Continuing professional development quiz answers: Reducing the risk of food-borne disease

1. c – visit the Food Standard Agency website (see resources listed below) and explore the website for information that may be of use to you in your organisation.

2. b – refresh your knowledge of each of these pathogens.

3. d

4. b – of course cheese and fish and chips could be classed as ready-to-eat foods, in fact anything that is not cooked by yourself could be classed as such. Have a look at the Food Standards Agency ‘Eat well’ website – (see resources below) for advice on keeping food safe.

5. d

6. b – In one way or another, all these pieces of legislation are relevant. Consider how, and discuss this with your colleagues, mentor or supervisor.

7. c – Explore the resources below for more information about HACCP.

8. d – poor pay and conditions are not mentioned in the text but traditionally, those with poor skills, intelligence and literacy problems have worked in the catering industry where pay is low and conditions are often poor.

9. c

10. a – Undertake a literature search on ‘behaviour shaping’. You may find the website for the national Social Marketing Centre useful here, and it gives a broader dimension than the usual models of behaviour change taught in OH. None of the other answers are about behaviour change, so refresh your knowledge on those too

Online resources on food-borne disease to help with your research and educational needs

The National Social Marketing Centre (NSMC) is a strategic partnership between the Department of Health in England and Consumer Focus (formerly the National Consumer Council). Here you will find information on news and events, as well as case studies, reports, tools, presentations, resources and training materials about social marketing. Particularly interesting is the section on social marketing.

The Food Standards Agency carries out a range of work to make sure food is safe to eat, including funding research on chemical, microbiological and radiological safety, as well as food hygiene and allergy. The details of day-to-day work on safety and hygiene include policy, business and research programmes. A guide to the main food law requirements, including the provisions on food safety, is in the food industries section of this website.

http://www.eatwell.gov.uk/keepingfoodsafe

This website explains the basics of food hygiene. You’ll find practical advice on how to keep food safe from harmful bacteria – including preparing and cooking food, keeping your kitchen clean, catering for large numbers at parties and events, and shopping for food.

www.food-solutions.org/index.htm

This interesting website for Food Solutions Publishing Limited was set up about two years ago. The team is supported by its agents and many people in the food industry who offer technical advice. It aims to keep those involved with food and drink up-to-date with legislation from Europe (some 95% of legislation now comes from Brussels) and the UK. It concentrates on ensuring members have the right information on current requirements and knowledge of impending legislation, and represents the views of small businesses to the lawmakers to make sure laws are workable for all.

www.hpa.org.uk/HPA/Topics/InfectiousDiseases/InfectionsAZ/1240294799790/

This URL for the Health Protection Agency takes you directly to the section on Foodborne Outbreak Surveillance and Risk Assessment, where it explains what happens and who does what with regard to food-borne infections.

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