Introduction to Food Hygiene Flashcards
What is encompassed in the food chain?
Pre-harvest feed, housing, hygiene, treatments
Harvest collecting, milking, slaughter, cutting, cold store
Post-harvest processing, transport, storage
Consumer handling
How is food safety controlled at the pre-harvest level?
Control of animal feed, good farm management, animal health, minimise risk of foodborne illness
Define meat
Edible parts of domestic ungulates, poultry, lagomorphs, wild game and farmed game including blood
Define milk
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
What are the steps of slaughtering?
Stunning, sticking, evisceration, splitting, dressing, chilling, cutting, de-boning
What are the steps along the slaughter process where there is potential for meat contamination?
Bleeding, dehiding/defleecing, evisceration, dressing, chilling
What are FBOs responsible for?
Responsible for ensuring that the food they produce is safe to eat by implementing food safety management procedures and adequate working practices
What are the two main strategies for risk control used by FBOs?
Hazard analysis and Critical Control Point (HACCP) and Good Manufacturing Practices (GMPs)
What does the process of HACCP involve?
Planning, implementing, monitoring and taking action if food safety is at risk and documenting it
What is hazard analysis?
Identification of all likely public health hazards associated with the operation, assessment of the risk of their occuring and identification of related control measures
What is involved in identification of critical control points (CCP)?
Identification of the process steps where hazards pose a high-level risk so must be controlled
What is involved in establishing critical limits at each CCP?
Defining the line between acceptable and unacceptable hazard related values from the safety aspect at individual CCPs
What is involved in the monitoring of each CCP?
Establishing the system for monitoring whether hazards are effectively controlled at all the CCPs
What is involved with the corrective actions at each CCP?
Development of actions or procedures to prevent transfer of hazards posing unacceptable risk to consumers if CCPs get out of control
What is HACCP verification or validation?
Proving that all the measures are working and that all hazards are controlled
What is HACCP documentation?
Practical, record-based proof that the checking/action activities are carried out and effective
What are GMPs?
Quality procedures in place to ensure the integrity of a production process described by standard operating procedures (SOPs)
Why are GMPs necessary?
To ensure the safety and suitability of food and are referred to as Good Hygiene Practices (GHPs)
What are GHPs?
The basic hygiene measures that should be in place
How do HACCP and GMP work together?
HACCP controls significant food safety hazards
GMPs control other hazards not considered significant
What are the key sources of milk contamination?
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
What are the 4 pillars of food safety of milk on a farm?
Animal health
Animal cleanliness
Milking area and process
Equipment, milk storage and staff
What is involved in animal health pillar of milk safety?
Milk for human consumption must come from animals in good health
What is involved in animal cleanliness pillar of milk safety?
Must have clean teats and udders prior to milking
Manage housing in a way that avoids soiling of animals
