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41 Cards in this Set
- Front
- Back
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Why do we need to sample food |
1.ensure food quality 2.check if it’s safe to eat 3.prevent law suits and huge recalls 4.increase the trust with the customer |
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What are the points where you can sample food |
1.incoming raw materials 2.on or in line products(production line) 3.finished products(warehouse/retail shop) |
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What do you as the sampler need to know before going to sample for the food |
1. Does the food examiner need to know the sample is coming 2.do you have your warrant card 3.do you have the correct labels and equipment 4.do you need specific equipment or clothes |
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What do you as the sampler need to know when and after taking the sample |
1.what info should you take down on the food 2.what to tell the company which owns the food 3.is the sealing procedures good? 4.how do you store and transport the sample |
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What are the sampling techniques used for food |
1.selective sampling 2.objective sampling |
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When do you do selective sampling for food |
-customer complaint -find better evidence -resample |
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When do you do objective sampling for food |
1.routine sampling 2.for data collection 3.checking for quality(safe to eat) |
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Why how and where do you do objective sampling |
Usually done at production site or imported food where cannot see production and is done by randomly taking small units and combining them into one sample to insure no bias |
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What is the appropriate ppe used for food sampling |
Clean overalls Hair net Gloves Apron Mask Boots |
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What are common sampling tools for food overall |
-tongs -labelling supplies -table spoon -scissors -alcohol for flaming(sterilise) |
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What are common sampling containers used |
-clean sterile and dry •plastic bags or containers •stainless steel containers |
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What is one type container you should never use for sampling food and why and where can’t this be used |
Glass containers in production lines as if it breaks the glass may end up in products |
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For frozen meats and seafood products imported what is required to accomplish it |
A health certificate from the exporting country |
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What is the purpose of a Health certificate |
-To ensure the food is healthy and meets the countries requirements which therefore gains more trust with the customer |
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What are types of checking you can do on the food |
-check the food visually,smell or touch -check for harmful bacteria -check for harmful toxins -chef for preservatives |
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What are types of Laboratory test you can do to the food |
Test for -chemcials -rancidity -toxins -ph -parasites |
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What is the food label on the can or food for |
To inform consumers about the contents ,source and nature of the food |
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What can improper storage or handling of food sample do to the sampe |
-change to ph,odour or moisture content -cause de naturing -cause liquifaction -cross contamination -growth or decay of microbes |
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For chilled samples what temperature must it be stored at |
4 degrees |
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For frozen samples what temperture must it be stored at |
Negative 18 degrees(-18) |
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What temperature can dry or non perishable food be stored at |
25 Degrees |
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What is the time the food sample must be tested after sampling |
Within 36 hours |
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What if the food cannot be processed with 36 hours ,what do you do then |
Keep it frozen at -18 degrees or chilled at 4 degrees depending on the product and reason of testing |
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All food samples have to be processed within 36 hours what is the exception |
Shellfish |
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For shellfish within how many hours must it be analysed |
6 hours |
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What are the types of raw materials you can sample |
The Food and the packaging |
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For grains on the production line how do you sample |
By using a sample cup and place it under the steam of grains when it falls when being loading to a truck or box |
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For food packaging what can they be made of |
Paper Polyethylene Aluminium |
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What does paper give for packaging |
Provides more strength and stiffness |
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What does polyethylene provide for packaging |
Protection from microbes and making it liquid right |
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What does aluminium do for packaging |
Protection from oxygen light and protects the flavour(ig) |
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What are examples of cases that canned food cannot be sold |
Can is rusted Can is dented |
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All food samples have to be processed within 36 hours what is the exception |
Fresh Shellfish |
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For fresh shellfish within how many hours must it be analysed |
Within 6 hours |
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For shellfish samples what is the one temperature of shellfish it cannot be tested |
Frozen shellfish |
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For shellfish samples that were chilled not fresh,how long before it cannot be examined anymore |
Within 24 hours |
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A certification of analysis |
A certification of anaylsis |
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What does a certification of analysis do and who gives it out |
It is given by the supplier to confirm that the raw material has been sampled and tested |
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What is the difference between a health certificate and a verification of analysis |
A COA can be given to almost anything and ensure the sample has been tested while a health certificate is only applicable to food and ensure the food is healthy) |
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After the inspection or testing what are the conclusion that can be made and what do they mean |
-pass(pass inspection) -fail or reject(failed inspection) -hold(unsure or resample) -for disposal(expired or fail microbe test) |
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Name me 3 types of food preservation methods |
Freezing Using preservatives Drying |
