Definitions

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Contamination
The presense or introduction of a hazard
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Control measures
Actions or activities require to prevent or elimate a food safety hazard or reduce it to an acceptable level
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Control Point
A step in the process where control may be applied but a loss of control would not result in an acceptable health risk
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Corrective Action
The action to be taken when results of monitoring at CCP indicate loss of control i.e. a critical limit is breached
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Critical Control Points
A step in the prorcess where control can be applied and is essential to prevent or elminet a food safety hazard or reduce it to can acceptable level
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Critical Limit
A monitored criterion which seperates the acceptable from the unacceptable
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Cross Contamination
The transfer of bacteria from contaminated food (usually raw) to ready to eat foods by direct contract, drip or indirect contact using a vechile such as the hands or a cloth
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Danger Zone
5-63 - most rapid multipication between 20-50c
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Deviation
Failure to meet a critical limit
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Flow diagram
A systamatic representation of the sequence of steps or operations involved with a particular food item or process, usually from reciept or raw ingredients to the consumer
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Food hygiene
the measures and conditions necessary to control hazards and to ensure fitness for human consumption of a foodstuff taking into account its intended use
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HACCP
A food safety management system which identifies, evaluates, and controls hazards which are significant to food safety
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Hazard
A biological, chemical or physical agent, in, or, condition of food with the potential to cause harm
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Hazard Analysis
The process of collecting and evaluating information on hazards and conditions leading to their presence to decide which are significant to food safety and should therefore be addressed in the HACCP plan
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High risk food
Ready to eat foods which under favourable conditions, support the multipication of pathogenic bacteria and are intentended for consumption without treatment which would destroy such organisms
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Monitoring
The planned observations or measurements of control parameters to confirm the process is under control, and that critical limits are not exceededP
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Pathogen
The biological agent that can cause disease to its host. Spore froming pathogens can survive pasterurisation where vegetative pathogens generally cannot
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Prerequiste programmes
The food hygienece practises a buisness must have in place before implementing a HACCP to enable the HACCP plan to concentrate o nthe most signficant hazards
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Risk
Likehooold of hazard occuring
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Safe food
Food which is free from contaminents and will not cause illness, harm or injury
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Target level
Control criteron that is more stringent that than critical limit, and whihc can be used to reduce the risk of deviation
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Tolerance
The specified degree of latude for a control measure, which, if exceeded, requires immedie corrective action
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Validation
Obtaining evidence that elements of the HACCP plans are effective especially the critical control points and critical limits
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Verificaion
The application of methods, procedures and tests and other evaluations in addition to monitoring to determine complaince with the HACCP plan and prerequiste programmes
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Rapid Methods
Provide sesnitvie, accurate precise and preproductive tests results, they include anything that increases speed or efficency of isoluting, cultering or identifying microorganisms when compare to other methods.
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Rapid methods definited by FDA
based on technologies, growth- based, surrogate - based or viability based cellular markers for a microorganisms. RMM are frequently automated, and many have been utilized in clinical laboratories to detect viable microorganisms in patient specifmen
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FDA continue
Reportedly possess increased sensitively in detecting changes in the sample matrix e.g by products of microbial metabolism under conditions that favour the growth of microorganisms
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Colony counting
4/ 5 days for yeasts and moulds
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TVC
48 hoirs 30, 24h at 37c
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ecoli
24h at 37c
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Eliza
Enzyme Linked Imminoabsorbent Assay
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PCR
Polymerase Chain Reactio
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Eliza: Enzyme
Alkaline Phosphatase / Horse Radish Peroxides
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Eliza: Substrate
Azinbois sulphuric acid / p-nitrophenyl phosphate
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Lateral Flow
Immunochromatrogrpahic
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ATP
Adenosine Triphosphate - bioluminscene
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RFLP
Restriction Fragment Length Polymorphism
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Food Fraud
Food on the market for financial gain with intetion of decieving the customer
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Adulteration
Where a food product fails to meet statitory requiremtns and standards
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TACCP
Threat Assessment Critical Control Points - risk management (reduce likhoold of attack, reduce impact of a deliberate attack, protect reputation, reassurace customers that steps are in place to protect food, demonstrate due dillegence)
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Acts
Principles od leglisation
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EU directives
Member states issues regulations
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National Regulations
subordinate leglisation to enforce requirements of acts and directives
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EU regulations
Apply to all member states directly
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The Due Dillegence Defence - The Food Safety Act 1990 - Section 21
In the event of an offence the person charged must prove that he took all resonable precautions and exercised due dilligene to avoid the commision of himself or any other person under his control
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Regulations
Also called statutory instruments such as The Food Hygiene Regulation 2006 deal with the details of the acts are made by a minister
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Acts
concerned with principles and oassed by parliament
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Food Hygiene regulation 2006
Part 2 Main provisions Non - Compliance with leglisation
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Regulation 6
Hygiene Improvement notices
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Regulation 7
Hygiene Prohibitation Order
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Regulation 8
Emergancy phobidation Notices and orders
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Regulation 11
Defence of Due Dilligence
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Schedule 4
- temperature control requirements
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2007 / 45 /EC
Pre packaged Food
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Weight and Measurement Regulations
2006
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Food Acts -
Food Safety Act, 1990
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National Requiremetns
Food labelling 1996, Food Hygiene 2006
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EU Requirements
Regulation 178/2002 general pricnicpes of food safety / 852/2004 on hygiene of food stuffs/ 1169/2011 provision of information to consumers
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Jam and Simular produdcts regulation
2006
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Directive 2000 / 13 / EC
approx
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1169/ 2011
Replaces 90 / 296 / EC on food labelling bringing food law and safetu pf 178 / 2002
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BRCa standard that
Sets out the requirements for the manufacture of processed foods and the preporation of primary producrs suppled as retailer branded products, branded food products and food or ingredients for use food service companies, catering companies and fd man
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BRC purpose:
Provision of a framework for food manufacture to assist the production of safe food and to manage product quality to meet customers requirements
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SAlSA
Safe And Local Supplier Approval
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BRC
EN 45011 - UNITED KINGDOM ACCREDITATION SERVICE
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A specification is..
A document giving a description of materials, machinery, equiptment, process or product in terms of its required propertied of performance. Quantitative requiremnts are stated they are either terms limits or in terms of standards with permit toleranc
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Quality Management Princriples
A comprensibe sustem designed, documented and implemented to ensure that the specifications designed to acieve the quality standard are consistently met - requires all commitement from all staff
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Good Manufacturing Practise
Effective quality control requires: quality control manageer, product specification, adequalte staff and facilities for
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M&S Quality Management Systems
Satisfaction is underpinned by the sensory delivery of a product. Sensory analysis enables a clearer understanidn of a product charactersitcs. Better monitoring of product quality and consistency is obtained -> key sensory attributes
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Global food safety standards
GFSI, IFS, HACCP, BS / ISO 22000, Global Gap, Dutch HACCP,IFS,BRC Global Food Safety food Standard, AIB Food Safety Programme
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GSFS
Global Standard for ....
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Quality Management System
An organisation wide system of managing and improving uality design, implemented and maintaintaned to continually improve preformance while addressing the neeeds of all interested parties
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ISO 2200 Aim
To harmonsise on a global level the food safety management requiremnts for buisnesses throughout the food chain
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Quality
used for several purposes a) as the ablikity of a service of product to satisy a given need b) quantitative sense used in manufacturing and meeting requirements c) As a degree of excellence
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Quality management system is defined as
The organisational strucure, defined, responsibilities, processes and resources for implementing quality management including all activites which contribute to quality, directly or indirect
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Audit definition
Collects Objective evidence (measure in a way), record and collate, documentated activity, performed to verify the effectiveness of an organisation / operation , uses examination and evaluation
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Third party Audit
Independant expert
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Fourth Party Audit
Enforcement agencies
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3 stages of audit
Planning and prep 2. conductiong (analysisng) 3. reporting
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Other cards in this set

Card 2

Front

Control measures

Back

Actions or activities require to prevent or elimate a food safety hazard or reduce it to an acceptable level

Card 3

Front

Control Point

Back

Preview of the front of card 3

Card 4

Front

Corrective Action

Back

Preview of the front of card 4

Card 5

Front

Critical Control Points

Back

Preview of the front of card 5
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