Section 1 (Introduction To Food Safety)

Question 1

What is food safety?

Answer 1

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.

Question 2

What is contamination?

Answer 2

The presence in food of any objectionable (unpleasant) or harmful substance/material; contaminants may be microbial, allergenic, physical or chemical.

Question 3

What is a hazard?

Answer 3

Anything with the potential to cause harm to a consumer, whether through injury or ill-health, such as food contaminants.

Question 4

What is a risk?

Answer 4

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.

Question 5

What is a control measure?

Answer 5

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.

Question 6

What is food poisoning?

Answer 6

An illness caused by bacteria multiplying in or on a food that is then consumed.

Question 7

What is food-borne disease?

Answer 7

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.

Question 8

What is food-borne illness?

Answer 8

The general term for food poisoning and food-borne disease.

Question 9

What does HACCP mean?

Answer 9

Hazard Analysis Critical Control Point - a food safety management system that helps businesses to identify, assess and control significant food safety hazards.

Question 10

What does EHO stand for?

Answer 10

Environmental Health Officer.

Question 11

What does a food business having poor standards of food safety lead to?

Answer 11

Loss of reputation, poor food control and increased costs.

Question 12

What does a loss of reputation lead to?

Answer 12

Reduced consumer confidence, loss of business, lower profits, low staff morale and high staff turnover (exchange of staff).

Question 13

What does poor food control lead to?

Answer 13

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.

Question 14

Why would costs be increased for a business with poor standards of food safety?

Answer 14

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.

Question 15

What would the employees have to face in a business with poor standards of food safety?

Answer 15

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.

Question 16

What would the consumers face in a business with poor standards of food safety?

Answer 16

Negative dining experiences, low food quality and a high risk of contracting a food-borne illness.

Question 17

Which groups of people are vulnerable?

Answer 17

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.

Question 18

What are food business operators required by law to do?

Answer 18

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).

Question 19

What are food handlers required by law to do?

Answer 19

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.

Question 20

What identifies as a food safety hazard?

Answer 20

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.

Question 21

What is a pest?

Answer 21

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.

Question 22

What are signs of pests?

Answer 22

Bodies; droppings; eggs or nesting material; fur; scratches; footprints; holes; damage; tailmarks; spillages adjacent to food; and rodent smears.

Question 23

What is the role of EHOs?

Answer 23

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.

Question 24

What do inspections involve?

Answer 24

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.

Question 25

What do EHOs have the power to do?

Answer 25

Enter and inspect food premises at any reasonable time without notice; stop and inspect food deliveries; interview and/or question any employee whilst taking notes; ask for assistance from any employee to support an inspection or investigation; observe workplace activities; look at any documentation and records; take pictures and samples of food; seize or detain food deemed unfit for human consumption; serve legal notices; and recommend that a food business operator be prosecuted.

Question 26

What is the FSA?

Answer 26

Food Standards Agency.

Question 27

What is the FHRS?

Answer 27

Food Hygiene Rating Scheme (in the UK).

Question 28

What are the ratings according to the FHRS?

Answer 28

0 - urgent improvement necessary
1 - major improvement necessary
2 - some improvement necessary
3 - satisfactory
4 - good
5 - very good

Question 29

What happens in a minor breach of food safety regulation?

Answer 29

EHOs offer verbal/written advice for improvement, and an opportunity will be provided to resolve the problem before formal action is taken.

Question 30

What happens in a serious breach of food safety legislation?

Answer 30

EHOs will issue legal notices (instructions that must be carried out by law).

Question 31

What is a HIN?

Answer 31

Hygiene Improvement Notice - which requires a food business operator to take a particular action in order to comply with the law; it states what is wrong and why, how to fix it and allows a timescale for completion (14 days or more).

Question 32

What is a HEPN?

Answer 32

Hygiene Emergency Prohibition Notice - it is issued from the detection of an imminent risk of injury health due to (an activity carried out on) the premises. It can stop a business using equipment (like an improperly working chilled storage unit), a part of the premises (like a dry food area with a leaking roof) or the entire premises (due to a severe pest infection).

Question 33

What is a(n Emergency) Prohibition Order?

Answer 33

Something that can be used to stop someone running a food business which has breached food safety legislation.

Question 34

What happens to a business which fails to comply with a legal notice?

Answer 34

Permanent business closure, fines and/or imprisonment.

Question 35

What is due diligence?

Answer 35

A defence from a food business operator taken to court over breach of legislation, which can prevent prosecution. However, they must demonstrate that every possible measure was taken to ensure that the food was safe to eat, by using records for example. (Falsifying these records can also result in prosecution.

Question 36

What should food handlers receive before starting work for the first time?

Answer 36

Induction training, which involves personal hygiene, hand-washing, illness reporting and safe handling of food.

Question 37

When should training be refreshed?

Answer 37

When changes are made to the food management system. (Food safety knowledge should be refreshed regularly to keep up to date with the law and best practice.)

Question 38

How can training be carried out?

Answer 38

On the job alongside experienced colleagues, or in a formal classroom setting. It can be delivered face-to-face or as a written document.