19 - mmicrobial risk assessment and HACCP

Question 1

What are the agencies in canada for the food

Answer 1

HC
CFIA
PHAC
AAFC

Question 2

which one of the food agency conducts risk analysis

Answer 2

health canada

Question 3

What is the agency that enforces the guidelines set by health canada

Answer 3

CFIA

Question 4

Which agency are we referring to :
Design and delivery of federal food inspection programs
Monitors industry’s compliance with the Acts and regulations
Undertakes enforcement action as necessary
Food safety investigation and food recall

Answer 4

CFIA

Question 5

which agency are we referring to : Public health surveillance
Leads foodborne illness outbreak investigations with P/T public health officials

Answer 5

PHAC

Question 6

which agency are we referring to :
Establishes food safety policy and standards
Conducts health risk assessments in support of food safety investigations
Informs Canadians about potential risks to their health

Answer 6

HC

Question 7

Which agency are we referring to : Contributes to research and development of on farm food safety programs

Answer 7

AAFC

Question 8

What are the three pillars of risk analysis

Answer 8

• Assessment
• Communication
• Managment

Question 9

What is codex alimentarius?

Answer 9

it is a body of members set up in order to provide a framework for the assessment, management and communication of the risks

Question 10

What is the definition of risk

Answer 10

the risk is the likelihood or the probability of an hazard and the severity of the consumption of a food containing the hazard

Question 11

What is the definition of a hazard?

Answer 11

a hazard is a substance that has the potential to cause harm

Question 12

What are the 4 steps of the risk assessment ?

Answer 12

1. hazard identification
2. exposure assessment
3. hazard characterization
4. risk characterization

Question 13

What is the hazard identification?

Answer 13

it is the collection of information about the hazard (pathogen, food process) that are relevant to the risk assessment

Question 14

What is the exposure assessment?

Answer 14

the determination of the probability of consuming the hazard

Question 15

what is the hazard characterization?

Answer 15

the nature and extent of the adverse health effects if an individual was consuming the hazard (virulence, susceptibility of illness etc)

Question 16

What is the risk characterization

Answer 16

the combination of the exposure assessment and the hazard characterization to estimate the risk

Question 17

What are the two type of risk assessments?

Answer 17

qualitative

quantitative

Question 18

What is the qualitative risk assessment?

Answer 18

you express the risk assessment with a grad, category, or score rather than a probability number

Question 19

What is the quantitative risk assessment

Answer 19

it is much more detailed that the qualitative, usually done by mathematician and

Question 20

what is the risk communication?

Answer 20

is exchange of information and opinions concerning risk and risk-related factors among risk assessors, risk managers, regulators, consumers and other interested parties

Question 21

what is the risk management ?

Answer 21

The Acceptable Level of Protection (ALOP) is the public health goal for the food that the process is designed to meet. The ALOP is a probability or a number of cases per year

Question 22

What is the HACCP?

Answer 22

a system that will help to have a risk management plan

Question 23

what are the four phases of the HACCP

Answer 23

1. Preliminary activities
2. Identification of hazards
3. Identification of parameters, conditions, or circumstances that must be controlled to prevent the hazard from occurring
4. The implementation of protocols and procedures to ensure the controls are functioning as intended

Question 24

What are the 7 principles required to achieve consistent control?

Answer 24

1-Conduct a hazard analysis
2-Determine the critical control points (CCPs)
3-Establish control limits (CLs)
4-Establish monitoring procedures
5-Establish corrective actions
6-Establish verification procedures
7-Establish record keeping and documentation procedures

Question 25

What is a CCP?

Answer 25

a step at which the application of a control measure is essential to prevent or eliminate any biological, chemical or physical hazard that presents a risk of contamination of a food or to reduce the hazard to an acceptable level.

Question 26

What is a critical limit

Answer 26

refers to the maximum or minimum set values that control a hazard at a critical control point.