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FDSC 442 > 19- HACCP > Flashcards

19- HACCP Flashcards

1
Q

what food safety governing bodies are there in canada?

A

HC - Health Canada
CFIA - Canadian Food Inspection Agency
PHAC - Public Health Agency of Canada
AAFC - Agriculture and Agri-Food Canada

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2
Q

what gov’t body: contributes to R & D on farm food safety programs

A

AAFC

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3
Q

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
A

AAFC
HC
CFIA

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4
Q

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
A

HC, CFIA

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5
Q

which gov’t body:

  • does public health surveillance
  • leads foodborne illness outbreak investigations with P/T public health officials
A

PHAC

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6
Q

what is risk?

A

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

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7
Q

what processes does risk analysis include?

A

1) risk assessment
2) risk communication
3) risk management

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8
Q

what does risk analysis accomplish?

A
  • improves decision making (using science and formalized structure)
  • establishes targets to reduce food-borne illness
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9
Q

what’s Codex Alimentarius?

A

collection of internationally recognized standards, codes of practice, guidelines, and other recommendations relating to foods, food production, and food safety

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10
Q

what are the 4 steps of microbial risk assessment?

A

1) hazard ID
2) exposure assessment
3) hazard characterization
4) risk characterization

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11
Q

what is unique in the consideration of microbial risk assessment?

A

accounting for changes in concentration as microbial number fluctuate in food supply chain

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12
Q

describe hazard identification in microbial risk assessment

A 
collection of info about the
- pathogen
- food process
- risk factors
- disease
also establishes scope of risk assessment
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13
Q

describe exposure assessment in microbial risk assessment

A

determination of the PROBABILITY of consuming the pathogen and the CELL #s expected to be consumed

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14
Q

describe hazard characterization in microbial risk assessment

A

describes
- nature
- extent
of ADVERSE health effects to individuals from consuming a specified number of the pathogen (virulence, susceptibility of person/subpopulation)

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15
Q

describe risk characterization in microbial risk assessment

A

combines exposure assessment & hazard characterization to estimate risk

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16
Q

true or false: microbial risk assessments are only quantitative

A

false: it can be either qualitative or quantitative

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17
Q

true or false: risk assessment focuses on only one specific segment of the food chain

A

false: it can do that, but it can also encompass the entire food chain

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18
Q

risk management question will determine the _____ and _____

A

approach; scope

19
Q

define qualitative risk assessments

A 
express risk as
- grade
- category
- score
(not a number)
20
Q

define quantitative risk assessments

A

use mathematical models and computer sims for more complex or controversial analysis.

21
Q

define risk communication

A

exchange of info and opinions concerning RISK and risk-related FACTORS among

  • risk assessors
  • risk managers
  • regulators
  • consumers
  • other interested parties
22
Q

what is the goal of risk communication?

A
  • keep stakeholders informed. (why decisions are made)

- keep consumers informed (about risk in their lives)

23
Q

what event in canada illustrates the challenge of risk communication when there is uncertainty about the source?

A

2008 listeriosis outbreak

24
Q

what should PHAC have done to prevent some cases in the 2008 listeriosis outbreak?

A

should have informed the public about the investigation as soon as it began and shared advice about how to protect from listeria

25
Q

what is the public health goal for the food that the process is designed to meet?

A

Acceptable Level of Protection (ALOP)

26
Q

how are ALOPs expressed?

A

cases/year in country
or
probability of illnesses per serving for a population

27
Q

It is necessary to communicate to the public that the ALOP will (always/never) be zero

A

never

28
Q

what two systems are most commonly used as a framework for managing microbial food safety?

A
  • Good Hygienic Practices (GHP)

- Hazard Analysis Critical Control Point (HACCP)

29
Q

expand GHP

A

good hygienic practices

30
Q

expand HACCP

A

hazard analysis critical control point

31
Q

what practices can GHPs be applied to?

A
  • production
  • processing
  • distribution
  • food prep
32
Q

failure and deviations pertaining to general practices leads to a….

A

loss of control

33
Q

some of the consequences of control loss are:

A
  • nonrandom food safety issues
34
Q

what does HACCP address as a tool?

A
  • 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
35
Q

what companies were responsible for the development of HACCP?

A

NASA and Pillsbury

36
Q

what program did NASA/Pillsbury use that set the stage for the development of HACCP?

A

Failure Mode and Effect Analysis

37
Q

what did FMEA do?

A
  • identified where food safety system may fail

- devised preventative methods for these failures

38
Q

maybe go quickly read slides 21 and 22. I swear it’ll take like. 10 minutes, tops.

A

ok meanie

39
Q

how many phases of HACCP are there? what are they?

A

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

40
Q

what are the seven principles of HACCP?

A

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

41
Q

true or false: incoming raw products should never cross paths with finished fresh-cut products?

A

true

42
Q

what location-based practices can reduce potential for contamination? (name like 3)

A
  • 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
43
Q

what microbial pathogens are associated with the consumption of fresh fruits and veggies?

A
  • Cyclospora cayetanensis
  • E. Coli (O157:H7)
  • hepatitis A virus
  • L. monocytogenes
  • norovirus
  • Salmonella spp.
  • Shigella spp

FDSC 442 (14 decks)

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