Food Safety and Hygiene Practices

What are the objectives of Good Hygiene Practices (GHP)?

• Ensure safe and suitable food for human consumption

• Prevent contamination and foodborne illness

• Establish a hygienic environment for food handling

• Comply with national and international food safety standards

What are the principles of Personal Hygiene in GHP?

• Cleanliness of food handlers

• Use of protective clothing

• Prohibition of smoking in processing areas

• Reporting of illnesses

What are the sanitation requirements in food manufacture?

• Zoning of production areas based on risk

• Smooth, non-absorbent surfaces

• Installation of air curtains

• Adequate lighting and ventilation

What are the components of a Food Control System?

• Food Law and Regulation

• Food Inspection and Enforcement

• Laboratory Services

• Information, Education, and Communication

What are the types of hazards considered in HACCP?

• Biological Hazards

• Chemical Hazards

• Physical Hazards

What are the Seven Principles of HACCP?

What are the Seven Principles of HACCP?

What is the first step in implementing a HACCP plan?

• Assemble HACCP team

• Describe the product

• Construct a flow diagram

• Conduct on-site confirmation

What does SCO stand for?

What is an example of a fungus used in SCOs?

• Fusarium venenatum

• Candida utilis

• Methylophilus methylotrophus

• Chlorella vulgaris