Food regulations and controls: Global aspects

Question 1

Describe the hazard based approach to food regulations and controls globally

Answer 1

An approach based on process control
- In the HACCP system, a decision must be taken on how identified hazards are controlled.
- There is no established criterion for what is acceptable, or what is not acceptable

Question 2

Describe the risk based approach to food regulations and controls globally

Answer 2

Decisions, standards and actions are based on specific knowledge of risks
- An addition to hazard based
- To evaluate how public health goals can be met
- Comparison of the effectiveness of different risk management options

Question 3

Based on ‘the formal risk analysis approach’ concepts that have evolved include:

Answer 3

• Appropriate Level of Protection (ALOP)
• Food Safety Objective (FSO) and Performance Objective (PO)
• Performance Criteria (PC),
• Process Criteria (PrC) and Microbiological Criteria (MC).

Question 4

Define process criteria

Answer 4

The physical process control parameter (e.g. time, temperature) at a specified step that can be applied to achieve a Performance Objective or Performance Criterion

Example - control parameters for milk pasteurization are 71.7°C for 15 sec, which will assure at least 6 log reduction of Listeria monocytogenes and destruction of Coxiella burnetii

Question 5

Define performance criteria

Answer 5

The effect in frequency and/or concentration of a hazard in a food that must be achieved by the application of one or more control measures to provide or contribute to a PO or an FSO
Example: 6D reduction of Salmonella spp. when cooking ground beef

Question 6

Define performance objective

Answer 6

The maximum frequency and/or concentration of a hazard in a food at a specified step in the food chain before the time of consumption that provides, or contributes to, an FSO or ALOP
Translation an ALOP into levels of hazards in food chain that can be communicated and managed by the food industry

Question 7

Define food safety objective

Answer 7

• The maximum frequency and/or concentration of a hazard in a food at the time of consumption that provides or contributes to the Appropriate Level of Protection
• It is related to the point of the food chain when the hazard level can no longer change
• It has to be quantitatively expressed and subject to verification

Question 8

Define the appropriate level of protection

Answer 8

The level of protection deemed appropriate by the member (country) establishing a sanitary or phytosanitary measure to protect human, animal and plant life or health within its territory – “public health goal”

Question 9

What is a trade barrier?

Answer 9

Any restriction imposed on international trade by the government. Ie. EU regulations limiting import of goods from US to EU

Question 10

What is ‘tariff’

Answer 10

Taxes/duties on imported products imposed by government
Have to be paid by the country exporting goods

Question 11

What is ‘non-tariff’?

Answer 11

Not directly money-related
E.g. quality standards (EU regulations)
Paying subsidies to producers but not directly to government

Question 12

What are sanitary certificates?

Answer 12

Document confirming that the environment in which a product has been prepared meets minimum hygiene requirements. Specific to product e.g. seafood, honey, dairy etc.
EU requires statements assuring minimum animal welfare standards

Question 13

Pork must be frozen by EU law to prevent…?

Answer 13

Trichinellosis