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Food safety & legislature > Labelling > Flashcards

Labelling Flashcards

(91 cards)

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1
Q

When do you need QUID

A

Ingredient appears in product name
Emphasised on packaging
Essential part of product e.g shepherds pie

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2
Q

What isn’t required on nutritional information

A

Fibre
Starch
Monounsautrated and polyunsaturated

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3
Q

A product is labelled as low sugar. What is the maximum amount of sugar the product can have in per 100g

A

Less than 5g per 100g

2.5g per 100ml

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4
Q

A profit is labelled as sugar free. What is the maximum amount of sugar it can contain per 100g

A

0.5g

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5
Q

A packaging does not contain added sugars but is made of fruit juice. What declaration must be on the label

A

“Contains naturally occurring sugars”

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6
Q

A product is labelled as high in a mineral. How much of this mineral would be required to support this claim

A

2x the quantity of a “source of vitamin/ mineral”

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7
Q

What disclaimer should be alongside health claims

A

must be consumed as part of a healthy and varied diet
Side effects
People who shouldn’t eat it

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8
Q

What does EFSA stand for

A

European Food Safety Authority

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9
Q

What do EFSA do

A

Provide scientific advice and technical support

Foods cannot be placed on the market without their approval

They are independent from the EU preventing bias

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10
Q

To be considered gluten free a product must contain less than

  • 10
  • 15
  • 20
  • 25

Ppm of gluten

A

20

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11
Q

To be considered very low in gluten a product must contain

  • 1-50
  • 16-47
  • 21-100
  • 23-99

Ppm gluten

A

21-100

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12
Q

Why are food allergies becoming more common

A

Decrease in intestinal micro flora diversity
Less exposure to microorganisms at an early age
Different types of food available

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13
Q

What is an allergen

A

An antigen that causes an allergy

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14
Q

What is released by the body triggering an allergic response

A

Histamines

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15
Q

What other illness is commonly found with food allergies

A

Eczema and asthma

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16
Q

Define: atopy

A

Generic tendency to develop allergic disease

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17
Q

What are the risk factors for allergies

A 
Family history
Vitamin D 
Sex
Geography
Environment
Ethnicity
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18
Q

What are the two tests for food allergens

A

Skinprick test

Double blind placebo controlled food challenge

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19
Q

Describe the process for the Gold Standard food allergen test

A

Eliminate all allergens for 7-14 days
Stop taking antihistamines
Reintroduce with doctor and see if response

Very time consuming, only ever used for clinical trials

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20
Q

What is oral allergy syndrome

A

Symptoms only in mouth or throat e.g pollen allergy

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21
Q

What is the affect of adrenaline

A

Relaxed smooth muscle in lungs
Reduces swelling
Stimulates heartbeat
Constricts blood vessels

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22
Q

What are novel foods

A

Foods that we’re not on the market before 15th may 1997

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23
Q

How long are novel foods protected for

A

5 years

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24
Q

How long are GMO foods protected for

A

10 years

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25
What limits are out on GMO foods
Can’t remove nutritional elements of the foods Can’t mislead the consumer Cant be disadvantageous to the consumer
26
What is described in the Food Safety Act section: 14
If the food is not of the nature or quality demanded, the food business operator will be guilty of an offence
27
What is all good law based on
Risk analysis
28
Describe the Cassis de Djon case and the outcome
For a fruit liquor to be sold in Germany it required 25% ABV. In France this is 18%. Therefore cassis de djon was not permitted to be sold in Germany. Court ruled that it could be because there was no safety issue
29
The codex alumentsria commission was set up by who
WTO
30
What is the codex alumenteria commission
A collection of international safety standards and guidelines relating to food safety and production
31
What impositions can be put on a food business by the WTO
``` Improvement notice Emergency hugeness prohibition notice Remedial action notice Seizure of food in breech Closure notice Suspension / withdrawal of approval Criminal offence ```
32
What is required on food packaging
``` QUID nutrition Retaile / provider Weight Name Storage Ingredients Allergy notice Use by date / Best before date Alcoholic strength if over 1.2% ```
33
What is HACCP
Hazard Analysis Critical Control Point
34
What is a critical control point
Something which can prevent or reduce a hazard | E.g. temp, pH, aW, sensory, shelf life, correct labels, management factors
35
What are the 7 steps in HACCP control
``` Conduct hazard analysis Establish CCP Reside in critical limits Monitoring systems Plan corrective action of control lost Determine verification system Maintain documentation ```
36
Campylobacter Where is it commonly found What is it’s onset period
Meat 2-5 days Most common
37
Bacillus Where is it commonly found What is it’s onset period
Soil based | 4-6 hours
38
Why does bacillus have such a short onset time
Spots forming so it has performed toxins which allow for quicker development
39
Salmonella Where is it commonly found What is the most common form What is it’s onset period How can it be reduced
Poultry Salmonella enterica 12-72 hours Poultry vaccination
40
Clostridium Where is it commonly found What is it’s onset period
Canned goods | 6-24 hours
41
Ecoli Name the 2 most concerning types Where is it commonly found What is it’s onset period
Vtec 0157 Etec - travellers diarrhoea Undercooked beef, unpasteurised dairy products, sewage, contaminated water
42
What is the infectious dose for E.coli
10CFU
43
Listeria Why is is a concern Where is it commonly found What is it’s onset period Under what conditions can it grow
Causes listeriosis RTE meats, unpasteurised products Up to 2 weeks after exposure Grows at 4 degrees - fridge temp
44
What is direct contamination
Consumption of contaminated water
45
What is indirect consumption
Foods washed with contaminated water | Ill food handler
46
What is norovirus
Highly contagious virus Major public health issue Major concern in places of close contact
47
In order is biggest public health concern to least, name the top 3
Campylobacter Listeria Ecolo 0157
48
Describe the South Wales e.coli outbreak
2005 Cross contamination between cooked and raw meats Affected schools
49
Describe the Scotland ecoli outbreak
Ecoli 0157 Raw uncooked meats Led to Pennington report
50
Why is ecoli vtec a concern
Ruminant toxins aren’t expressed so there is a risk of us consuming contaminated meat
51
Hepatitis How many strains Where are they commonly found What are the effects
``` A, B, C,D, E B+C are chronic Associated with sea food Fecal oral transmission Leads to liver disease and failure ```
52
Salmonella How many strains Where are they commonly found What are the effects
2600+ strains Poultry and vegetables Typhoidal and non-typhoidal
53
Cholera What is it commonly associated with
Rice, veg, seafood, grains
54
Describe the Japan outbreak
``` Japan 1996 E.coli 0157 9000 people School meals ```
55
Describe the America outbreak
1994 Salmonella Contaminated ice cream
56
Describe the America outbreak
1994 Hep A Clams
57
For something to be considered an outbreak, what must occur
2+ people thought to have common symptoms exposure or experience . This can be local or international
58
What are antinutrients
Something that interferes with the absorption of vitamins or minerals
59
Tocopherol oxidase
Soy beans | Breaks down vitamin e
60
Amino depoline
Flax seeds | Pyridoxine antagonist
61
Avadin
Raw eggs | Blocks biotin absorption
62
Cyonides
Cassava, kidney beans | Washing or fermentation
63
Solanine
Nightshade family Leafy green vegetable Heat stable Paralysis
64
Chuckling pea
Legume Contains BOAA attacks nerves Parboiling in excess water to leech out
65
Goitrogens
Affect iodine bonding | Leafy green veg
66
Tannins
Tea, coffee, cocoa | Binds iron chasing anemia
67
Oxylates
Lowers plasma calcium | Tea, cocoa, spinach
68
Phylates
Decrease iron and zinc
69
Tetrodotoxin
Attacks CNS
70
Scrombotoxin
Mackerel, sardines, tuma | Turns histadine into histamine cussing allergic reaction
71
What is the most toxic heavy metal
Selenium
72
What chases blue baby syndrome
Nitrates
73
What is adulteration
Where the quality of nature of food is compromised e.g add more sugar
74
How can adulteration in jams be found
Measure potasssium levels
75
How can milk adulteration be spotted
Freezing point depressed
76
How can we test for butter adulteration
Fatty acid analysis
77
How can we test the protein content in foods for adulteration
Nitrogen
78
Define: dose
Total administered amount
79
Define: dosage
Reference to biological admin | E.g child different to adult
80
Define: MEL
Maximum exposure limit over and 8hr working day
81
Define LD50
Amount of substance that would kill 50% of population
82
Name the types of biocide
Pesticide Insecticide Fungicide
83
What are insecticides
Typically neurotoxins
84
Why is DDT bad
Accumulated in food | 5yr half life
85
Fungicides
Low human toxicity
86
Herbicides
Chemically concert to dioxins causing cancer
87
Pesticides
Typically hydrophobic | Accumulate in fatty tissues and waxy cuticles of edible plants
88
Define: ADI
Acceptable daily intake
89
How is ADI calculated
Noal / 100
90
What are direct parasite
Growing in tissue
91
What are indirect parasites
Grow in contaminated water or infected soil | Decal oral contamination

Food safety & legislature (2 decks)

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