Biosecurity, Food adulteration and Food supply Protection

Question 1

Is food adulteration easy to tract?

Answer 1

No it is hard to track and detect

Question 2

Food adulteration:

Answer 2

mean that a food product fails to meet legal standards

Question 3

Give examples of food adulterations?

Answer 3

• adding an ingredient of lesser value (melamine in milk)
• adding colour or flavour to mask a defect
• using a species of lesser value (horse meat instead of cow meat)
• using an ingredient from an off-label geographic location

Question 4

Food security:

Answer 4

is defined as access to sufficient calories on a daily basis

Question 5

Food safety is a ____________ issue since contaminated food cannot be eaten and may threaten the food supply

Answer 5

food security

Question 6

Food bioterrorism is :

Answer 6

intentional contamination of food for economic gains or to cause harm

Question 7

For control of traditional biological contaminants of concern for food safety, the _____________________ is used

Answer 7

the hazard analysis critical control point (HACCP) system is used

Question 8

Foodborne illness is generally due to a system failure that enables the _________, ________, and ________ of the contaminant to reach levels high enough to cause harm

Answer 8

introduction
growth
survival

Question 9

Foodborne illness from intentional contamination results not from a system failure but from _______________ on a system that defeat the in-place controls

Answer 9

intentional attacks

Question 10

What happened in the US in 1994 :

Answer 10

• largest bioterrorist attack by the Rajneeshee (salmonella salsa spread on the food at buffet-style restaurants)
• goal was to make enough locals sick so that the cult could sway an election

Question 11

What are the 2 sets of risk management tools to help with this:

Answer 11

• Operational Risk Management (ORM)

- Carver + Shock

Question 12

ORM is loosely defined as a:

Answer 12

function of the severity of the failure and the probability of the failure

Question 13

What are the 5 steps of the ORM process for identifying and managing risks:

Answer 13

1) identify the hazards
2) assess the potential consequences of the hazards
3) determine with risks to manage with which interventions
4) implement the interventions
5) assess the success of the interventions

Question 14

__________ and ________ are evaluated on separate scales

Answer 14

probability (very high to very low) and severity (very high to low)

Question 15

CARVER + Shock is a process used to:

Answer 15

evaluate the vulnerability of a food operation system by evaluating each node within the system

Question 16

What are the 7 elements of the CARVER process

Answer 16

1) Criticality
2) Accessibility
3) Recuperability
4) Vulnerability
5) Effect
6) Recognizably
7) Shock

Question 17

What is the first step in the CARVER+Shock system :

Answer 17

define a scale so that points can be assigned to high-risk nodes, and low-risk nodes

Question 18

What is the second step in the CARVER+shock system:

Answer 18

evaluate the food facility and identify unique nodes, each node when taken in total should represent the entire production system