MODULE 1
LESSON 1: Interpret Procedures for Food Safety
LESSON 1: Interpret Procedures for Food Safety
PRE-TEST
DIRECTION: Choose the letter of the correct answer and write it in your answer sheet.1. What is the primary aim of the Food Act 1984?
a) Increase food production.
b) Reduce the incidence of foodborne illness.
c) Promote culinary tourism.
d) Simplify food preparation methods.
2. Which of the following is NOT one of the five key principles of food hygiene?
a) Prevent contaminating food with pathogens from people, pets, and pests.
b) Use processed food materials exclusively.
c) Cook foods for the appropriate time and temperature.
d) Store food at the proper temperature.
3. What does "CCP" stand for in food safety?
a) Central Cooking Procedure.
b) Critical Cooking Point.
c) Critical Control Point.
d) Central Control Point.
4. Why is it important to separate raw and cooked foods?
a) To maintain food freshness.
b) To prevent contamination.
c) To enhance flavor.
d) To save storage space.
5. What is one example of a hazard that can be controlled in a food production system?
a) Packaging color.
b) Pathogens in raw materials.
c) Marketing strategies.
d) Customer complaints.
6. Which of the following is NOT included in food safety monitoring?
a) Establishing monitoring procedures.
b) Verifying corrective actions.
c) Increasing portion sizes.
d) Record-keeping procedures.
7. What is the purpose of a hazard analysis?
a) To identify critical control points.
b) To reduce food production time.
c) To increase product sales.
d) To improve food presentation.
8. According to the document, what is necessary for food safety compliance?
a) Strict advertising policies.
b) Regular monitoring and verification.
c) Reduced production costs.
d) Improved customer engagement.
9. Which example can be considered a Critical Control Point (CCP)?
a) Thermal processing.
b) Labeling food products.
c) Adding spices for flavor.
d) Conducting customer surveys.
10. Why is record-keeping important in food safety procedures?
a) To track food sales trends.
b) To provide evidence of compliance.
c) To create marketing strategies.
d) To identify customer preferences.
Information Sheet 1.1
Relevant documents:
Food and beverage services sector contributes a great deal to the profits in hospitality industry. With the increase in importance of business meetings, a range of personal and social events, a large number of customers visit catering establishments frequently. The food and beverage professionals tirelessly work to intensify customers' experience through their service.
The F&B Services providing businesses deliver food and beverages to their customers at a particular location (on-premise) such as hotel, restaurant, or at the customer's intended premises (off-premise).
Food safety policies and procedures:
The Food Act 1984 aims to reduce the incidence of foodborne illness by ensuring that food manufactured, transported, sold, prepared and stored is safe, unadulterated, fit for human consumption and will not cause food poisoning. The five key principles of food hygiene, according to WHO, are:
Prevent contaminating food with pathogens spreading from people, pets, and pests.
Separate raw and cooked foods to prevent contaminating the cooked foods.
Cook foods for the appropriate length of time and at the appropriate temperature to kill pathogens.
Store food at the proper temperature.
Use safe water and safe raw materials.
Food hazards and critical control points:
To transform the traditional, largely qualitative hazard analysis critical control point (HACCP) system into a fully quantitative one, critical control points (CCPs) have been defined as 'operations (practices, procedures, processes, etc.) at which control should be exercised to achieve a quantifiable reduction in a hazard, or its stabilization, that leads to an acceptable, safe food product. An approach is presented here that permits identification of appropriate quantitative CCPs. It is based on a list of operations that are known to reduce or stabilize microbial populations in food processing. The relevant operations are determined for a particular food product. Then, it is established whether or not they can be utilized to reduce or stabilize a potential hazard. If their effect is not nullified by a subsequent operation, and if the hazard is controlled in a quantifiable and desired manner, quantitative CCPs can be identified. Examples of CCPs may include:
Thermal process,
Chilling.
Chemical testing.
Biological hazard detection.
Formulation control,
Testing product for physical hazards
Food safety monitoring process:
Food safety monitoring is the mechanism by which we regularly check to see that food safety hazards are under control procedures are being correctly implemented and food safety compliance is followed. This type of monitoring is deeply embedded in food safety legislation around the world. HACCP & food safety plans
Conduct a hazard analysis.
Identify critical control points.
Establish critical limits.
Establish monitoring procedures.
Establish corrective actions.
Establish verification procedures.
Establish record-keeping procedures.
SELF CHECK
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