Home / Summaries / Class notes - Quality theory / food-haccp-safety

Quality year - Food safety

Q: What does food hygiene aim to control?

Food hygiene aims to control hazards for human consumption. Necessary measures Conditions Fitness of foods

Q: What does GMP stand for in food safety?

GMP stands for Good Manufacturing Practices . Guidelines Procedures Principles Safety Quality

Q: How do chemical hazards occur and what are some examples?

Occurrence : Any part of the chain - harvesting, storage, processing, preparation, service Examples : Water, food contact materials, cleaning agents, pest control substances, contaminants, pesticides, biocides, food additives

42 important questions on Quality year - Food safety

What is the definition of food security according to The World Bank?

Food security is defined as:

All people having access
Physical and economic access
Sufficient, safe, and nutritious food
Meeting dietary needs and preferences
Supporting an active and healthy life

What does food hygiene aim to control?

Food hygiene aims to control hazards for human consumption.

Necessary measures
Conditions
Fitness of foods

What does GMP stand for in food safety?

GMP stands for Good Manufacturing Practices.

Guidelines
Procedures
Principles
Safety
Quality

What is the aim of control measures in food safety?

To prevent, eliminate, or reduce hazards to acceptable levels.

Actions
Activities
Food safety hazard
Acceptable levels

How do chemical hazards occur and what are some examples?

Occurrence: Any part of the chain - harvesting, storage, processing, preparation, service
Examples: Water, food contact materials, cleaning agents, pest control substances, contaminants, pesticides, biocides, food additives

What are allergens and their risk in the classification of hazards?

Allergens are substances causing immunological reactions.
Risk arises from accidental contamination.
Examples include 14 EU allergens.

What does the radiological risk in FSMA refer to?

Radiological is a hazard classification under FSMA.
Refers to risks from radiological contamination.

What economic burden do foodborne diseases impose in low- and middle-income countries according to the 2019 World Bank report?

The report indicates significant financial implications:

Total productivity loss: US$ 95.2 billion annually
Cost of treating foodborne illnesses: US$ 15 billion each year

What is involved in analysis concerning risks?

Identification and analysis of risks, allowing reporting of concerns and consequences.

What does communication entail in risk management?

An exchange of information among experts, steps, and stakeholders.

What is the scope of risk analysis, risk assessment, and risk management in the context of HACCP?

Risk Analysis: Structured approach.
Risk Assessment: Scientific evaluation of risks.
Risk Management: Decision-making and control strategies (control, eliminate, mitigate, minimize).

What are the objectives of risk analysis, risk assessment, and risk management?

Risk Analysis: Identify and understand risks.
Risk Assessment: Quantify and qualify risks, science-based.
Risk Management: Minimize and control risks.

What keywords are associated with risk analysis, assessment, and management?

Risk Analysis: Identification, integration, impact.
Risk Assessment: Likelihood, severity, hazard analysis.
Risk Management: Mitigation, compliance, CCPs.

How is HACCP applied in risk analysis, assessment, and management?

Risk Analysis: Structure of the overall food safety plan.
Risk Assessment: Hazard Analysis (Principle 1).
Risk Management: CCPs, limits, monitoring, corrective actions.

What distinguishes proactive from reactive risk management?

- Proactive risk management involves:

Predicting risks and their potential effects
Considering past, present, and future activities to prevent risks

- Reactive risk management focuses on:

Quick reactions to minimize adverse effects
Analyzing past events for coordinated responses

What are the key steps in risk management according to PMI?

Identify risks: Recognize potential risks.
Qualify risks: Assess and prioritize risks.
Quantify risks: Measure potential impact.
Plan risk responses: Develop strategies to mitigate risks.
Monitor and control risks: Track and adjust plans.

What are key components in controlling food risks according to the slide on risk management in foods?

GAP: Good Agricultural Practices
Commitment of management: Ensuring leadership support
Develop and Implement Food safety plan: Strategic planning
Hygiene: Maintaining cleanliness
Educate staff: Training programs
Pest control: Prevention measures
Proper cooking/holding temperatures: Temperature controls

What is a Critical Control Point (CCP)?

A step essential to prevent or eliminate food safety hazards.

Control can be applied
Reduces hazards to acceptable levels
Importance in food safety

What is an HACCP plan?

A document outlining procedures based on HACCP principles.

Guidelines for food safety
Written and systematic approach

Who is part of the HACCP team?

The group responsible for developing and maintaining the HACCP system.

Implementing safety measures
Collaborative effort

What does validation mean in HACCP?

Evidence that the plan correctly results in safe food.

Ensures effectiveness
Important for food safety assurance

What is an incident in food safety?

An unintentional event with potential for damage or injury.

Did not result in harm this time
Requires monitoring to prevent

What is the second principle of HACCP?

Determine the Critical Control Points (CCPs).

Aim: Identify points where hazards can be controlled.
Focus: Ensure food safety.

What is the third principle of HACCP?

Establish validated critical limits.

Aim: Set maximum or minimum values for safety.
Examples: Temperature, pH levels.

What is the fourth principle of HACCP?

Establish a system to monitor procedures.

Aim: Ensure compliance with critical limits.
Monitoring methods: Regular checks, observations.

What is the fifth principle of HACCP?

Establish corrective actions.

Aim: Address deviations from critical limits.
Actions: Fix the issue, prevent recurrence.

What is the sixth principle of HACCP?

Establish verification procedures.

Aim: Confirm that the system is working effectively.
Methods: Audits, reviews, tests.

What is the seventh principle of HACCP?

Establish record-keeping and documentation procedures.

Aim: Maintain records of monitoring and actions.
Importance: Legal compliance, accountability.

What is a preliminary activity in hazard assessment?

This involves ensuring adequate expertise and information about the product.

Expertise
Information
Product
Processing
Hazards
Controls

What is the first step for a food business to implement a successful plan?

Compliance with Good Hygiene Practices (GHP) and other measures is essential.

Good Agricultural Practices (GAP)
Good Practices Manufacturing (GMP)
Pre-Requisite Programs (PRP)

What are some examples of Pre-Requisite Programs (PRP) measures?

Examples include:

Pest control
Personal training
Allergen management
Operational controls
Supplier management

Where can you find more detailed information on food hygiene principles?

Detailed information can be found in Codex Alimentarius (2020).

General Principles of Food Hygiene
Official guidelines for food businesses

What are the key components of conducting a hazard analysis in HACCP?

Identify all major hazards during the process
Understand the context of the product
Be specific and detailed
If PRP controls hazards, no further action is needed

What is the significance of determining Critical Control Points (CCPs) in food safety?

Identifying CCPs is essential for:

Preventing or eliminating hazards
Reducing hazards to an acceptable level
Ensuring product safety
Requires careful development and documentation

Examples include: thermal processing, chilling, testing for chemical residues.

What is a critical limit in food safety practices?

A critical limit refers to:

Maximum and/or minimum values
Control parameters at a CCP
Preventing, eliminating, or reducing hazards
Distinguishing safe and unsafe conditions
Proven through scientific advice or studies

What is the purpose of establishing a system to monitor procedures in food safety?

A monitoring system serves to:

Assess whether a Critical Control Point (CCP) is under control
Produce an accurate record for future verification
Enable timely corrective action to prevent unsafe products

What are the main purposes of establishing corrective actions in HACCP?

Corrective actions aim to:

Prevent hazardous foods from reaching consumers
Be specific for each CCP
Be integrated within the HACCP framework

What elements should be included in corrective actions according to HACCP?

Corrective actions should include:

Determination of the cause of non-compliance
Disposition of non-compliant product
Recording of taken corrective actions

What minimum specifications should a HACCP plan include regarding deviations?

A HACCP plan must specify:

Actions taken when deviating occurs
Responsibility for implementing corrective actions
Maintenance of records of actions taken

What are the verification procedures established by the FDA for HACCP plans?

Verification procedures ensure validity by:

Utilizing expert advice and scientific studies
Conducting in-plant observations, measurements, and evaluations
Involvement of a HACCP team or independent expert for documentation
Unbiased verification by an independent authority possessing expertise

What are the key components of record-keeping and documentation procedures according to Principle 7?

Essential components include:

Maintaining records that verify control implementation.
Supporting evidence for PRPs.
Monitoring critical control points.
Records of audits verifying system operation according to the plan.

What are the key elements contributing to the establishment of a Food Safety Culture?

Essential aspects include:

Commitment of People in the organization
Leadership & Engagement of individuals on food safety practices
Awareness of Hygiene by all food business participants
Open Communication among involved parties
Sufficient Resources for food hygiene systems

The question on the page originate from the summary of the following study material:

Quality theory

View summary

A unique study and practice tool
Never study anything twice again
Get the grades you hope for
100% sure, 100% understanding

Remember faster, study better. Scientifically proven.