Food regulations Flashcards
what is the WTO
world trade organisation
name the 3 standard setting organisations, which are part of the WTO and their responsibility
CODEX (food safety)
OIE (animal health and zoonoses)
IPPC (plant health)
what is ALOP
appropriate level of protection
what are the 3 main safety points before consumption
- primary production stage (GAPs)
- manufacturing GHP or HACCP
- cooking
name the main risk based safety protocols
food safety objectives
performance objectives
ALOP
government responsibility
name the main hazard based precautions
HACCP and good practices (GAP and GMP)
FBOs responsibility
describe the basic food saferty objective process
- good hygiene practices (audited)
- HACCP and CCPs (verified, validated and audited)
- performance criterion, objectives and food safety objective and ALOP policy - all with microbiological risk analysis and criterion undertaken between each level
what is the aim of HACCP
to reuce risk of microbiological contamination through controlling the production process
what are risk based controls
actions based on reducing acknowledged risk - it is in addition to hazard based controls
describe th purpose of the food safety objective
to ensure that the maximum frequency/concentration of a hazard in foog AT CONSUMPTION is in accordance to ALOP
describe what performance objectives areq
the max freq/conc of a hazard in a food AT A SPECIFIC step in the food chain before the FSO or ALOP
what are performance criteria
the effect that certain control measures should have on reducing the freq or conc of a hazard in a food product to contribute to the PO or FSO. it is the same as an ‘acceptable level’ in the HACCP CCPs
what is a process criteria PrC
the physical control parameter (time, or temp..) at a step which is applied to achieve a PO or PC - identical to a critical limit in a CCPs
