Food Safety Regulatory Overview Flashcards
What does an abattoir have to do to export across provincial boundaries or out of country?
be a licenced federal establishment
What slaughter houses have to have the highest level of inspection?
federally registered establishments
What is the safe food for canadians act?
consolidates a few acts, gives agency more power for enforcements. one act for all commodities
What are 13 enforcement options
- education
- corrective action requests
- warning letters
- AAMPS
- prosecution
- reducing line speed
- stopping the line
- withdrawing inspection
- withdrawing shared inspection
- holding/condemning production
- seizure/detention
- withholding the inspecction legend
- suspension of licences/refusal to rennew
What are meat hygiene goals?
- protect the food supply, consumer and marketplace and 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
What are zoonoses?
diseases or infections that are naturally transmitted between vertebrate animals and humans
What are 5 foodborne zoonotic agents? REMEMBER
- escherichia coli
- salmonella
- campylobacter
- BSE
- listeria
What are two tyes of eschoericia coli that cause human disease
- enteropathogenic (infantile diarrhea)
2. enterohemorrhagic (O157:H7)–uremic syndrome
What is a high risk for those in poultry slaughter plants?
campyobacter
What frequently contaminates raw chicken?
camyplobacter enteritis
What does campylobacter cause?
bloody diarrhea, fever, abdominal pain, nausea, headache, muscle pain
What can be a consequence of compylobacter?
guillean barre syndrome?
What can be a consequence of compylobacter?
guillean barre syndrome?
why is listeria a concern?
it can grow at fridge temp
it can produce a protective exopolysaccharide making it resistant to bleach
can be very bad for pregancy
What is the industry’s role in managing food safety?
- comply with federal acts and regulations
- an approved prerequisite program
- have an approved HACCP or equivalent
- bacteriological and other testing
What is a HACCP plan?
Hazard analysis critical control points
What is a HACCP plan for?
IDs physical chemical and biological hazards and controls them at different stages of production
What is the CFIA’s role in managing food safety risks?
- enforces food safety standards
- verifies industry compliance
- tests products
- encourages industry to adopt science based risk management (HACCP required only in meat)
- emergency response
- work with stakeholders
- promote research
What is the consumers role in managing food safety risks?
handling processes
What are duties of CFIA?
- humane transportation
- ante-mortem inspection/flock sheets
- livestock ID requirements
- humane handling/slaughter
- post-mortem inspection
- facility inspection
- pre-operational inspection
- carcass dispositions
- sample collection and testing
- compliance verification system tasks
- quality management
- verifying and certifying exports
- inspecting imports
- inspecting returned production
- verifying labels
- verifying that plant is following approved recipes
- consultation with industry
- compliance and enforcement activities
- adminstration and management
- emergency response
- community outreach
What are 11 aspects of humane transport?
- vehicles
- dead on arrival
- conditions of animals
- loading densities
- compatibility
- head room
- bedding
- crates
- protection from the elements
- ventilation
- evaluating whether animals fit for transport
What 9 factors of antemortem inspection
- 24 hours before slaughter
- condition of animals
- sick or injured
- dead
- foreign animal disease
- zoonotic disease
- animals that could contaminate equipment
- evaluate transport and handling
- export requirement
What 9 factors of antemortem inspection
- 24 hours before slaughter
- condition of animals
- sick or injured
- dead
- foreign animal disease
- zoonotic disease
- animals that could contaminate equipment
- evaluate transport and handling
- export requirement
What are 3 aspects of overseeing humane slaughter?
- verify animals humanely handled
- verify animals properly stunned/rendered unconscious before sticking or slitting
- verify animals are dead before skinning or entering a scald tank
Who are the inspectors?
CFIA
Who are the detectors?
industry
What is an organoleptic inspection
using sight, smell, touch
What are four possible designations of carcasses?
- pass
- condemn/reject
- partially condemn/reject
- hold
Who can condemn, who can reject?
CFIA can condemn
industry can reject
What are the most common pork condemnations?
- multiple abscesses
- polyarthritis
- peritonitis
- pneumonia
What are the most common poultry condemnations?
- cellulitis
- ascites
- airsacculitis
- hepatitis
What are the most common condemnations for beef plants?
- pneumonia
- serous atrophy
- neoplasia
What are three types of audits?
- compliance verification system (CVS)
- quality management system (QMS) and inspection verification office (IVO)
- foreign audits
What is meat export certification?
- verify inspection and labelling requirements of importing country are being met
- visual inspection
- transport containers clean
- verify information on export certificate is correct
- sign and stamp
