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Animal Management Y2 > Food Safety > Flashcards

Food Safety Flashcards

1
Q

Define a foodborne disease.

A

Diseases, usually either infectious or toxic in nature, caused by agents that enter the body through the ingestion of food.

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2
Q

How many cases, cost and deaths of food poisoning are there a year?

A
  • 500,000 cases of food poisoning a year from known pathogens and more than double this for unknown pathogens
  • It costs us nearly £1.5 billion
  • There are around 500 deaths caused by foodborne illness
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3
Q

What are the most common causes of food poisoning?

A
  1. Campylobacter = 280,000 cases
  2. Clostridium perfringens = 80,000 cases
  3. Norovirus = 74,000 cases.

Salmonella = most hospital admissions, 2,500

Poultry meat was the food linked to the most cases of food poisoning, 244,000. Then vegetables, fruit, nuts and seeds = 48,000 cases. Then beef and lamb were 3rd = 43,000

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4
Q

What is the responsibility of food safety?

A

As part of the revision of legislation shifted the responsibility of adopting the safety measures to be implemented in order to guarantee food safety to food business operators. So now food safety is the responsibility of every link in food chain and cannot be just the end of line.

  • Meat inspection
  • Inspection and testing of end product (off shelf)
  • Follow up on customer complaints
  • Inspection of premises
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5
Q

Describe the standardised method needed for food safety management.

A
  • Controllable – can be changed to achieve outcomes
  • Acceptable to all parties – levels playing field
  • Transferable – can be trained to and applies to all
  • Auditable – can be used as due diligence
  • Seeks to avoid physical and chemical contamination of food
  • Minimise likelihood of food poisoning microorganisms contaminating food and reduce their potential growth.
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6
Q

What is food fraud?

A
  • Prevention of unintentional/accidental adulteration. Science based, food borne illnesses
  • Prevention of intentional adulteration. Behaviourally or ideologically motivated
  • Prevention of intentional adulteration. Economically motivated
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7
Q

What are the general basic conditions for safe production of food?

A
  • Hygienic design, construction and operation
  • Adequate machinery, equipment and tools and their hygienic use
  • Plans for maintenance, cleaning and sanitation (pest control, water monitoring)
  • Staff aspects: staff health food safety training and personal hygiene
  • Standard operating procedures
  • Identification and traceability
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8
Q

What is HACCP?

A

Hazard Analysis and Critical Control Points – a system that is science based and systematic, which identifies specific hazards and measures for their control to ensure the safety of food. HACCP itself was conceived in the 1960s when NASA asked Pillsbury to design and manufacture the first food for space flights.

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9
Q

What are the 7 principles of HACCP?

A
  1. Conduct hazard analysis
  2. Determine CCPs
  3. Establish critical limits for each CCP
  4. Establish monitoring system for each CCP
  5. Establish corrective actions
  6. Establish verification procedures
  7. Establish documentation and record keeping
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10
Q

How does HACCP monitor and document?

A
  • Basis for audit checks
  • Evidence of due diligence in case of legal action
  • Enable trade to occur.
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11
Q

What are the HACCP preliminary steps under principle 1?

A
  1. Assemble HACCP team – involves all parts of food business concerned with the product, needs to include the whole range of specific knowledge and expertise available and should also involved as much as possible the higher management levels.
  2. Describe product – full description including relevant safety information, such as composition, structure and physio-chemical characteristics, processing, packaging, storage and distribution conditions, required shelf life, instructions for use, any microbiological or chemical criteria applicable.
  3. Identify indeed use – normal or expected use of the product and the consumer target groups for which the product is intended.
  4. Construct flow diagram
  5. On site confirmation of flow diagram
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12
Q

What does conducting a hazard analysis involve?

A
  • What is a hazard
  • Identifying types of hazards
  • List your hazards (applicable to operation)
  • Risk assessment
  • Control measures
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13
Q

Define hazard.

A

Biological, chemical or physical agent in, or condition of, food or feed with the potential to cause an adverse health effect. Allergens and prions now class as separate categories. These can occur at any stage: receipt, processing, storage, delivery.

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14
Q

List 7 food poisoning bacteria.

A

E.coli 0157
Salmonella
Campylobacter
Clostridia
Listeria
Bacillus cereus
Staphylococcus

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15
Q

When can food poisoning bacteria be present in meat and poultry?

A
  • Excessively soiled animals
  • Poor de-hiding/dressing techniques
  • Excessive handling of carcasses
  • Inadequate chilling/storage/distribution temperatures
  • Inadequate procedures for disposal of unfit meat
  • Poor use of/inadequate knife/saw sterilisers
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16
Q

When can food poisoning bacteria be present in and on pests?

A
  • Poor building/structure and maintenance
  • Bad housekeeping
  • Untidy/neglected buildings, surrounds, yards, cellars
  • No pest control
  • Poor waste disposal
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17
Q

When can food poisoning bacteria be present in and on people?

A
  • Poor staff hygiene and/or training
  • Ineffective hand/arm washing
  • Working/returning to work when ill with vomiting and diarrhoea
  • Dirty over clothing/heavily soiled aprons
  • Septic cuts/boils
  • Nail biting
  • Coughing/sneezing
  • Smoking/eating in production area
  • Other bad habits
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18
Q

When can food poisoning bacteria be present in the premises?

A
  • Poor and ineffective cleaning
  • Infrequent cleaning
  • Poor sanitation
  • Inadequate waste disposal
  • Poor separation of clean/dirty areas
  • Poor storage of packaging material
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19
Q

What is actual analysis?

A

Risk must be established of each hazard.

Risk = exposure x hazard

Identifying the hazard of each type for each stage of the flow diagram and now realistically describe how they would happen and to severity if it does, to determine the risk involved.

20
Q

How are CCPs identified?

A

Process steps which if controlled, the risk of a hazard affecting our final product is eliminated or the hazard is reduced to acceptable levels. (e.g. below the infective dose). So even after adding control measures for ALL, there will be process steps where if those CM fail, our product will be more at risk, so we focus our efforts on those = CCPs.

21
Q

What are the suggestions for CCPs in cattle and sheep?

A
  1. Acceptance of animals for slaughter
  2. Hide/fleece removal
  3. Evisceration (includes bunging and rodding)
  4. Chill and storage (if applicable)
  5. Dispatch and transport (if under operators control)
22
Q

What are the suggestions for CCPs in pigs?

A
  1. Scald (if singing is not practiced)/singe (if practiced
  2. Evisceration
  3. Chill and storage (if applicable)
  4. Dispatch and transport (if under the operators control)
23
Q

How are the critical limits of CCPs established?

A
  • Each control measure associated with a critical control point should (not must) give rise to the specification of critical limits.
  • Set only for CCPs
  • Critical limits correspond to the extreme values acceptable regarding product safety.
  • They separate acceptability from unacceptability. They are set for observable or measurable parameters which can demonstrate that the critical point is under control.
24
Q

What are monitoring procedures of CCPs?

A
  • Regular observation and/or measurements to determine that CCP is under control
  • Should detect a problem before critical limits are reached
25
Q

What are the corrective actions taken if a CCP is not under control?

A
  • Corrective actions: Actions to be taken when monitoring indicates that CCP is moving out of control
  • Specific actions for each CCP: Rapid regain of control and prevent re-occurrence
26
Q

What are validation and verification of CCPs?

A

Validation - A revision of the plan in principle, a check before implementing it: Is the plan going to work?

Verification - A reality check, after the plan has been implemented: Is it really working? In other words, are we doing what we said we would? And has it worked?

27
Q

What do validation checks include assessment of?

A
  • Is scope accurate description of process?
  • Are flow charts identifying each step in process?
  • Are all hazards addressed?
  • Are control measures in place?
  • Are CCPs justified?
  • Are critical limits acceptable?
  • Are there monitoring procedures?
  • Are corrective actions in place and understood?
  • Are there adequate records?
28
Q

What do verification checks include assessment of?

A
  • Walk the flow charts checking each step in process.
  • Are there hazards in my final product? (testing)
  • Are control measures being implemented correctly?
  • Are there monitoring procedures being recorded correctly?
  • Are corrective actions being taken correctly?
29
Q

What is review of CCPs?

A

Is the process of doing Validation and Verification at regular intervals (at least once a year) or when something fundamental changes.
Validation and verification activities should include actions to confirm the efficacy of all elements of the HACCP plan regularly and when changes happen.

30
Q

What are the types of documentation of CCPs?

A
  • Details of the HACCP plan
  • Monitoring
  • Corrective actions
  • Verification results
  • Other
31
Q

What are the advantages of HACCP?

A
  • Proactive and preventative – we do not rely on end product testing alone.
  • Owned by producers and staff – empowering
  • Specific, systematic and documented – it is easily scalable, transferable and it is a highly probability of success following those steps correctly.
32
Q

What are the limitations of HACCP?

A
  • Demanding of staff and time
  • Relationship high speed production vs safety assurance
  • Difficult for small operators/large number of products
33
Q

What is required for successful application of HACCP?

A
  • Full commitment of management and workforce
  • Knowledge, understanding and expertise in identifying hazards
  • Ability to assess risks involved in operation
34
Q

Why is risk analysis of interest?

A
  • Market for animals and animal products is global and there are chances of transfer of infectious diseases.
  • Tool needed to evaluate risk of introduction of disease through trade in import risk analysis. This is also used for evaluation of risk of exporting infections and invoking trust in trading partners.
  • Scientifically sound method of appraising risk of spread of disease of adverse health consequences within animal populations and zoonoses.
35
Q

Describe risk analysis in international trade.

A
  • International standards helpful
  • Risk analysis carried out in comparable way all over the world
  • EFSA in Europe
  • Standardised risk analysis method recognised as method of choice under various international treaties.
  • Most notably in the agreement on the application of sanitary and phytosanitary measures of WTO. This has basic rules for food safety and animal and plant health standards and its regulations must be based on science. There is no arbitrary or unjustifiable discrimination between countries. Risk analysis helps in scientific basis.
36
Q

Define risk.

A

The likelihood of the occurrence and the likely magnitude of the biological and economic consequences of an adverse event or effect to animal or human health.

37
Q

What is risk analysis?

A
  • Combines knowledge from science and ‘art’.
  • Estimates frequency of occurrence and severity of unwanted event
  • Defines the management and communication of unwanted event
  • Consists of 3 components: risk assessment, management and communication
38
Q

What are the 2 independent components of risk?

A

Likelihood, how likely it is that the risk is realised, and impact, how bad the outcome could be.

39
Q

What are the stages of the scientific process of risk assessment?

A
  1. Hazard identification – identification of agents capable of causing adverse health effects.
  2. Hazard characterisation- characteristics of the organism, host and matrix – epidemiological and outbreak information.
  3. Exposure assessment – qualitative or quantitative evaluation of likely intake – review of literature and data.
  4. Risk characterisation – risk estimation.
40
Q

What should hazard identification provide?

A
  • Defined detectable agent
  • Identifiable source
  • Accepted or proven causality
  • Explanation of uncertainty and variability
  • Control measure for protection of health
  • Practical and accepted control measures
  • Verifiable control measures
41
Q

What are the types of hazards?

A

New organisms
New chemicals
New packaging
New markets
Socio-economic changes
Demographic changes
Changes in food production
Change in usage
Changes in illness
Increased international trade
Supply chains
Production and processing developments
Changes in consumer demands

42
Q

What are the sources of information for identifying new hazards?

A

Human illness/health data
Animal health data
Plant/factory QA data
Web sites
Journals
Experts

43
Q

What is hazard characterisation?

A

The qualitative and/or quantitative evaluation of the nature of the adverse health effects associated with biological, chemical and physical agents which may be present in food (CODEX). Summarise all information about likely impacts.

44
Q

What is exposure assessment?

A

The level of the agent in food at time of consumption:
- Probability of intake – seasonal, cultural
- Food consumption
- Distribution and concentration of foods
- Storage conditions of food
- Predictive microbiology
- Computer models

45
Q

What is risk characterisation?

A

The overall probability of occurrence and severity of adverse health effects in the population.
- Estimation for a given population
- Both for known and potential effects
- Case-control studies
- Basis of risk management strategy
- Process of determining risk associated with a particular hazard
- Qualitative and/or quantitative estimation, including uncertainties, of the probability of occurrence.

Animal Management Y2 (16 decks)

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