Exam cards Flashcards
(36 cards)
Describe wholesomeness of food…
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
Differentiate statutory from non-statutory food control…
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.
Describe the roles of key stakeholders…
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.
Food sustainability definitions…
“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)
Differentiate legislation from common law…
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
What is a statute?
this is a law that has been passed by legislation. a law that has been set by the Uk parliament.
What is a statutory instrument?
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.
List the institutions of the uk constitutions…
- the parliament
- monarch, house of commons - the executive (public affairs)
- prime minister, police, armed forces - the judiciary
- courts, judges
List the doctrines of the UK constitutions…
What is Food?
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).
What is a food source?
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.
List the offences under the food safety act 1990…
S7: injurious to health
S14: substance, quality, nature that is not deemed proper
S15: false describing, misleading information
List the food safety provisions…
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.
Define food hygiene…
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.
What are the temperature control requirements?
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
General food hygiene requirements…
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.
Personal hygiene requirements…
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
What are the powers available to the enforcement officers for enforcing the food hygiene requirements?
- 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.
What is a food contaminant?
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)
What is residue?
small amounts of harmful substances left on foods. e.g. pesticides left on fruits in small amounts are know as residues.
Can a contaminant be a residue?
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.
What is the maximum residue level?
How is a maximum residue level determined?
What are requirements of the food labelling legislation…
- the name of the food
- a list of ingredients (with listed allergens inn bold)
- the appropriate durability indication (best before)
- any special storage conditions
- name of business and address
- place of origin
- instructions for use (like cooking instructions, ready to eat)
food info must not be misleading, must be accurate and clear to the consumer,
