Legislation Flashcards
Topic-7 (19 cards)
what does the EC regulation no. 852 involve?
-it is concerned with the hygiene of foodstuffs
what are the 5 things the EC law no. 852 states must happen to ensure the safety of foodstuff?
-the food business operator must accept primary responsibility for the safety of food
-the cold chain must be maintained
-HACCP plan must be implemented
-risk assessments must be carried out
-imported foods must meet the same hygiene standards as the EU
what is the primary responsibility of food operators in terms of food safety in terms of the EC regulation 852/ 2004?
-it is essential for food safety to be maintained from primary production to the final consumer
-they must maintain hygiene practices at every stage
what is the cold chain and why does it ensure food safety according to EC regulation no 852?
-frozen foods must be stored safely at the correct temperatures
-cold chain ensures frozen food is stored and transported at the correct temperatures
-prevents the growth of harmful microorganisms
how does HACCP ensure the safety of foodstuff according to EC regulation no 852?
-helps businesses to control and identify potential hazards in the production process
-helps along with good hygiene practices, reinforces the responsibility of food business operators
what are the purpose of risk assessments in terms of the EC regulation no 852?
-helps to establish microbiological risks and temperature control requirements
-provides scientific evidence
-prevents the growth of harmful microorganisms
why must imported foods match hygiene standards of the EC to ensure food safety in terms of regulation no 852?
-it ensures all food regardless of their origin adhere to the same safety requirements which helps to protect public health
what does the EC regulation 853/ 2004 outline?
-specific hygiene rules for foods of animal origin
what are the 8 things the EC regulation no 853 states must occur to ensure food safety of animal based products?
-primary responsibility lies with the food business operator
-detailed hygiene requirements
-appropriate temperatures must be maintained
-an identification mark must be present on all foods from animal origin
-imported foods must have same hygiene standards as EC
-HACCP must be in place
-risk assessments must occur
-establishments where food is served must be approved
how do food business operators ensure food safety as their primary responsibility according to EC regulation no 853?
-they ensure animal based products are fit for human consumption
-they maintain hygiene practices through food production, manufacturing and distribution stages
how do detailed hygiene requirements ensure safety of animal origin foods according to EC regulation 853?
-these hygiene requirements include; structural (equipment), operational (people handling food) and hygiene standards
-these must be me to ensure safety of food
how do establishments which are approved by competent authorities help to ensure safety of animal based foods according to EC regulation 853?
-this approval ensures these establishments meet necessary hygiene standards and are regularly inspected by EHP’s
how does maintaining proper temperatures help to ensure food safety according to EC regulation no 853?
-this regulation specifies temperature control requirements
-prevents growth of harmful microorganisms
-ensures food remains safe during storage and transport
how does the identification mark of animal based products ensure food safety according to EC regulation 853?
-it indicates the food has been produced in an approved establishment
-ensures it meets the required hygiene standards
how does following HACCP ensure food safety of animal origin products according to EC regulation 853?
-HACCP allows potential hazards to be controlled before they occur to ensure food safety during production
how do risk assessments ensure food safety of animal origin products according to EC regulation no 853?
-they establish microbiological criteria to control and prevent to growth of harmful microorganisms which can endanger consumer health
what does the EC regulation 854 outline? how does it differ from 853?
-it ensures the safety of foods of animal origin
-853 focuses on hygiene rules for food business operators
-854 focuses on official controls of food safety regulations by authortites e.g. DAERA, FSA and EFSA
what are 4 key points of the EC regulation no 854?
-responsibility for food safety lies with the authorities who conduct the hygiene inspections
-approval for establishments to serve animal based foods comes from scientific inspections by these establishments
-they ensure compliance of businesses in regards to temperature controls
-they check imported foods comply with EU hygiene standards
what are the 4 key differences between the EC regulations 853 and 854/ 2004?
-853 focuses on food business operators, 854 focuses on authorities
-853 responsibility for food safety is with operators, 854 is with authorities
-853, establishments must gain approval from authorities, 854 authorities must provided detailed inspections
-both ensure safety of imported foods but 854 focuses on the official checks
