Food Safety

• What does HACCP stand for?


  Hazard Analysis and Critical Control Points
• What is the primary purpose of the HACCP system?


  To prevent illness caused by eating contaminated foods
• How does the HACCP system help prevent food poisoning?


  By identifying potential hazards and implementing controls to stop them
• What are the priority steps in the HACCP system?


  • Cooking
  • Cooling
  • Storage
• What is required by law for all food businesses regarding food safety management?


  They must have a food safety management system in place
• Who is responsible for ensuring the food safety management system is followed?


  The business manager or owner
• What does a food safety management system identify?


  Critical points in food production and potential hazards
• What is the purpose of a risk assessment in food production?


  To identify hazards and how they could occur
• What must be kept during a risk assessment?

  Records of hazards and controls
• What does hazard analysis aim to identify?


  Stages in the food production process that could cause harm
• Who inspects food production premises to ensure health and safety?

  Environmental Health Officer (EHO)
• What are critical control points?


  Points in food production where hazards need to be controlled
• What are the four types of hazards that can contaminate food?

  Physical, chemical, biological, and food allergens
• What conditions do bacteria need to grow?


  • Moisture
  • Warmth
  • A source of food
  • Time
• Why is it important to wash hands before preparing food?

  To reduce the chances of bacteria getting into the food
• What is the purpose of a colour-coded system in the kitchen?


  To separate raw food from cooked food
• What are critical limits in food safety?


  Upper and lower limits that must be met to prevent a hazard
• What should be done if reheated food has not reached 75°C?


  It should be heated for longer until the temperature is achieved
• What must food businesses keep a record of?

  Temperatures, cleaning schedules, staff training, and delivery records
• What does due diligence mean in food safety?


  Taking reasonable care to prevent harm to food
• What is the Safer Food, Better Business (SFBB) system?


  • A food safety management system
  • Developed to simplify HACCP for smaller businesses
  • Includes easy-to-read information packs
• What checks should be performed during opening and closing of a food business?

  Opening Checks:

  • Ensure equipment is working
  • Staff are fit for work
  • Food prep areas are clean

  
  

  Closing Checks:

  • Food is stored safely
  • Work surfaces are cleaned
• What is the purpose of scheduled cleaning in food safety?


  To maintain hygiene and prevent contamination
• Why is it important to monitor temperatures and timings in food safety?


  To ensure food is cooked and stored safely
• What should be done if equipment is not clean after washing?


  It should be washed again
• What is the role of a supervisor in monitoring critical control points?


  To ensure staff follow the established rules
• How can colour coding of equipment help in food safety?


  It reduces the likelihood of contamination between different types of foods
• What should be included in a food safety management booklet?


  Records of food production processes and safety checks
• What is the significance of keeping records in food safety?

  To prove due diligence and compliance with the law
• What is the purpose of verifying the HACCP system?


  To check if the system is working effectively
• How can problems in the HACCP system be addressed?


  By reviewing and improving the control measures