETY HAZARDS AND ALL FOOD SAFETY MANAGEMENT PROCEDURES SHOULD BE BASED ON HACCP 7 PRINCIPLES

Question 7

WHO DEVELOPED THE HACCP CONCEPT, WHEN AND WHY?

Answer 7

NASA, 1960s, TO ENSURE CRUMB AND PATHOGEN FREE FOOD WITH EXTENSIVE SHELF LIFE FOR SPACE TRAVEL

Question 8

WHAT WAS THE 1ST PATHOGEN MONITORING AND MEASUREMENT REQUIREMENT IMPOSED ON THE FOOD INDUSTRY?

Answer 8

NASA, 1960s, HACCP PRINCIPLES

Question 9

WHAT ARE THE 7 HACCP PRINCIPLES?

Answer 9

• HAZARD ANALYSIS
• IDENTIFY CRITICAL CONTROL POINTS
• ESTABLISH CRITICAL LIMITS
• MONITOR CRITICAL CONTROL POINTS
• ESTABLISH CORRECTIVE ACTION
• VERIFY THAT PROCEDURES IN PLACE ARE BEING FOLLOWED
• KEEP RECORD OF THE PROCEDURES (DOCUMENTS)

Question 10

WHAT DOES HACCP STAND FOR?

Answer 10

HAZARD ANALYSIS CRITICAL CONTROL POINTS

Question 11

WHAT ARE THE 4 TYPES OF FOOD SAFETY HAZARDS RELEVANT TO THE HACCP PRINCIPLES?

Answer 11

• BIOLOGICAL (CONTAMINATION BY MICROORGANISMS)
• CHEMICAL (PRESENCE OF HARMFUL SUBSTANCES)
• PHYSICAL (FOREIGN OBJECTS FOUND IN FOOD PRODUCTS)
• ALLERGENS

Question 12

FOOD HYGIENE REGULATIONS 2006 WENT BEYOND THE FOOD SAFETY ACT 1990 BY STATING:

Answer 12

THAT ALL FOOD BUSINESSES HAVE A LEGAL OBLIGATION TO ENSURE THEY PREPARE AND SERVE FOOD IN A SAFE AND HYGIENIC MANNER