Lecture 2 - food safety key facts

Question 1

Foodborne hazards are caused by: (5)

Answer 1

Methods
Equipment
Raw material
Enivronment
People

Question 2

Food safety equation:

Answer 2

Food Safety = Behavior (How we do things matters)

key word is Behavior

Question 3

Regulation (EC) No 852/2004
Chapter VIII. Personal hygiene

Every person working in a food-handling area is to

Answer 3

maintain a high degree of personal
cleanliness and is to wear suitable, clean and, where necessary, protective clothing.

Question 4

THE MOST IMPORTANT TOOLS AND THE MAIN DISTRIBUTORS/CARRIERS OF
THE BACTERIA?

Answer 4

Try to avoid bare hands working with raw materials.

Question 5

Skin microbiota can be divided:

Answer 5

PERMANENT microbiota &
TEMPORARY microbiota

Question 6

only one bacterial species from our permanent microbiota may cause
foodborne illness, name which one

Answer 6

Staphylococcus aureus

35-50% of the adults are S. aureus carriers (on skin and mucosa).

Question 7

Incisions and abrasion should be covered with

Answer 7

colored, waterproof wound dressing!

– easily visible when it comes off if its colored.

Disposable gloves are recommended to use when wearing bandaids.

Question 8

Article 19 of European Food Law, responsibilities for food business operators:

Answer 8

A food business operator shall immediately
inform the competent authorities if it considers or has reason to believe that a food which it has placed on the market may be injurious to human health.

Question 9

HACCP

Answer 9

Hazard Analysis and Critical Control Point

is a management system in which food safety is addressed through the analysis and control of biological, chemical, and physical hazards from raw material production, procurement and handling, to manufacturing, distribution and consumption of the finished product.

Question 10

Prerequisite programs + HACCP =

Answer 10

self-control system

(HACCP = Hazard Analysis and Critical Control Point)

Question 11

Prerequisite programs provide

Answer 11

the basic environmental and operating conditions essential for the safe
production of food.

Prerequisite programmes include:
– Good Manufacturing Practices (GMPs);
– Good Hygiene Practices (GHPs);
– Standard Operating Procedures (SOPs);
– Sanitation Standard Operating Procedures (SSOPs);
– The design and construction of food premises.

Question 12

CCP =

Answer 12

Critical Control Point

Question 13

What are the control measures for food preparation?

Answer 13

Minimize handling,
good hygiene practices,
separate raw & high-risk food,
minimize time in ‘Danger Zone’,
colour coding,
‘Clean as you go’
Use disposable cloths

Question 14

What are the control measures for cooking/reheating?

Answer 14

Cook/reheat thoroughly > 75°C
(Reheat to 82°C in Scotland)
Protect from contamination
Only reheat once

Question 15

What are the control measures for hot holding?

Answer 15

63°C (legal requirement)
Stir stews/sauces
Protect/cover, minimum quantities
Preheat hot cupboards, etc.

Question 16

The law relating to hot holding is

Answer 16

keep food at at least 63 °C or above unless:
● No risk
● Less than 2 hours
● Cold food.

Question 17

What are the control measures for cooling of food?

Answer 17

Rapid cooling (90 min.), segregate,
Cold running water, reduce bulk (<2.25kg)
Protect/cover

Question 18

What are the control measures for
serving food?

Answer 18

Minimize time at ambient temperature
No topping up, serve quickly.
Protect/cover
Minimize handling
Good hygiene practices

Question 19

microorganisms can be divided into four groups according to?

Answer 19

impact to human health

1. group: hazardous to human health (pathogens)
2. group: indicator organisms,their presence and numbers indicate cleanliness level
3. group: food spoilage microbiota
4. group: beneficial microorganisms

Question 20

HAZARD ANALYSIS involves?

Answer 20

List all Potential Hazards
Conduct a Hazard Analysis
Consider Control Measures

Question 21

The most commonly implicated microorganisms in foodborne infectionss include

Answer 21

species of Salmonella, Shigella, Shiga toxin-producing E. coli, Campylobacter etc.

Question 22

Foodborne infections vs Foodborne intoxications:

Answer 22

A foodborne infection is caused by the ingestion of food containing pathogenic microorganisms (i.e bacteria, virus or
parasite) which must multiply with in the gastrointestinal tract, producing widespread inflammation; usually commencing from 6-24 hours or longer after ingestion.

Certain bacteria under favourable growth conditions produce chemicals (toxins) in food which when ingested will cause food intoxication, characterized by an abrupt onset (approximately 2 to 4 hours after ingestion).

Question 23

most common cause of foodborne
intoxication

Answer 23

Enterotoxins produced by Staphylococcus aureus and are heat stable.

The staphylococci multiply in the food and produce their toxins into the food (before the food is consumed).

Question 24

Stahylococcal intoxication usually follows ingestion of

Answer 24

starchy food e.g potato salad, custard and pies.

Ham may become contaminated during boning, slicing and holding too long at room temperatures. Highly salted ham permits
staphylococcal growth but inhibits many other bacteria etc.

Question 25

Enterotoxins produced by Staphylococcus aureus are heat stable and are the most common agent behind foodborne intoxication.

However, Foodborne intoxications are also caused by

Answer 25

Bacillus cereus,
Clostridium botulinum,
Clostridium perfringens.

Question 26

The Five Keys to Safer Food

Answer 26

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

Question 27

do not leave cooked food at room temperature for more than

Answer 27

2 hours

Question 28

Minimum temp. to reheat foods to

Answer 28

min. 75’C

OR
Proper heat treatment:
* the internal (core) temperature of the food at least +74 ºC (for few seconds) or +70 ºC
within two minutes.

Question 29

one of the most common causes of food poisoning

Answer 29

Cross contamination is one of the most common causes of food poisoning.

It happens when harmful germs are spread onto food from other food, surfaces, hands or equipment.

Question 30

RTE-foods =

Answer 30

Ready-to-eat foods

Question 31

Always cover raw meat and store it where?

Answer 31

on the bottom shelf of the fridge where it can’t touch or drip onto other foods.

Question 32

Rapid cooling of food

Answer 32

cooling to refrigerator temperature (3-5 ºC) within 2 hours (maximum time) of cooking, but preferably within 1-1.5 hours.

Question 33

refrigerated foods should be kept at what temp.

Answer 33

at 3-5 °C

Question 34

How to: Thawing frozen food (defrosting)

Answer 34

in a refrigerator at 3-5 ºC

Question 35

“Use by” means that

Answer 35

the food will be safe to eat up to this date, but should not be eaten past this date

Question 36

What is one pathogenic microorganism that belongs to the permanent microbiota of the skin of man (up to 50% of people are carriers).

Answer 36

Staphylococcus aureus

Question 37

Name a Strategy, which aims to provide inhabitants with sufficient quantity of safe and quality food (suitable for human consumption).

Answer 37

food security

Question 38

All conditions and measures necessary to ensure the safety and suitability of food at all stages of the food chain.

Answer 38

food hygiene

Question 39

Assurance that food will not cause harm to the consumer when it is prepared and / or eaten according to its intended use.

Answer 39

food safety

Question 40

“Best before” means that

Answer 40

the food can be consumed after this date, but it may no longer be at its best quality.

Question 41

While preparing the raw meat at home for cooking what can be done to prevent or diminish the microbial contamination?

Answer 41

cook the meat properly