Legislation
what does FSA stand for?
Food Standards Agency
What does HACCP stand for?
Hazard Analysis Critical Control Points.
Name the three types of contamination.
Chemical, physical and biological
what does pathogenic mean?
Disease causing
What colour chopping board should be used for raw meat?
Red
What is the name of the legislation that controls food for human consumption?
The Food Safety Act 1990.
What is the main purpose of HACCP?
To ensure food safety by identifying and controlling potential hazards in food production
Give one example of a biological contaminant.
Give one example of a high-risk food.
What temperature should a refrigerator be kept between?
0–5°C.
What does the Food Safety Act 1990 provide a framework for?
for food legislation in England, Wales and Scotland
What is the main purpose of HACCP?
Critical Control point
Give one example of a physical contaminant.
Why are high-risk foods particularly vulnerable to bacterial growth?
They contain moisture, protein and nutrients that encourage bacterial growth and are often eaten without further cooking.
What is cross-contamination?
The transfer of harmful bacteria/contaminants from one food, surface, utensil or area to another.
Who can enforce food safety regulations?
Environmental Health Officers.
What should happen when a CCP is not under control?
Corrective actions are taken
Give one example of a chemical contaminant.
Why should raw meat be stored below cooked and ready-to-eat foods?
to prevent juices containing harmful bacteria from dripping onto cooked or ready-to-eat foods, reducing cross-contamination.
What is the danger zone?
The temperature range between 5 and 63 degrees celcius where bacteria can grow rapidly, increasing the risk of food poisoning.
Name one example of food legislation from the lesson other than the Food Safety Act 1990.
What should be done when monitoring a CCP?
Check and record measurements or conditions to make sure they are within the required limits.
Sort these into the correct categories: plaster, bacteria, cleaning products.
explain how correct storage of high-risk foods can reduce the risk of food poisoning.
Give two ways a food business could reduce the risk of food poisoning.