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Food Safety Flashcards

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1
Q

What is food safety?

A

Food safety is a scientific discipline relating to the handling, preparation, and storage of food in order to prevent food-borne illness.

Food safety encompasses various practices and regulations to ensure food is safe for consumption.

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2
Q

What areas of expertise are required in food safety?

A

Food safety requires expertise from diverse areas, including:
* Food Science
* Environmental Health

These areas contribute to understanding how food can be safely handled and consumed.

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3
Q

What aspects does food safety consider?

A

Food safety considers aspects spanning:
* Industry
* Market
* Consumer

This approach ensures that safety measures are effective from production to consumption.

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4
Q

True or False: Food safety only involves the preparation of food.

A

False

Food safety also includes handling and storage, not just preparation.

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5
Q

Fill in the blank: Food safety is a ________ discipline.

A

[scientific]

The scientific nature of food safety involves research and evidence-based practices.

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6
Q

What is the goal of food safety practices?

A

The goal of food safety practices is to prevent food-borne illness.

This is achieved through proper handling, preparation, and storage techniques.

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7
Q

Why is Food Safety important?

A

Access to sufficient amounts of safe and nutritious food is key to sustaining life and promoting good health.

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8
Q

What causes more than 200 diseases related to food safety?

A

Viruses, parasites, and cancers.

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9
Q

How many people globally are affected by foodborne diseases each year?

A

An estimated 600 million - almost 1 in 10 people.

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10
Q

What percentage of the foodborne disease burden is carried by children under 5 years of age?

A

40%.

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11
Q

How many deaths are attributed to foodborne diseases among children under 5 each year?

A

125,000 deaths.

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12
Q

What are the most common illnesses resulting from the consumption of contaminated food?

A

Diarrhoeal diseases.

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13
Q

How many people fall ill due to diarrhoeal diseases each year?

A

550 million people.

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14
Q

How many deaths are caused by diarrhoeal diseases annually?

A

230,000 deaths.

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15
Q

How do foodborne diseases impact socioeconomic development?

A

They strain healthcare systems and harm national economies, tourism, and trade.

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16
Q

Fill in the blank: Food safety is essential to _______.

A

[ensure food safety]

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17
Q

What are the 5 main ways suggested by the WHO to improve food safety?

A
  • Keep clean
  • Separate raw and cooked food
  • Cook thoroughly
  • Keep food at safe temperatures
  • Use safe water and raw materials

WHO, 2020

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18
Q

Fill in the blank: The WHO suggests to _______ for improving food safety.

A

[keep clean]

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19
Q

True or False: One of the WHO guidelines for food safety is to separate raw and cooked food.

A

True

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20
Q

What does the WHO recommend regarding cooking food?

A

Cook thoroughly

This ensures that harmful pathogens are eliminated.

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21
Q

Fill in the blank: It is important to keep food at _______ temperatures to ensure safety.

A

[safe]

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22
Q

What kind of water does the WHO recommend using for food safety?

A

Safe water

This includes ensuring that the water is clean and free from contaminants.

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23
Q

List the first two WHO guidelines for improving food safety.

A
  • Keep clean
  • Separate raw and cooked food
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24
Q

Who regulates food safety in the UK?

A

The Food Standards Agency

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25
When was the Food Standards Agency proposed?
1997
26
In what year was the Food Standards Agency created?
2000
27
What is the purpose of the Food Standards Agency?
To protect public health and ensure trust in food safety
28
The Food Standards Agency is a _______ governmental agency.
non-ministerial
29
What is the primary purpose of the Food Standards Agency?
To protect public health in relation to food
30
Which legislation established the Food Standards Agency?
Food Standards Act 1999
31
What powers does the Food Standards Agency have?
To act in the consumers interest at any point in the food chain
32
What is the significance of the Food Safety Act 1990?
It underpins the work of the Food Standards Agency
33
Fill in the blank: The Food Standards Agency operates in a number of ______.
[different ways]
34
True or False: The Food Standards Agency was created by the Food Safety Act 1990.
False
35
What year was the Food Standards Act enacted?
1999
36
What is a key responsibility of the Food Standards Agency?
To ensure food safety
37
Fill in the blank: The Food Standards Agency is guided by various pieces of ______.
[legislation]
38
How does the Food Standards Agency ensure consumer protection?
By acting in the consumers interest throughout the food chain
39
What does the Food Safety Act 1990 provide?
The framework for all food legislation in England, Wales, and Scotland.
40
What is a primary responsibility of food businesses under the Food Safety Act 1990?
To ensure that the food served or sold is of the nature, substance, or quality which consumers would expect.
41
What is the purpose of developing a methodology regarding food risks?
To enable clear definition of low, medium, and high risk foods ## Footnote This methodology helps in assessing food safety and guiding consumer choices.
42
What is meant by the 'right to be protected from unacceptable risk' in food safety?
Consumers have the right to be safeguarded against foods that pose unacceptable risks ## Footnote This emphasizes the importance of regulatory frameworks in food safety.
43
What is a key theme related to consumer choices in food safety?
The right to make choices knowing the facts ## Footnote This theme highlights the need for transparency and informed decision-making.
44
What does FHRS stand for, and what is its relevance?
Food Hygiene Rating Scheme ## Footnote Pressing for mandatory display of FHRS in England, Wales, and NI enhances consumer awareness.
45
What should businesses be transparent about according to food safety guidelines?
What matters to consumers ## Footnote Transparency fosters trust and informed consumer decisions.
46
What is the significance of establishing a Food Crime Unit?
To enforce zero tolerance for those who put consumers at risk ## Footnote This unit aims to enhance food safety and accountability.
47
Fill in the blank: The right to the best food future possible involves supporting and advocating for _______.
[safe innovation] ## Footnote Safe innovation ensures consumer interests are prioritized in food development.
48
What type of interventions should be identified to aid consumers and businesses?
Interventions that support smart food decision making ## Footnote These interventions can include educational tools and resources.
49
What long-term food initiatives should be supported according to the guidelines?
Waste reduction and nutrition ## Footnote Supporting these initiatives is crucial for sustainability and public health.
50
What is the purpose of horizon scanning and emerging risks analytical capability?
To build and apply strategies for identifying potential future food safety risks ## Footnote This capability helps in proactive risk management.
51
What is a primary goal of consulting consumers and stakeholders in food safety?
To define 'unacceptable' risks in food ## Footnote Engaging with stakeholders ensures that various perspectives are considered.
52
What is a cornerstone of the Food Standards Agency's work?
Ensuring good food hygiene. ## Footnote The Food Standards Agency (FSA) plays a vital role in maintaining food safety and hygiene standards.
53
How many cases of foodborne illness occur every year in the UK according to the FSA's 2020 estimate?
Approximately 2.4 million cases. ## Footnote This figure reflects a significant increase from the 2009 estimate of one million cases.
54
What percentage of foodborne norovirus cases was attributed to eating out?
37%. ## Footnote This statistic highlights the risk associated with dining out in terms of foodborne illnesses.
55
What percentage of foodborne norovirus cases is caused by takeaways?
26%. ## Footnote Takeaways contribute significantly to foodborne illnesses, indicating the need for improved hygiene practices.
56
What is the highest risk item per serving for foodborne illness according to the FSA?
Oysters at retail with 3%. ## Footnote Oysters are particularly vulnerable to contamination, making them a high-risk food item.
57
Fill in the blank: Improved food hygiene measures could prevent many cases of _______.
foodborne illness. ## Footnote Emphasizes the importance of hygiene in preventing foodborne diseases.
58
What percentage of foodborne norovirus cases is attributed to lettuce at retail?
30%. ## Footnote Lettuce is another significant contributor to foodborne illnesses, stressing the need for proper handling.
59
What percentage of foodborne norovirus cases is attributed to raspberries at retail?
4%. ## Footnote While lower than other items, raspberries still pose a risk for foodborne illness.
60
What is one method to ensure food hygiene?
Best before dates/use by dates ## Footnote These dates indicate the period during which food is expected to remain safe and of good quality.
61
What is another method to ensure food hygiene?
Cooking food ## Footnote Proper cooking kills harmful bacteria and pathogens present in food.
62
What is a key practice in food hygiene that involves maintaining low temperatures?
Chilling ## Footnote Chilling food helps slow down the growth of bacteria.
63
What is an important practice in food hygiene related to cleanliness?
Cleaning ## Footnote Regular cleaning of surfaces and utensils helps prevent contamination.
64
What is the term for the transfer of harmful bacteria from one food item to another?
Cross-contamination ## Footnote This can occur through shared utensils or surfaces.
65
What system helps consumers understand the hygiene level of food establishments?
Food hygiene ratings ## Footnote These ratings provide a quick reference for the hygiene standards of food businesses.
66
True or False: Adhering to food hygiene practices can help reduce the risks of food poisoning.
True ## Footnote Following food hygiene guidelines significantly lowers the chances of foodborne illnesses.
67
What is allergen awareness in food safety?
Allergen awareness is crucial for the safe handling and production of foods.
68
What percentage of adults and children are estimated to have a food hypersensitivity?
1-10%.
69
What proportion of the population may experience reactions leading them to believe they have a food hypersensitivity?
As many as 20%.
70
How many members of the European population are estimated to suffer from food allergy?
11-26 million.
71
If the prevalence of food allergies in Europe is projected onto the world population, how many potential food-allergic people are there?
240-550 million.
72
Why are food allergies a particular concern in young children?
The incidence of food allergy is often life-threatening and is estimated to be greater in toddlers (5-8%) than in adults (1-2%).
73
What percentage of children in the developed world are affected by food allergy?
3-6%.
74
What percentage of breast-fed infants in the UK are affected by food allergies?
1%.
75
Fill in the blank: Allergen awareness is incredibly important for the _______ and production of foods.
[safe handling]
76
True or False: Food allergies are more common in adults than in toddlers.
False.
77
What are the most common food allergens for children?
* Cow's milk * Chicken eggs * Shellfish * Prawns * Fish * Soy * Peanuts * Wheat * Tree nuts (e.g., hazelnuts, pistachios) ## Footnote Tree nuts include various types such as hazelnuts and pistachios, which are notable allergens.
78
What is the most common type of food allergy in adults?
Symptoms to raw fruits and vegetables ## Footnote Known as 'pollen food syndrome' or 'oral allergy syndrome' (BDA, 2015)
79
Which foods are most commonly involved in adult food allergies?
* Apples * Stone fruit (peaches, plums, cherries, etc) * Tree nuts (especially hazelnuts) * Fish * Shellfish * Peanuts * Legumes * Seeds ## Footnote These foods are common causes of allergy in adults (BDA, 2015)

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