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THC 30 > Regulatory Agency > Flashcards

Regulatory Agency Flashcards

1
Q
  • Is an integrated food law that consolidates all the laws relating to food
  • The main purpose of this act was to ensure the availability of safe and wholesome food for human consumption
  • The act covers laws that regulate the manufacture, storage, distribution, sale and import of food
A

Food Safety and Standards Act 2006

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2
Q

General Provision of the Act

A
  1. Use of food additive or processing aid Contaminants, naturally occurring toxic substances, heavy metals, etc
  2. Contaminants, Naturally Occurring Toxic Substances, heavy metals
  3. Pesticides, veterinary drugs residues, antibiotic residues and microbiological counts
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3
Q

means any substance or material, not including apparatus or utensils, and not consumed as a food ingredient by itself, used in processing of raw materials, foods or its ingredients to fulfill a certain technological purpose during treatment

A

Processing Aid

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4
Q

are substances added tofoodto preserveflavoror enhance taste, appearance, or other sensory qualities. Some additives have been used for centuries as part of an effort to preserve food, for examplevinegar(pickling), salt (salting),smoke(smoking),sugar(crystallization), etc. This allows for longer-lasting foods such asbacon,sweetsorwines. With the advent of processed foods in the second half of the twentieth century, many additives have been introduced, of both natural and artificial origin.

A

Food Additive

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5
Q

is a phenomenon that has widely been accepted and recognized in the past three decades

A

Quality

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6
Q

It is measured and maintained by following certain systems, procedures and processes that are pertinent to that organization and the culture of organization.
- Is sustained by many standards of Quality that are designed by the International Organization for Standards (ISO)
- Can be maintained by auditing the systems, procedures and processes by an external agency
- Customer satisfaction or customer delight

A

Quality and Food Standards

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7
Q

a systematic approach to improving the effectiveness and profitability of business

A

Total Quality Management (TQM)

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8
Q

THE PROCESS CONSISTS OF THE FOLLOWING MAJOR STEPS:

A

A. Determine customers’ requirements
B. Develop facilities and services that will meet those requirements
C. Establish standards
D. Conform to the set standards
E.Monitor customer satisfaction

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9
Q

It is a system of food safety control, based on the prevention of food safety problems and is accepted by international authorities as the most effective controlling food-borne diseases

-is a management system in which food safety is addressed through the analysis and control of biological, chemical, and physical hazards

A

Hazard Analytic and Critical Control Point (HACCP)

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10
Q

is the identification of all ingredients, stages in process, environmental features and human factor that can lead to hazards for the customers

A

Hazard Analysis

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11
Q

is a location, a practice, a procedure, if not controlled, could result in safety risk

A

Critical Control Point

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12
Q

Examples of Critical Control Points (CCP)

A

A. Inspection of goods on delivery
B. Separate storage and handling of ingredients and the finished product
C. Correct temperature ranges (frozen and chilled)
D. Cleaning procedures for equipment and utensils
E. Cross-contamination
F. Personal hygiene and health standards

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13
Q

Three Types of Hazards

A

Physical Hazard
Chemical Hazard
Biological Hazard

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14
Q

foreign objects

A

Physical Hazard

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15
Q

it can be done prior to receiving product such as improper use of pesticides and chemicals used in the establishments has no separate cubicle or shelves that lead to the food to be contaminated

A

Chemical Hazard

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16
Q

which include microorganism

A

Biological Hazard

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17
Q

7 Principles of HACCP

A
  1. Conduct a Hazard Analysis
  2. Determine Critical Control Points (CCPs)
  3. Set Critical Limits
  4. Defining Monitoring Procedures
  5. Implementing Corrective Actions
  6. Establish Verification Procedures
  7. Create Record Keeping Procedures
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18
Q
  1. Conduct a Hazard Analysis
A

Identify where problems may occur, assess the risk, and plan for prevention

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19
Q
  1. Determine Critical Control Points (CCPs)
A

Determine the key points in the food preparation process where a food hazard can be prevented, eliminated, or reduced to a safe level

20
Q
  1. Set Critical Limits
A

Implement food safety guidelines and establish a measurable or observable parameter that must be achieve to control a hazard

21
Q
  1. Define Monitoring Procedures
A

Assign ownership for tracking compliance metrics and keeping records

22
Q
  1. Implementing Corrective Actions
A

Where guidelines are not being observed, take action to correct behavior

23
Q
  1. Establish Verification Procedures
A

Periodically review the system, guidelines and metrics to ensure that your HACCP plan works

24
Q
  1. Create Record Keeping Procedures
A

Implement procedures for documenting your food safety process, records and performance

25
Q

HACCP Benefits

A
  • Enhances food safety and reduce risk of FBI
  • Increase customer confidence
  • Reduce wastages
  • Business liability protection
  • Identify, minimized, or removed potential hazards
26
Q

a preventive risk management approach that identifies potential risks that may arise during the operation of a sanitation system, including waste collection, transportation and conveyance, treatment, disposal, and reuse.

A

Sanitation Safety Planning

27
Q

Basic Operation Activities

A
  • Menu planning
  • Purchasing
  • Receiving
  • Storing
  • Issuing
  • Preparing
  • Cooking
  • Holding
  • Serving
  • Cleaning up and maintenance
28
Q

All other control points depend on the menu. Hence, all control points should be understood before deciding on the menu to be served

A

Menu Planning

29
Q

Important for quality of final product. Can minimize investment in inventory, control costs, maximize profits and reduce risks

A

Purchasing

30
Q

Quality, quantity and price needs to be checked and goods received should be stored immediately in correct storage area

A

Receiving

31
Q

Food should be protected from contamination, spoilage and pilferage to minimize costs, risks, and maximize profits. Storage conditions, temperature and best before dates to be checked

A

Storing

32
Q

procedures, authorization and sanitation procedures are vital to minimize risks and protect profits

A

Issuing

33
Q

The first step in production activity involves many stages like picking., cleaning, trimming, thawing, which are very important

A

Preparing.

34
Q

Application of heat that results in changes in color, texture, taste, appearance, digestibility and nutritive value, which needs careful monitoring and control

A

Cooking

35
Q

This is a critical stage menu items are often held hot or cold during food service

A

Holding

36
Q

Menu items should be served quickly and efficiently by following service procedures to minimize touching food and mouth contact surfaces and protecting the safety and quality of food

A

Serving

37
Q

One of the most important control points needed at every stage in the operation. Cleaning should be followed by sanitizing

A

Cleaning and Maintenance

38
Q

Resources you need in Sanitation Risk Management (SRM)

A

PEOPLE
INVENTORY
EQUIPMENT
FACILITIES

39
Q

INTERNATIONAL ORGANOZATION FOR STANDARDIZATION

A
  • Derived from the Greek word “ISOS” meaning “equal”
  • Organizations certified under an ISO 9000 standard are assured to have quality equal to their “peer” organizations
  • Is an internationally approved quality standard accepted by almost all countries around the World.
  • They provide series of guidelines to companies on what is required of a quality system
40
Q

are essential in most aspects of our life. They ensure that products and services have desirable characteristics such as quality, safety, reliability, efficiency and eco-friendly and are available at an economical cost

A

Standards

41
Q

ISO’s BEST-KNOWN MANAGEMENT SYSTEMS STANDARDS

A
  1. ISO 9001:2008 QUALITY MANAGEMENT SYSTEM
  2. ISO 14001:2004 ENVIRNOMENTAL MANAGEMENT SYSTEM
  3. ISO 22000:2005 FOOD SAFETY MANAGEMENT SYSTEM
42
Q

PRIOR TO IMPLEMENTATION, IT REQUIRES:

A

Top management commitment
Appoint a management representative
Bring awareness to all
Execution team
Training to all
Schedule a time
Select Division Leaders
Review the present system
Install the new system
Internal Audits
Management Review
Pre-assessment
Registration

43
Q

ISO 9000 QUALITY MANAGEMENT SYSTEMS

A
  • The present ISO 9001:2008 QMS has undergone a number of revisions from 1987 when it was first published
  • The first revision was done in 1994
  • Second revision 2000
  • Third revision 2008
  • ISO 9000 is not TQM, but is a subcomponent of TQM and a good start on the TQM path but the only minimum requirement
44
Q

ISO 14000 ENVIRONMENTAL MANAGEMENT SYSTEMS

A
  • ISO 14000 is a series of international standards on environmental management.
  • ISO 14004 provides guidance on the development and implementation of environmental management systems
  • ISO 14010 provides general principles of environmental auditing
  • ISO 14011 provides specific guidance on audit and environmental management system
  • ISO 14012 provides guidance on qualification criteria for environmental auditors and lead auditors
  • ISO 14013/5 provides audit program review and assessment material
  • ISO 14020+ labelling issues
    14030+ provides guidance on performance targets and monitoring within an EMS
  • ISO 14040+ covers life cycle issues
45
Q

ISO 22000 FOOD SAFETY MANAGEMENT SYSTEMS

A
  • Is an international standard that defines the requirements of a food safety management system covering all organizations in the food chain from farm to fork
  • Suitable for any food establishments
  • Is also for companies seeking to integrate their QMS

THC 30 (10 decks)

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