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33 Cards in this Set
- Front
- Back
What is auditing? |
official systematic independent examination of a food business to determine whether food safety activities and related results comply with stated and legal requirements |
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What is an inspection? |
to look closely or carefully, to examine |
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According to legislation, what must a food business operator do? |
ensure any step in activities of food business critical to ensuring food safety are identified, know where problems can occur |
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What is new legislation based on? |
science, risk assessment, prevention, management |
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Who is responsible for risk management? |
business operator, more self regulation |
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What is required for new legislation? |
new inspection and verification methods |
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What are the 4 types of audit? |
customer audits, internal audit, accreditation audit, regulatory |
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What is the first party audit? |
internal audit |
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What is the second party audit? |
customer audits |
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What is the third party audit? |
accreditation audit |
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What are the 2 requirements for auditing? |
skills and knowledge |
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What are the 7 skills needed for auditing? |
time management, fact finding, reporting, communication, consistency, impartiality, objectivity |
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What 3 pieces of knowledge are needed for auditing? |
legislation, VPH/ food safety, audit procedures |
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What 4 people are responsible for a HACCP system? |
food business draft HACCP system, outside or internal expert, Dept. Ag appraise/advise before implementation, VIs periodic audit |
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Why does a HACCP system need to be audited? |
to verify system, identify weaknesses, due diligence by food business, certification to accreditation body, legal compliance by regulatory agency |
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What 6 ways are processes controlled? |
food additives, supplier control, HACCP/Hygiene prerequisites, management procedures, labeling, traceability |
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What must HACCP records be? |
legible, easily identifiable, signed and dated |
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How long must HACCP records be kept? |
3 years |
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How is a HACCP system checked? |
Review CCP monitoring records (process control), verify monitoring (spot checks), review corrective action records, review chemical and microbiological monitoring |
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What does frequency of auditing dependent on? |
risk |
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How often is high risk food businesses? |
3 per year, 1 full audit, 2 surveillance audits |
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What is included in the Audit Standards ISO 19011:2011? |
Guidelines for planning and preforming audits, for selecting quality auditors and for managing quality auditor programmes |
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What is included in Audit Standards ISO 19011:2011 about auditors? |
they should be evaluated (auditor and lead auditor status), training courses for auditors |
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What are the 9 audit components? |
planning, opening meeting, collect evidence, investigate clues, document observations, list non-compliance, draw conclusions, prepare and submit report, take remedial action |
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What are the 6 auditing tasks of the official veterinarian? |
hygiene practices, chain info, ante-mortem inspection, post-mortem inspection, specified risk material, laboratory testing |
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What hygiene practices does the official veterinarian inspect? |
design and maintenance of plant, plant hygiene, personnel hygiene, hygiene and procedures training, pest control, water supply, temp, incoming/outgoing product, waste disposal |
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What chain info is investigated by the official veterinarian? |
animal health status, disease records, medication/treatment records, herd/flock histories, name and contact details of vet |
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What is checked in the ante-mortem inspection? |
animal identification, welfare, hide/skin condition, clinical inspection |
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What is inspected in the post-mortem inspection? |
carcase and organs |
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What is laboratory tested? |
zoonoses, residues, TSEs |
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How is specified risk material managed? |
removal and separation, staining, disposal |
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What is an official veterinarian? |
training requirement listed, pass test from authority, 200 hours practical training in slaughterhouses, cutting plants etc, continuing professional development |
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What is auxiliary? |
under supervision of official vet, open to non-vets, pass test from authority, 600 hours theory, lab work and 300 hours practical training under official vet suppervision |