18 - Food Adulteration, Biosecurity, and Food Supply Protection

Question 1

when a food product fails to meet legal standards, this is called:

Answer 1

food adulteration

Question 2

in what forms can food adulterations come?

Answer 2

• adding an ingredient of lesser value (melamine in milk)
• adding color/flavor to mask a defect
• using a species of lesser value
• using an ingredient from an “off-label” geographic location (selling asian oysters marketed as canadian oysters)

Question 3

food adulteration is (simple/hard) to detect

Answer 3

hard

Question 4

what is food security?

Answer 4

access to sufficient calories in a on a daily basis

Question 5

true or false: food’s abundance is more of an issue than food’s adverse effects

Answer 5

false - becoming ill from food is a more significant concern

Question 6

true or false: food safety is part of food security

why?

Answer 6

true - contaminated food can’t be eaten and may threaten food supply

Question 7

define food bioterrorism

Answer 7

intentional contamination of food for economic gains or to cause harm

Question 8

name some examples of bioterrorism

Answer 8

• Athenians contaminated drinking water in the city of Kirrha
• plague-infested human bodies were dumped into water supplies during roman times
• in WWII, Japan used Bacillus anthracis, Shigella spp, vibrio cholerae, and Salmonella as biological weapons

Question 9

foodborne illness is usually called by

Answer 9

system failure :(

Question 10

bioterrorism is usually caused by

Answer 10

attacks on a system that defeat the controls in place

Question 11

true or false: there’s stringent measures to stop intentional tampering

Answer 11

false

there’s actually few controls. yikes.

Question 12

what was the largest bioterror attack ever executed in the US?

Answer 12

the Rajneeshee bioterror attack in 1984 where cult member spread Salmonella over buffet-style restaurant food to sway an election
ill: 751
hospitalized: 45
deaths: 0
economic losses: total

Question 13

why are stakeholders reluctant to invest in resources to protect against intentional food contamination?

Answer 13

chances of an attack are really low

Question 14

what approach is used to address intentional food contamination?

Answer 14

evaluate the degree to which the intervention reduces the vulnerability of each system within the overall foods supply infrastructure

Question 15

what are the steps for intentional food contamination risk management?

Answer 15

1) analyze the vulnerability of an operation within the food system
2) deploy an intervention
3) analyze the vulnerability again

Question 16

the approached used for this risk management (does/does not) address if the intervention is economically justified

Answer 16

does not

Question 17

what are the two risk management tools used to help with intentional food contamination?

Answer 17

• operation risk management (ORM)

- critically, accessibility, recuperability, vulnerability, effect, recognizability (CARVER)

Question 18

what’s ORM?

Answer 18

function of the SEVERITY of the failure and the PROBABILITY of the failure

Question 19

how many steps to ORM? what are they

Answer 19

there’s five steps:

1) identify the hazards
2) assess the potential consequences of the hazards
3) determine which risks to manage with which interventions
4) implement the interventions
5) assess the success of the interventions

Question 20

probability and severity are evaluated on separate scales. depict each part of the scales.

Answer 20

severity: very high, high, medium, and low
probability: very high, high, medium, low, very low

Question 21

successful ORM (does/does not) require that sensitive details on potential agents be discussed

Answer 21

does not

Question 22

true or false: only general characteristics need to be known in ORM

Answer 22

true

Question 23

what’s CARVER+Shock?

Answer 23

process used to evaluate the vulnerability of a food operation system by evaluating each node within the system

Question 24

how many elements are there to CARVER+Shock? what are they?

Answer 24

there’s 7:

1) criticality
2) Acessibility
3) Recuperability
4) vulnerability
5) Effect
6) Recognizability
7) shock

Question 25

describe the first step of CARVER+Shock

Answer 25

define a scale so points can be assigned to high-risk nodes and low-risk nodes

Question 26

describe the second step of CARVER+Shock

Answer 26

evaluate the food facility, identify unique nodes

Question 27

nodes in total should represent the

Answer 27

entire production system

Question 28

how many nodes the production process for ice cream contain?

Answer 28

32

Question 29

what are some of the detection and diagnostic systems?

Answer 29

• detect to prevent
• detect to protect
• detect to recover

Question 30

describe detect to prevent

Answer 30

enables positive confirmation of contamination BEFORE a finished food item leaves the facility to eliminate any chance of public health concerns

Question 31

describe detect to protect

Answer 31

takes place AFTER the food has left the factory. prevents sale of contaminated food

Question 32

describe detect to recover

Answer 32

takes place once food has already been purchased. goal is to minimize impact.

Question 33

read slide 15 because i don’t know how to ask questions for it

Answer 33

you got it boss