HACCP, Food Hygiene Rating Schemes and Food Law Inspections Flashcards
Topic 2
what are the 7 principles of HACCP?
-identify the hazards
-create CCPs
-establish critical limits
-implement monitoring procedures
-set up corrective actions
-create verification procedures
-use documentation procedures
what are the 7 benefits of a food business having HACCP?
-increased food safety standards
-adaptable system
-identifies hazards before they occur
-control allergen contamination
-improves safety management
-ensures compliance with the law
-creates food safety
how does a food business having HACCP increase their safety standards?
-provides a system for controlling food safety from raw ingredient to final product
-examines all hazards e.g. biological, chemical and physical
-at all stages of food chain e.g. production, manufacturing and distribution
how is HACCP an adaptable system?
-the system can be tailored to meet the requirements of specific foods across the entire food chain
-the flexibility allows HACCP to accommodate changes e.g. new processing procedures
-remains effective and reliable
how does HACCP identify pre- hazards? how does this help with food safety?
-proactive approach to food safety
-by determining CCPs the systems identifies potentially problematic areas
-thorough evaluations are done to identify these to allow hazards to be identified before they occur
how does having a HACCP plan help with allergen control?
-it identifies points for managing allergen risks
-allows for employee training, product design and supply chain management to be monitored for allergen potential contaminants
-this helps protect consumers with allergens
how does having HACCP improved food safety management?
-appropriate documentation must be outlined when developing a HACCP plan
-this helps with traceability and ensures food safety management
-detailed records must show the entire food production which makes it easier to identify issues if they arise
how does having HACCP ensure compliancy with the law?
-help to prove that all reasonable procedures and obligations have been fulfilled
-helps food businesses meet legal requirements and avoid potential penalties under the Food Safety Act 1990
how does having HACCP generate a food safety culture?
-having a successful HACCP means commitment from both management and the workforce
-allows for better cooperation to ensure food safety
-it is a shared responsibility to maintain high standards to ensure long term success for food safety
what is the purpose of the FHRS?
-the Food Hygiene Rating Scheme is a tool used to help consumers make informed decisions about where they purchase food
what does the FHRS assess, what does it show? who gives the ratings and how?
-it was developed by the FSA
-gives food businesses a rating between 0-5 with 5 being very good hygiene and 0 being urgent improvements are needed
-EHPs inspect the premises through assessing food hygiene, handling, storage, cleanliness of facilities and food safety management
what are the 5 ways that the FHRS ensures consumers food is safe?
-through allowing transparency and accessibility
-thorough inspections
-it encourages improvement
-allows for accountability and following legislation
-gives consumers confidence in their choices
how does the FHRS ensure consumers that they have transparency of information?
-ratings are displayed at all times in the premises and online
-visibility allows consumers to access the rating easily to make informed choices
-clear rating which is easily understood fosters trust between consumer and food business aswell
how does FHRS improve consumer confidence through their thorough inspections?
-inspections carried out by trained EHPs
-they evaluate how hygienically the food is handled, the cleanliness of the facilities and the effectiveness of the food safety management systems e.g. HACCP documentation
-assessments ensure business are complying with the law
-regular inspections ensures standards do not slip and provides consumers with up to date info on the business
how does the FHRS encourage businesses to improve their hygiene standards?
-businesses that receive a lower rating are motivated to improve to get a better score
-this incentive then creates a trend of continuous improvement of hygiene practices which benefits consumers as their food is safer to eat
how does FHRS allow businesses to follow legislation?
-in NI FHRS are mandatory
-this allows for accountability by ensuring business are transparent about their hygiene standards
-due to the rating being on display, it encourages businesses to improve their standards
how does the FHRS improve consumer confidence?
-provides a reliable measure of food hygiene
-gives consumers peace of mind knowing that the businesses have been inspected thoroughly and that they are eating safe food
-this promotes positive relationship between the consumer and the business which helps to promote public health and well being
what are food law inspections and what is their purpose?
-they promote public health in NI by carrying out inspections based on the FSA Framework Agreement on food safety
-it helps to safeguard consumers from unsafe food through procedures e.g. HACCP, dealing with complaints and GMP
how are food law inspections carried out?
-usually every 6 months, less frequent depending on the type of food business
-inspectors don’t make appointments and have the right to enter any premises and access any records necessary
-the fact they enter unannounced means businesses must have high hygiene standards at all times
what are the 5 ways that food law inspections protect consumers against unsafe foods?
-through taking action
-inspections allow for a FHRS
-maintains standards
-required by law in NI
-meets specific regulations
how do food law inspections allow for the protection against unsafe food through taking action?
-if standards are not met then notices will be given to assist businesses on how to improve their standards
-in serious cases inspectors can prosecute the business
-the enforcements ensure food hygiene standards are met at all times
how does food law inspections allow a FHRS to be given?
-the FHRS is a toll used to inform consumers on the hygiene standards in a establishment
-the rating is given based on hygiene standards
-it helps consumers make informed choices and encourages businesses to better their hygiene standards
-this allows for businesses to be transparent with consumers which builds a positive relationship between consumers and the business
what is thew effect the food law inspections maintaining high standards of food hygiene?
-ensures businesses comply with legal requirements for hygiene standards
-ensures a consistent level of quality
-it helps to build consumer confidence and a trusting relationship
-inspections motivate businesses to improve their hygiene standards and safety
-this is because they know if they do not they will face penalties
-it is a proactive approach which encourages safe food practices
what is the effect of food law inspections being applied in NI?
-the Framework Agreement is implemented through collaboration between the FSA and local councils
-EHPs follow guidelines by the FSA to ensure the Framework Standards are met which helps to ensure food safety
this therefore ensures a consistent approach to food safety
what is the effect of food law inspections following specific regulations?
-they follow the Food Hygiene Regulations (2006) and the Official Feed and Food Control Regulations (2009)
-these regulations set the legal basis for food law enforcements
