Food safety & hygieneLesson 2 of 4 in the course HACCP and food safety management

Food Safety: Hazards, Safe Handling, Oversight, and Traceability

5 flashcards · 5 quiz questions · 5 match pairs · 5 fill-in sentences · English

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Summary

Food safety is the set of practices that helps keep food safe throughout its journey from production to the consumer. Understanding the basic risks matters because contaminated food can cause illness, sometimes with serious consequences.

Food safety, also called food hygiene, is the handling, preparation, and storage of food in ways that prevent foodborne illness. It includes routines that reduce health hazards for consumers.

All flashcards

Food contamination
The entry of harmful substances or objects into food, potentially making it unsafe.
Physical hazard
A foreign object in food, such as glass, metal, or plastic.
Temperature danger zone
The range of about 5 °C to 60 °C in which bacterial growth can be a concern.
Food recall
Action to remove or control a product already on the market because of a safety or quality concern.
HACCP
A preventive approach that identifies hazards and focuses controls on key steps.

Quiz questions

  1. Which situation is an example of physical contamination?Answer: A fragment of glass enters prepared food.
  2. What can increase the migration of substances from packaging into food?Answer: Heat, long storage, or contact with fatty foods.
  3. What does cross-contamination mean in food handling?Answer: The transfer of harmful microorganisms or substances between foods, surfaces, tools, or people.
  4. What is the main purpose of HACCP?Answer: To identify hazards and control them at important steps in a process.
  5. What role does the Codex Alimentarius serve?Answer: It provides international food standards and guidance that can inform national rules.

Based on the Wikipedia article Food safety, licensed CC BY-SA 4.0. Adapted into a summary, flashcards and quizzes.

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