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NUT2003 > Food Safety > Flashcards

Food Safety Flashcards

1
Q

What makes food unsafe

A

Micro-organisms
Toxins of non-microbial origins
Physical Contaminants

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2
Q

Micro-organisms

A

Foodborne infection

Foodborne intoxication

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3
Q

Foodborne infection

A

Ingestion of food contaminated with live pathogenic bacteria

Only needs to be small as can multiple
24hrs after
Hepatitis A

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4
Q

Foodborne intoxication

A

Ingestion of food containing pre-formed bacteria or mould
Bacteria toxin - staphylococcus aureus or clostridium botulinum
Mycotoxins - mould toxins

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5
Q

Toxins of non-microbial origins

A

Endogenous toxins
Toxins during process
Chemical contaminants
Criminal activity

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6
Q

Endogenous toxins

A

Natural components
Solanine - potatoes
Linamarin - cassava

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7
Q

Toxins during the process

A

Acrylamide - produced during mailard reaction at high temperature
Leads to reaction with glucose and aspargine
Minimise by using potato low in sugar

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8
Q

Chemical Contaminants

A

Pesticide and veterinary residues
Strictly controlled in EU
Every stage of farm to fork
Have to produce sample test

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9
Q

Criminal activity

A

Dioxin in mozzarella

Melamine in milk

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10
Q

Physical contaminants

A 
Metal
Mineral
Plant
Animal
Other
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11
Q

Food Processing

A

Make food safe
Provide nutrients
Variety and convenience
Add Value

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12
Q

Food regulation in processing

A

Some aspects are defined by law
Requirement for safety management
Approval of all substance that can be used
Labelling

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13
Q

Business guidance on food processing

A

Found of FSA

European law has been made UK law

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14
Q

Food standards agency

A

National and Local
Sets and monitors
Audits local level
Environmental health practitioners and trading standard officers

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15
Q

Environmental health practitioners

A

Safety

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16
Q

Trading standard officers

A

Fraud

17
Q

HACCP prerequisites

A 
Environment hygiene
Operator hygiene
Cleaning
Process capability
Training
Supplier assurance
Calibration
Prevention maintenance
Pest proofing
Traceability
Quality management system
18
Q

High risk businessed

A

Dairy

Must be registered

19
Q

Hazard

A

Source of potential damage, harm or adverse health effect
Biological
Chemical
Physical

20
Q

Risk

A

Damage caused by hazard

Risk = severity x probablility

21
Q

Critical limit

A

value can be measured and requires action if exceeded

22
Q

Control

A

Check hazard

23
Q

Principles of HACCP

A 
What
Where
How
How control
Response if goes wrong
Regular check 
Regular records

NUT2003 (20 decks)

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