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Public Health > Food Safety Regulatory Overview > Flashcards

Food Safety Regulatory Overview Flashcards

1
Q

What does an abattoir have to do to export across provincial boundaries or out of country?

A

be a licenced federal establishment

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2
Q

What slaughter houses have to have the highest level of inspection?

A

federally registered establishments

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3
Q

What is the safe food for canadians act?

A

consolidates a few acts, gives agency more power for enforcements. one act for all commodities

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4
Q

What are 13 enforcement options

A
  1. education
  2. corrective action requests
  3. warning letters
  4. AAMPS
  5. prosecution
  6. reducing line speed
  7. stopping the line
  8. withdrawing inspection
  9. withdrawing shared inspection
  10. holding/condemning production
  11. seizure/detention
  12. withholding the inspecction legend
  13. suspension of licences/refusal to rennew
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5
Q

What are meat hygiene goals?

A
  1. protect the food supply, consumer and marketplace and health and welfare of canadians
  2. certify exports
  3. verify that animals slaughtered for human consumption are treated humanely during transport and slaughter
  4. foreign animal disease preparedness
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6
Q

What are zoonoses?

A

diseases or infections that are naturally transmitted between vertebrate animals and humans

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7
Q

What are 5 foodborne zoonotic agents? REMEMBER

A
  1. escherichia coli
  2. salmonella
  3. campylobacter
  4. BSE
  5. listeria
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8
Q

What are two tyes of eschoericia coli that cause human disease

A
  1. enteropathogenic (infantile diarrhea)

2. enterohemorrhagic (O157:H7)–uremic syndrome

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9
Q

What is a high risk for those in poultry slaughter plants?

A

campyobacter

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10
Q

What frequently contaminates raw chicken?

A

camyplobacter enteritis

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11
Q

What does campylobacter cause?

A

bloody diarrhea, fever, abdominal pain, nausea, headache, muscle pain

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12
Q

What can be a consequence of compylobacter?

A

guillean barre syndrome?

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13
Q

What can be a consequence of compylobacter?

A

guillean barre syndrome?

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14
Q

why is listeria a concern?

A

it can grow at fridge temp
it can produce a protective exopolysaccharide making it resistant to bleach
can be very bad for pregancy

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15
Q

What is the industry’s role in managing food safety?

A
  1. comply with federal acts and regulations
  2. an approved prerequisite program
  3. have an approved HACCP or equivalent
  4. bacteriological and other testing
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16
Q

What is a HACCP plan?

A

Hazard analysis critical control points

17
Q

What is a HACCP plan for?

A

IDs physical chemical and biological hazards and controls them at different stages of production

18
Q

What is the CFIA’s role in managing food safety risks?

A
  1. enforces food safety standards
  2. verifies industry compliance
  3. tests products
  4. encourages industry to adopt science based risk management (HACCP required only in meat)
  5. emergency response
  6. work with stakeholders
  7. promote research
19
Q

What is the consumers role in managing food safety risks?

A

handling processes

20
Q

What are duties of CFIA?

A
  1. humane transportation
  2. ante-mortem inspection/flock sheets
  3. livestock ID requirements
  4. humane handling/slaughter
  5. post-mortem inspection
  6. facility inspection
  7. pre-operational inspection
  8. carcass dispositions
  9. sample collection and testing
  10. compliance verification system tasks
  11. quality management
  12. verifying and certifying exports
  13. inspecting imports
  14. inspecting returned production
  15. verifying labels
  16. verifying that plant is following approved recipes
  17. consultation with industry
  18. compliance and enforcement activities
  19. adminstration and management
  20. emergency response
  21. community outreach
21
Q

What are 11 aspects of humane transport?

A
  1. vehicles
  2. dead on arrival
  3. conditions of animals
  4. loading densities
  5. compatibility
  6. head room
  7. bedding
  8. crates
  9. protection from the elements
  10. ventilation
  11. evaluating whether animals fit for transport
22
Q

What 9 factors of antemortem inspection

A
  1. 24 hours before slaughter
  2. condition of animals
  3. sick or injured
  4. dead
  5. foreign animal disease
  6. zoonotic disease
  7. animals that could contaminate equipment
  8. evaluate transport and handling
  9. export requirement
23
Q

What 9 factors of antemortem inspection

A
  1. 24 hours before slaughter
  2. condition of animals
  3. sick or injured
  4. dead
  5. foreign animal disease
  6. zoonotic disease
  7. animals that could contaminate equipment
  8. evaluate transport and handling
  9. export requirement
24
Q

What are 3 aspects of overseeing humane slaughter?

A
  1. verify animals humanely handled
  2. verify animals properly stunned/rendered unconscious before sticking or slitting
  3. verify animals are dead before skinning or entering a scald tank
25
Q

Who are the inspectors?

A

CFIA

26
Q

Who are the detectors?

A

industry

27
Q

What is an organoleptic inspection

A

using sight, smell, touch

28
Q

What are four possible designations of carcasses?

A
  1. pass
  2. condemn/reject
  3. partially condemn/reject
  4. hold
29
Q

Who can condemn, who can reject?

A

CFIA can condemn

industry can reject

30
Q

What are the most common pork condemnations?

A
  1. multiple abscesses
  2. polyarthritis
  3. peritonitis
  4. pneumonia
31
Q

What are the most common poultry condemnations?

A
  1. cellulitis
  2. ascites
  3. airsacculitis
  4. hepatitis
32
Q

What are the most common condemnations for beef plants?

A
  1. pneumonia
  2. serous atrophy
  3. neoplasia
33
Q

What are three types of audits?

A
  1. compliance verification system (CVS)
  2. quality management system (QMS) and inspection verification office (IVO)
  3. foreign audits
34
Q

What is meat export certification?

A
  1. verify inspection and labelling requirements of importing country are being met
  2. visual inspection
  3. transport containers clean
  4. verify information on export certificate is correct
  5. sign and stamp

Public Health (15 decks)

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