Section 1 (Introduction To Food Safety) Flashcards
What is food safety?
The practice of handling food in such a way that it is highly unlikely to cause harm to the health of anyone who consumes products that have been prepared, processed, stored, served, sold or distributed by a food business.
What is contamination?
The presence in food of any objectionable (unpleasant) or harmful substance/material; contaminants may be microbial, allergenic, physical or chemical.
What is a hazard?
Anything with the potential to cause harm to a consumer, whether through injury or ill-health, such as food contaminants.
What is a risk?
The likelihood that a hazard will cause harm, decided by how likely it will occur and the potential severity of the harm it could cause.
What is a control measure?
An item, action or procedure designed either to prevent or remove a hazard or reduce the risk of it causing harm to an acceptable level.
What is food poisoning?
An illness caused by bacteria multiplying in or on a food that is then consumed.
What is food-borne disease?
An illness caused by pathogenic microorganisms (bacteria and viruses) carried on food, which do not multiply in or on food but instead inside the person who has eaten the food.
What is food-borne illness?
The general term for food poisoning and food-borne disease.
What does HACCP mean?
Hazard Analysis Critical Control Point - a food safety management system that helps businesses to identify, assess and control significant food safety hazards.
What does EHO stand for?
Environmental Health Officer.
What does a food business having poor standards of food safety lead to?
Loss of reputation, poor food control and increased costs.
What does a loss of reputation lead to?
Reduced consumer confidence, loss of business, lower profits, low staff morale and high staff turnover (exchange of staff).
What does poor food control lead to?
High levels of wastage and spoiled food; pest infestation; loss of production (disruption in normal operations causing inefficiency); outbreaks of food-borne illness; dissatisfied customers and complaints; product recalls; a high risk rating; frequent inspections; and in some cases, closure of the business.
Why would costs be increased for a business with poor standards of food safety?
Increased running costs (for pest control); increased recruitment costs; high levels of staff illness and absence; food wastage; higher insurance premiums (protection from financial loss); and legal fines and action.
What would the employees have to face in a business with poor standards of food safety?
Poor job security or job loss; unpleasant and potentially unhealthy working conditions; damaged personal reputations; and a high chance of contracting a food-borne illness.
What would the consumers face in a business with poor standards of food safety?
Negative dining experiences, low food quality and a high risk of contracting a food-borne illness.
Which groups of people are vulnerable?
The elderly (60 and over); babies and very young children; pregnant women, foetuses and nursing mothers; people with a serious or chronic illness/disease; and people with weakened immune systems.
What are food business operators required by law to do?
Register the business with the local authorities; design, equip and operate food premises in ways that comply with the law and reduce/prevent the risk of contamination; provide adequate toilets, hand-washing facilities, protective clothing and changing facilities for staff; ensure staff are appropriately trained and/or supervised; cooperate with EHOs; and keep records of food safety control measures (like temperature controls).
What are food handlers required by law to do?
Protect food from contamination or anything that could cause harm; keep the workplace clean and hygienic; monitor temperatures of food and storage areas; report food safety hazards to a supervisor or manager; keep clean and follow good personal hygiene practices; and tell a manager or supervisor immediately about potentially suffering from or carrying a food-borne illness, or have any infected wounds, skin infections or sores likely to contaminate food.
What identifies as a food safety hazard?
The temperature of high-risk chilled/frozen food being too high; food packaging being damaged or blown; food smelling bad or looking spoiled; physical contaminants being present in food; pests or signs of them being identified; and an ill employee, especially with vomiting and/or diarrhoea.
What is a pest?
Any organism that can damage or contaminate food by spreading disease. This can be summarised to any creature in the wrong place at the wrong time.
What are signs of pests?
Bodies; droppings; eggs or nesting material; fur; scratches; footprints; holes; damage; tailmarks; spillages adjacent to food; and rodent smears.
What is the role of EHOs?
To provide advice and assistance to food businesses that ensures food safety and complies with the law; enforce food legislation; inspect food premises and implement any necessary action; and investigate complaints about food (premises) from consumers, including outbreaks of food-borne illness.
What do inspections involve?
Checking how hygienically food is handled (prepared, cooked, reheated, cooled and stored); the condition of the building (cleanliness, layout, lighting, ventilation); and how the business manages and records what it does to keep food safe.
