food saftey Flashcards
what is safe food
food which presents no risk of illness to the consumer as a result of
PATHOGENS (bacteria, virus, fungi)
TOXINS (bacterial, fungal, pesticide residue, food additives, industrial contaminants, naturally occurring toxins)
FOREGIN OBJECTS
name some incidents of food saftey
Salmonella and chocolate lettuce eggs Norovirus- fat duck restaurant 2009 Botulism - Hazelnut yoghurt, baby milk Cryptosporidium - bagged salads Listeria - pate, cheese, cook-chill food
describe the trend of food safety
since 1982 cases of food poisoning have increased until 1998. then decreased to 2014.
in 2009 food poisoning rates dropped due to disregarding over half of food poisoning cases reported called otherwise acetate.
what 3 things does food safety depend on
Hazard of potential food – likely hood of contamination
likelihood these contaminants are dangerous
abuse potential – what could happen to it when left factory e.g. stored incorrectly or left overs
person eating food- very old/very young,
pregnant.. immunocompromised
describe the ICMSF
assign food to one of 15 ‘cases’ based on hazard potential.
CASE1 – no direct health hazard, conditions of use tend to lower hazard potential e.g frozen peas
CASE15 – severe direct health hazard
conditions of use tend to increase severity of hazard. e.g baked beans (really long shelf life)
sampling plans increase in size with hazard potential
what does ICMSF stand for
international commission on microbiological specification for foods
what are the three groups that have an interaction in food safety
Trade/industry
consumer —– government
describe the responsibilities of the consumers
consumer failures
cause more cases of illness than failures by industry
less public impact
cause more human suffering
describe the responsibilities of consumer responsibilities
consumer must know
how to handle raw meat and poultry
how to prevent cross contamination in kitchen
the safe temp at which to store different foods
thorough cooking of meat
hand washing
describe the costs to the government of food borne disease
investigations,
surveillance, treatment, loss of trade
describe the costs to the industry with food borne diseasxe
recall of products, destruction of stock, redesign of plant, reeducation of staff
adverse publicity
describe the costs of food borne disease on consumers
pain and suffering (maybe death)
medical costs
loss of income
describe and name the control of food safety by government legislation
food safety act! 1990- more powers of inspection/ training food handlers
food standards agency 2000– research/ policy advice/ public information
health protection agency – new part public heath england
surveillance of food poisoning outbreaks
epidemiological investigations
name some FSDA food alerts from september to october 2015
cow and gate sunny star my first banana muesli
- complaints regarding insects found in products
flower marie sheep milk cheese–
- presence of listeria monocytogenes
boots recalls sushi ready to eat products
- may contain small pieces of metal
morrisons savers cooked ham
- detection of listeria monocytogenes
describe HACCP
hazard analysis - logical process of estimating risk associated with processing a particular product
critical control point – points during a process where lack of control would result in a unacceptable food safety risk
what is a critical control point
points during a process where lack of control would result in a unacceptable food safety risk
what is a hazard analysis
logical process of estimating risk associated with processing a particular product
describe how the goventment try control food saftey
food safety act
food standards agency
public health england
describe how food manufacturers try control food safe
ty
quality control of food (HACCP)
product knowlage
describe how consumers try control food safety
education
awareness
food safety week
describe food safety week
june 2015
organised by FSA
in 2014 a focus on complyobacter e.g chicken challenge- BBQ buddy checklist
the 4C’s of food safety cleaning, cooking, chilling, cross contamination
what are the contributory causes of food poisoning
infected food handler storage of food - too long inadequate heat treatment cross contamination inadequate chilling
describe the philosophy of food saftey
food borne diseases are preventable fate of pathogens must be understood safety cannot be tested into foods safety must be designed into - products/processes instructions for users
food safety is giant responsibility
sharing of knowledge is vital
same message must be given to all
describe salmonella and chocolate
january 2006 fault discovered in waste pipe at factory
waste contaminates chocolate mix
salmonella isolated in mix
production continues- apparently contamination level is mo threat FSA not informed
march - june 2006
HPA detects increase in isolations of sal. montevido
food histories obtained from 15 cases
same type of salmonella isolated from cadburys
july 2006 sal. mote video isolations fall to normal level.
