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Nutrition in the food industry > Regulatory Bodies > Flashcards

Regulatory Bodies Flashcards

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1
Q

what is the food standards agency

A

-An independent Government department working across England, Wales and Northern Ireland (Food standards Act 1999)
-Protects public health from risks which may arise in connection with the consumption and production/supply of food (animal feed and animal welfare)

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2
Q

what does the food standards agency responsible for protecting

A

the reputation of the uk food market

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3
Q

how do the FSA carry out their work

A

-Surveillance of food hygiene and food standards
-communciation tools
-Giving consumers responsibility

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4
Q

what is in the FSA strategy 2022-27

A

-make food safe
-food says what it is
-healtheir and more sustainable

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5
Q

what are the challenges faced by FSA

A

-Affordability/Security of food
-Changes to food shopping habits
-Food crime
-Obesity
-Food sustainability

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6
Q

who surveys when food is mislabed

A

National Food Crime unit

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7
Q

how much does the NHS spend on obestity

A

4.2 billion a year

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8
Q

who are the FSAI

A

A statutory, independent and science-based body, dedicated to protecting public health and consumer interests in the area of food safety and hygiene.

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9
Q

what minister does the FSAI have

A

Supported by the Minister for Health and currently have a Board of ten and 15 member Scientific Committees that assists and advises the Board.

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10
Q

what are the functions of the FSAI

A

-Enforcement and compliance
-Science, expertise and evidence

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11
Q

who are the EFSA

A

Non-regulatory, independent body who provide scientific advice to the European Commission, the European Parliament and EU Member States

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12
Q

What is the EFSA made under

A

Established under general food law (EC) No. 178/2002

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13
Q

what does the EFSA support

A

supports the European Union in its international commitments by providing scientific and technical advice to Codex Alimentarius-related activities.

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14
Q

what is the EFSA’s mission

A

To contribute to the safety of the EU food chain by providing scientific advice to risk managers, by communicating on risks to the public, and by cooperating with Member States and other parties to deliver a coherent, trusted food safety system in the EU.

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15
Q

what is the EFSAs structure

A

Scientific committee and 10 working panels
Carry out scientific assessments and develop related assessment methodologies

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16
Q

what is a health claim

A

any statement on labels, advertising or other marketing products that health benefits can result from consuming a given food (EU reg 1924/2006)

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17
Q

what is a nutriton claim

A

any claim which states, suggests or implies that a food has a particular benefitcal nutritional property

18
Q

what options can the energy (calorific value) be

A

-provides
-provides at a reduced or increased rate
-does not provide

19
Q

what options can the nutrient or other substances be

A

-contains
-contains at a reduced or increased rate
-does not contain

20
Q

how do the EFSA approve a claim

A

-Experts focus on 3 main criteria
-Is the food or ingredient defined for a claim effect?
i.e. needs to be a specific food not a food group
-Is the claim effect defined
i.e. must be a specific effect e.g. something that can be measured (improves body weight (no..too vague) v reduces body weight (yes..can be measured)
-What is the evidence?
Takes into account the credibility of the studies (hierarchy of evidence…)

21
Q

what is the FAO

A

-Food & Agricultural Organisation of the United Nations (FAO)“food security exists when all people at all times have physical, social and economic access to sufficient, safe and nutritious food which meets their dietary needs and food preferences for an active and healthy life”.

22
Q

what is WHO

A

-Established on 7 April 1948 as the lead agency for international health in the new United Nations
-WHO is the directing and co-ordinating authority on international health

23
Q

Who directs WHO

A

governed by the World Health Assembly

24
Q

What does WHO aim to do

A

-Promote health
-Keep the world safe
-Serve the vulnerable
-Improve monitoring, data and information
-Detect and respond to acute health emergencies
-Support delivery of essential health services in fragile settings
-Prioritize health in all policies and healthy settings
-Address noncommunicable diseases prevention
-Address mental health promotion

25
Q

who conducts the work of WHO

A

-Medical doctors
-Public health specialists/researchers
-Scientists and Epidemiologists
-Experts in the fields of health statistics, economics and emergency relief

26
Q

what is the cac

A

-Codex Alimentarius Commission
-to set standards and codes of practice to protect consumer health and promote fair practices in food trade.

27
Q

who established the CAC

A

The CAC was established by FAO and WHO in 1963

28
Q

what are the key themes done by the CAC

A

-animal feed
-antimicrobial resistance
-biotechnology
-contaminants
-nutrition and labelling
-pesticides

29
Q

what is public health england

A

-Executive agency of the Department of Health and Social Care,
-Provide evidence-based professional, scientific and delivery expertise and support to= The NHS, Parliament, Industry and The public

30
Q

what did public health england develop

A

-developed the eatwell guide and -are responsible for publication of the UK government recommendations for energy and nutrients for males and females aged 1 – 18 years and 19+ years. –These are based on recommendations from the Committee on Medical Aspects of Food Policy (COMA) and the Scientific Advisory Committee on Nutrition (SACN). These recommendations relate to the general population.
-are responsible for the publication of headline results from the NDNS

31
Q

how many females meet the fibre requirments

A

Only between 2-4 % of females currently meet UK recommended fibre requirements

32
Q

what age range has issues with sugar intakes

A

Sugar intake is also a major problem in the UK- particularly for boys and girls aged 4-10 years, adolescents and older men.

33
Q

what % of people in the UK have their intakes in line with current recommendations

A

no more than 13% of UK have intakes of sugar in line with current recommendations (<5% energy)

34
Q

what is SCAN

A

Advises the UK government on:
-Nutrient content of individual foods, and on diet as a whole
-Nutritional status of people in the UK and how it may be monitored
-Nutritional issues which affect wider public health policy issues
-Nutrition of vulnerable groups (eg infants and the elderly) and health inequality issues

35
Q

what is the British Nutrtion Foundation

A

-A registered charity
-Provide impartial, evidence-based information, resources and training on food and nutrition.
-made up of Board of Trustees, Advisory Committee, Scientific Committee, Editorial Advisory Board, Education Working Groups and a Nominations Committee

36
Q

what is Safefood

A

-made up under the British-Irish Agreement Act 1999
-Provide healthy eating and food safety advice to the public
-Carry out research into food safety
-Promote scientific co-operation and links between laboratories

37
Q

what is the nutrition society

A

-formed in 1941
-accelerate the development of excellent evidence-based nutritional science, for an informed and healthier society.
-release journals and textbooks

38
Q

what is the IFST

A

-Institute of Food Science and Technology
-UK’s leading professional body for those involved in all aspects of food science and technology
-Registered chairty limited by guarantee

39
Q

what is the Association for Nutriton

A

-registered chairty
-protect and benefit the public
-define and advise standards of evidence-based practise across the wider field of nutrition at all levels in the workforce

40
Q

what is the sell-by-date

A

last date of offer for sale to the consumer

41
Q

what are foods for catering purposes

A

foods offered in restuarants, canteens, hospitals or schools etc

42
Q

what is date of minimum durabilty

A

the date until which a foodstuff retains its specific properties, e.g., taste, aroma

Nutrition in the food industry (4 decks)

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