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Food Hygiene State > 67. Audits and monitoring of food business operators. Audits of the competent authorities > Flashcards

67. Audits and monitoring of food business operators. Audits of the competent authorities Flashcards

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Food Hygiene State (28 decks)

29. Chemical Composition Of Meat And Meat Characteristics Of Individual Animal Species

30. The Nutritional, Biologival And Energy Value Of Meat

31. Postmortem Changes In Meat, Aging Of Meat, Autolytic Changes And Their Evaluation

32. Meat Deviations - PSE/DFD meat

33. Intravital effects on meat quality - genetics, animal species, breed, sex, age, way of breeding, influence of nutrition, specific active substances, foreign substances, diseases

34. Classification Of Slaughter Animals And Grading Of Carcasses

35. Hygiene of technology of processing and storage of animal by-products in the meat industry, including SRM

36. Categorization, disposal and use of animal by-products not intended for human consumption

37. Basic technological equipments and procedures in meat production

38. Additives in meat production

39. Methods of technological treatment of meat and meat products (heat treatment, chilling, freezing)

40. Methods of technological treatment of meat and meat products (salting, smoking, drying)

41. Describe the methods of packaging the meat and meat products and packaging materials used

42. Describe heat-treated meat products

43. Describe not thermally treated meat products, the importance of starter cultures

44. Describe animal fat according to Regulation 853/2004 Annex 3, section XII. Animal fats

45. Describe the duites of the official veterinarian to check the welfare of the animals during transport (requirements for vehicles, animals, handling of animals)

46. Describe requirements for slaughterhouse (construction, equipment layout), where farm animals are killed

57. Indicate the reasons for the assessment of live animals and meat as unfit for human consumption and the legislative framework for a decision

58. Describe practical actions and tasks of the official veterinarian linked to the presence of Trichinella parasites. Decision about meat and organs

59. Labelling of meat fit for human consumption by a health mark after antemortem and postmortem inspection. Feedback report to the farm

60. Framework for official controls. Subject matter and scope. The role of the official veterinarian in the food chain

64. Reg. (EU) of the European Parliament & of the EU council No 2017/625 - specific rules on OC in relation to production of products of AO intended for human consumption

66. Registration and approval of an establishment in accordance with Regulation (EC) No. 852/2004 and Regulation (EC) No. 853/2004 as amended. Health and identification marking.

67. Audits and monitoring of food business operators. Audits of the competent authorities

68. OC of intra-EU trade in animals & goods. OC on animals & goods entering Union at border control posts + other points of entry. Certificates & doc. Trade control & Expert System.

69. Actions in case of non-compliance. Measures. Penalties

70. Rapid alert system for food and feed (RASFF). The notification of a direct or indirect risk to human health deriving from food produced in, and imported to the EU via RASFF

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