1.
State what is meant by food safety.
[1 mark]
- food will not harm the consumer
JD SCIENCE
Food safety, quality and legislation (PO1)
Indicative marking points. Award marks for equivalent scientific or mathematical wording. Do not issue this sheet with the student worksheet.
2.
State what is meant by the Food Standards Agency.
[1 mark]
- UK regulator for food
3.
State what is meant by a food business operator.
[1 mark]
- the person responsible for the business
4.
State what is meant by allergen control.
[1 mark]
- 14 named allergens in GB
5.
State what is meant by traceability.
[1 mark]
- one step forward and one step back
6.
State what is meant by a recall vs a withdrawal.
[1 mark]
- recall includes the consumer
7.
State what is meant by food hygiene rating.
[1 mark]
- 0–5 from a local authority inspection
8.
State what is meant by ethical issues in food.
[1 mark]
- animal welfare, fair trade, advertising to children
9.
State what is meant by quality vs safety.
[1 mark]
- quality is specification and customer expectation
10.
State what is meant by training.
[1 mark]
- staff must be trained for their tasks
11.
Noah is asked about food safety in a NCFE Food Sciences paper.
(a) [2 marks]
- biological, chemical, physical hazards
(b) [3 marks]
- legal duty of the FBO
12.
Noah is asked about the Food Standards Agency in a NCFE Food Sciences paper.
(a) [2 marks]
- hygiene ratings, incidents
(b) [3 marks]
- works with local authorities
13.
Noah is asked about a food business operator in a NCFE Food Sciences paper.
(a) [2 marks]
- must have a food safety management system
(b) [3 marks]
- due diligence defence
14.
Noah is asked about allergen control in a NCFE Food Sciences paper.
(a) [2 marks]
- prevent cross-contact
(b) [3 marks]
- labelling must be accurate
15.
Noah is asked about traceability in a NCFE Food Sciences paper.
(a) [2 marks]
- batch codes
(b) [3 marks]
- needed for a recall
16.
Noah is asked about a recall vs a withdrawal in a NCFE Food Sciences paper.
(a) [2 marks]
- withdrawal is from the supply chain only
(b) [3 marks]
- serious risk triggers recall
17.
A batch is 240 packs, 12 are hold-back samples. Percentage hold-back?
[3 marks]
- Final answer: 5%
18.
Chill food must be ≤ 8 °C. A probe reads 9.5 °C. Action?
[3 marks]
- Final answer: do not use / investigate / discard per SOP
19.
Hot hold ≥ 63 °C. How many °C above 60 is that?
[3 marks]
- Final answer: 3 °C
20.
A recall affects 3 of 15 retailers. Percentage?
[3 marks]
- Final answer: 20%
21.
Use-by is 22 Aug. Today is 20 Aug. Days remaining?
[3 marks]
- Final answer: 2
22.
A label lists 8 allergens present of the 14. How many not used?
[3 marks]
- Final answer: 6
23.
Noah carries out a T-Level occupational task on food safety, quality and legislation. This is a typical NCFE required-practical style question.
(a) [2 marks]
- Independent: the factor being investigated
- Dependent: the measured result or quality check
(b) [2 marks]
- follow the SOP and keep other variables constant
- so the test is fair / only one variable is changed
(c) [2 marks]
- not recording the batch/lot number or operator ID
24.
Noah carries out writing or following an SOP for food safety, quality and legislation. This is a typical NCFE required-practical style question.
(a) [2 marks]
- Independent: a step in the method
- Dependent: whether the acceptance criteria are met
(b) [2 marks]
- same calibrated instrument
- so the test is fair / only one variable is changed
(c) [2 marks]
- skipping a verification check
25.
Noah carries out a COSHH / risk-assessment review for food safety, quality and legislation. This is a typical NCFE required-practical style question.
(a) [2 marks]
- Independent: hazard
- Dependent: control measure effectiveness
(b) [2 marks]
- same PPE and waste route
- so the test is fair / only one variable is changed
(c) [2 marks]
- using expired reagents or the wrong waste stream
26.
Noah carries out data review in a LIMS or quality log for food safety, quality and legislation. This is a typical NCFE required-practical style question.
(a) [2 marks]
- Independent: sample ID
- Dependent: result vs specification
(b) [2 marks]
- same calculation method
- so the test is fair / only one variable is changed
(c) [2 marks]
- transcription error between the instrument and the LIMS
27.
Compare food safety with allergen control.
[4 marks]
- food will not harm the consumer
- 14 named allergens in GB
- state one workplace implication
28.
Compare the Food Standards Agency with traceability.
[4 marks]
- UK regulator for food
- one step forward and one step back
- state one workplace implication
29.
Compare a food business operator with a recall vs a withdrawal.
[4 marks]
- the person responsible for the business
- recall includes the consumer
- state one workplace implication
30.
Compare allergen control with food hygiene rating.
[4 marks]
- 14 named allergens in GB
- 0–5 from a local authority inspection
- state one workplace implication
31.
Apply your knowledge of food hygiene rating to this situation: published
[3 marks]
- published
32.
Apply your knowledge of ethical issues in food to this situation: plus sustainability
[3 marks]
- plus sustainability