Food safety program

Question 1

multifaceted approach to the management of food safety and the protection of consumer health.

Answer 1

food safety programme

Question 2

A program based on

Answer 2

Safe
‏product/process designs
prerequisite and ‏program
HACCP

Question 3

relies on both
the understanding of hazards and
formulation/ process control capabilities at
the development stage and the application
of formal procedures to evaluate and sign
off the safety of each new development
before its implementation

Answer 3

Safe product/process design

Question 4

are the practices and conditions needed
before and during the implementation of HACCP
and which are essential to food safety.

Answer 4

Prerequisite Programmes

PRPs

Question 5

CODEX APPLICATIONS:

Answer 5

○ •  Design and facilities, 
○ • Control of operation, 
○ • Maintenance and sanitation, 
○ • Personal hygiene, 
○ • Transportation, 
○ • Product information and consumer awareness
○ • Training

Question 6

is a management system in which
food safety is addressed through the
analysis and control of biological, chemical
, and physical hazards from raw material
production, procurement and handling, to
manufacturing, distribution and
consumption of the finished product.

Answer 6

(HACCP) Hazard analysis and critical control points

Question 7

is clearly important in the food supply
chain both to protect the consumer (food
safety) and to protect food businesses and
brands (non-safety impact food crime).

Answer 7

Food fraud

Question 8

essential to protect the food supply from fraudulent and malicious contamination

Answer 8

Food defense

Question 9

HACCP PRINCIPLES

Answer 9

Principle 1 :
Conduct a hazard analysis.
Principle 2 :
Determine the Critical Control Points (CCPS).
Principle 3 :
Establish critical limit(s).
Principle 4 :
Establish a system to monitor control of the CCP.
Principle 5 :
Establish the corrective action to be taken when monitoring indicate that a particular CCP is not under control.
Principle 6 :
Establish procedures for verification to confirm that the HACCP system is working effectively.
Principle 7 :
Establish documentation concerning all procedures and records appropriate to these principles and their application.

Question 10

are management practices and
procedures that support effective
application of safe product/process design,
PRPs, including biosecurity measures,
HACCP systems, and food fraud
prevention/food defence, and assure their
ongoing capability to protect the consumer.

Answer 10

Essential Management Practices

Question 11

Essential Management Practices: include

Answer 11

○ • Management commitment, 
○ • Roles and responsibilities, 
○ • Training and education, 
○ • Resource management, 
○ • Documentation, 
○ • Supplier-customer partnerships,  
○ • Continuous improvement.

Question 12

in food safety programme the quality systems based on

Answer 12

total quality management (TQM)

Question 13

are principles are useful in ensuring ongoing effectiveness and continuous the improvement of food safety .

Answer 13

total quality management (TQM)

Question 14

QUALITY MANAGEMENT SYSTEM

such as

Answer 14

ISO 9001

ISO 22000

Question 15

sets out the requirements for a
food safety management system and can
be certified to it. It maps out what an
organization needs to do to demonstrate
its ability to control food safety hazards in
order to ensure that food is safe. It can be
used by any organization regardless of its
size or position in the food chain.

Answer 15

(ISO) International Organization for Standardization 2200