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Summary HACCP Exam - English notes
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English notes for the HACCP test, covering all topics of the course: food-safe working, unsafe foods, spoilage, microbiology, hygiene, preservatives, HACCP, and allergens
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Food-safe working• products cannot be defective and it must not put safety at risk
consumer is protected against defective products by the product
liability act
• According to the Product liability act, the producer must demonstrate
that an error could have never happened at their company
• CE mark indicates that a product complies with the applicable rules
for product safety in Europe.
• The Commodities Act is a law that is specifically for food safety. This
act has different types of provisions for different situations.
↳ provisions have to do with things like product packaging or the
requirement, a specific product must meet
, Hygiene, order and cleanliness
• To guarantee food safety contamination of products must be
prevented.
Products can be contaminated by foreigner subjects (wood, metal,
glass,
hair) or microorganism (fungi or bacteria) before, during, after the
production process
• Ingesting foreigner bodies or microorganism can make people ill
• Poor hygiene, order and cleanliness can have major consequences
↳ fines from the government
↳ ill customers
↳ bad reputation
↳ loss of customers
• benefit of good hygiene
↳ cost saving
↳ better reputation
↳ satisfied customers
, Unsafe foods
• foods can change between production and consumption: colour
change, taste
deteriorates, product could become soft, firm or liquid might separate.
• Toxic substances may cause food poisoning Pathogenic
microorganisms can cause food borne infections
Spoilage
• the process in which food becomes unsuitable for consumption. There
are different types of spoilage:
- microbiological = mold
- chemical = racid fat
- physical = separation of liquids
- contaminants = worms. glass etc...
Microbiological spoilage
• Process in which microorganisms (bacterias, fungi, yeast)
negatively affect,
product quality
• can be identified by bad smell, mold, slimy layer or taste.
• Undetectable spoilage: product seem normal and good but causes food
borne infection or food poisoning
↓ ↓
caused by pathogenic caused by toxic substances
microorganisms produced by microorganisms
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