Hygiene + Safety Flashcards
aim of food regulation
protect consumer health
increase economic viabiliy
harmonize wellbeing
fair trade
RASFF
rapid alertn system for food and feed:
the euroepan system for contaminant control
what does RASFF do
recalls fodo form market
sets standanrds of contamination proceudre, detection
notifies origins of products, risks, hazards
legal responsibility: who has it?
producers manufactuers distributors transport retaileer consumer
what happens when there a food company breaks the law
improvement notice
prohibition notice
prosecution
peanut butter case study
153 were recalled due to possible metal shavings in jar (SKIPPY’s) discovered using a magnet
HAACP
hazard analysis critical control point
a structured rio-principle risk asssesment systems
3 principles of HAACP
systematic
efficient
on the spot
how did HAACP develop
science based (NASA 60s for astronauts)
what is a hazard
an agent resonably likely to cause illness/injury
what is a critical control point
identifiable point in production process where hazard might occur and action should be taken to:
prevent
eliminate
reduce to safe limit
types of hazards
microogranisms natural/intentional chemicals glass/stones/metals packaging qualtiy equipment reliability
HAACP approach
reactive to proactive:
- identify steps where hazar could happen
- analyze risks/consequences
- decide what to do for consumer dafety
- implement contorl, monitor it
- review plan regularly from start/end
pros of haacp approach
doesnt rely on end-proudct testing= saves money, time and damage
concentrates on highes tporential of risk
components of HAACP
- prerequisite programme
2. hazard analysis
7 steps of HAACP
- hazard analysis
- determine CCP
- establish critical limit
- CCP monitoring
- corrective actions
- verification procedures
- record keeping procedures
review
corrective actiosn examples
isolate/hold product for safety
reprocess
destroy
PDCA
plan, do, check, act (used to review HAACP)
what is the pre-requisite pgoramme
HAACP: based on GMP (good manufacturing practice) to address food safety at all stages
aspects of prerequisite pgoramme
premises transport/strorage equipment personelle/training cleaning/sanitaiton/pest control product reclal allergen contorl supplier quality assruance
prelimineary steps to HAACP
- aseemble team
- describe product
- identify intended use
- construct process flow
who regulate HAACP
WTO, WHO, FAO, UN, OIE< IPPC
issues in food industry
perishable food imports + local competition gmos developing countries (high infrastructure risk, regulation poor, time and money,malnutrition and economic los and food insecurity)
codex Alimentarius
a commission: ‘right of consume to physically, economicallly access sufficent, safe and nutritious food”
SPS aggrement
sanitary/phytosanitary agreement: controls food safety issues and mitigates risks
protects food/animal/plant health
promotes transparency, science, harmony, regionalize, equibalance
main food safety standard challenges in export/trade
fresh regional food
farms
role of public sector
role of SPS to settle disputes