Lecture 1, Introduction to food hygiene and –safety + healthy nutrition

Question 1

How does food security differ from food safety?

Answer 1

Food security is a strategy of the country/state, which aims to provide inhabitants with sufficient quantity of safe and quality food (suitable for human consumption), which is produced locally e.g. in said country.

Question 2

“Public good” is

Answer 2

a good that individuals cannot be effectively excluded from use and where use by one individual does not reduce availability to others.

“public goods” include fresh air, knowledge, lighthouses, national security, food security,
street lightings and etc

Question 3

What is Quality? (4)

Answer 3

• Quality as perfection = free of defects of production and services.
• Usability and fitness for use.
• Quality as a measurable characteristic.
• Quality as a value judgment e.g. ethical value.

Question 4

Ranking of important criteria for consumers

Answer 4

Top five:
Taste
Natural/non-GMO
Healthy
Family likes it
Regional origin

Question 5

What is food quality from the perspective of Customers and food establishments? (7)

Answer 5

– Organoleptic quality;
– „Freshness”;

– Functional properties;
– Storage conditions and shelf-life;

– Nutritional quality;
– Monetary value and price;
– Food safety.

Question 6

What is food quality from the perspective of public health? (3)

Answer 6

– Food safety (!)

– Nutritional quality

– Should be in accordance with the legislative
requirements.

Question 7

Food Quality could be simply defined by the following statement:

Answer 7

the sum of properties contributing to the ability of meeting all necessary and/or expected requirements.

Question 8

Food safety is (broadly)

Answer 8

a scientific discipline describing handling, preparation, and storage of food in ways
that prevent foodborne illness.

Food safety policy and actions should cover
the entire food supply chain from the environment, production, processing, and supply, up to food preparation and consumption.

Question 9

Food safety assures you that

Answer 9

the food will not cause harm to the consumer when it is prepared and / or eaten according to its intended use (Codex Alimentarius
Commission, Rome, 2023).

Question 10

Food safety involves all measures to prevent adverse health effect of food caused by (3)

Answer 10

biological, chemical and physical hazards.

Question 11

Biological hazards in food include: (7)

Answer 11

prions, viruses, bacteria, molds, yeasts, protozoa and other parasites able to cause human infections / intoxications.

Question 12

Chemical hazards in food include: (6+)

Answer 12

residues of sanitizing agents;
residues of pesticides;
drug residues; lubricants,
heavy metals, dioxins etc

Question 13

Physical food hazards:

Answer 13

glass, metal, plastic, wood, stones, bone pieces.

Question 14

Most common food allergens:

Answer 14

Nuts (including groundnuts),
milk, eggs, soybeans,
crustaceans, molluscs,
celery, mustard, lupine,
sulfur dioxide and sulphites.

And much more!

Question 15

A Consumer expects that food is:

Answer 15

– free of disease causing microorganisms;
– free of contaminants
* dioxines;
* mycotoxins;
* drug residues;
* growth hormones;
* heavy metals;
* polycyclic aromatic hydrocarbons, PAH-s;
* polychlorinated biphenyls (PCB-s) and etc.

– with sufficiently long shelf-life;
– cheap, but with high quality;
– healthy

Question 16

What is food hygiene?

Answer 16

Food hygiene is all conditions and measures necessary to ensure the safety and suitability of food at all stages of the food
chain (Codex Alimentarius Commission, Rome, 2023).

Question 17

The aims for applying food hygiene measures are: (3)

Answer 17

• Protect food from contamination. Food protection from biological, chemical and physical contamination.
• Prevent multiplication of microbes to levels which are able to cause infections/intoxications for humans.
• Prevent rapid spoilage of food.

Question 18

There are how many known foodborne diseases?

Answer 18

200 known foodborne diseases

Question 19

SAFE and HEALTHY means food which fit for human consumption according to following criteria: (5)

Answer 19

• Do not cause food related infections and intoxications.
• Does Not exceed the permitted limits for residues (maximum residue limits, MRL).
• Is free of visible contamination.
• Is produced under adequate hygiene control.
• Fulfills customer demands for food ingredients and food production/preparation method.

Question 20

Food intolerance is mainly caused by

Answer 20

a lack of a specific food digestion enzyme OR because of certain food contaminants, toxins and other chemical substances present in food,

such as biogenic amines (histamine in foods).

Question 21

Allergy is

Answer 21

a condition in which a person becomes hypersensitive/allergic to some
substance/s e.g. foods etc.

Question 22

Difference between food intolerance and allergy.

Answer 22

Food intolerance is localized to the digestive system, typically the result of an enzyme deficiency that prevents your body from properly breaking down a certain substance.

Food allergy affects the immune system, is a systemic hypersensitivity reaction to food proteins.

Question 23

ACP

Answer 23

allergen control plan

A plan food production enterprises uses to avoid allergen cross-contamination with resultant recalls and potentially adverse or possibly fatal physiological reactions from consumers.

Question 24

ACP measures

Answer 24

allergen control plan measures

– allergen identification and control from the incoming ingredients to the final product or food.

– allergen assessment as a part of the hazard analysis.

Question 25

What does “use by” on food products actually mean?

Answer 25

Foods marked with a ‘use-by’ date must be consumed before or on that date.

Question 26

What does “best before” on food products actually means?

Answer 26

‘Best-before’ dates give you an idea of how long foods will last before they lose quality. Most products will last beyond their ‘best-before’ date if they are stored properly.

Question 27

Acronym: SUSMEATPRO

Answer 27

Sustainable plant ingredients for healthier meat products

Question 28

Powders of the following plant materials were used as minced meat additives in three experiments of storage and cooking: (5)

Answer 28

• rhubarb (Rheum rhaponticum) roots and petioles;
• leaves and berries of black currant (Ribes nigrum) (2 cultivars) + press residue
• berries of blue honeysuckle (Lonicera caerulea var edulis) (6 cultivars)
• berries of black chokeberry (Aronia melanocarpa) (2 cultivars) + press residue
• fruits of tomato (Solanum lycopersicum)

Question 29

Define Functional food

Answer 29

Food With additional functional (healthy) value. Basically functional food is conventional food which biological value has been increased.

May have a targeted effect.
Is stable and optimized.
The positive effects have been documented.

Question 30

Define conventional food

Answer 30

Food that is Inherently (by nature)
healthy.

In conventional food the amount of a certain healthy component may be:

• Non-uniform (concentration may differ);
• Too low for physiological effect;
• Hard to digest.

Question 31

Nutrition scientists in the United Kingdom listed super foods.
Name the top 5.

Answer 31

tomato
oatmeal
kiwi
black grapes
oranges

Question 32

Hydroponics is

Answer 32

a subset of hydroculture and is a method of growing plants using mineral nutrient solutions, in water, without soil.

used in Vertical agriculture

Question 33

Food hygiene is

Answer 33

all necessary conditions and measures at primary production, food processing, storage, transportation, marketing/selling and at food consumption level to obtain
food safety and fitness for human consumption.

Question 34

Food safety is

Answer 34

a scientific discipline describing handling, preparation, and storage of food in ways that prevent foodborne illness.

Question 35

Five Food Safety keys are:

Answer 35

Keep clean;
Separate raw and cooked;
Cook thoroughly;
Keep food at safe temperatures;
Use safe water and raw materials.

Question 36

Production hygiene is

Answer 36

the creation and maintenance of hygienic and healthful conditions at food production level.

Production hygiene is a food industry strategy for safe and hygienic production by applying well-functioning food safety management systems.

Question 37

Sanitation is

Answer 37

an applied science that incorporates the principles of design, development,
implementation, maintenance, restoration and/or improvement of hygienic practices and conditions.

Question 38

In the case of a severe allergic reaction for a food consumer, what are the correct actions to take? (4)

Answer 38

– do not move them because this could make them worse. If they feel faint or dizzy, they should lie down;

– ring for an ambulance immediately and describe what is happening;

– explain that your customer could have anaphylaxis;

– send someone outside to wait for the ambulance and stay with your customer until help arrives.

Question 39

Nausea, abdominal pain, diarrhoea, abdominal cramps, vomiting, throbbing heart indicates?

Answer 39

food intolerance

Question 40

Nausea, abdominal pain, diarrhoea, erythema, breathing problems, anaphylaxis (after eating food) indicates?

Answer 40

food allergy

Question 41

What is Mainly caused because of the lack or missing of certain food digestion enzymes or because of certain food contaminants, toxins and other chemical substances present in food.

Answer 41

food intolerance

Question 42

Condition when a person becomes hypersensitive to some substances e.g. medicaments, foods etc.

Answer 42

allergy