MANUFACTURING - hygiene/ legislation/ labelling Flashcards
What is the food standards agency
Responsible for checking the safety/ hygiene of food
Works with local authorities to enforce food safety regulations
Aims of food standards agency
Food sold in UK is safe to eat
Imported food safe
Producers give priority to customer interest
Customers have the information they need to make informed choices
Regulation is effective and risk based
Enforcement is effective and forced on improving public health
What are the food hygiene regulations (2006)
Covers EU regulations - hygiene/ animal origin/
Food business must register their establishment within 28 days before trade
Activities producing meat/ egg/ milk products must be approved
Staff must be trained in health and safety food
Enforce safer food, better business
What is the “safer food, better business” set up by FSA
Set up to help advice businesses on the different laws (HACCP)
Make sure food served to customers is safe and legally covered
What is the food safety act (1990)
Food must comply with food safety
Ensure nothing is added/ removed from foods that would make it harmful
Ensure food sold is of nature/ demand of consumer
Clearly labelled/ advertised in way not to be misleading
Gives power of enforcement to EHO
What is the role of a environmental health officer
Carry out measures to protect public health
Includes enforcing law/ minimising hazards
What are EHO responsible for
Inspecting food premises to check equipment/ temperature
Take samples of food to be tested
Hygiene of handlers/ kitchens
Check HACCP
What laws do EHO follow
Food safety act (1990)
Food safety regulations (2006)
What do EHOs look at upon inspection
Staff
Processes take place
Storage of food
Equipment
Temperature
What is needed on labelling by law
Manufacturing name and address
Use by date
Storage
Ingredients
Origin
Weight
Instructions
Product
Nutritional (traffic light)
Allergens
Weights and measure act (1985)
Equipment is stamped by a crown to indicate checked for accuracy and measuring equipment bear valid verification and deliver correct weight/ measure/ volume
Food safety regulations
Weights and measures
Food safety act
Food hygiene regulations
EHOs
FSA
HACCP
Risk assessment
Quality control
Critical control
What is CAD
Computer aided design
Access to research to from the internet Word processing Nutritional analysis Risk assessment HACCP Photography
What is CAM
Computer aided manufacture
Weighing and measuring ingredients
Light refractor to identify foreign objects
Temperature control
Packaging
Different sensory tests
Preference test - likes and dislikes
- no evaluation of characteristics
- subjective testing (hedonic scoring)
Discrimination test - evaluation of characteristics
- objective tests
- carried out in test kitchens
Trials - free food samples
- taste testing kitchens
- focus groups invited to stores
