Intro to Food Safety Flashcards
What is Food Safety ?
Food Safety os everything we do to ensure food we produce or sell is safe and healthy to eat & ensures the soundness and wholesomeness of food at every stage of its growth, production manufacture until final consumption.
Define Prerequisite Hygiene Requirements?
Prerequisite Hygiene Requirements are practices and procedures that must be put in place prior to and during implementation and ongoing operation of a HACCP System
List Prerequisite Hygiene Requirements 1-7
- Premises and Structure
- Plant and Equipment
- Technical Maintenance and Calibration
- Cleaning and Sanitation
- Zoning
- Procedures to control physical and Chemical contamination from the production environment.
- Supplier Control.
List Prerequisite Hygiene Requirements 8-14
- Services
- Storage, Distribution, and Transportation (temp)
- Waste Management
- Pest Control
- Personal Hygiene and Fitness to work
- Training and Supervision
- Work Instructions
What are the Processing Steps in a food business operation?
Purchasing Ingredients Receipt/Delivery of Ingredients Storage Preparation Cooking Cooling Holding (hot/cold) Serving
What is the managements responsibility in terms of hygiene?
Management has the responsibility to provide adequate training, a hygienic environment, suitable facilities, and to manage all aspects of the operation which relate to hygiene.
What is a Hygiene Policy?
A policy that commits management to:
- Purchasing and producing safe food
- Providing adequate resources in terms of training, facilities, staff and equipment.
What is a High Risk Food?
High Risk foods are
- Cooked or Ready to Eat Foods
- support the growth of microorganisms
- won’t be heated or further processed
- usually high in protein
- require strict temp control and protection from contamination
List High Risk Foods
Shellfish- Cooked & Raw Fish - Cooked & Raw Meat - Raw Cook Meat and Meat Products Cook Poultry and Poultry Products Cook-Chill or Cook-freeze meals Gravy & Stocks Milk & Milk Products Egg Products Cooked Rice & Pasta
What are Low Risk Foods?
Low Risk foods are ambient stable foods (bread, biscuits, cereals and cakes), not likely to cause food poisoning.
They have either been -
- preserved (eg. smoked or salted)
- dry- have low moisture content
- are acidic
- are fermented
- have high sugar or fat content
- are tinned & unopened
List some Low Risk foods
Preserved - Smoked Fish Dry/Low Moisture Content- Bread Acidic - Pickles Fermented- Kimchi/ Salami High Sugar/Fat- Jam and Chocolate Tinned- Chopped Tomatoes
What are the reasons for Good Hygiene?
- Ensure Food Safety
- Reduce cost & wastage (due to food spoilage form incorrect storage etc)
- Ensure healthy workforce
- To prevent Food Poisoning
- To comply with law
What are the costs of bad food hygiene practices in relation to the Employer/Employee?
Destruction of stock Loss of business Cleaning and renovation Staff retraining Loss of employment Increased Insurance costs Legal Fees Bad Press
What are the costs of bad food hygiene practices in relation to the Customer?
Loss of earnings Medical Costs Loss of Life Ruined Holiday Bad quality of life
What is the official name for the General Principles of Food Law?
General Principles of Food Law
Regulation EC178/2002 (1st Jan ‘05)
What does Regulation EC178/2002 state?
General Principles of Food Law
Regulation EC178/2002 (1st Jan ‘05) states:
Food should not be placed on market if unsafe
Food should not be advertised/labelled in a way that misleads the consumer
That the food satisfies the requirements of applicable food laws
Establish traceability systems
Establish Recall systems
What does General Principles of Food Law state?
General Principles of Food Law
Regulation EC178/2002 (1st Jan ‘05) states:
Food should not be placed on market if unsafe
Food should not be advertised/labelled in a way that misleads the consumer
That the food satisfies the requirements of applicable food laws
Establish traceability systems
Establish Recall systems
What are some common causes of food poisoning?
Prepping food too far in advance Storage at incorrect temperature Inadequate cooling Inadequate reheating Undercooking Inadequate thawing Cross contamination Raw food being consumed Improper hot holding Infected food handlers Use of leftovers Extra large quantities prepared
What is the Food Poisoning Chain?
The Food Poisoning Chain is as follows:
Source of food poisoning bacteria
Transference to suitable food
Suitable Conditions for bacterial growth
What is Regulation 852/2004?
Regulation 852/2004 states food business must comply with:
General Food Hygiene Practices
HACCP Requirements
Registrations Requirements
