Brainscape's Knowledge GenomeTM

Browse over 1 million classes created by top students, professors, publishers, and experts.


See full index

PMVPH > Introduction to Food Hygiene > Flashcards

Introduction to Food Hygiene Flashcards

1
Q

What is encompassed in the food chain?

A

Pre-harvest feed, housing, hygiene, treatments
Harvest collecting, milking, slaughter, cutting, cold store
Post-harvest processing, transport, storage
Consumer handling

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
2
Q

How is food safety controlled at the pre-harvest level?

A

Control of animal feed, good farm management, animal health, minimise risk of foodborne illness

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
3
Q

Define meat

A

Edible parts of domestic ungulates, poultry, lagomorphs, wild game and farmed game including blood

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
4
Q

Define milk

A

The normal mammary secretion of milking animals obtained from one or more milkings without either addition to it or extraction from it intended for consumption as a liquid milk or further processing

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
5
Q

What are the steps of slaughtering?

A

Stunning, sticking, evisceration, splitting, dressing, chilling, cutting, de-boning

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
6
Q

What are the steps along the slaughter process where there is potential for meat contamination?

A

Bleeding, dehiding/defleecing, evisceration, dressing, chilling

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
7
Q

What are FBOs responsible for?

A

Responsible for ensuring that the food they produce is safe to eat by implementing food safety management procedures and adequate working practices

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
8
Q

What are the two main strategies for risk control used by FBOs?

A

Hazard analysis and Critical Control Point (HACCP) and Good Manufacturing Practices (GMPs)

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
9
Q

What does the process of HACCP involve?

A

Planning, implementing, monitoring and taking action if food safety is at risk and documenting it

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
10
Q

What is hazard analysis?

A

Identification of all likely public health hazards associated with the operation, assessment of the risk of their occuring and identification of related control measures

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
11
Q

What is involved in identification of critical control points (CCP)?

A

Identification of the process steps where hazards pose a high-level risk so must be controlled

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
12
Q

What is involved in establishing critical limits at each CCP?

A

Defining the line between acceptable and unacceptable hazard related values from the safety aspect at individual CCPs

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
13
Q

What is involved in the monitoring of each CCP?

A

Establishing the system for monitoring whether hazards are effectively controlled at all the CCPs

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
14
Q

What is involved with the corrective actions at each CCP?

A

Development of actions or procedures to prevent transfer of hazards posing unacceptable risk to consumers if CCPs get out of control

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
15
Q

What is HACCP verification or validation?

A

Proving that all the measures are working and that all hazards are controlled

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
16
Q

What is HACCP documentation?

A

Practical, record-based proof that the checking/action activities are carried out and effective

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
17
Q

What are GMPs?

A

Quality procedures in place to ensure the integrity of a production process described by standard operating procedures (SOPs)

18
Q

Why are GMPs necessary?

A

To ensure the safety and suitability of food and are referred to as Good Hygiene Practices (GHPs)

19
Q

What are GHPs?

A

The basic hygiene measures that should be in place

20
Q

How do HACCP and GMP work together?

A

HACCP controls significant food safety hazards

GMPs control other hazards not considered significant

21
Q

What are the key sources of milk contamination?

A

Microbiological - faecal contamination, milking equipment or hands, interior of the udder
Chemical - veterinary residues, cleaning chemicals
Physical - perished components in milking machines an bulk tanks, dust, bedding materials, insects

22
Q

What are the 4 pillars of food safety of milk on a farm?

A

Animal health
Animal cleanliness
Milking area and process
Equipment, milk storage and staff

23
Q

What is involved in animal health pillar of milk safety?

A

Milk for human consumption must come from animals in good health

24
Q

What is involved in animal cleanliness pillar of milk safety?

A

Must have clean teats and udders prior to milking

Manage housing in a way that avoids soiling of animals

25
Q

What is involved in the milking area and process pillar of milk safety?

A 
Constructed to ensure hygienic conditions
Area and surroundings kept clean
Clean water available
Clean teat and udders before milking
Reject milk with abnormalities
Use teat dips
26
Q

What is involved in the equipment, milk storage and staff pillar of milk safety?

A

Equipment kept clean and in good condition
Clean, disinfect and rinse equipment post-milking
Protect milk from contamination
Clean and disinfect bulk tanks between collection
Exclude animals from storage room
Control insects, rodents and birds on premises

27
Q

What is the General Food Law?

A

Creates general principles and requirements of food law across Europe

28
Q

What is the aim of the General Food Law?

A

To provide a framework to ensure a coherent approach in the development of food legislation

29
Q

What are the general objectives of the General Food Law?

A

Ensuring a high level of protection of human life and health taking into account the protection of animal health and welfare, plant health and the environment

30
Q

What does transparency of the General Food Law aim to do?

A

Increased consumer confidence by transparency of legislation and better communication about food safety and the evaluation and expansion of potential risks

31
Q

What is the concept of risk analysis?

A

Structured transparent approach to deal with undesired events that might happen in the future

32
Q

What are the elements of risk analysis?

A

Risk assessment
Risk management
Risk communication

33
Q

What is traceability?

A

The possibility to identify and follow a food item along the food chain

34
Q

What is tracing forwards?

A

Re-call of products

35
Q

What is tracing backwards?

A

Identification of the source of a problem

36
Q

What is the purpose of microbiological testing?

A

To assess whether microbiological criteria are met

37
Q

What is the microbiological criterion?

A

Defines the acceptability of a product or process based on the presence/absence/number of micro-organisms or that quantity of toxins/metabolites

38
Q

What is the food safety criterion?

A

Defines the acceptability of a product to be put on the market

39
Q

How is risk managed in production of animal derived food?

A

FBO, HACCP, GMP, GHP, Traceability, Microbiological criteria

40
Q

What is the role of the competent authority?

A

Enforcement of legislation, verification, auditing of FBOs

41
Q

What risk management is performed by the consumer?

A

Cold chain
Hygiene
Handling/preparation time

42
Q

What is risk communication?

A

Continuing exchange of facts, views and beliefs on risks between stakeholders, essential for compliance

PMVPH (17 decks)

Brainscape helps you reach your goals faster, through stronger study habits.
© 2025 Bold Learning Solutions. Terms and Conditions