PART 3 Flashcards
agency for food derived from animals including eggs and honey production;
BAI
agency for milk production and post harvest handling;
NDA
agency for meat
NMIS
for fresh fish and other seafoods including those grown by aquaculture;
BFAR
or plant foods;
BPI
or pesticides and fertilizers used in the production of plant and animal food;
Fertilizer and Pesticide Authority (FPA),
for fresh coconut;
Philippine Coconut Authority (PCA)
or sugar cane production and marketing;
Sugar Regulatory Administration (SRA)
or rice, corn and other grains.
NFA
When the food starts to become unacceptable in terms of quality, this is termed the
maximum shelf life of the product.
is one tool that can be used to predict maximum shelf life by the retailer.
Predictive modeling
Foods must can still be sold once the use-by date has elapsed
false
enables the vendor to carry out proper stock control. This gives information on the display life Of the product.
not relevant for consumers just for retailers
sell-by date
This is the date up to which the product should retain its particular properties when stored under the correct conditions.
best before
chilled units should operate at __C
<7°C
frozen units at __C
<-18°C,
- No single regulatory agency is responsible for monitoring this process. Instead, responsibility is fragmented among multiple state and federal agencies, and, increasingly, shared with foreign governments and international organization
true
Therefore, the single most important challenge in food safety may be finding a way to put in place a___ for managing food safety
Systems approach
highest crop yield
sugarcane, pineapples, bananas
lowest crop yield
maize,rice, mangoes, coconut
___(GAPs) have been developed to help producers minimize food safety lapses, but they need to be ___l___,___.
Good Agricultural Practices
scientifically grounded, economically realistic, and tailored to local conditions.
- Specific food safety issues on the farm include
- use of improperly treated manure and poor-quality water.
Clean water is not about the water itself rather the____ itself
contamination
if farmers = GAPs
then processors -=
Good Manufacturing Practices (GMPs)
The temperature of the food upon arrival should be checked to ensure it has not passed an acceptable level, i.e. chilled food __°C, frozen food __°C.
<10
<-12
. This date must be used for foods which are highly perishable and likely to a risk to human health, e.g. fruits and dairy products
‘use-by’ date
food production starts at ___ level
farmer
- The__defines GAPs as “practices that address environmental, economic and social sustainability for on-farm processes, and result in safe and quality food and non-food agricultural products
FAO (food and agriculture organization)
goal of food processing
kill, inhibit or remove pathogens
salmnella thrives in low moisture
false
two sources of food safety problems that f retailers:
unsafe food handling practices and inadequate infrastructure.
Contamination by food handlers is a major problem at the retail level, for multi-ingredient foods. especially with this pathogen
noroviruses - highy infectious
