Brainscape's Knowledge GenomeTM

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


See full index

Food safety & legislature > Labelling > Flashcards

Labelling Flashcards

You may prefer our related Brainscape-certified flashcards:
Gourmet Food flashcards
1
Q

When do you need QUID

A

Ingredient appears in product name
Emphasised on packaging
Essential part of product e.g shepherds pie

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

What isn’t required on nutritional information

A

Fibre
Starch
Monounsautrated and polyunsaturated

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

A product is labelled as low sugar. What is the maximum amount of sugar the product can have in per 100g

A

Less than 5g per 100g

2.5g per 100ml

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

A profit is labelled as sugar free. What is the maximum amount of sugar it can contain per 100g

A

0.5g

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

A packaging does not contain added sugars but is made of fruit juice. What declaration must be on the label

A

“Contains naturally occurring sugars”

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

A product is labelled as high in a mineral. How much of this mineral would be required to support this claim

A

2x the quantity of a “source of vitamin/ mineral”

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

What disclaimer should be alongside health claims

A

must be consumed as part of a healthy and varied diet
Side effects
People who shouldn’t eat it

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

What does EFSA stand for

A

European Food Safety Authority

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

What do EFSA do

A

Provide scientific advice and technical support

Foods cannot be placed on the market without their approval

They are independent from the EU preventing bias

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

To be considered gluten free a product must contain less than

  • 10
  • 15
  • 20
  • 25

Ppm of gluten

A

20

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

To be considered very low in gluten a product must contain

  • 1-50
  • 16-47
  • 21-100
  • 23-99

Ppm gluten

A

21-100

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

Why are food allergies becoming more common

A

Decrease in intestinal micro flora diversity
Less exposure to microorganisms at an early age
Different types of food available

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

What is an allergen

A

An antigen that causes an allergy

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

What is released by the body triggering an allergic response

A

Histamines

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

What other illness is commonly found with food allergies

A

Eczema and asthma

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

Define: atopy

A

Generic tendency to develop allergic disease

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

What are the risk factors for allergies

A 
Family history
Vitamin D 
Sex
Geography
Environment
Ethnicity
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
18
Q

What are the two tests for food allergens

A

Skinprick test

Double blind placebo controlled food challenge

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
19
Q

Describe the process for the Gold Standard food allergen test

A

Eliminate all allergens for 7-14 days
Stop taking antihistamines
Reintroduce with doctor and see if response

Very time consuming, only ever used for clinical trials

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
20
Q

What is oral allergy syndrome

A

Symptoms only in mouth or throat e.g pollen allergy

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
21
Q

What is the affect of adrenaline

A

Relaxed smooth muscle in lungs
Reduces swelling
Stimulates heartbeat
Constricts blood vessels

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
22
Q

What are novel foods

A

Foods that we’re not on the market before 15th may 1997

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
23
Q

How long are novel foods protected for

A

5 years

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
24
Q

How long are GMO foods protected for

A

10 years

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
25
Q

What limits are out on GMO foods

A

Can’t remove nutritional elements of the foods
Can’t mislead the consumer
Cant be disadvantageous to the consumer

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
26
Q

What is described in the Food Safety Act section: 14

A

If the food is not of the nature or quality demanded, the food business operator will be guilty of an offence

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
27
Q

What is all good law based on

A

Risk analysis

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
28
Q

Describe the Cassis de Djon case and the outcome

A

For a fruit liquor to be sold in Germany it required 25% ABV. In France this is 18%. Therefore cassis de djon was not permitted to be sold in Germany. Court ruled that it could be because there was no safety issue

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
29
Q

The codex alumentsria commission was set up by who

A

WTO

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
30
Q

What is the codex alumenteria commission

A

A collection of international safety standards and guidelines relating to food safety and production

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
31
Q

What impositions can be put on a food business by the WTO

A 
Improvement notice
Emergency hugeness prohibition notice
Remedial action notice
Seizure of food in breech
Closure notice
Suspension / withdrawal of approval
Criminal offence
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
32
Q

What is required on food packaging

A 
QUID
nutrition
Retaile / provider
Weight
Name
Storage
Ingredients
Allergy notice
Use by date / Best before date
Alcoholic strength if over 1.2%
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
33
Q

What is HACCP

A

Hazard Analysis Critical Control Point

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
34
Q

What is a critical control point

A

Something which can prevent or reduce a hazard

E.g. temp, pH, aW, sensory, shelf life, correct labels, management factors

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
35
Q

What are the 7 steps in HACCP control

A 
Conduct hazard analysis
Establish CCP
Reside in critical limits
Monitoring systems
Plan corrective action of control lost 
Determine verification system
Maintain documentation
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
36
Q

Campylobacter

Where is it commonly found
What is it’s onset period

A

Meat
2-5 days
Most common

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
37
Q

Bacillus

Where is it commonly found
What is it’s onset period

A

Soil based

4-6 hours

38
Q

Why does bacillus have such a short onset time

A

Spots forming so it has performed toxins which allow for quicker development

39
Q

Salmonella

Where is it commonly found
What is the most common form
What is it’s onset period
How can it be reduced

A

Poultry
Salmonella enterica
12-72 hours
Poultry vaccination

40
Q

Clostridium

Where is it commonly found
What is it’s onset period

A

Canned goods

6-24 hours

41
Q

Ecoli

Name the 2 most concerning types
Where is it commonly found
What is it’s onset period

A

Vtec 0157
Etec - travellers diarrhoea

Undercooked beef, unpasteurised dairy products, sewage, contaminated water

42
Q

What is the infectious dose for E.coli

A

10CFU

43
Q

Listeria

Why is is a concern
Where is it commonly found
What is it’s onset period
Under what conditions can it grow

A

Causes listeriosis
RTE meats, unpasteurised products
Up to 2 weeks after exposure
Grows at 4 degrees - fridge temp

44
Q

What is direct contamination

A

Consumption of contaminated water

45
Q

What is indirect consumption

A

Foods washed with contaminated water

Ill food handler

46
Q

What is norovirus

A

Highly contagious virus
Major public health issue
Major concern in places of close contact

47
Q

In order is biggest public health concern to least, name the top 3

A

Campylobacter
Listeria
Ecolo 0157

48
Q

Describe the South Wales e.coli outbreak

A

2005
Cross contamination between cooked and raw meats
Affected schools

49
Q

Describe the Scotland ecoli outbreak

A

Ecoli 0157
Raw uncooked meats
Led to
Pennington report

50
Q

Why is ecoli vtec a concern

A

Ruminant toxins aren’t expressed so there is a risk of us consuming contaminated meat

51
Q

Hepatitis

How many strains
Where are they commonly found
What are the effects

A 
A, B, C,D, E 
B+C are chronic
Associated with sea food
Fecal oral transmission 
Leads to liver disease and failure
52
Q

Salmonella

How many strains
Where are they commonly found
What are the effects

A

2600+ strains
Poultry and vegetables
Typhoidal and non-typhoidal

53
Q

Cholera

What is it commonly associated with

A

Rice, veg, seafood, grains

54
Q

Describe the Japan outbreak

A 
Japan
1996
E.coli 0157
9000 people
School meals
55
Q

Describe the America outbreak

A

1994
Salmonella
Contaminated ice cream

56
Q

Describe the America outbreak

A

1994
Hep A
Clams

57
Q

For something to be considered an outbreak, what must occur

A

2+ people thought to have common symptoms exposure or experience . This can be local or international

58
Q

What are antinutrients

A

Something that interferes with the absorption of vitamins or minerals

59
Q

Tocopherol oxidase

A

Soy beans

Breaks down vitamin e

60
Q

Amino depoline

A

Flax seeds

Pyridoxine antagonist

61
Q

Avadin

A

Raw eggs

Blocks biotin absorption

62
Q

Cyonides

A

Cassava, kidney beans

Washing or fermentation

63
Q

Solanine

A

Nightshade family
Leafy green vegetable
Heat stable
Paralysis

64
Q

Chuckling pea

A

Legume
Contains BOAA
attacks nerves
Parboiling in excess water to leech out

65
Q

Goitrogens

A

Affect iodine bonding

Leafy green veg

66
Q

Tannins

A

Tea, coffee, cocoa

Binds iron chasing anemia

67
Q

Oxylates

A

Lowers plasma calcium

Tea, cocoa, spinach

68
Q

Phylates

A

Decrease iron and zinc

69
Q

Tetrodotoxin

A

Attacks CNS

70
Q

Scrombotoxin

A

Mackerel, sardines, tuma

Turns histadine into histamine cussing allergic reaction

71
Q

What is the most toxic heavy metal

A

Selenium

72
Q

What chases blue baby syndrome

A

Nitrates

73
Q

What is adulteration

A

Where the quality of nature of food is compromised e.g add more sugar

74
Q

How can adulteration in jams be found

A

Measure potasssium levels

75
Q

How can milk adulteration be spotted

A

Freezing point depressed

76
Q

How can we test for butter adulteration

A

Fatty acid analysis

77
Q

How can we test the protein content in foods for adulteration

A

Nitrogen

78
Q

Define: dose

A

Total administered amount

79
Q

Define: dosage

A

Reference to biological admin

E.g child different to adult

80
Q

Define: MEL

A

Maximum exposure limit over and 8hr working day

81
Q

Define LD50

A

Amount of substance that would kill 50% of population

82
Q

Name the types of biocide

A

Pesticide
Insecticide
Fungicide

83
Q

What are insecticides

A

Typically neurotoxins

84
Q

Why is DDT bad

A

Accumulated in food

5yr half life

85
Q

Fungicides

A

Low human toxicity

86
Q

Herbicides

A

Chemically concert to dioxins causing cancer

87
Q

Pesticides

A

Typically hydrophobic

Accumulate in fatty tissues and waxy cuticles of edible plants

88
Q

Define: ADI

A

Acceptable daily intake

89
Q

How is ADI calculated

A

Noal / 100

90
Q

What are direct parasite

A

Growing in tissue

91
Q

What are indirect parasites

A

Grow in contaminated water or infected soil

Decal oral contamination

Food safety & legislature (2 decks)

Brainscape helps you reach your goals faster, through stronger study habits.
© 2024 Bold Learning Solutions. Terms and Conditions