FBC Exam Questions

Define the term food preservation

Uses various techniques to maintain food’s quality and nutritional value.

Define the term shelf life

When food can be stored and remain safe while maintaining quality.

Refrigeration on reducing mo. growth and enzyme activity

Reduce the growth of microorganisms and enzyme activity.

Packaging on reducing mo. growth and enzyme activity

Incorporates compounds and reduces the exposure to atmospheric air and control the rate of respiration/ripening.

Preservatives on reducing mo. growth and enzyme activity.

Such as sugar and salt can bind to water and reduce mo. and enzyme activity.

Dehydrating on reducing mo. growth and enzyme activity

Removal of internal water may suspend microbial growth.

Why is food preserved?

Safety, prevent FBI, maintaining nutritional value, profitability.

Effects preservation on micronutrient composition of foods - drying.

Can lead to the loss of water soluble vitamins such as B/C.

Effects preservation on micronutrient composition of foods - freezing.

Can cause some loss of vitamin C especially if vegetables have been blanched prior.

Effects preservation on micronutrient composition of foods - canning.

Can lead to the loss of vitamin C but retain adequate levels of iron and calcium.

Effects preservation on micronutrient composition of foods - fermenting.

Can enhance the bioavailability of nutrients such as B vitamins by breaking down anti-nutritional factors such as yoghurts.

HACCP is a …

Common sense, scientifically backed food safety management system, quality control measures alone cannot guarantee the efficacy of assessing food safety.

HACCP systematically …

Identifies, evaluates and controls significant hazards for food safety through written and actionable procedures that are easy to follow and deviations are identified with suggested solutions.

HACCP aims to …

Make food as safe as possible and prove that the product was produced safely.

HACCP is a process control from …

Raw materials to distribution recording all history of products.

Developing a HACCP plan requires …

A multidisciplinary team, developed in house, analysing hazards, critical control points and establishing critical limits.

HACCP is a system that …

Must be validated before implementation and monitored by designated personnel and compliance is a workforce wide expectation, therefore training is vital.

Critical control point management systems include …

Monitoring requirements, corrective action requirements and essential documentation.

HACCP must be reviewed …

Every 6-12 months if operating well and immediately if there have been any changes e.g., recipe alterations, changes in equipment or packaging.

Roles food packaging plays - protection

A physical barrier against physical, chemical and biological contaminants.

Roles food packaging plays - preservation

From environmental factors e.g. MAP prevents oxidation in fresh produce.

Roles food packaging plays - convenience

Ease of storage and transportation and customer convenience.

Roles food packaging plays - information

Nutritional contents, expiration dates, cooking instructions.

Roles food packaging plays - marketing and branding

Customer attraction, communicates brand identity.

Roles food packaging plays - portion control

Aids dietary management and prevents food waste.

Roles food packaging plays - tamper evidence

Ensures safety and integrity of the food product.

Roles food packaging plays - sustainability efforts

Modern packaging techniques see increases in recycling, biodegradable or eco friendly materials such as starches, paper, card or eco friendly ink.

Standard aseptic food processing application features

Commercially sterile equipment, product, packages, environment.

Monitoring, recording and controlling critical factors.

Correct handling of finished packages to ensure container integrity.

Minimum standards aseptic food processing - sterile equipment and packaging

Ensures that no microorganisms are present.

Minimum standards aseptic food processing - sterile environment

Cleanrooms and controlled air filtration to prevent recontamination of sterilised products during processing and packaging.

Minimum standards aseptic food processing - correct temperature control

Destroy harmful microorganisms without compromising sensory and nutritional aspects.

Minimum standards aseptic food processing - hermetic sealing

Prevents external contaminants from entering the product.

Minimum standards aseptic food processing - monitoring and verification

Compliance with food safety standards and preventing deviations.

Benefits of implementing HACCP and manufacturing.

• Enhances food safety and controls/eliminates hazards.

• Compliance with food safety policy.

• Improves product quality.

• Reduces profit loss.

• Increased market access.

Seven principles of HACCP

• Hazard analysis.

• Determine CCP.

• Establish critical limits.

• Establish monitoring procedures.

• Establish corrective actions.

• Establish verification procedures.

• Establish record keeping.