L5: Food safety: an overview and introduction Flashcards
Which laws define food/not food and safe/unsafe?
FSA 1990 and EC 2002
Which kind of establishment are registered?
If they sell food directly to consumers e.g. restaurants, butchers
Which kind of establishments are approved?
Wholesalers (don’t sell direct to consumers)
Which organisation is responsible for registered or approved establishments?
Environmental Health Department
Who is responsible for the approval of meat-producing premises eg slaughterhouses?
FSA
What are the two types of approval a slaughterhouse can get?
Conditional or full
What does the slaughterhouse get once approved?
A health mark
What is the most important foodborne pathogen in the UK?
Campylobacter
What three things does an approval visit assess?
Structure/equipment, documents (Good Hygiene Practices and HACCP), working practices
Who produces guidance documents on the implementation of Regulations?
EC
Who produces Codes of Practice?
Local Authority
Who produces Industry/Sector-specific guides?
UK
What happens if there is no ante/post-mortem infection?
Meat is unfit
What are the four processes which take place during a post mortem?
Visual, palpation, incision, additional testing
What are three possible results of an ante/post-mortem inspection?
Pass, fail, prosecute
