Hygiene + Safety

Question 1

aim of food regulation

Answer 1

protect consumer health
increase economic viabiliy
harmonize wellbeing
fair trade

Question 2

RASFF

Answer 2

rapid alertn system for food and feed:

the euroepan system for contaminant control

Question 3

what does RASFF do

Answer 3

recalls fodo form market
sets standanrds of contamination proceudre, detection
notifies origins of products, risks, hazards

Question 4

legal responsibility: who has it?

Answer 4

producers
manufactuers
distributors
transport
retaileer
consumer

Question 5

what happens when there a food company breaks the law

Answer 5

improvement notice
prohibition notice
prosecution

Question 6

peanut butter case study

Answer 6

153 were recalled due to possible metal shavings in jar (SKIPPY’s) discovered using a magnet

Question 7

HAACP

Answer 7

hazard analysis critical control point

a structured rio-principle risk asssesment systems

Question 8

3 principles of HAACP

Answer 8

systematic
efficient
on the spot

Question 9

how did HAACP develop

Answer 9

science based (NASA 60s for astronauts)

Question 10

what is a hazard

Answer 10

an agent resonably likely to cause illness/injury

Question 11

what is a critical control point

Answer 11

identifiable point in production process where hazard might occur and action should be taken to:
prevent
eliminate
reduce to safe limit

Question 12

types of hazards

Answer 12

microogranisms
natural/intentional chemicals
glass/stones/metals
packaging qualtiy
equipment reliability

Question 13

HAACP approach

Answer 13

reactive to proactive:

1. identify steps where hazar could happen
2. analyze risks/consequences
3. decide what to do for consumer dafety
4. implement contorl, monitor it
5. review plan regularly from start/end

Question 14

pros of haacp approach

Answer 14

doesnt rely on end-proudct testing= saves money, time and damage

concentrates on highes tporential of risk

Question 15

components of HAACP

Answer 15

1. prerequisite programme

2. hazard analysis

Question 16

7 steps of HAACP

Answer 16

1. hazard analysis
2. determine CCP
3. establish critical limit
4. CCP monitoring
5. corrective actions
6. verification procedures
7. record keeping procedures

review

Question 17

corrective actiosn examples

Answer 17

isolate/hold product for safety
reprocess
destroy

Question 18

PDCA

Answer 18

plan, do, check, act (used to review HAACP)

Question 19

what is the pre-requisite pgoramme

Answer 19

HAACP: based on GMP (good manufacturing practice) to address food safety at all stages

Question 20

aspects of prerequisite pgoramme

Answer 20

premises
transport/strorage
equipment
personelle/training
cleaning/sanitaiton/pest control
product reclal
allergen contorl
supplier quality assruance

Question 21

prelimineary steps to HAACP

Answer 21

1. aseemble team
2. describe product
3. identify intended use
4. construct process flow

Question 22

who regulate HAACP

Answer 22

WTO, WHO, FAO, UN, OIE< IPPC

Question 23

issues in food industry

Answer 23

perishable food imports + local competition
gmos
developing countries (high infrastructure risk, regulation poor, time and money,malnutrition and economic los and food insecurity)

Question 24

codex Alimentarius

Answer 24

a commission: ‘right of consume to physically, economicallly access sufficent, safe and nutritious food”

Question 25

SPS aggrement

Answer 25

sanitary/phytosanitary agreement: controls food safety issues and mitigates risks

protects food/animal/plant health

promotes transparency, science, harmony, regionalize, equibalance

Question 26

main food safety standard challenges in export/trade

Answer 26

fresh regional food
farms
role of public sector
role of SPS to settle disputes