Food safety policy

Question 1

HACCP principles

Answer 1

1. Identify potential hazards and measures for their control
2. Determine critical control points (CCPs)
3. Establish critical limits (CL) which must be met to ensure each CCP is under control
4. Establish a monitoring system
5. Establish the corrective action to be taken when monitoring indicates that the CCP is not under control
6. Establish verification procedures to confirm that the HACCP system is working effectively
7. Establish documentation for procedures and records

Question 2

Describe UK approach (One Health) to food safety policy development, implementation and current approach by using an example of Campylobacter and Hepatitis E

Answer 2

ACT: Acting on Campylobacter Together
- Campy is most common food poisoning in UK
- targeted whole chain - farm to consumer (poultry)

Hepatitis E
- advice to consumers about pork
- engagement with other countries

Question 3

Describe, the UK approach to the review of risk based meat inspection to use more Visual Inspection Procedures in all species & farm to abattoir approach to C.bovis

Answer 3

Dont touch as much