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Veterinary Public Health > food safety regulatory overview > Flashcards

food safety regulatory overview Flashcards

1
Q

which establishments have the highest level of inspection in the country

A

federal registered establishments (crown on package)

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2
Q

what range of establishments are inspected

A

farm year slaughter to federal establishments

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3
Q

what must an abbatoir have to export across provincial borders and out of the country

A

must be a registered and federally licensed establishment

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4
Q

which acts will the safe food for canadians act update and consolidate

A

fish inspection act; canada agricultural products act; meat inspect act; and food provisions of the consumer packaging and labeling act

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5
Q

what will the safe food for canadians act allow

A

greater enforcement powers and consistent outcomes across products

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6
Q

what are different enforcement options

A

education/discussion/verbal requests, corrective action requests, warning letters, AAAMPS (fines), prosecution,reducing line speed, stopping the line, withdrawing inspection, holding/condemning product, seizure/detention, withholding inspection legend (crown), suspension of licenses/refusal to renew

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7
Q

meat hygiene goals

A

to protect food supply, consumer and marketplace, health and welfare of canadians; certify exports; verify that animals slaughtered for human consumption are treated humanely during transport and slaughter; foreign animal disease preparedness

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8
Q

current foodborne zoonotic agents of concerns

A

E. coli, salmonella, campylobacter, BSE prions, listeria

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9
Q

what does enteropathogenic E. coli cause of concern

A

infantile diarrhea (watery diarrhea)

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10
Q

what are sources of enteropathogenic E. coli

A

raw beef or chicken, contaminated water, infected persons

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11
Q

what are sources of enterohemorrhagic E. coli (0157)

A

piglets, calves, cattle, sheep, goats, poultry

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12
Q

what does enterohemorrhagic E. coli cause

A

bloody diarrhea (hemorrhagic colitis); 5-10% develop hemolytic uremic syndrome

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13
Q

where can campylobacter jejuni be isolated from

A

healthy cattle, chickens, pigs and other animals

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14
Q

which species harbors many pathogenic C. jejuni isolates

A

chickens

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15
Q

what does campylobacter jejuni cause

A

bloody diarrhea, fever, abdominal pain, nausea, head ache, muscle pain

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16
Q

how can C jejuni be spread

A

microaerophilic; raw chicken, unpasteurized milk, non-chlorinated drinking water

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17
Q

what are some serious outcomes of C. jejuni infections

A

Guillean-barre syndrome and reactive arthritis

18
Q

what is the infective dose for C. jejuni

A

400-500 bacteria (relatively small)

19
Q

what is the infective dose for salmonella

A

15-20 bacteria

20
Q

what does salmonella cause

A

nausea, vomiting, abdominal cramps, bloody diarrhea, fever, headache

21
Q

why is listeria such a hardy bacteria

A

resists effects of freezing, drying and heat; grows at refrigeration temperatures (4C); secretes exopolysaccharide under certain conditions that protects it from bleach and disinfectants

22
Q

infective dose for listeria

A

less than 1000 organisms

23
Q

what products can listeria be present in

A

raw milk, soft-ripened cheese, smoked fish, deli-meats

24
Q

what does listeria cause

A

nausea, vomiting, diarrhea, septicemia, meningitis, encephalitis, abortions

25
Q

what does listeria cause

A

nausea, vomiting, diarrhea, septicemia, meningitis, encephalitis, abortions

26
Q

what are the industry’s role in managing food safety

A

comply with federal acts and regulations; approved prerequisite program; approved HACCP plan; bacteriological and other testing

27
Q

what is an HACCP plan

A

hazard analysis critical control points plan to identifiy physical (metal), chemical (antibiotics) and biological (feces) hazards and control them at different stages of production

28
Q

CFIAs role in managing fod safety risks

A

enforce food safety and nutrition standards; verify industry compliance with regulations; tests products; encourage industry to adopt science-based risk management; emergency response; works with stakeholders; promotes research and development in partnerships with universities and special interest groups

29
Q

CFIAs role in managing fod safety risks

A

enforce food safety and nutrition standards; verify industry compliance with regulations; tests products; encourage industry to adopt science-based risk management; emergency response; works with stakeholders; promotes research and development in partnerships with universities and special interest groups

30
Q

humane transportation includes

A

vehicles/trailers/tarps, dead on arrival, condition of animals, loading densities, compatibility, head room, bedding, crates, protection from elements, ventilation, evaluating if animals are fit for transport

31
Q

when is the antemortem inspection performed

A

within 24 hours before the time of slaughter

32
Q

what is included in the antemortem inspection

A

condition of animals, sick or injured individuals/groups, dead on arrival, foreign animal disease, zoonotic disease, animals that could contaminate facility/equipment, evaluate transportation/handling, export requirement

33
Q

what does humane slaughter consist of

A

verification that animals are humanely handled, animals are properly stunned/rendered unconscious before sticking/slitting, animals are dead before skinning or entering scald tank

34
Q

who participates in PM inspection

A

CFIA inspectors and industry detectors

35
Q

PM inspection uses what kind of inspection

A

organoleptic (using senses of sight, smell and touch)

36
Q

who can condemn carcasses

A

CFIA only (industry can only reject)

37
Q

what are the carcass dispositions (what can result from the PM)

A

pass, condemn/reject, partially condemn/reject, hold

38
Q

most common condemnations at pork plants

A

multiple abscesses, polyarthritis, peritonitis, pneumonia

39
Q

most common condemnations at poultry plants

A

cellulitis, ascites, airsacculitis, hepatitis

40
Q

most common condemnations at beef plants

A

pneumonia, serous atrophy, neoplasia

41
Q

what are the different audits

A

compliance verification system (CVS), quality management system (QMS), inspection verification office (IVO), foreign audits

42
Q

what does meat export certification require

A

verification that inspection/labeling requirements of importing country are met; visual inspection of load; transport containers are clean and suitable for transport; verification that info on export certificate is correct; sign and stamped export document

Veterinary Public Health (9 decks)

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