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Food Safety (Lec) > Farm to Fork > Flashcards

Farm to Fork Flashcards

(80 cards)

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1
Q

Food Safety Management at the Farm

A

Good Agricultural Process (GAP)

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2
Q

set of practices that ensure the production of safe, nutritious, and environmentally sustainable food

A

GAP

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3
Q

Key elements of GAP

A

Soil and Water Management
Pest and Disease Management
Animal Husbandry
Hygiene and Sanitation

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4
Q

For soil and Water management, what must be done?

A

Proper irrigation systems
Avoid pesticide and fertilizer runoff

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5
Q

What must be done for Pest and Disease Management

A

IPM practiced to reduce reliance on chemical pesticides
Use of biological control methods and safe pesticides

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6
Q

What must be done according to animal husbandry

A

proper handling, feeding and health management
use of antibiotices and other vet treatment in accordance with regulation

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6
Q

What are the different levels of Food Safety Management

A

at the farm
in Processing and Manufacturing
in Distribution
at Retail and Consumer Levels
Key Principles of FSM

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6
Q

What are the food hygiene and sanitation for FSM in Processing and Manufacturing?

A

Facility cleanliness
Employee hygiene

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6
Q

What is done according to Hygiene and Sanitation?

A

Ensure cleanliness in farming operations
Regular disinfection of equipment and facilities

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6
Q

Food Safety Management in Processing and Manufacturing

A

Hygiene and Sanitation
Hazard Analysis and Critical Control Points (HACCP)
Temperature Control
Packaging and Labeling

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6
Q

Ensure that food processing plants and equipment are regularly cleaned and sanitized to prevent cross-contamination between raw materials and finished products

A

Facility Cleanliness

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6
Q

identifying points where hazards can be controlled, such as cooking, cooling, or storage temperatures

A

Critical Control Points (CCPs)

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7
Q

What are the Key components of HACCP?

A

Hazard Analysis
Critical Control Points
Monitoring and Documentation
Corrective Actions

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7
Q

Workers must follow strict hygiene protocols, including handwashing, wearing protective clothing, and using sanitized equipment

A

Employee Hygiene

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7
Q

food safety management system that identifies and controls food safety hazards at critical points during the processing and manufacturing of food

A

Hazard Analysis and Critical Control Points (HACCP)

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7
Q

identifying potential biological, chemical, and physical hazards at every step of the production process

A

hazard analysis

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7
Q

Continuously monitoring critical parameters and maintaining records for traceability and accountability

A

Monitoring and Documentation

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7
Q

establishing procedures to follow is a ccp is not within the required safety limits.

A

Corrective Actions

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8
Q

Types of Temperature Control in FMS in Processing and Manufacturing

A

Cold Chain Management
Hot Holding

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8
Q

ensuring the maintenance during food processing, storage, and transport to prevent bacterial growth

A

cold chain management

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8
Q

labels should include essential information such as production dates, expiration dates, storage instructions, and allergen warnings

A

accurate labeling

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8
Q

types of packaging and labeling in FMS in processing and manufacturing

A

sealed packaging
accurate labeling

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9
Q

ensuring that cooked foods are maintained at safe temperatures to prevent microbial contamination

A

hot holding

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9
Q

using safe, non-toxic packaging materials that prevent contamination during storage and distribution

A

sealed packaging

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9
properly stored products should be placed in temperature-controlled warehouses to prevent spoilage
storage condition
10
Food Safety Management in Distribution
Transportation Handling at Distribution Centers
11
What must be observed in temperature?
Temperature control during transport Cross-contamination Prevention
11
vehicles transporting perishable products should be equipped with refrigeration or heating systems to maintain correct temperature
temperature control during transport
11
raw and ready-to-eat foods should be transported in separate containers to avoid cross-contamination
cross-contamination prevention
12
What must be observed under handling at distribution centers?
storage conditions inventory management cross-contamination prevention
13
keep raw, cooked, and ready-to-eat foods separate during handling and storage to avoid contamination
cross contamination prevention
13
use the 'first in, first out'(FIFO) method to ensure that products are distributed in the order they were received, minimizing the risk of expired goods
inventory management
14
Food Safety Management at Retail and Consumer Levels
Retail Consumer handling
15
In retail, what must be observed?
Display and Sotrage Shelf Life and Expiry Management
16
Foods should be stored in clean, temperature-controlled environments (e.g refrigerated sections for perishables). Ensure that foods are handled hygienically and safely by retail staff
Display and Storage
17
Retailers must manage the shelf life of products by ensuring proper rotation and discarding expired goods
shelf life and expiry management
18
In consumer handling, what must be observed?
Safe cooking Storage at home Cross-contmaination
19
consumers should be educated about proper cooking temperatures to eliminate harmful microorganisms
safe cooking
20
consumers should store perishable foods in appropriate conditions and ensure proper food handling during meal preparation to prevent contamination
storage at home
21
use separate cutting boards for raw meats and vegetables, and always wash hands and utensils after handling raw food
consumer handling
22
What are the Key Principles of Food Safety Management (farm to fork)
Prevention is Better than care Traceability Monitoring and Verification Risk-based approach Training and Education
23
proactively identifying and addressing potential risks at each stage of the food supply chain is more effective than responding to contamination after it occurs
prevention is better than cure
24
ability to trace food products from the farm through all processing, handling and distribution stages is crucial for recalling contaminated products and ensuring food safety
traceability
25
this is done using batch numbers, production dates, and labeling systems
traceability
26
What must be observed in monitoring and verification?
Regularly monitor food safety parameters Verification processes such as internal audits and third party inspections
27
food safety management should focus on identifying and managing the highest risks to food safety.
Risk-based approach
28
This involves assessing hazards, determining control measures, and monitoring for compliance at every step in the food chain
risk-based approach
29
continuous training for workers at all levels- from farm workers to food handlers in retail and distribution-is essential for maintaining food safety standards.
training and education
30
something that is established for use as a rule or basis of comparison in measuring or judging the safety of foods
food safety standards
31
What are the different national legislation?
Food safety act 2013 (RA 10611) PD 856 (code on sanitation of the Philippines) AO 153 AO 2014-0030
32
an act to strengthen the food safety regulatory system in the country to protect consumer health and facilitate market access of local foods and food products, and for other purposes
Food safety act 2013 (RA 10611)
33
A law that establishes standards and guidelines for public health and sanitation in the Philippines
PD 856
34
The revised guidelines on current good manufacturing practice in manufacturing, packing, repacking, or holding food
AO 153
35
the revised rules and regulations governing the labeling of prepackaged food products
AO 2014-0030
36
two international standards based on Codex Alimentarius
Good Manufacturing Practices Hazard Analysis and Critical Control Points
37
standard for food safety management systems that integrates elements of HACCP to provide a framework for ensuring food safety throughout the supply chain
ISO 22000
38
set of standards that help ensure food safety and quality, and protect consumers
Brand Reputation Compliance Global standards
39
certification program that helps food manufacturers ensure the safety of their products
Food Safety System certification 22000
40
a globally recognized program that helps ensure food safety and quality at every stage of the supply chain
Safe Quality Food
41
a global food safety initiative benchmarked standard for manufacturers, wholesalers, distributors, agents and brokers
international featured standard
42
set of internationally recognized standards for farm practices
GLOBAL G.A.P
43
What are the Legal Requirements for Statutory?
Requirements of Department of Labor and Employment (DOLE)
44
applicable to all FBOs throughout the country
statutory
45
specific government agency is mandated to regulate food safety in specific food industry
regulatory
46
regulatory department
Department of agriculture
47
regulates food from animals, including eggs and honey
Bureau of Animal Industry (BAI)
48
regulates milk production and handling
National Dairy Authority (NDA)
49
regulates meat production and handling
National Meat Inspection Service (NMIS)
50
regulates fresh fish and other seafoods including those grown by aquaculture
Bureau of Fisheries and Aquatic Resources (BFAR)
51
regulates food from plants
Bureau of Plant Industry (BPI)
52
regulates coconut production and processing
philippine coconut authority
53
regulates sugar cane production and marketing
Sugar Regulatory Administration
54
regulates supply and price of ricem corn and other grains
national food authority
55
regulated pesticides and fertilizers used in the production of plant and animal food
fertilizer and pesticide authority
56
regulated processed and prepackaged foods, produced locally or imported
food and drug administration
57
regulates public markets, micro and small food processing establishment and public eating places such as restaurants and canteens
local government unit
58
what are the regulatory standards?
PNS for Drinking water FDA for Microbiological Guidelines for Ready to eat foods
59
local standards
customer requirements company requirements
60
standards agreed upon by the customer and supplier
customer requirements
61
unique standard developed by the company for their operation
company requirements

Food Safety (Lec) (3 decks)

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