21) Hazard Analysis and Critical Control Point System

Question 1

define risk

Answer 1

probability of an adverse health effect

Question 2

what are 3 parts of risk analysis?

Answer 2

1. risk assessment
2. risk communication
3. risk management

Question 3

what is the reason for doing risk analysis?

Answer 3

improves decision making process around food safety by

1. formalizing structure and management
2. bringing together science and policy
3. establishes science based targets to reduce food borne illness through safety interventions

Question 4

why was the codex alimentarius developed?

Answer 4

• to protect consumer health

- to facilitate fair training practices for food

Question 5

differentiate microbial and chemical risk

Answer 5

microbial: acute illness after single exposure. Need to account for changes in concentration as the microbes grow/die
chemical: illness after chronic exposures

Question 6

what are the 4 steps in a microbial risk assessment

Answer 6

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

Question 7

describe hazard ID

Answer 7

collection of info about the pathogen, food process, risk factors, disease

Question 8

describe exposure assessment

Answer 8

determination of the probability of consuming the pathogen and cell numbers expected to be consumed

Question 9

describe hazard characterization

Answer 9

describes nature and extent of adverse health effects to individuals from consuming a specific number of pathogen

Question 10

describe risk characterization

Answer 10

combines exposure assessment with hazard characterization to estimate the risk

Question 11

describe microbial risk assessments

Answer 11

• can be qualitative or quantitative
• focus on specific or entire segment of food chain
• determines approach and scope
• expresses risk as a grade instead of a number

Question 12

describe risk communication

Answer 12

exchanging info among risk assessors, consumers, managers, etc…

goal is to increase understanding among stakeholders about the decision taken to assess and manage risks/hazards

Question 13

describe the 2008 listeriosis outbreak

Answer 13

• took 4 wks to find the source
• PHAC did not address the outbreak publicly until source was confirmed (10 days later)
• CBC reported right away
• conclusion: government should have informed the public about the investigation right away, even if soure is uncertain

Question 14

what is ALOP?

Answer 14

• acceptable level of protection
• public health goal for the food that the process is designed to meet
• ALOP will never be zero, must be reasonably achievable by the food industry

Question 15

what are 2 systems in risk management?

Answer 15

1. good hygienic practices (GHP)

2. hazard analysis critical control point (HACCP)

Question 16

describe GHP

Answer 16

• general practices expected for any food facility

- failure leads to loss of control in processing plants

Question 17

describe HACCP

Answer 17

• helps food manufacturers identify steps in production/distribution of pdt that is most likely associated with a food safety incident
• provides extra care to ensure steps are controlled

Question 18

what are 4 phases of HACCP?

Answer 18

1. preliminary activities
2. ID of hazard
3. ID of parameters, conditions, circumstances to be controlled to prevent hazard
4. implementation

Question 19

within HACCP, what are 7 principles needed to achieve consistent control

Answer 19

1. conduct hazard analysis
2. determine critical control points (CCP)
3. establish control limits (CL)
4. establish monitoring procedures
5. establish corrective actions
6. establish verification
7. establish record keeping