19- HACCP Flashcards
what food safety governing bodies are there in canada?
HC - Health Canada
CFIA - Canadian Food Inspection Agency
PHAC - Public Health Agency of Canada
AAFC - Agriculture and Agri-Food Canada
what gov’t body: contributes to R & D on farm food safety programs
AAFC
what gov’t bodies:
- establish food safety policy and standards
- conduct health risk assessment in support of food safety investigations
- informs canadians about potential risks to their health
AAFC
HC
CFIA
what gov’t bodies;
- design and deliver federal food inspection programs
- monitor industry compliance w/Acts and regulations
- undertake enforcement action as necessary
- does food safety investigations and food recall
HC, CFIA
which gov’t body:
- does public health surveillance
- leads foodborne illness outbreak investigations with P/T public health officials
PHAC
what is risk?
function of the PROBABILITY/likelihood of an adverse health effect and the SEVERITY of the effect consequential to the consumption of a food containing the hazard
what processes does risk analysis include?
1) risk assessment
2) risk communication
3) risk management
what does risk analysis accomplish?
- improves decision making (using science and formalized structure)
- establishes targets to reduce food-borne illness
what’s Codex Alimentarius?
collection of internationally recognized standards, codes of practice, guidelines, and other recommendations relating to foods, food production, and food safety
what are the 4 steps of microbial risk assessment?
1) hazard ID
2) exposure assessment
3) hazard characterization
4) risk characterization
what is unique in the consideration of microbial risk assessment?
accounting for changes in concentration as microbial number fluctuate in food supply chain
describe hazard identification in microbial risk assessment
collection of info about the - pathogen - food process - risk factors - disease also establishes scope of risk assessment
describe exposure assessment in microbial risk assessment
determination of the PROBABILITY of consuming the pathogen and the CELL #s expected to be consumed
describe hazard characterization in microbial risk assessment
describes
- nature
- extent
of ADVERSE health effects to individuals from consuming a specified number of the pathogen (virulence, susceptibility of person/subpopulation)
describe risk characterization in microbial risk assessment
combines exposure assessment & hazard characterization to estimate risk
true or false: microbial risk assessments are only quantitative
false: it can be either qualitative or quantitative
true or false: risk assessment focuses on only one specific segment of the food chain
false: it can do that, but it can also encompass the entire food chain
risk management question will determine the _____ and _____
approach; scope
define qualitative risk assessments
express risk as - grade - category - score (not a number)
define quantitative risk assessments
use mathematical models and computer sims for more complex or controversial analysis.
define risk communication
exchange of info and opinions concerning RISK and risk-related FACTORS among
- risk assessors
- risk managers
- regulators
- consumers
- other interested parties
what is the goal of risk communication?
- keep stakeholders informed. (why decisions are made)
- keep consumers informed (about risk in their lives)
what event in canada illustrates the challenge of risk communication when there is uncertainty about the source?
2008 listeriosis outbreak
what should PHAC have done to prevent some cases in the 2008 listeriosis outbreak?
should have informed the public about the investigation as soon as it began and shared advice about how to protect from listeria
what is the public health goal for the food that the process is designed to meet?
Acceptable Level of Protection (ALOP)
how are ALOPs expressed?
cases/year in country
or
probability of illnesses per serving for a population
It is necessary to communicate to the public that the ALOP will (always/never) be zero
never
what two systems are most commonly used as a framework for managing microbial food safety?
- Good Hygienic Practices (GHP)
- Hazard Analysis Critical Control Point (HACCP)
expand GHP
good hygienic practices
expand HACCP
hazard analysis critical control point
what practices can GHPs be applied to?
- production
- processing
- distribution
- food prep
failure and deviations pertaining to general practices leads to a….
loss of control
some of the consequences of control loss are:
- nonrandom food safety issues
what does HACCP address as a tool?
- identifies steps in production/distribution that has the greatest likelihood of being associated with a food safety incident if they are not adequately controlled
- provides preventative measures for these steps to control hazards
what companies were responsible for the development of HACCP?
NASA and Pillsbury
what program did NASA/Pillsbury use that set the stage for the development of HACCP?
Failure Mode and Effect Analysis
what did FMEA do?
- identified where food safety system may fail
- devised preventative methods for these failures
maybe go quickly read slides 21 and 22. I swear it’ll take like. 10 minutes, tops.
ok meanie
how many phases of HACCP are there? what are they?
there’s four:
1) preliminary activities
2) identification of hazards
3) identification of parameters, conditions, ro circumstances that must be controlled to prevent the hazard
4) implementation of protocols and procedures to ensure controls are functioning as intended
what are the seven principles of HACCP?
1) conduct hazard analysis
2) determine the critical control points (CCPs)
3) establish control limits (CL)
4) establish monitoring procedures
5) establish corrective actions
6) establish verification procedures
7) establish record keeping and documentation procedures
true or false: incoming raw products should never cross paths with finished fresh-cut products?
true
what location-based practices can reduce potential for contamination? (name like 3)
- rest rooms should not open to a processing area
- outside doors should not also lead to a processing area
- microbio labs shouldn’t lead to a processing area
- have designated cold rooms for raw and processed products
- locate hand washes to encourage regular use by employees
- locate foot cleaners at all entrances/exits to all production and finished product storage areas
what microbial pathogens are associated with the consumption of fresh fruits and veggies?
- Cyclospora cayetanensis
- E. Coli (O157:H7)
- hepatitis A virus
- L. monocytogenes
- norovirus
- Salmonella spp.
- Shigella spp
