Definitions
HACCP
Hazard Analysis and Control Points
The range of temperature identified as Danger Zone
Between 5° and 63° C
Most common critical control points (at least 8)
delivering, storing, refrigerating, freezing, defrosting, preparing, cooking, hot holding, re-heating, distributing, serving
What are the most known types of bacteria?
Harmful pathogenic bacteria
Helpful bacteria
Spoilage bacteria
What is ISO22000?
It's a food management system that can be applied to any organization in the food system
Control point
A point in the production line where Hazards can be present and reduced to critical (acceptable) levels.
How many HACCP principles are there?
7
Three main types of Food hazards
Chemical
microbiological
physical
What are the most known food borne viruses?
Hepatitis A
Noravirus
What are the benefits of food hygiene? (at least 5)
Healthy and satisfied customers
A good reputation
loyal customers
low food wastage and running costs
pleasant working environment
compliance with food safety laws
job security
WHO
World Health Organization
When was HACCP developed and in what country?
In the 1970s in the USA
The aim of HACCP
To identify possible contamination and potential hazard in each step of the food production cycle
The three categories most at risk of getting a food borne disease
Elderly people
kinds and infants
immunocompromised/immunosuppressed
What are the costs of poor food hygiene? (at least 5)
Food poisoning and ill customers
a bad reputation
customers' complaints and loss of revenue
high foos wastage and running costs
poor working conditions
legal actions and penalities
possible clocure of business
FAO
Food and Agriculture Organization
How many keys to safer food have been developed? Which ones?
5 keys:
1. Keep clean
2. Separate raw and cooked
3. cook thoroughly
4. keep food at safe temperature
5. Use safe water and raw materials
What are the two possible corrective actions to be adopted when cooking?
1. continue cooking until the established temperature or the established colour is reached
2. throw out the product
What is salmonella and what foods can contain it?
It's a bacterium contained in raw and undercooked meat and poultry, dairy products and eggs
What types of food can be contaminated by harmful chemicals? (at least 4)
some types of mushrooms
tuna
mahi mahi
fish
shellfish
uwashed friut
unwashed vegetables
Globalization
The process by which goods and people move easily across the world
How many main causes of food borne diseases are there? Which ones?
4 causes
1. bacteria
2. viruses
3. chemicals
4. parasites
Why do we need to establish monitoring procedures in the HACCP process?
To assess the food is meeting the limits set for CCPs
What type of pathogenic bacteria can be contained in tinned foods?
Botulinum
Examples of set limits for CCPs (at least two)
Cooking temperature
cooking time
physical properties (food colour, appereance, texture)