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Food Microbiology > HACCP > Flashcards

HACCP Flashcards

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1
Q

Four organizations that work together for food safety

A
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2
Q

What each of four government organizations are responsible for exactly?

A

AAFC- on farm food safety
HC and CFIA overlap a lot, but HC establishes the policies when CFIA enforces the compliance. HC and CFIA can both inform the population about risks, but CFIA is more day to day, when HC is more higher and more general messages.
The rest is in the picture, just general, make a key words and that is it.
HC-examines risk assessments

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3
Q

What is risk analysis in food microbiology

A

Assessing the probability or likelihood of hw bad the person gets sick after consumption of contaminated food.

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4
Q

What are three parts included in risk analysis

A

Risk assessment
Risk communication
Risk management

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5
Q

What is the organization that established standards for consumer food protection worldwide?

A

Codex Alimentarius by WHO (Health Canada makes sure it is followed)

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6
Q

How microbial and chemical risks are different and the outcome of it to the risk assessment.

A
  • Microbial and chemical risk assessments are similar but differ in terms of consequences. A microbial hazard is generally acute illness after a single exposure, while concerns about chemical hazards are often illness after chronic exposures
  • A distinct consideration in the microbial risk assessment is the need to account for changes in the concentration as the microbes either grow or die throughout the food supply chain
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7
Q

Four steps in microbial risk assessment

A
  1. Hazard Identification
  2. Exposure Assessment
  3. Hazard Characterization
  4. Risk Characterization
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8
Q

What is hazard identification in microbial risk assessment

A

1.Is the collection of information about the pathogen, food process, risk factors, and disease that is relevant to the risk assessment. It also establishes the scope of the risk assessment.

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9
Q

What is exposure assessment?

A

: Is the determination of the probability of consuming the pathogen and the cell numbers expected to be consumed.

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10
Q

What is hazard characterization

A

1.Describes the nature and extent of adverse health effects to individuals from consuming a specified number of the pathogen (includes virulence, and susceptibility of a person or a subpopulation to the illness)

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11
Q

What is risk characterization

A

It combines exposure assessment with the hazard characterization to estimate the risk

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12
Q

Microbial risk assessments can be either ___ or ____

A

qualitative or quantitative

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13
Q

The difference between qualitative and quantitative risk assessments

A
  • Qualitative risk assessments express risk as a grade, category, or score rather than a number.
  • Quantitative risk assessments add several layers of detail an understanding, use mathematical models and computer simulations, and are used for more complex or controversial analyses
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14
Q

how different risk assessment can be in terms of scope

A

•Risk assessments can focus on a specific segment of the food chain (e.g. a swine slaughter-house) or encompass the entire food chain (i.e. farm to fork approach)

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15
Q

What is risk communication, what is the goal

A
  • Risk communication is exchange of information and opinions concerning risk and risk-related factors among risk assessors, risk managers, regulators, consumers and other interested parties
  • The goal of risk communication is to increase understanding among stakeholders regarding the rationale behind the decisions taken to assess hazards and manage food safety risks, and to help consumers to make more informed judgements about the food safety hazards and risks they face in their lives
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16
Q

What are the challenges of risk communication?

A
17
Q

What are the three classes of recalls from CFIA

A

•If a recall is necessary, CFIA decides what class to assign to the recall: Class I (high risk), Class II (moderate risk) or Class III (low and no risk)

18
Q

Does media need to report recalls

A

If they choose or can abstain

19
Q

What is ALOP? How it is expressed?

A
  • The Acceptable Level of Protection (ALOP) is the public health goal for the food that the process is designed to meet
  • ALOPs can be expressed as the number of cases a year in a country, or as the probability of illnesses per serving for a particular population
20
Q

What is necessary to tell the public in terms of ALOPs?

A

•It is necessary to communicate to the public that the ALOP will never be zero, and the ALOPs must be reasonably achievable by the food industry

21
Q

What Does risk management have what systems in hands to support it?

A

Hazard Analysis and Critical Control Point System

God Hygienic Practices

22
Q

Why risk management is a difficult step?

A
23
Q

Why HACCP will be used by manufacturers?

A

•To address this issue a tool that:

1- Helps food manufacturers identify steps in the production and distribution of their product that has the greatest likelihood of being associated with a food safety incident if they are not adequately controlled

2- Provides an extra degree of care to ensure that these sensitive steps are adequately controlled

24
Q

GHPs: is there a guideline from any agency, is it general or specific to one plant in particular

A
25
Q

HACCP was initially designed for___

A

NASA

26
Q

HACCP is the part of what international program

A

Codex Alimentarius

27
Q

Four phases in HACCP

A
  1. Preliminary activities
  2. Identification of hazards
  3. Identification of parameters, conditions, or circumstances that must be controlled to prevent the hazard from occurring
  4. The implementation of protocols and procedures to ensure the controls are functioning as intended
28
Q

•Within these four phases, adherence to seven principles is required to achieve consistent control in HACCP

A
  1. Conduct a hazard analysis
  2. Determine the critical control points (CCPs)
  3. Establish control limits (CLs)
  4. Establish monitoring procedures
  5. Establish corrective actions
  6. Establish verification procedures
  7. Establish record keeping and documentation procedures
29
Q

How to decide if something a Critical Control Point (CPP)

A

There is a complex chart

For example, a guidance document was produced to help factories with fresh produce

Food Microbiology (19 decks)

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