Food regulation and control Flashcards
if the risks are unknown, what kind of approach should be taken?
precautionary approach
why takes the sole charge of responsibility for food safety?
food business operators (not government - they aren’t producing the food)
what are the two main types of food safety assurance systems?
baseline - prerequisites, HACCP…
private - animal welfare, food quality, food authenticity, food safety (is it what is says on the label)…
what are the two concepts for systems of food safety management?
hazard based approach
risk based approach
what is the hazard based approach to food safety systems?
HACCP
what is a hazard?
any agent that when present in food can cause adverse effects on the consumer
is there accepted criterion for hazard based approaches?
no - no established criterion
what does ALOP stand for?
appropriate level of protection
who controls risk based approaches?
government
who controls hazard based approaches?
food business operator
what is the government branch dealing with food safety?
food standards agency
what is the risk based approach to food safety based on?
specific knowledge of risks
what is process criteria in relation to food safety?
the physical process control parameter at a specific step that can be applied to achieve a performance objective/criterion (same as critical limits on the HACCP plan)
what is the performance objective in food safety management?
maximum frequency/concentration of a hazard in a food at a specified step in the food chain before consumption
what is a food safety objective in food safety management systems?
maximum frequency/concentration of a hazard in a good at the time of consumption that contributes to the ALOP
