Food safety laws

• What does HACCP stand for?

  Hazard Analysis Critical Control Point
• What is the purpose of a HACCP plan?

  To check each stage for hazards and controls
• What are the stages of HACCP?

  Delivery, Storage, Preparation, Cooking, Hot holding
• What are some controls to prevent hazards?

  Staff hygiene, cleaning equipment, temperature checks
• What is the first step in implementing HACCP?

  Create a flow chart of preparation stages
• What should be identified after creating a flow chart?

  Any hazards (physical, chemical, biological)
• What are critical limits in HACCP?

  Guidelines for acceptable risk levels
• What is a critical limit for beef burger delivery?

  Temperature must be below $5^\circ C$
• What is a critical limit for cooking beef burgers?

  Probe must be $75^\circ C$ or above
• What is a critical limit for hot holding of food?

  Probe must be $63^\circ C$ or above
• What should be done with unused food after 2 hours?

  Throw it away
• What is the Food Safety Act 1990?

  A law ensuring food is safe to eat
• What does due diligence refer to in food safety?

  Taking all precautions to ensure safety
• What does "farm to fork" mean?

  Tracing food back to its suppliers
• What are basic hygiene rules in food handling?

  Don't cough, wear protective clothing, cover cuts
• What should be done if you have a stomach bug?

  Don't work with food
• What records should be kept for food safety?

  Cleaning schedules, training records, supplier lists
• What is pest control in food safety?

  Measures to prevent pests in food areas
• What is the importance of staff hygiene?

  Prevents contamination of food
• What are the key components of HACCP?

  • Hazard identification
  • Critical control points
  • Monitoring procedures
  • Corrective actions
  • Record keeping
• What are the stages and controls in HACCP for beef burgers?

  Stages and controls:

  1. Delivery: Check temp. below $5^\circ C$
  2. Storage: Check temp. below $5^\circ C$, use pest control
  3. Preparation: Clean hands, check for screws
  4. Cooking: Probe must be $75^\circ C$ or above
  5. Hot holding: Clean cabinet, probe must be $63^\circ C$ or above, discard after 2 hours
• What are the basic hygiene rules for food handlers?

  • Don't cough or sneeze over food
  • Don't touch your head, mouth, or nose
  • Wear protective clothing
  • Tie back hair
  • Cover cuts with blue plasters
  • Don't work if you have a stomach bug
• What are the requirements of the Food Safety Act 1990?

  • Ensure food is fit for human consumption
  • Keep records of suppliers for traceability
  • Maintain hygienic practices in food handling
  • Store, handle, cook, and serve food safely