HACCP & Preservation of Food

Question 1

Purchase of Ingredients

Answer 1

• Raw materials which are purchased may contain harmful foreign bodies
  -High-risk foods, such as fish, meat or cream, can prevent a hazard to health as they could be contaminated by bacteria
  -Ingredients should be purchased from a reputable supplier to guarantee quality and safety

Question 2

Delivery of ingredients

Answer 2

Checks should be in place to ensure that high-risk foods are delivered at temperatures between 0 - 4c

Question 3

Storage of ingredients

Answer 3

-Dry stores should be stored in a cool place and in sealed containers
-First in first out
-Raw and cooked ingredients should be kept separate to prevent cross contamination

Question 4

Preparation of ingredients

Answer 4

Food handlers should follow a strict food hygiene rules to avoid possible contamination of ingredients

Question 5

Cooking of ingredients

Answer 5

Cooking times and temperatures must be checked of ingredients

Question 6

Chilled storage/cooking

Answer 6

Cooked food must be cooked or chilled cooling rapidly so that the danger zone is quickly passed through to prevent the growth of harmful bacteria

Question 7

Packaging

Answer 7

-Packaging should be sealed to protect food from contamination or physical contamination
-Packing should be able to withstand chilling temps
-Packaging should be labelled to indicate how the product should be stored safely before eating

Question 8

Distribution

Answer 8

-High-risk foods or cook-chill foods should be distributed to retail outlets in a refrigerated vehicle at between 0-4C
-Temperature of vehicle should be checked and recorded before food is loaded into it at the factory and removed from it before unloading to the retailers