19 - mmicrobial risk assessment and HACCP Flashcards
What are the agencies in canada for the food
HC
CFIA
PHAC
AAFC
which one of the food agency conducts risk analysis
health canada
What is the agency that enforces the guidelines set by health canada
CFIA
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
CFIA
which agency are we referring to : Public health surveillance
Leads foodborne illness outbreak investigations with P/T public health officials
PHAC
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
HC
Which agency are we referring to : Contributes to research and development of on farm food safety programs
AAFC
What are the three pillars of risk analysis
- Assessment
- Communication
- Managment
What is codex alimentarius?
it is a body of members set up in order to provide a framework for the assessment, management and communication of the risks
What is the definition of risk
the risk is the likelihood or the probability of an hazard and the severity of the consumption of a food containing the hazard
What is the definition of a hazard?
a hazard is a substance that has the potential to cause harm
What are the 4 steps of the risk assessment ?
- hazard identification
- exposure assessment
- hazard characterization
- risk characterization
What is the hazard identification?
it is the collection of information about the hazard (pathogen, food process) that are relevant to the risk assessment
What is the exposure assessment?
the determination of the probability of consuming the hazard
what is the hazard characterization?
the nature and extent of the adverse health effects if an individual was consuming the hazard (virulence, susceptibility of illness etc)
What is the risk characterization
the combination of the exposure assessment and the hazard characterization to estimate the risk
What are the two type of risk assessments?
qualitative
quantitative
What is the qualitative risk assessment?
you express the risk assessment with a grad, category, or score rather than a probability number
What is the quantitative risk assessment
it is much more detailed that the qualitative, usually done by mathematician and
what is the risk communication?
is exchange of information and opinions concerning risk and risk-related factors among risk assessors, risk managers, regulators, consumers and other interested parties
what is the risk management ?
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
What is the HACCP?
a system that will help to have a risk management plan
what are the four phases of the HACCP
- Preliminary activities
- Identification of hazards
- Identification of parameters, conditions, or circumstances that must be controlled to prevent the hazard from occurring
- The implementation of protocols and procedures to ensure the controls are functioning as intended
What are the 7 principles required to achieve consistent control?
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
What is a CCP?
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.
What is a critical limit
refers to the maximum or minimum set values that control a hazard at a critical control point.
