Food hygiene

Question 1

The following are example of pre-harvest/harvest/post-harvest (choose the right one)
Feed, Housing, Hygiene, Treatments, Water

Answer 1

Pre-harvest

Question 2

The following are example of pre-harvest/harvest/post-harvest (choose the right one)
Slaughter, collecting, milking

Answer 2

Harvest

Question 3

The following are example of pre-harvest/harvest/post-harvest (choose the right one)
Processing, packing, transport, storage

Answer 3

Post-harvest

Question 4

Which part of the above steps counts as the ‘food chain’?

Answer 4

All of it, pre/harvest/post

Question 5

What is the definition of food safety?

Answer 5

All people at all times having access to sufficient safe, nutritious food to maintain a healthy and active life

Question 6

What are the three main points of food safety therefore?

Answer 6

Food availability
Food access
Food use

Question 7

These are part of which part of food security?

Production, Distribution, Exchange

Answer 7

Food availability

Question 8

These are part of which part of food security?

Affordability, allocation, preference

Answer 8

Food access

Question 9

These are part of which part of food security?

Nutritional value, social value, food safety

Answer 9

Food use

Question 10

What is the general food law?

Answer 10

System which generates principles and requirements of food law across europe

Question 11

What are the 7 main objectives of the general food law?

Answer 11

protection of human life and health
protection of consumers interest 
Fair practices in food trade
Animal health and welfare
Plant health and the environment
Free movement of food and feed (manufactured and marketed within the union)
Global trade

Question 12

What does EFSA stand for?

Answer 12

European Food Standards Authority

Question 13

What are the three components of risk analysis?

Answer 13

Risk assessment
Risk management
Risk communication

Question 14

What is the zero risk approach?

Answer 14

If in doubt, keep it out, not possible in the food industry

Question 15

What does this define?
The process of weighing policy alternatives in cinsultation with all interested parties, considering risk assesment and other aspects relevant for the health of consumers and for the promotion of fair trade practices, and if needed selecting APPROPRIATE PREVENTION AND CONTROL OPTIONS

Answer 15

Risk management

Question 16

What is the definition of meat?

Answer 16

Edible parts of domestic animals
Skeletal muscle with naturally included or attached tissue. Established limits for amoun of fat and connective tissue allowed

Question 17

What are the general parts of meat harvesting?

Answer 17

Stunning
Sticking
Evisceration
Splitting/Dressing
Chilling 
Cutting, deboning 

MEAT PRODUCTS ARE PRODUCED AT VARIOUS STAGES e.g. blood at sticking stage, organs at evisceration stage

Question 18

What are the main possible animal contaminants of meat during the harvest process?

Answer 18

Hide and Gastrointestinal tract

Question 19

What are the main possible non animal contaminants of meat during the harvest process?

Answer 19

Bio-aerosols, hands and equipment

Question 20

What does HACCP stand for?

Answer 20

Hazard Analysis and Critical Control Point

Question 21

What does GMP stand for?

Answer 21

Good Manufacturing Process

Question 22

Who is responsible for HACCP and GMP?

Answer 22

The food business operator (FBO)

Question 23

True or false:

All FBOs are legally obliged to implement and maintain hygiene procedures based on HACCP principles

Answer 23

False, All FBOs EXCEPT farmers

Question 24

What are the four parts of HACCP?

Answer 24

Planning (decide and document what needs to be done)
Doing (implementing the action plan)
Checking (Monitoring the HACCP documentation and activity)
Acting (Taking action when food safety is at risk and documenting it)

Question 25

What are critical control points?

Answer 25

The process steps where hazards pose a high level risk and so must be controlled
Each CCP must have a known critical limit

Question 26

What are the 7 components of HACCP?

Answer 26

Hazard analysis
Identification of CCPs
Esablishing critical limits of CCPs 
Monitoring of each CCP
Corrective actions at each CCP
HACCP verification/validation
HACCP documentation

Question 27

What is GHP?

Answer 27

Good Hygiene Practices

Question 28

What are GMPs

Answer 28

More generic, e.g. adequate lighting provided in the slaughter area etc
E.g. colour coded knives for dirty and clean cuts

Question 29

What is the definition of milk?

Answer 29

The normal mammary secretion of milking animals obtained from one or more milkings without either addition to it or subtraction from it, intended for consumption as liquid milk or further processing

Question 30

What are the three kinds of potential contamination of milk?

Answer 30

Microbiological (eg mastitis)
Chemical (eg disinfectants, veterinary products)
Physical (dust, mud etc)

Question 31

What are the four on farm risk management points in the milk farm?

Answer 31

Animal health
Animal cleanliness
Milking area and milking process
Equipment, milk storage, staff

Question 32

Microbiological testing is part of GHPs or HACCP?

Answer 32

GHP

Question 33

What is a microbiological criterion?

Answer 33

Defines the acceptability of a product or process based on the presence/absence/number of micro-organisms or the quantity of toxins/metabolites

Question 34

What does a food safety criterion define?

Answer 34

The acceptability of a product to be put on the market. Established based on risk assessment

Question 35

Recalling products is an example of tracing *****

Answer 35

forwards

Question 36

Identifying the source of a problem is an example of tracing ****

Answer 36

backwards

Question 37

Tracing backwards and forwards relies on RECORD KEEPING

Answer 37

:)