Environmental Health: Food Safety

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

Resource summary

	Created by Sami-Jaine over 13 years ago