Hazard Analysis and Critical Control Points

Question 1

Name 4 Canadian agencies that have a role to play in food safety

Answer 1

1) Health Canada (HC)
2) Canadian Food Inspection Agency (CFIA)
3) Public health agency of Canada (PHAC)
4) Agriculture and Agri-Food Canada (AAFC)

Question 2

Risk is :

Answer 2

a function of the probability or likelihood of an adverse health effect and the severity of that effect consequential to the consumption of a food containing the hazard

Question 3

Risk analysis includes:

Answer 3

1) Risk assessment
2) Risk communication
3) Risk management

Question 4

The Codex Alimentarius was established by WHO in 1963 to develop:

Answer 4

international food standard to protect consumer health and to facilitate fair training practices for foods

Question 5

A microbial hazard is generally ____ illness after a single exposure, while concerns about chemical hazards are often illness after ______ exposures

Answer 5

acute

chronic

Question 6

A distinct consideration in the microbial risk assessment is the need to account for _________________________ as the microbes either grow or die throughout the food supply chain

Answer 6

changes in the concentration

Question 7

The four steps in a microbial risk assessment are :

Answer 7

1) Hazard identification
2) Exposure assessment
3) Hazard characterization
3) Risk characterization

Question 8

__________________ express risk as a grade, category, or score rather than a number.

Answer 8

Qualitative risk assessments

Question 9

__________________ add several layers of detail an understanding, use mathematical models and computer simulations, and are used for more complex or controversial analyses

Answer 9

Quantitative risk assessments

Question 10

The Acceptable Level of Protection (ALOP) is _____________________________

Answer 10

the public health goal for the food that the process is designed to meet

Question 11

T or F ALOP can be zero

Answer 11

F

Question 12

What are the the 2 systems put in place for risk management :

Answer 12

1) Good Hygienic Practices (GHPs)

2) Hazard Analysis Critical Control Point (HACCP)

Question 13

FMEA

Answer 13

Failure Mode and Effect Analysis (identifying the ways in which the food system is likely to fail, and then devising ways to ensure that such failures are prevented

Question 14

What are 4 phases of HACCP:

Answer 14

1) Preliminary activities
2) Identification of hazards
3) Identification of parameters 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

Question 15

HACCP what are the 7 principles:

Answer 15

1) Conduct a hazard analysis
2) Determine the CCPs
3) Establish control limits
4) Establish monitoring procedures
5) Establish corrective actions
6) Establish verification procedures
7) Establish record keeping and documentation procedures