MANUFACTURING - hygiene/ legislation/ labelling Flashcards Preview

A Level Food Technology > MANUFACTURING - hygiene/ legislation/ labelling > Flashcards

Flashcards in MANUFACTURING - hygiene/ legislation/ labelling Deck (15):
1

What is the food standards agency

Responsible for checking the safety/ hygiene of food

Works with local authorities to enforce food safety regulations

2

Aims of food standards agency

Food sold in UK is safe to eat

Imported food safe

Producers give priority to customer interest

Customers have the information they need to make informed choices

Regulation is effective and risk based

Enforcement is effective and forced on improving public health

3

What are the food hygiene regulations (2006)

Covers EU regulations - hygiene/ animal origin/

Food business must register their establishment within 28 days before trade

Activities producing meat/ egg/ milk products must be approved

Staff must be trained in health and safety food

Enforce safer food, better business

4

What is the “safer food, better business” set up by FSA

Set up to help advice businesses on the different laws (HACCP)

Make sure food served to customers is safe and legally covered

5

What is the food safety act (1990)

Food must comply with food safety

Ensure nothing is added/ removed from foods that would make it harmful

Ensure food sold is of nature/ demand of consumer

Clearly labelled/ advertised in way not to be misleading

Gives power of enforcement to EHO

6

What is the role of a environmental health officer

Carry out measures to protect public health

Includes enforcing law/ minimising hazards

7

What are EHO responsible for

Inspecting food premises to check equipment/ temperature

Take samples of food to be tested

Hygiene of handlers/ kitchens

Check HACCP

8

What laws do EHO follow

Food safety act (1990)

Food safety regulations (2006)

9

What do EHOs look at upon inspection

Staff

Processes take place

Storage of food

Equipment

Temperature

10

What is needed on labelling by law

Manufacturing name and address

Use by date

Storage

Ingredients

Origin

Weight

Instructions

Product

Nutritional (traffic light)

Allergens



11

Weights and measure act (1985)

Equipment is stamped by a crown to indicate checked for accuracy and measuring equipment bear valid verification and deliver correct weight/ measure/ volume

12

Food safety regulations

Weights and measures

Food safety act

Food hygiene regulations

EHOs

FSA

HACCP

Risk assessment

Quality control

Critical control

13

What is CAD

Computer aided design

Access to research to from the internet
Word processing
Nutritional analysis
Risk assessment
HACCP
Photography

14

What is CAM

Computer aided manufacture

Weighing and measuring ingredients
Light refractor to identify foreign objects
Temperature control
Packaging

15

Different sensory tests

Preference test - likes and dislikes
- no evaluation of characteristics
- subjective testing (hedonic scoring)

Discrimination test - evaluation of characteristics
- objective tests
- carried out in test kitchens

Trials - free food samples
- taste testing kitchens
- focus groups invited to stores