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Food safety and sustainability > Exam cards > Flashcards

Exam cards Flashcards

1
Q

Describe wholesomeness of food…

A

Wholesomeness: not injurious to food, fit for purpose, satisfied customer.
increased customer confidence and profit.
unwholesomeness: unfit and injurious to health, dissatisfied customers, loss go confidence and business.
E.g. wholesome = fresh bread
unwholesome = stale bread

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2
Q

Differentiate statutory from non-statutory food control…

A

statutory: formal law/ legislation set up by the government. e.g. hygiene, labelling and allergens.
non statutory: common law, general codes of practice and standards.

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3
Q

Describe the roles of key stakeholders…

A

stakeholders are a grouped of people who are either positively or negatively affected by the business. e.g.consumers, suppliers etc.
companies must engage with stake holders since they represent indicators of policy demands. they give an insights to values that may be useful.
increases societal trust in risk management.

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4
Q

Food sustainability definitions…

A

“meeting the needs of the present generations without compromising the ability of the future generation to meet their own needs”
(bruntland report 1987)
“All practices and procedures that ensure adequate global supply of food for the current and future generations”
(ojinnaka 2012)

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5
Q

Differentiate legislation from common law…

A

Legislation: enacted by parliament and delegated by the authorities

Common law: derived from custom and judicial precedent rather than statutes.

e.g. legislation is outlined in the food safety act 1990

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6
Q

What is a statute?

A

this is a law that has been passed by legislation. a law that has been set by the Uk parliament.

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7
Q

What is a statutory instrument?

A

statutory instruments are a set of laws that allow certain provisions of parliament to be brought into force or altered without parliament having to pass a new act.
e.g changing the levels of the fines for an offence.

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8
Q

List the institutions of the uk constitutions…

A
  1. the parliament
    - monarch, house of commons
  2. the executive (public affairs)
    - prime minister, police, armed forces
  3. the judiciary
    - courts, judges
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9
Q

List the doctrines of the UK constitutions…

A
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10
Q

What is Food?

A

Any substance processed, partially or not at all that is intended or expected to be ingested by humans.
this includes drink, chewing gum (including water).

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11
Q

What is a food source?

A

food source means a living plant, animal, bird or fish from which food is intended to be derived, whether by gathering, harvesting, slaughtering, milking, collecting eggs ect.

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12
Q

List the offences under the food safety act 1990…

A

S7: injurious to health
S14: substance, quality, nature that is not deemed proper
S15: false describing, misleading information

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13
Q

List the food safety provisions…

A

food shall not be placed on the market if it is unsafe.
food is deemed unsafe if it is considered to be:
1. injurious to health
2. unfit for human consumption.

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14
Q

Define food hygiene…

A

The measures and conditions necessary to control hazards and to ensure fitness for human consumption of food stuff taking in to account its intended use.

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15
Q

What are the temperature control requirements?

A

Hot holding temperature = 63’c
Chill temperature = 1-4’c
Frozen temperature = -18’c
bacteria growth is rapid between 20 and 50’c this is the danger zone
if cold food is above 8’c it is seen as an offence

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16
Q

General food hygiene requirements…

A

EU seeks to ensure hygiene at all stages of production (excluding nutrition, quality product, or production of food at home)
starts with primary production: storage of food to be safe and at correct temperatures.
identify hazards that must be prevented, eliminated or reduced.
premises to be kept clean, in good repair and condition.
Floor and surfaces must be a material that is easy to clean (metal) and personal hygiene must be of a good standard.

17
Q

Personal hygiene requirements…

A

suitable clean clothing.
no person suffering from or carrying disease that is able to be transferred though food. (infected wounds, diarrhoea)
employees that is likely to come in contact with food must report illness to business operator

18
Q

What are the powers available to the enforcement officers for enforcing the food hygiene requirements?

A
  • inspect any stage of the food production, manufacturing, distribution and retail process.
    enter premises, seize and detain foods.
  • take samples of food for testing to ensure compliance with food legislation.
  • take action against a food business operator who does not comply with food law.
19
Q

What is a food contaminant?

A

any potentially harmful substances that are unintentionally added to food.
1. chemical
- cleaning agents, additives, process contaminants
2. microbiological
- staph, eccoli
3. physical
- hair, elements (dirt)
Other (combination of all of the above)

20
Q

What is residue?

A

small amounts of harmful substances left on foods. e.g. pesticides left on fruits in small amounts are know as residues.

21
Q

Can a contaminant be a residue?

A

a residue is technically a contamination. pesticides would be a chemical contamination. however a contamination isn’t always due to a residue. like physical contaminants are due to poor PPE and/or personal hygiene.

22
Q

What is the maximum residue level?

A
23
Q

How is a maximum residue level determined?

A
24
Q

What are requirements of the food labelling legislation…

A
  1. the name of the food
  2. a list of ingredients (with listed allergens inn bold)
  3. the appropriate durability indication (best before)
  4. any special storage conditions
  5. name of business and address
  6. place of origin
  7. instructions for use (like cooking instructions, ready to eat)

food info must not be misleading, must be accurate and clear to the consumer,

25
Q

Outline the labelling requirements for food additives…

A
26
Q

Outline the labelling requirements for organic foods…

A

mandatory labelling of all organic foods
certification and logo
registration
certification
accreditation
mist conform to the organic standard

27
Q

Explain the QUID…

A

quantitative declaration of ingredients…
this is the percentage of particular ingredients contained in a food product.
it is emphasised on the package with graphics or words.
it must appear next to the food that it is referring to for example … ‘Pork (60%)’ in pork sausage rolls.
- it is required where the ingredients concerned appears in the name of the food or usually associated by the consumer.

28
Q

Define food security…

A

this is the state of having reliable access to sufficient quantity of affordable and nutritious food.
this also allows individuals to have an active and healthy lifestyle.

29
Q

List greenhose gases…

A

carbon dioxide
nitrous oxide
methane
ozone (o3)

30
Q

What is the unit for carbon foot print?

A

the unit is metric tonnes of carbon equivalent (CO2e)

31
Q

Explain how climate change impacts on food sustainability…

A

the weather can affect crops and therefor out food supply, meaning that food wont be as readily available.
e.g. flooding in crop fields meaning lack of wheat, and vegetables.
on the other side, severe drought can affect the crop, meaning it dies early and cannot be harvested.

32
Q

notes on BRC…

A

British Retail Consortium:
a certificate that business can be accredited that labels their business as following a set of guidelines.
this is the framework for ensuring the stagey, quality and integrity of products and services are up to standards.
in 7 section:
- Management continual improvement
- HACCP in place
- food safety and quality management system (trained staff)
- site standards (clean site)
- product control = allergens managed
- process control (effective quality control)
- personnel (personal hygiene of employees)
Can be useful when looking to work with certain retailers. an audit must be carried out.

33
Q

Notes on ISO 22,000…

A
34
Q

Notes on microbiological criteria…

A
35
Q

Notes on SALSA…

A
36
Q

Notes on codes of practice…

A

Food safety and sustainability (1 decks)

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