Intro to food hygiene Flashcards
What is the food chain?
production of animal-derived food is fragmented and totality of process is the food-chain. Involves producing food, processing food, packaging and distributing food and retailing and consuming food.
When does food security exist?
when all people at all times have access to sufficient, safe, nutritious food to maintain and healthy and active lifestyle.
Define food avilability
sufficient quantities of food available on a consistent basis
Define food access
having sufficient resources to obtain appropriate foods for nutritious diet
Define food use
appropriate use based on knowledge of basic nutrition and care, as well as adequate water and sanitation
What is food security?
food availability + food access + food use
What does the food systems concept include?
both activities of the food chain (producing, processing, packaging and distributing, retailing and consuming) AND outcomes
Was the horse meat scandl one of fraudulent labelling or food safety or public health?
fraudulent labelling
What is the general food law?
- creates general principles and requirements of food law across Europe
- AIM: to provide a framework to ensure a coherent approach in the development of food legislation
Objectives - General Food Law
- guarantee high level of protection of human life and health and the protection of consumers’ interests. Also guarantee fair practices in fod trade, taking into account anumal health and welfare, plant health and the environment
- ensure free movement of food and feed manufactured and marketed in the Union, in accordance with General Food Law Regulation
- Facilitate global trade of safe feed and safe, wholesome food by taking into account international standards and agreements when developing Union legislation, except where this might undermine the high level of consumer protection pursued by the Union.
Outline transparency in relation to the General Food Law
-essential to increase consumer confidence:
> effective public consultations (during preparation, evaluationa nd revision of food and feed law)
> obligation on public authortiies to inform the general public, where there are reasonable gounds to suspect that a food or feed may present a risk for human/animal ealth
Outline risk analysis principle of the General Food LAw
- scientific and technical evaluations
- ufood law and especially measures relating to food safety must be underpinned by strong science
- food law is based on the 3 components of risk analysis (assessment, management, communication)
Describe zero risk approach in relation to risk analysis and food safety decisions
- if in doubt keep it out = appealling but often not possible or desirable (unjustifiable amounts of resources needed)
- alternative: try to determine a level or practical achievable control of risk
Objectives of risk analysis
- priority setting
- selection of prevention strategies
Define risk management
- distinct from risk assessment
- weighing licy alternatives in consulation with all interested arties, considering risk assessmenet and other factors relevant for the health protection of consumer s and for the romotion of fair trade practices and if needed, selecting appropriate prevention and control options
Define FBO
= food business operator
- focus on harvest phase
- responsible for ensuring the food they produce is safe toe at (requires that they implement food safety management procedures and adequate working practices)
- main strategies: HACCP, GMPs, GHPs
- traceability
- microbiological criteria
3 parts of risk management
- FBO
- competent authority
- consumer
Define slaughter
= meat harvesting (meat mean sedible parts including blood. THe Meat Products Regulations in 2003 define meat as skeletal mm with nautrally included or attached tissue. It establishes limits for the amount of cat and CT allowed)
When can meat get contaminated at slaughter?
- bleeding
- dehiding/defleecing
- evisceration
- dressing
- chilling
- contamination mainly from hide and GIT
Action - against meat contamination at slaighter
mitigate as much as possible all pathways for contamination of the carcass from the surface of animal or gut. Equipment, hands and bio-aerosols are also routes of contamination
