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Exam Prep 2024 Mscfsqm > MVP 002 - Food Laws And Standards > Flashcards

MVP 002 - Food Laws And Standards Flashcards

Food Laws And Standards

1
Q

What is the WTO agreement?

A

A set of rules governing international trade among member countries.

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2
Q

What is the similarity between SPS and TBT agreements?

A

Both facilitate trade

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3
Q

What is the difference in scope between SPS and TBT agreements?

A

SPS focuses on food safety and plant/animal health

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4
Q

What is Codex Alimentarius?

A

A collection of international standards for food safety

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5
Q

What is the role of Codex in international trade?

A

Harmonization of food standards

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6
Q

What are export promotion schemes?

A

Government initiatives to encourage and support businesses in expanding their export activities.

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7
Q

Examples of export promotion schemes

A

Export subsidies

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8
Q

What is Codex Alimentarius?

A

A collection of internationally recognized standards, guidelines, and codes of practice related to food safety, quality, and hygiene.

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9
Q

Who developed and maintains the Codex Alimentarius?

A

The Codex Alimentarius Commission, a joint initiative of the Food and Agriculture Organization (FAO) and the World Health Organization (WHO).

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10
Q

How does Codex Alimentarius contribute to Harmonization?

A

Codex standards help in harmonizing food safety and quality regulations at the international level.

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11
Q

How does Codex Alimentarius contribute to Consumer Protection?

A

Codex standards are designed to ensure the safety, quality, and fairness of food products for consumers worldwide.

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12
Q

How does Codex Alimentarius facilitate Market Access?

A

Compliance with Codex standards enhances the acceptability of food products in international markets.

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13
Q

How does Codex Alimentarius help in Dispute Resolution?

A

Codex standards provide a reference point for resolving trade disputes related to food safety and quality.

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14
Q

How does Codex Alimentarius contribute to Capacity Building?

A

Codex activities include capacity-building efforts to assist developing countries in strengthening their food safety and quality management systems.

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15
Q

What are Export Promotion Schemes?

A

Initiatives implemented by governments to encourage and support businesses in expanding their export activities.

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16
Q

What are the aims of Export Promotion Schemes?

A

Enhance competitiveness, reduce trade barriers, and stimulate foreign trade growth.

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17
Q

What are Export Subsidies?

A

Financial incentives or subsidies to exporters to offset their production or marketing costs.

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18
Q

What are Export Credit Guarantee schemes?

A

Provide insurance or guarantees to exporters against the risk of non-payment by foreign buyers.

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19
Q

What are Export Processing Zones (EPZs)?

A

Designated geographical areas with special regulatory incentives and infrastructure to attract export-oriented industries.

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20
Q

What are Trade Promotion Programs?

A

Government organized programs to showcase domestic products, facilitate networking, and explore export opportunities.

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21
Q

What are Duty Drawback Schemes?

A

Allow exporters to claim a refund or exemption of import duties and taxes paid on raw materials used in exported goods.

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22
Q

What are Export Financing Facilities?

A

Government established facilities like export credit agencies to provide financial assistance to exporters.

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23
Q

What is Market Access Assistance?

A

Help offered to exporters in navigating foreign market regulations, standards, and certification requirements.

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24
Q

What is FSSAI?

A

Food Safety and Standards Authority of India

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25
Q

What is the main function of FSSAI?

A

Protecting and promoting public health through the regulation and supervision of food safety.

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26
Q

What are the Food Safety and Standards (Labeling and Display) Regulations

A

2020?

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27
Q

What information must be included on food labels according to the Food Safety and Standards (Labeling and Display) Regulations

A

2020?

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28
Q

What is the purpose of the FSSAI license number on food labels?

A

Ensuring accountability and traceability of food products.

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29
Q

What are the two key regulatory bodies for food quality standards in India?

A

Bureau of Indian Standards (BIS) and AGMARK (Agricultural Marketing)

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30
Q

What is the role of BIS?

A

Develops standards for food products, offers product certification schemes, and ensures consumer safety through product testing.

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31
Q

What is the role of AGMARK?

A

Focuses on grading, standardization, and quality certification of agricultural products.

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32
Q

How do BIS and AGMARK standards contribute to maintaining food quality?

A

Enhancing Public Health and Safety, Facilitating Trade, Protecting Consumer Interests, and Supporting Fair Practices.

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33
Q

What is the purpose of FSSAI’s food import procedures?

A

To ensure that imported foods meet the country’s food safety and quality standards.

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34
Q

What are the pre-import requirements for food imports?

A

Obtaining an Import Export Code (IEC) and an FSSAI license for food import activities.

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35
Q

What happens during customs clearance for food imports?

A

Importers file Import General Manifest (IGM) and Bill of Entry, providing details of the consignment.

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36
Q

What is the Codex Alimentarius Commission?

A

A joint initiative of the Food and Agriculture Organization (FAO) and the World Health Organization (WHO) responsible for developing and maintaining the Codex Alimentarius.

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37
Q

What are the benefits of harmonizing food standards through Codex Alimentarius?

A

Facilitates international trade, reduces discrepancies between national regulations, and promotes consumer protection.

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38
Q

How does Codex Alimentarius protect consumers?

A

Sets standards for food additives, contaminants, pesticide residues, labeling, and packaging to ensure food safety and quality.

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39
Q

How does compliance with Codex standards help in market access?

A

Demonstrates a commitment to food safety and quality, making products more acceptable in international markets.

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40
Q

How are Codex standards used in dispute resolution?

A

Provide a reference point for resolving trade disputes related to food safety and quality, preventing trade barriers.

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41
Q

What is the role of capacity building in Codex Alimentarius?

A

Assists developing countries in strengthening their food safety and quality management systems through training, technical assistance, and information sharing.

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42
Q

What are the objectives of export promotion schemes?

A

Enhance competitiveness, reduce trade barriers, and stimulate foreign trade growth.

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43
Q

How do export subsidies work?

A

Provide financial incentives to exporters to offset production or marketing costs, making exported goods more competitive.

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44
Q

What is the purpose of export credit guarantee schemes?

A

Protect exporters against non-payment risks by foreign buyers, facilitating trade finance and export opportunities.

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45
Q

What are the benefits of Export Processing Zones (EPZs)?

A

Offer special regulatory incentives, tax benefits, and streamlined procedures to attract export-oriented industries and boost competitiveness.

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46
Q

How do trade promotion programs support exporters?

A

Showcase domestic products, facilitate networking, and help exporters explore export opportunities in foreign markets.

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47
Q

What is the advantage of duty drawback schemes for exporters?

A

Allow exporters to claim refunds on import duties and taxes paid on raw materials used in exported goods, reducing production costs.

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48
Q

How do export financing facilities assist exporters?

A

Provide financial assistance, credit lines, or loan guarantees, helping exporters access affordable financing and manage working capital.

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49
Q

What kind of support is offered through market access assistance?

A

Helps exporters navigate foreign market regulations, standards, and certification requirements through information, training, and consultancy services.

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50
Q

What is the role of laboratory testing in FSSAI’s food import procedures?

A

Assesses microbiological and chemical contaminants to ensure product safety and compliance with FSSAI standards.

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51
Q

When is a No Objection Certificate (NOC) issued for food imports?

A

When the consignment meets the required safety and quality standards.

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52
Q

What happens to imported food consignments that fail to comply with FSSAI standards?

A

They are either destroyed or returned to the country of origin.

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53
Q

What is the World Trade Organization (WTO)?

A

An intergovernmental organization that regulates international trade.

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54
Q

What are Sanitary and Phytosanitary (SPS) measures?

A

Measures to protect humans, animals, and plants from diseases, pests, or contaminants.

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55
Q

What are Technical Barriers to Trade (TBT)?

A

Regulations, standards, testing, and certification procedures that could potentially hinder trade.

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56
Q

How do SPS and TBT agreements facilitate trade?

A

By ensuring that health and safety regulations and technical standards are not unnecessarily restrictive and do not create unjustified barriers to trade.

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57
Q

What is the difference between the scope of SPS and TBT agreements?

A

SPS focuses on living organisms and food safety, while TBT covers all products, including industrial and agricultural goods.

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58
Q

What is the role of risk assessment in SPS and TBT agreements?

A

Ensures that measures are based on scientific evidence and are proportionate to the risks involved.

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59
Q

Why is non-discrimination important in SPS and TBT agreements?

A

Prevents countries from using health and safety regulations or technical standards as disguised protectionism to favor domestic products.

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60
Q

What is the role of laboratory testing in FSSAI’s food import procedures?

A

Assesses microbiological and chemical contaminants to ensure product safety and compliance with FSSAI standards.

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61
Q

When is a No Objection Certificate (NOC) issued for food imports?

A

When the consignment meets the required safety and quality standards.

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62
Q

What happens to imported food consignments that fail to comply with FSSAI standards?

A

They are either destroyed or returned to the country of origin.

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63
Q

What is the World Trade Organization (WTO)?

A

An intergovernmental organization that regulates international trade.

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64
Q

What are Sanitary and Phytosanitary (SPS) measures?

A

Measures to protect humans, animals, and plants from diseases, pests, or contaminants.

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65
Q

What are Technical Barriers to Trade (TBT)?

A

Regulations, standards, testing, and certification procedures that could potentially hinder trade.

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66
Q

How do SPS and TBT agreements facilitate trade?

A

By ensuring that health and safety regulations and technical standards are not unnecessarily restrictive and do not create unjustified barriers to trade.

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67
Q

What is the difference between the scope of SPS and TBT agreements?

A

SPS focuses on living organisms and food safety, while TBT covers all products, including industrial and agricultural goods.

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68
Q

What is the role of risk assessment in SPS and TBT agreements?

A

Ensures that measures are based on scientific evidence and are proportionate to the risks involved.

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69
Q

Why is non-discrimination important in SPS and TBT agreements?

A

Prevents countries from using health and safety regulations or technical standards as disguised protectionism to favor domestic products.

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70
Q

CCFA

A

Codex committee on food addictives

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71
Q

BIS

A

Bureau of Indian standards

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72
Q

SPS

A

Sanitary and phytosanitary measures

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73
Q

MFPO

A

Meat food products order

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74
Q

IPPC

A

International plant protection convention

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75
Q

GATT

A

General agreement on tariff and trade

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76
Q

AOAC

A

Association of official analytic chemist

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77
Q

GAP

A

Good agricultural practices

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78
Q

TBT

A

Technical barrier to trade

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79
Q

DGFT

A

Directorate general of foreign trade

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80
Q

NCCP

A

National codex contact point

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81
Q

Five examples of vertical committees of codex and their responsibilities vertical committees of codex and their responsibilities

A

Codex committee
On milk and milk products,
On fat and oil,
On cereals, pulses and legumes,
On fish and fisheries products,
On processed fruits and vegetables.

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82
Q

What is vertical community of codex?

A

Place a crucial role in sharing that the food commodities are safe and of good quality for consumers worldwide. They are composed of experts dominated by member countries and observers, organizations. Comedy meets regularly to review scientific data and discuss issues related to food, safety and quality

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83
Q

What is horizontal codex committee

A

Responsible for developing standards, guidelines, codes of practice related to general food, safety and quality, as well as issues related to nutrition, labeling and pesticide residues. Unlike the vertical committee which focuses on specific food commodities this one covers a range of food, commodities and food related issues

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84
Q

Few horizontal codex committees

A

Codex committee
On food addictives
On contaminants in food
On food hygiene
On residues of veterinary drugs in foods
On nutrition and food for special dietary use

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85
Q

CAC

A

Cordex Alimentarius commission

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86
Q

CCFH

A

Cortex committee on food hygiene

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87
Q

FULL FORM OF CCFH & CCFL

A

Cortex committee on food hygiene
&
Cortex committee on food labeling

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88
Q

CCFM,CCFS,CCFAC,CCPR,CCCF

A

Cortex community on food microbiology,
Food standards,
Food addictation contaminants,
Pesticide residue
Condamination in food

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89
Q

Define labeling

A

Labeling tells consumer about the ingredients, nutrition, composition of package food for sale, contains information about were conditions under which the food was produced.

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90
Q

define Food surveillance

A

Continuous monitoring of the food supply to ensure consumers are not exposed to components and foods such as chemical & physical contamination, biological hazard which pose risk to health

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91
Q

Define risk analysis

A

Is a process with three parts:-
Assassin, managing the risk, and telling people about the risk

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92
Q

What is risk analysis?

A

A process with three parts
Accessing risk, managing the risk and telling people about the risk

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93
Q

What is audit

A

A systematic and functional independent examination of food safety measures adopted by manufacturing unit to determine whether such measures and related result meet with the objective of food, safety and claims made in that behalf

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94
Q

What is extraneous matter?

A

Anything in the food that came from raw material, packaging or processing system used to make it or was added to it but doesn’t make the food unsafe

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95
Q

What is Codex India?

A

The national codex contact point of India is at the directoral general of health Service, ministry of health and family welfare, government of India. Promote codex activities in India also contribute to the work of codex through consultation process

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96
Q

define Quality assurance

A

It includes regulating the quality of raw materials, assemblies, products and parts as well as services related to production and management, inspection processes

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97
Q

What is used by date

A

The date that marks the end of the estimated. Under any storage condition. After that date, the product won’t have the quality that consumers usually expect and the food won’t be able to be sold.

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98
Q

Define hassad and risk

A

Hassad means a biological, chemical or physical agent in or condition of food with the potential to course and adverse health effect

Risk in relation to any article of food, means the probability of an adverse effect on the health of consumer of such food and the severity of that effect consequential to a food hazard.

99
Q

Define ingredients

A

It’s any substance included a foot addictive used in the manufacturing or preparation of food and present in the final products, possibly in a modified form.

100
Q

Define package

A

A box, body, casket, tin, barrel, case, pouch, sack, bag, rapper or other things in prepacked condition in which an article of food is packed.

101
Q

What is critical control point?

A

A point or stage in the food production process where control measure can be applied to prevent, eliminate or reduce potential hazard to an acceptable level. It is the point where a failure to control a hazard could result in a food safety risk or failure of the product to meet food safety standard

102
Q

What is foot control?

A

Measures that are put in place to ensure the food is safe, nutritious and of high quality food control includes all the activities that are involved in the production, processing, storage, distribution and marketing of the food product goal is to ensure food producer safe for conception and meet regulatory and consumer requirements

103
Q

What does food safety

A

Measures that are taken to ensure food products are free from harmful contaminants - physical, biological, chemical. That can cause illness or injury when consumed. Food safety is essential to protect public health and prevent foodborne illnesses

104
Q

What does food safety

A

Measures that are taken to ensure food products are free from harmful contaminants - physical, biological, chemical. That can cause illness or injury when consumed. Food safety is essential to protect public health and prevent foodborne illnesses

105
Q

What is food

A

Any processed, partially processed or unprocessed substance that is meant for human consumption. It even includes the water that is used for repairing food

106
Q

What is primary food

A

Food items that was grown, raised, harvested or caught by someone other than a farmer or a fisher. It is a product of agriculture horticulture, animal husbandry and diary or aquaculture in its nature.

107
Q

Define food recall

A

It’s a process of removing or collecting product from the market that has been identified as potentially unsafe for consumption

108
Q

What is the Directorate General of Foreign Trade (DGFT)?

A

A government body under the Ministry of Commerce and Industry responsible for formulating and implementing foreign trade policy and promoting exports.

109
Q

What is the Import General Manifest (IGM)?

A

A document filed by importers with customs authorities

110
Q

What is the Indian Customs Electronic Gateway (ICEGATE)?

A

The national portal of Indian Customs that provides e-filing services to importers and exporters.

111
Q

What happens if imported food consignments do not meet FSSAI standards?

A

They may be destroyed or re-exported.

112
Q

What is the purpose of the Codex Alimentarius Commission?

A

To protect consumer health and ensure fair practices in the food trade through the development of international food standards

113
Q

How does the Codex Alimentarius contribute to consumer protection?

A

By setting international standards for food additives

114
Q

What is the role of the WTO in international trade?

A

To supervise and liberalize international trade.

115
Q

What are some examples of export promotion schemes?

A

Export subsidies

116
Q

What is the objective of export subsidies?

A

To make exported goods more price-competitive in the international market.

117
Q

What is the purpose of export credit guarantees?

A

To protect exporters from the risk of non-payment by foreign buyers.

118
Q

What are Good Manufacturing Practices (GMP)?

A

A set of principles and guidelines that outline the minimum requirements for the production, handling, storage, and distribution of food products to ensure safety, quality, and integrity.

119
Q

What is the principle of Personnel Hygiene in GMP?

A

Emphasizes proper personal hygiene practices for all employees involved in food production to prevent contamination of food products.

120
Q

What is the principle of Premises and Equipment in GMP?

A

Requires that food production premises and equipment are designed, constructed, and maintained to facilitate effective cleaning and prevent cross-contamination.

121
Q

What is the principle of Cleaning and Sanitation in GMP?

A

Outlines the importance of proper cleaning and sanitation procedures to remove dirt, debris, and potential contaminants and reduce harmful microorganisms to safe levels.

122
Q

What is the principle of Pest Control in GMP?

A

Includes measures to prevent and control pests in food production areas to avoid contamination of food products.

123
Q

What is the principle of Raw Materials and Ingredients in GMP?

A

Focuses on ensuring the quality and safety of raw materials and ingredients used in food production.

124
Q

What is the principle of Production and Process Controls in GMP?

A

Outlines procedures for controlling critical points in the food production process to maintain product consistency and safety.

125
Q

What is the principle of Product Identification and Traceability in GMP?

A

Requires proper product identification and traceability throughout the production process for effective recall procedures.

126
Q

What is the principle of Good Documentation Practices in GMP?

A

Emphasizes the importance of proper documentation and record-keeping for traceability, accountability, and demonstrating commitment to food safety.

127
Q

What is the principle of Quality Control and Quality Assurance in GMP?

A

Highlights the importance of quality control and assurance processes to ensure that food products meet defined quality standards.

128
Q

What is the principle of Training and Education in GMP?

A

Emphasizes the need for proper training and education of employees on food safety practices and their responsibilities in maintaining food safety.

129
Q

What is the role of food packaging in ensuring food safety and quality?

A

Acts as a protective barrier, prevents contamination, provides tamper-evidence, preserves freshness, promotes portion control, displays product information, and aids in transport and distribution.

130
Q

How does food packaging prevent contamination?

A

Acts as a barrier against physical, chemical, and biological contaminants.

131
Q

How does food packaging provide tamper-evidence and security?

A

Tamper-evident features provide visual evidence of any unauthorized opening, ensuring product integrity.

132
Q

How does food packaging preserve product freshness and quality?

A

Protects against moisture, light, and oxygen, which can degrade food quality.

133
Q

How does food packaging promote portion control and hygienic dispensing?

A

Single-serving packages or dispensing systems help control portions and prevent cross-contamination.

134
Q

What is the role of food labeling in consumer protection?

A

Provides essential information about ingredients, allergens, nutrition, and more, allowing consumers to make informed choices and protect their health.

135
Q

How does food labeling promote transparency?

A

By providing detailed information about the product’s ingredients, nutritional content, allergens, additives, and potential hazards.

136
Q

Why is allergen information important on food labels?

A

It helps individuals with food allergies or intolerances avoid products that could trigger adverse reactions.

137
Q

How does food labeling support dietary preferences and restrictions?

A

It helps consumers with specific dietary needs, such as vegetarians, vegans, or those following religious dietary laws, identify suitable products.

138
Q

What is the significance of country of origin labeling?

A

It allows consumers to make choices based on their preferences for local or domestic products or concerns about food safety standards in certain countries.

139
Q

How does food labeling contribute to product authenticity?

A

It helps protect consumers from food fraud and ensures they get what they pay for.

140
Q

What kind of safety information might be included on food labels?

A

Safety warnings, handling instructions, and safe storage guidelines.

141
Q

How does food labeling assist with product recalls?

A

It aids in tracing affected products back to their source, facilitating quick and efficient recalls to protect consumer health.

142
Q

What is the Codex Alimentarius Commission?

A

An international body responsible for setting food safety standards to protect consumer health and ensure fair practices in the food trade.

143
Q

How does the Codex Alimentarius Commission contribute to international food safety?

A

By developing and promoting international food standards, guidelines, and codes of practice.

144
Q

What is the difference between quality control and quality assurance?

A

Quality control involves testing and checking products to ensure they meet standards, while quality assurance focuses on preventing defects through systematic processes and procedures.

145
Q

How does training contribute to food safety?

A

Properly trained staff are more likely to follow food safety practices correctly, reducing the risk of contamination and foodborne illness.

146
Q

What should be included in a food recall plan?

A

Procedures for identifying affected products, notifying authorities and consumers, and effectively removing products from the market.

147
Q

What is the role of a food safety auditor?

A

To assess a food business’s compliance with food safety regulations and standards through inspections, documentation review, and employee interviews.

148
Q

What are some common food safety hazards?

A

Biological hazards (bacteria, viruses), chemical hazards (pesticides, cleaning agents), and physical hazards (glass, metal fragments).

149
Q

How can cross-contamination be prevented?

A

By using separate cutting boards and utensils for different types of food, washing hands frequently, and storing raw and cooked foods separately.

150
Q

Why is temperature control important in food safety?

A

Proper temperature control helps prevent the growth of harmful bacteria and ensures food is cooked to a safe internal temperature.

151
Q

What is the purpose of food labeling regulations?

A

To provide consumers with accurate and clear information about food products, including ingredients, allergens, and nutritional content.

152
Q

What is the Hazard Analysis and Critical Control Points (HACCP) system?

A

A systematic approach to identifying and controlling potential hazards in food production.

153
Q

What are the benefits of implementing a food safety management system?

A

Improved food safety, enhanced product quality, reduced risk of recalls, increased customer confidence, and compliance with regulations.

154
Q

What is the role of a food safety auditor?

A

To assess and verify the food safety practices and compliance of a food facility or business with established food safety standards and industry best practices.

155
Q

What are the benefits of third-party food safety audits?

A

Objective evaluation, compliance verification, industry recognition, risk mitigation, customer confidence, supply chain assurance, continuous improvement, and legal protection.

156
Q

What is the purpose of a food recall?

A

To remove or correct a marketed food product that violates the laws enforced by the Food Safety and Standards Authority of India (FSSAI).

157
Q

When is a food recall initiated?

A

When there is reason to believe that a food product may cause health problems or pose a safety risk to consumers.

158
Q

What are the steps involved in a food recall?

A

Investigation, risk assessment, public notification, product retrieval, and effectiveness checks.

159
Q

What are the responsibilities of food businesses during a recall?

A

To investigate the issue, inform the FSSAI, notify customers, and effectively remove the product from the market.

160
Q

What is the role of the FSSAI in a food recall?

A

To oversee the recall process, provide guidance, and ensure that the recall is carried out effectively to protect public health.

161
Q

How can food businesses prevent food recalls?

A

By implementing robust food safety management systems, adhering to Good Manufacturing Practices (GMP), and conducting regular internal audits.

162
Q

What is the importance of traceability in a food recall?

A

Traceability allows for the quick and accurate identification of affected products, facilitating a targeted and efficient recall process.

163
Q

What are the potential consequences of a food recall for a business?

A

Financial losses, damage to brand reputation, legal liabilities, and loss of consumer trust.

164
Q

What is QCI?

A

Quality Council of India, a non-profit organization promoting quality standards across various sectors in India.

165
Q

What are QCI’s main functions?

A

Quality promotion, certification services, training and capacity building, and collaboration with international organizations.

166
Q

What is customer focus in quality management?

A

A fundamental principle that prioritizes meeting and exceeding customer expectations to enhance satisfaction.

167
Q

What are the key aspects of customer focus?

A

Understanding customer needs, meeting requirements, seeking feedback, and building strong relationships.

168
Q

What is resource management in a business context?

A

Efficient utilization of resources (human, financial, technological, infrastructure) to achieve organizational objectives.

169
Q

What are the components of resource management?

A

Human resources, financial resources, infrastructure, and technological resources.

170
Q

What is ISO 22000?

A

An international standard specifying requirements for a Food Safety Management System (FSMS).

171
Q

What are some mandatory procedures for ISO 22000?

A

Document control, record control, internal audit, control of nonconforming products, and corrective action.

172
Q

What are the types of formats and records used in quality management?

A

Quality manuals, procedures, forms, work instructions, checklists, training records, audit reports, and CAPA reports.

173
Q

What is the difference between SQF 1000 and SQF 2000?

A

SQF 1000 is designed for SMEs with simplified requirements, while SQF 2000 is comprehensive and applicable to all food sectors.

174
Q

What is the difference between India GAP and Global GAP?

A

India GAP is specific to Indian agricultural practices, while Global GAP is an international standard for Good Agricultural Practices.

175
Q

What is the difference between error and uncertainty?

A

Error is the deviation from a true value, while uncertainty is the range within which the true value is expected to lie.

176
Q

What is the difference between a critical limit and control measures?

A

A critical limit is a threshold that must be met to ensure food safety, while control measures are actions taken to manage hazards at critical control points.

177
Q

What is the difference between an internal audit and a third-party audit?

A

An internal audit is conducted by employees, while a third-party audit is done by an external organization.

178
Q

What is product characterization in the context of FSMS?

A

Defining and controlling aspects like identification, specifications, packaging, labeling, and hazard control to ensure product safety and quality.

179
Q

What is proficiency testing for laboratories?

A

Assessment of a laboratory’s performance by analyzing blind samples to ensure accuracy and reliability of results.

180
Q

Why is the role of top management important for QMS implementation?

A

Top management provides leadership, sets quality policy and objectives, allocates resources, and fosters a culture of quality.

181
Q

What are the benefits of adopting ISO 22000?

A

Enhanced food safety, global recognition, efficient risk management, operational efficiency, and increased customer confidence.

182
Q

What additional features does ISO 22000 bring over HACCP?

A

Comprehensive management system, prerequisite programs, communication and documentation, continual improvement, and integration with other management systems.

183
Q

What is the International Featured Standard (IFS)?

A

A global standard for assessing and certifying food safety and quality management systems throughout the supply chain.

184
Q

What is internal auditing?

A

A systematic and independent examination to determine whether quality activities and related results comply with planned arrangements and are implemented effectively.

185
Q

What are the principles of internal auditing?

A

Integrity, objectivity, confidentiality, and competency.

186
Q

What is the purpose of internal auditing in quality management?

A

To assess the effectiveness of the quality management system, identify areas for improvement, and ensure compliance with standards.

187
Q

What are the steps involved in an internal audit?

A

Planning, conducting the audit, reporting results, and following up on corrective actions.

188
Q

What is the role of an internal auditor?

A

To objectively assess the quality management system and provide feedback to management.

189
Q

What is the frequency of internal audits?

A

Typically conducted at planned intervals, but the frequency may vary depending on the organization’s needs and risks.

190
Q

What is the difference between first-party

A

second-party

191
Q

What is the role of documentation in quality management?

A

To define processes, provide instructions, record evidence of activities, and demonstrate compliance with standards.

192
Q

What are some examples of quality management documents?

A

Quality manuals, procedures, work instructions, forms, and records.

193
Q

What is the importance of document control?

A

Ensures that documents are reviewed, approved, and distributed in a controlled manner to maintain their accuracy and relevance.

194
Q

What is the purpose of a quality manual?

A

To provide a comprehensive overview of an organization’s quality management system, including its policies, procedures, and objectives.

195
Q

What should be included in a quality manual?

A

Quality policy, organizational structure, scope of the QMS, descriptions of key processes, and references to documented procedures.

196
Q

How often should a quality manual be reviewed and updated?

A

Regularly, to ensure it remains current and reflects any changes to the organization’s QMS.

197
Q

What is the role of work instructions in quality management?

A

To provide clear and detailed instructions on how to perform specific tasks or activities.

198
Q

What should be included in work instructions?

A

Step-by-step instructions, safety precautions, required tools and equipment, and expected outcomes.

199
Q

What is the purpose of checklists in quality management?

A

To ensure that all necessary steps in a process are completed and to verify compliance with requirements.

200
Q

What are some examples of checklists used in quality management?

A

Inspection checklists, audit checklists, and pre-shipment checklists.

201
Q

What is the purpose of training records?

A

To document the training provided to employees, including topics covered, dates, and participants.

202
Q

What information should be included in training records?

A

Employee name, training topic, date of training, trainer name, and assessment results.

203
Q

What is the purpose of audit reports?

A

To document the findings and conclusions of an audit, including any non-conformities and recommendations for improvement.

204
Q

What is the difference between a food safety incident and a food recall?

A

A food safety incident is an event where there’s a failure of food safety controls, while a food recall is an action taken to remove unsafe food from the market.

205
Q

What are the steps involved in developing a food recall plan?

A

Assemble a recall team, define recall procedures, establish communication protocols, and conduct mock recalls.

206
Q

What is the role of risk communication in a food recall?

A

To provide clear, accurate, and timely information to consumers, stakeholders, and the media about the recall and the associated risks.

207
Q

What is the role of regulatory authorities in a food recall?

A

To oversee the recall process, ensure compliance with regulations, and provide guidance and support to the food business.

208
Q

What is the purpose of a root cause analysis in food safety?

A

To identify the underlying causes of a food safety incident, not just the immediate cause, to prevent similar incidents from happening again.

209
Q

What are some common root causes of food safety incidents?

A

Inadequate training, equipment failure, poor sanitation, supplier issues, and human error.

210
Q

What is the difference between corrective action and preventive action?

A

Corrective action addresses the immediate cause of a problem, while preventive action addresses the root cause to prevent recurrence.

211
Q

What is the role of a food defense plan?

A

To protect the food supply from intentional adulteration or acts of terrorism.

212
Q

What are some key elements of a food defense plan?

A

Vulnerability assessment, mitigation strategies, employee training, and incident response procedures.

213
Q

What is the role of traceability in food defense?

A

To track the movement of food products and ingredients throughout the supply chain, aiding in identifying and isolating potential threats.

214
Q

What is the Directorate General of Foreign Trade (DGFT)?

A

A government body under the Ministry of Commerce and Industry responsible for formulating and implementing foreign trade policy and promoting exports.

215
Q

What is the Import General Manifest (IGM)?

A

A document filed by importers with customs authorities

216
Q

What is the Indian Customs Electronic Gateway (ICEGATE)?

A

The national portal of Indian Customs that provides e-filing services to importers and exporters.

217
Q

What happens if imported food consignments do not meet FSSAI standards?

A

They may be destroyed or re-exported.

218
Q

What is the purpose of the Codex Alimentarius Commission?

A

To protect consumer health and ensure fair practices in the food trade through the development of international food standards

219
Q

How does the Codex Alimentarius contribute to consumer protection?

A

By setting international standards for food additives

220
Q

What is the role of the WTO in international trade?

A

To supervise and liberalize international trade.

221
Q

What are some examples of export promotion schemes?

A

Export subsidies

222
Q

What is the objective of export subsidies?

A

To make exported goods more price-competitive in the international market.

223
Q

What is the purpose of export credit guarantees?

A

To protect exporters from the risk of non-payment by foreign buyers.

224
Q

What are some examples of food adulteration?

A

Adding water to milk

225
Q

What are the enforcement mechanisms under FSSA 2006?

A

Inspections

226
Q

What is the consumer’s right to be heard?

A

The right to voice grievances and concerns and have them addressed by businesses and regulatory authorities.

227
Q

What additional requirements are there for importing livestock products?

A

May need specific health certificates

228
Q

What are some challenges faced by the National Codex Contact Point?

A

Limited resources

229
Q

What information is prohibited on infant food labels?

A

Idealization of infant formula

230
Q

What is the difference between a food safety incident and a food recall?

A

A food safety incident is an event where there’s a failure of food safety controls

231
Q

What are the steps involved in developing a food recall plan?

A

Assemble a recall team

232
Q

What is the role of risk communication in a food recall?

A

To provide clear

233
Q

What is the role of regulatory authorities in a food recall?

A

To oversee the recall process

234
Q

What is the purpose of a root cause analysis in food safety?

A

To identify the underlying causes of a food safety incident

235
Q

What are some common root causes of food safety incidents?

A

Inadequate training

236
Q

What is the difference between corrective action and preventive action?

A

Corrective action addresses the immediate cause of a problem

237
Q

What is the role of a food defense plan?

A

To protect the food supply from intentional adulteration or acts of terrorism.

238
Q

What are some key elements of a food defense plan?

A

Vulnerability assessment

239
Q

What is the role of traceability in food defense?

A

To track the movement of food products and ingredients throughout the supply chain

240
Q

What is Bill of entry?

A

legal document that is submitted by importer or customs broker to customs authority when importing goods into a country

241
Q

What is Extraneous matter

A

any foreign material that is unintentionally present in food products and is not part of its natural composition (. Insect, hair or other contaminants that may have entered the food during production)

242
Q

What is primary food?

A

basic food items that are consumed directly by humans such as fruits, vegetables, dairy products,. These are the fundamental sorts of nutrition necessary for human sustainance

243
Q

Five kinds of adulterant commonly done in food

A

artificial color/die For appearance, Mixing off cheap low quality ingredients for weight, dilution with water or other liquid for volume, substitution of expensive ingredients with cheap alternatives, contamination with harmful chemical pesticide during cultivation. processing or storage.

244
Q

Risk Analysis

A

When it comes to food, Risk Analysis is a process with three parts: assessing the risk, managing the risk, and telling people about the risk.

Exam Prep 2024 Mscfsqm (14 decks)

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