Food Safety and Nutrition Quiz

Study Notes

Codex Alimentarius Commission - UN body that develops international food standards to protect consumer health and ensure fair food trade practices
Codex Committees - Subsidiary bodies of Codex that include general subject committees, commodity committees, and regional coordination committees
Critical Control Point (CCP) - Step where control is essential to prevent or eliminate a food safety hazard or reduce it to an acceptable level
Equivalence - Process that allows food safety and plant health measures used in one country to be recognized as equivalent to those in another for trade purposes

Encompasses all steps involved in production, storage, handling, distribution and preparation of food products

Any biological, chemical or foreign substance not intentionally added to food that may compromise food safety or suitability

Mandatory regulatory activity by national or local authorities to protect consumers and ensure all food during production, handling, storage and processing is safe, wholesome, accurately labeled, and meets quality and safety requirements

All conditions and measures necessary to ensure the safety and suitability of food throughout the food chain

Examination by an authorized agency of food products or control systems for raw materials, processing and distribution to verify compliance with regulations

Continuous monitoring of food supplies to ensure consumers are not exposed to food components like chemical contaminants or biological hazards that pose a health risk

Practices of primary food producers (e.g. farmers, fishermen) required to produce safe and healthy agricultural food products in compliance with food laws and regulations

Compliance with industry standard rules, regulations and laws related to producing, processing, handling, labeling and selling food products to protect public health from illness and product fraud

Genetically engineered organism### Food Safety Control
Continuous monitoring and evaluation of food hazards are essential to ensure food safety.
Food safety control involves identifying, evaluating, and controlling hazards throughout the food production process.

HACCP is a systematic approach to identify, evaluate, and control hazards in food production.
It involves identifying critical control points (CCPs) where hazards can be controlled or eliminated.
HACCP is a preventive approach to ensure food safety.

Physical hazards: foreign objects, contamination, or damage to food products.
Chemical hazards: harmful substances, such as pesticides, heavy metals, or other contaminants.
Biological hazards: microbiological contaminants, such as bacteria, viruses, or parasites.

Food safety management involves implementing and maintaining a food safety system.
It includes setting food safety objectives, establishing policies, and assigning responsibilities.
Food safety management also involves monitoring and reviewing food safety performance.

The International Organization for Standardization (ISO) has established food safety standards, such as ISO 22000.
The Codex Alimentarius Commission has developed guidelines for food safety management.
These standards and guidelines provide a framework for ensuring food safety globally.

National governments have enacted laws and regulations to ensure food safety.
Examples include the Food Safety Act in the United States and the Food Standards Code in Australia.
These laws and regulations provide a framework for food safety control and enforcement.

Food safety inspection involves evaluating food production processes to ensure compliance with food safety standards.
Certification involves verifying that food products meet food safety standards.
Food safety inspection and certification are essential for ensuring food safety.

Food safety training and education are essential for ensuring food safety.
Training programs should cover food safety principles, hazards, and control measures.
Education and training should be provided for food handlers, producers, and consumers.

Food safety and quality control are closely linked.
Food quality control involves evaluating food products to ensure they meet quality standards.
Food safety and quality control are essential for ensuring consumer satisfaction and trust.

Food safety is essential for public health.
Foodborne illnesses can have significant consequences for public health.
Ensuring food safety is critical for preventing foodborne illnesses and protecting public health.

Food safety is important for international trade.
Food safety standards and regulations can affect trade agreements and commerce.
Ensuring food safety is critical for facilitating international trade and commerce.