Food safety management systems Flashcards
What is the FSA?
- government department (only government department not lead by a minister)
- run by independent board acting in public interest
- purpose: to protect consumers by improving safety of food and by giving honest, clear information
- responsibilities: food and feed safety, risk assessment, management and communication
- values: consumer first/ open and transparent/ science and evidence based
- budget: £150m. Staff = 1500 (1000 in meat plants)
Differentiate FSA and DEFRA responsibilities:
- FSA: food and feed safety legislation: hygiene, contaminants, additivies, labelling and composition in relation to food safety, GM food, imports, food contact materials
- DEFRA: animal health and welfare, beef labelling, organics, non-food safety related labelling, animal product imports, pesticide/veterinary drug residues
Outline the strucutre of health ministers in England, Wales, NI and Scotland.
- FSA –> Health ministers for UK, Wales, NI
- Food Standards Scotland –> Health minister scotland
Outline FSA governance
- Non-executive: no minister, FSA board (14)
- Executive: Chief executive directors (10)
Describe FSA Open Board Meetings
public can physically attend/ watch online –> increases public confidence
T/F: raw poultry meat is the most significant source of Campylobacter for human infections
True
What is the economic cost of campylobacter?
- 1000 hospitalisations (UK)
- 4/5 from contaminated poultry
- 9 million sick/y in Europe
What is the ‘ACT’ campaign?
Acting on Campylobacter Together
What was the campylobacter reduction target?
- reduce high level contamination (>1000cfu/g) from 27% in 2008 to 10% in 2015
- there is continuing monitoring
Outline food safety legislation
- important developments in way food processed and distributed
- new legal framework: whole food chain approach, clear responsibilities (FBOs and CAs), traceability, precautionary principle, take rapid, effective, safeguard measures for animal health emergencies
Outline FBO - HACCP pre-requisites
- provision of basic environmental and operating conditions
- focused on: premises/ product/ personnel
- required for production of safe, wholesome food
- also referred to as Good Hygiene Practice (GHP) and/or Good Manufacturing Practice (GMP)
Examples of common pre-requisites
- water quality
- maintenance programme
- cleaning programme
- personal health
- pest control
- training
- temperature controls
- traceability
- waste management
- raw materials
- wrapping and packing
- transport hygiene
What are the HACCP principles?
- ID potentials hazards and measures for their control
- Determine critical control points (CCPs)
- Establish critical limits (CL) which must be met to ensure each CCP is under control
- Establish a monitoring system
- Establish the corrective action to be taken when monitoring indicates that the CCP is not under control
- Establish verification procedures to confirm that the HACCP system is working effectively
- Establish documentation for procedures and records
Outline main principles of poultry slaughterhouse campylobacter reduction
- improve controls on campylobacter and other microbiological hazards
- increase FBO responsibility/ accountability. Concentrate official tasks purely on the verification of FBO’s compliance with the legislation and its enforcement
- remove ‘redundant’ tasks
- maintain consumer confidence (food safety, animal health and welfare)
- don’t disturb international trade
What is Reg 852/2004?
- general principles for hygienic production of foodstuffs throughout the food chain
- HACCP is an instrument to help FBOs attain a higher standard of food safety
- Article 5: require FBOs to put in place procedures based on HACCP based principles (all 7 principles listed)
