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Flashcards in Food technology 2 Deck (114)
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1

What is meant by food security?

Enough food for all people, with appropriate nutritional value and safe for consumption

2

What is meant by food safety?

Ensuring that both the food produced and sold in the UK and imported are safe to eat

3

Define HACCP

Hazard Analysis and Critical Control Point
A system which identifies, evaluated and control hazards which are significant for food safety

4

Outline the role of the food industry in ensuring food safety

Food producers and processors, retailers and catering businesses need to adopt improved practices during production, storage and transport

5

What legislation regulates food safety in the UK?

- The Food Hygiene Package (EC 852, 853, 854/2004)

6

What is GMP?

Good manufacturing practices
A specified and recorded method of operation designed to minimise the hazards and capable of control and being monitored (prerequisite programmes)

7

What is GHP?

Good hygiene practices

8

What is required in order to produce and comply with a HACCP?

- Design of appropriate food processing facilities
- GMP
- SOPs and SSOPs

9

Compare possible locations of food processing facilities

- Urban: unpopular, smell, noise, effluent
- Industrial: marginally better, restricted expansion
- Rural: easy to expand but distance from final consumer

10

What services are required in food processing facilities?

- Water
- Electricity
- Road/rail access
- Security
- Sewage
- Other waste disposal

11

What regulation applies to water use/provision in food processing facilities/

EC directive 80/778

12

Outline the important properties of the internal surfaces of a food processing facility

- Impervious, easily cleaned
- Chemical resistance
- Biochemical and bacterial resistant
- Impact resistant
- Resistance to condensation
- Good ventilation and insulation
- Non-slippery
- Wear resistant

13

What is included in the GMPs?

- Maintenance programme
- Cleaning programme
- Potable water
- Pest control
- Staff training programme on hygiene
- Staff medical programme

14

Describe the features of the maintenance programme included in a GMP

- In place so all structures/equipment maintained properly
- Keep maintenance log
- Minor damage promptly repaired
- Surfaces and cutting boards smooth, equipment free from rust and dirt
- Floors and drains inspected, cleaned daily

15

Describe the features of the cleaning programme included in a GMP

- Must contain cleaning procedures
- Plant documented system may include schedule
- Audited by plant and MHS staff
- Daily sign off sheets for those responsible
- Frequency of cleaning for each area/equipment
- Responsible person identified
- Sequence of cleaning
- Chemicals used
- Verification by surface swabbing
- Poor cleaning procedure indicated means immediate investigation and corrective action taken

16

Describe the requirements within the GMP for potable water

- Plant operator needs to prove water is potable
- Plant documented system may include water sampling and testing from all outlets annually on rotational basis for bacteriological screening (3 parameters assessed), positive results lead to immediate re-sampling
- Mains inlet sampled and tested for same parameters annually as well as 3 more
- Water company requested to supply annual physico-chemical analysis of water in area

17

What 3 parameters are assessed for water outlets in food production facilities?

- Total viable count at 22C
- TVC at 37C
- Total Coliforms

18

What additional parameters are assessed for the mains water inlet in food production facilities?

- E. coli
- E. faecalis
- Sulphite reducing Clostridia

19

Describe the features of pest control within the GMP

- Bait stations checked monthly + external checks by contractor
- Diagram showing locations of bait stations
- All doors and windows pest proof
- Pest control records kept in plant office

20

Describe the features of a plant training programme within the GMP

- Training programme for all staff handling food
- Qualified member of staff provides in-house hygiene training
- Each employee attends basic food hygiene course given by authorised provider, sit exam and obtain certificate
- All people handling carcass after death need Certificate of Competence

21

Describe the features of a staff medical programme within the GMP

- Staff notify management if they or family have symptoms of illness that may be transmissible to other humans via handling of exposed meat
- All absences from work notified to management
- Any member of staff suffering V/D should not return to work until 24 hours after symptoms have cleared
- If lasted 3 days or more or been abroad, Drs certificate required before return to work
- Visitors to fill in health questionnaire on arrival

22

What body led the international acceptance of HACCP-based systems?

1993 Codex Alimentarius

23

What is the Codex Alimentarius?

- A governing body established to develop food standards under the Joint FAO/WHO Food Standards Programme
- Aims to establish international food standards to protect consumers, ensure fair practices, promote coordination of food standards work undertaken by international governmental and non-governmental organisation

24

What is the main aim of HACCP-based systems?

Give level of assurance as close to 100% as possible of a food product not being contaminated with pathogens, toxins etc.

25

Give potential barriers to HACCP

- Knowledge and competence
- Training
- Human resources
- Planning
- Management commitment
- Funding

26

What is assumed with a HACCP based system?

That a system of GMP is already in place within the food production system

27

List benefits of HACCP

- Preventative system
- Systematic approach
- Increases confidence
- Effective use of resources
- Cost effective control system
- "due diligence"
- Internationally accepted
- Strengthens quality management systems
- Facilitates regulatory/external audits
- Demonstrates management commitment

28

What is contained in the HACCP document?

- Process flow diagram
- HACCP control chart
- Supporting documentation
- Documents deemed relevant e.g. team details, product infor, decisions

29

How does the HACCP work?

- Defines the process
- Identifies possible hazards
- Identifies points critical to product safety
- Manages and verifies the above points

30

What are the stages of HACCP production?

1: Hazard analysis (flow diagram)
2: Identification of critical control points (CCP)
3: Establishment of CCP criteria
4: Monitoring procedures of CCPs
5: Protocols for CCP deviations
6: Record keeping
7: Verification