Lecture 8- Process requirements Flashcards
What is the definition of food safety?
The assurance that food is non-toxic, harmless, and compliant with reasonable nutritional requirements, and will not cause any acute, chronic, and potential hazards to human health
What is the definition of food hygiene?
The measures taken to prevent contamination of food by harmful substances during production, harvesting, processing, transportation , storage, distribution, and other stages for the purpose to benefit human health
What is the scope of the process requirements?
- Food producers and Food distributors
- From input (purchase) to output (delivery) but also after that (traceability/recall)
What is special about licensing for small local food businesses?
-no licensing is required for sales of edible agricultural products
What are some basic hygiene requirements?
- premises
- equipment and facilities
- food safety management rules and staff
- facility design
- cleaning
- storage and transportation
- packaging materials
- personal hygiene
- water usage
- detergents and disinfectants
What is the application procedure for processing?
- Administrative Measures for the Administration of Food Production Licensing (2015) & Administrative Measures for the Administration of Food Distribution Licensing (2015)
- Business license
- License/authorization for special foods
- Onsite inspection (unless exception applies)
- Licensing classification but one company, one license
What is Internal Food Safety Management (FSM) Rules?
-Control of incoming materials
Control of contamination during processing such as physical, chemical, biological contamination
-Packaging
-Control measures for food storage and transportation
-Health management of employees
What is the role of product-specific hygiene standards?
- The method for eliminating or constraining growth and spread of microorganisms, such as heat treatments, freezing or cold storage according to the features of products shall be specified and the effective monitor and control shall be implemented
- The control measures and corrective actions for temperature and time shall be established, the regular verification shall be carried out
- For the process with strict control of temperature and time, it shall establish real-time monitoring measures and maintain the motoring records
What is the hierarchy of internal FSM rules?
FSM and other legal requirements> GMP/HACCP> Association standards> Enterprise standards
What is required of imported foods?
- facility registration
- onsite inspections by the Chinese importer
- product-specific food must meet food safety standards
What does Chinese law say about traceability?
The state creates the process, food producers and traders will follow the law, and the FDA of the state council will cooperate with the agricultural administrative department and other relevant departments of the state council
When do food producers need to recall unsafe food?
When food is discovered unsafe
How do food producers need to recall when unsafe food is discovered?
- Stop production
- Recall
- Notify stakeholders
- Prevent re-entering market
- Other necessary measures
- Submit recall plan
When do food distributors need to recall unsafe food?
- When food is recalled by producer
- When food is discovered unsafe and (a) no recall by producer, of (b) due to fault distributor
How do food distributors need to recall unsafe food?
- Stop distribution
- Recall
- Notify stakeholders
- Prevent re-entering market
- Other necessary measures
- Submit recall plan
