BIO2041: Lecture 6

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  • Created on: 14-05-14 18:28
which food regulations detailed the food hygiene requirements in the UK until 2006?
1) Food Safety (General Food Hygiene) Regulations 1995 2) Food Safety (Temperature Control) Regulations 1995
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what have these law since been replaced with?
1) Regulation (EC) No. 852/2004 on the hygiene of foodstuffs 2) The Food Hygiene (England) Regulations 2006
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what is food safety a result of?
1) legislation - lay down minimum hygiene requirements 2) official controls - check food business operators’ compliance 3) food business operators - establish and operate food safety programmes and procedures based on the HACCP principles.
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Food business operators must adopt and comply with which specific hygiene measures?
1) microbiological criteria for foodstuffs and sampling and analysis requirements 2) temperature control requirements for foodstuffs 3)maintenance of the cold chain 4) procedures based on the HACCP principles
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what areas does the law give hygiene guidance on?
1) Rooms where foodstuffs are prepared, treated or processed 2) Transport 3) Equipment 4) Food waste 5) Water supply 6) Personal hygiene 7) Foods Wrapping and packaging 8) Temperature 9) Training
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what is cleaning and what is disinfection?
1) Cleaning – removal of grease, dirt and food 2) Disinfection – reduction of microorganisms to a non-hazardous level (health, spoilage)
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what should be used for cleaning agents?
1) detergents 2) Strong acids, strong alkalis used for specific cleaning processes (burnt on grease, limescale)
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what temperature should water be used if used for cleaning?
hot water > 82C
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what are hypochlorites?
disinfectants- oxidising agents – kill vegetative cells and some spores
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what are quaternary ammonium compounds (QACs)?
disinfectants- kill vegetative cells, but not spores- some resistance may be developed
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what do phenols do?
disinfectants- variable effectiveness depending on organism, no effect on spores
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what is the function of sanitisers?
chemicals with combined cleaning and disinfection properties
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what is the function of Codex Alimentarius Commission?
develops food standards- Reference criteria used throughout the world- Reference criteria used throughout the world
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in the 2 class plan, what does n mean?
number of samples from a “lot” that must be sampled
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in the 2 class plan, what does m mean?
maximum acceptable microbial number
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in the 2 class plan, what does c mean?
maximum number of samples that can exceed m
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what is the premise of the 2 class plan?
If the number of microbes expressed in specified way exceeds m in more than c samples of the total n samples taken, the whole “lot” of food is considered unacceptable
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in the 3 class plan, what does the extra value M signify?
value to separate marginally acceptable from unacceptable
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what is a batch acceptable in the 3 class plan?
If the number of microbes expressed in specified way exceeds m but is less than M in no more than c samples of the total n samples taken, then the food is considered acceptable.
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what is a batch not acceptable in the 3 class plan?
If either >c samples contain between m and M or one sample contains >M the whole “lot” of food is unacceptable
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what are The HACCP principles?
an instrument to help food business operators attain a higher standard of food safety
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which 2 schemes are similar to HACCP?
ISO22000 and FSSC22000
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when and why was HACCP developed?
developed in 1960s as part of USA’s space programme- had to be able to guarantee “risk-free” food for astronauts
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what areas do the American FDA require use of the HACCP in?
low acid canned foods, meat and poultry inspection programmes for slaughtering and processing carcasses
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what is ISO22000?
a food safety management system (FSMS) incorporating HACCP
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ISO22000 requires details of “pre-requisite programmes”, what are these?
processes to occur in advance of any food manufacturing to contribute to food safety
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what is the PAS220
scheme published by British Standards Institution (BSI) giving common set of pre-requisite programmes
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what is the FSSC22000?
brings together ISO 22000 and PAS 220
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what is a hazard?
A biological, chemical or physical agent in a food, or condition of a food, with the potential to cause an adverse health effect
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what are 3 types of hazard?
Biological, chemical, physical
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define biological hazards?
living organisms including micro-organisms
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define chemical hazards?
naturally occurring poisons and chemicals (aflatoxins, shellfish poisons) or deleterious substances (pesticides, etc.)
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define physical hazards?
material not normally found in food (glass, stones, metal)
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Card 2

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what have these law since been replaced with?

Back

1) Regulation (EC) No. 852/2004 on the hygiene of foodstuffs 2) The Food Hygiene (England) Regulations 2006

Card 3

Front

what is food safety a result of?

Back

Preview of the front of card 3

Card 4

Front

Food business operators must adopt and comply with which specific hygiene measures?

Back

Preview of the front of card 4

Card 5

Front

what areas does the law give hygiene guidance on?

Back

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