food saftey

Question 1

what is safe food

Answer 1

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

Question 2

name some incidents of food saftey

Answer 2

Salmonella and chocolate lettuce eggs
Norovirus- fat duck restaurant 2009
Botulism - Hazelnut yoghurt, baby milk
Cryptosporidium - bagged salads
Listeria - pate, cheese, cook-chill food

Question 3

describe the trend of food safety

Answer 3

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.

Question 4

what 3 things does food safety depend on

Answer 4

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

Question 5

describe the ICMSF

Answer 5

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

Question 6

what does ICMSF stand for

Answer 6

international commission on microbiological specification for foods

Question 7

what are the three groups that have an interaction in food safety

Answer 7

Trade/industry

consumer —– government

Question 8

describe the responsibilities of the consumers

consumer failures

Answer 8

cause more cases of illness than failures by industry
less public impact
cause more human suffering

Question 9

describe the responsibilities of consumer responsibilities

consumer must know

Answer 9

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

Question 10

describe the costs to the government of food borne disease

Answer 10

investigations,

surveillance, treatment, loss of trade

Question 11

describe the costs to the industry with food borne diseasxe

Answer 11

recall of products, destruction of stock, redesign of plant, reeducation of staff
adverse publicity

Question 12

describe the costs of food borne disease on consumers

Answer 12

pain and suffering (maybe death)
medical costs
loss of income

Question 13

describe and name the control of food safety by government legislation

Answer 13

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

Question 14

name some FSDA food alerts from september to october 2015

Answer 14

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

Question 15

describe HACCP

Answer 15

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

Question 16

what is a critical control point

Answer 16

points during a process where lack of control would result in a unacceptable food safety risk

Question 17

what is a hazard analysis

Answer 17

logical process of estimating risk associated with processing a particular product

Question 18

describe how the goventment try control food saftey

Answer 18

food safety act
food standards agency
public health england

Question 19

describe how food manufacturers try control food safe

ty

Answer 19

quality control of food (HACCP)

product knowlage

Question 20

describe how consumers try control food safety

Answer 20

education
awareness
food safety week

Question 21

describe food safety week

Answer 21

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

Question 22

what are the contributory causes of food poisoning

Answer 22

infected food handler
storage of food - too long
inadequate heat treatment
cross contamination
inadequate chilling

Question 23

describe the philosophy of food saftey

Answer 23

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

Question 24

describe salmonella and chocolate

Answer 24

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.

Question 25

what outcomes were found from the salmonella and chocolate incidents

Answer 25

companies must inform all relevant authorities when product is contaminated
no recognised safe level of salmonella in foods
end product testing not riggerous enough to guarantee saftey