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Created by Sami-Jaine
over 11 years ago
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Question | Answer |
Legislation and Directives of Food Safety (4 of them) | Food Act (1997) Food Hygiene Regulations (2007) Foodstuffs Directive (89/397/ECC) Food Standards Act (1999) |
Product Specific Management: HACCP | Identification and control of microbiological, chemical and physical food safety hazards during product development. |
7 Principles of HACCP | 1. Identify any hazards that must be prevented eliminated or reduced; 2. Identify the critical control points (CCPs) at the steps at which control is essential; 3. Establish critical limits at CCPs; 4. Establish procedures to monitor the CCPs; 5. Establish corrective actions to be taken if a CCP is not under control; 6. Establish procedures to verify whether the above procedures are working effectively; and 7. Establish documents and records to demonstrate the effective application of the above measures. |
Describing a Case Study of HACCP: Reduces the likelihood of contamination of meat during production from... | microbiological hazards such as Salmonella, E.coli O157 and Campylobacter |
Describing a Case Study of HACCP: Meat-borne pathogens can be carried by healthy animals but... | cannot be detected by sight or smell. |
Describing a Case Study of HACCP: Although thorough cooking kills most bacteria, meat may be handled by lots of people before it is cooked... | and the bacteria will spread to other foods |
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