New Food 2 Flashcards
Then given a scenario of a fish supplier from another authority supplying fish as haddock when it is actually whiting to a nursing home in your area. Complaint was from the nursing home what would you do?
Look at formal sampling.
Home authority.
What complaints had I dealt with in my council which involve foreign bodies in food
Hair in food
How to deal with complaints with bashed cans, what are the risks?
Clostridium botulinum - creates risk of toxin forming
effects cans condition
surface area
Proprietor is freezing food when its past its use-by date, is this permitted?
No it is not a elimination method it is a control measures to slow the growth
issues when it is thawed
What is the main purpose of a food standards inspection and what would you be looking at?
Quality, Composition, Labelling, Presentation, Advertising
food standards 6 key areas as per Code of Practice:
Assess risk of business failing to meet requirements
Consider existence / effectiveness of management systems
Assess compliance with composition, presentation and labelling by examining advertisements, labels, descriptions, menu’s, claims, recipes and other records
Assess compliance with traceability requirements of Article 18 of 178/2002
Assess compliance with supplier specifications
Recommend good practice
what should be on the label if made from raw milk?
Should say ‘made with raw milk’
Extra virgin olive oil and virgin olive oil – what is the difference
Extra virgin is from the first press, other is what is left
Can of an energy drink when does it need declaration
if over 150 mg/l Caffeine needs declaration ‘High Caffeine Content’ and actual content given
3 small cartons of Morrison’s milk…what are they?
skimmed (red)
semi skimmed (green)
whole (blue)
Skimmed 0.1-0.3%,
semi-skimmed 1.5-1.8% and
Full fat 3.5-4%)
What does a gold cap indicate?
Channel Island Milk
What information should be on the milk label?
Name milk,
Type of milk,
method of treatment, Approval code,
special storage instructions,
name and address of manufacturer / seller, origin
One of the cartons did not actually say that it was milk
Bottle of Chianti….How is this product protected?
pink label on neck (government guarantee / specific region) and says DOCG (means best quality Italian wine)
What would you be looking for at goods in?
Checks made on incoming products (temperature / quality) – ideally written records, who is responsible, receiving what they say they are
Procedure for stock rejection – quarantine area
Possibly stock control / traceability – i.e. recording batch numbers for incoming products (date codes)
What labelling should be on meat products sold loose?
Marked with QUID, reserved description, additives / irradiated ingredients
What labelling for raw meats?
Should say type of meat. Beef and veal would need extra labelling including batch reference number, country where born, reared, minced etc., approval number
What labelling applies to pre-packed foods?
Name of food,
Durability indication, quantity of certain ingredients,
place of origin if would otherwise mislead,
any special storage conditions / conditions of use,
ingredients list, instructions for use,
name and address of manufacturer / packer / seller, allergens
How should imported foods be labelled?
Same as those from the UK
What is QUID? Can you give 3 examples of products which require QUID?
Quantitative Ingredients Declaration – quantity of ingredient / category needs to be indicated as a percentage where it appears in the name, is usually associated with name, emphasised on labelling or essential to characterise a food and distinguish it from products with which it might be confused
E.g. Pork sausage, ham and mushroom pizza, fish cake
What is intelligibility of labelling?
All information required on a label should be easy to understand, clearly legible and indelible. When sold to the ultimate consumer information has to be marked in a conspicuous place i.e. not hidden / obscured
What should be on the label if food is irradiated?
‘Irradiated’ or ‘treated with ionising radiation’
What are the meat contents of a scotch pie and sausage roll? What legislation?
Scotch pie – 10%, sausage roll 6%…..Meat Products (Scotland) Regulations 2004
What allergen advice would you give to a restaurant?
Separation of storage, preparation, handling, utensils etc.
Effective cleaning
Supplier audit / reputable suppliers and ensure information accurate – check deliveries and supplier audits to check ingredients
Ensure staff are given information – train….and that staff do not give out information unless 100% sure
Put information on menu
What would be a better sign than suitable for Coeliacs?
Either Gluten Free (20mg/kg or less) or
Very Low Gluten (100mg/kg or less) as per
The Foodstuffs for People Intolerant to Gluten (Scotland) Regulations 2010
What would you do if found eggs with no label on it, what are labelling requirement for eggs.
???
There was some organic food and asked how you would know that.
???
Used by and best before
used by = high risk of bacteria shouldn’t be eaten after
best before = a quality issue
What legislation for AO to take formal samples
Food Hygiene (Scotland ) Regs 2006 - section 12
Food Safety Act 1990 Section 29
Who would carry out analysis
GSS
What is sous vide, health risk, control measures, guidance
Clostridium botulinum toxin - spore former - anaerobic conditions
time temp combinations monitoring
Vac Pak guidance
you find rice what are the main concerns with it cooling
Bacillus Cereus - toxin producer, rapid onsier time, spore former so can survie high temps
any records areound the cooking and cooling
make into smaller contaniers for cooling spead
dispose of rice VD or S and D
what is different about examination and analyses
examination of microbiological
chemical analysis
what is meat content of a beef burger and eco one
67%
50%
Where do you find the percentages of meat products
The products containing meat etc Scotland regulations 2014
What are the concerns with e.coli
STEC is the concern of witch o157 is the most known, associated to raw meat such as beef or raw milk or veg
typically incubation is 1 - 2 days by can be longer, stomach cramps, bloody diarrheal can be deadly
where do you find requirement of traceability
178 2004 - Article 18
what are the labelling requirements for PPDS
The name of food
a list of ingredients - descending order of weight
allergens declared in bold or a way to emphasis
the amount of the ingredient which is named or associated with the food (QUID)
What is QUID
quantitative ingredient declaration
the requirement to give QUID declaration in priceable applies to all food including dink with more than one ingredient
what are the 14 main allergens
gluten
crustaceans
eggs
fish
peanuts
soybeans
milk
celery
mustard
sesame seed
SO2 - if above 10mg/kg
Shell fish
Lupin
nuts
diffrent temps for cooking / cooling
cooked 75
reheated 82
cooling 90mins
hot held 63
chilled 5
freeze -18
