Food Safety and Hygiene

Question 1

Personal hygiene of food handlers

Answer 1

Wash hands
Clean protective clothing
Hair tied up, hair net
Nails clean, trimmed, free of nail polish
Jewellery removed
Snoking banned
Cuts covered with bright-coloured dressing
Training in food hygiene procedure

Question 2

Kitchen Hygiene

Answer 2

Surfaces should be easy to clean
Pipe work thoroughly sealed
Good lighting system
Efficient ventilation
Waste in purpose-built containers
Equipment washed and maintained
Cloths disinfected or replaced regularly
Colour-coded chopping boards
Clean warer supply and effective drainage system

Question 3

Hazard

Answer 3

Anything that could contaminate food

Question 4

Risk

Answer 4

Possibility of a hazard occurring

Question 5

Critical Control Point

Answer 5

Area in the food production system where a hazard could occur which must be controlled or minimised

Question 6

Setting up a HACCP system

Answer 6

HACCP team formed
Flow chart showing all areas of food production
Recognise potention hazards
Risk assessment
System of control points established
System is now monitored and controlled
Written record kept
Action taken if required
Evaluation

Question 7

Advantages of HACCP

Answer 7

Reduce risk of food contamination
Employees are aware of importance of hygiene and safety
Recorded evidence shows food safety legislation is adhered to
Records provide EHOs with a summary of the food production process

Question 8

ISO 9000 award

Answer 8

National Standards Authority of Ireland

The company has attained a standard of management which is accepted internationally

Question 9

Food Safety Authority of Ireland

Answer 9

Ensure food complies with legal requirements
To work with the food industry to gain its commitment to the production of safe food
To advise ministers, regulators, the food industry and consumers on food safety

Question 10

Department of Agriculture, Food and the Marine

Answer 10

Use of pesticides
Antibiotics in animal rearing
Animal testing for TB
Monitors meat processing factories and dairies

Question 11

Department of Health

Answer 11

Development of food safety policies
Food labelling
Food additives
Education of consumer on food safety guidelines

Question 12

HSE

Answer 12

Environmental Health Officers
Investigates food poisoning and contamination
Emergency situations

Question 13

Public Analyst’s Laboratories

Answer 13

Analyse food, drugs and water

Work in conjunction with EHOs

Question 14

National Consumer Agency

Answer 14

Ensures EU legislation regarding food labelling is followed

Examines complaints from public