Industrial level risk managment Flashcards
Component - risk management of animal derived food
- risk management during harvesting of meat/ilk
- other elements (traceability, microbiological criteria, enforcement of leglisatlion, verification auditing, role of consumer)
Components of risk management at post-harvest level
- legislative framework
- food safety management systems
T/F: farmers aren’t required by law to implement measures by HACCP system/based on HACCP principles
True - but farmers are responsible to decrease milk contamination
What is management of food safety in abattoirs based on?
HACCP
Good Manufacturing Practices (GMP) (this includes GHP)
What are the key issues to be considered to protect milk from contamination?
- animal health
- animal cleanliness
- milking area and milking process
- equipment, milk storage, staff
Define microbiological criterion
defines ACCEPTABILITY of product or process
Define Food Safety Criterion
defines acceptability of product to be put on the MARKET
Define traceability. How does tracing forward and tracing backward work?
= the possibility to ID and follow a food item along the food chain
- TRACING FORWARD: recall of products
- TRACING BACKWARD: ID of the source of problem (record keeping)
Which group enforces legislation, verification and auditing?
role of FSA
- involves:
- meat premises
- premises used for production of raw milk for human consumption
What do Environmental Health Officers do?
hand complaints about food quality, hygiene and safety. Their responsibilities include:
- inspecting business for food hygiene and food standard
- following up complaints about food quality, hygiene and safety
- collection of samples for lab testing
- advising the community
Outline risk management by the consumer
- FSA’s 4C strategy to promote the safe handling of food in the home using the 4Cs food hygiene measures:
- cooking, cleaning, cooling and avoiding cross-contamination
What are the 3 basic EU food hygiene regulations?
- hygiene of foodstuffs (EC 852/2004)
- laying down specific hygiene rules for food of animal origin (EC 853/2004)
- laying down specific rules for the organisation of official controls on products of animal origin intended for human consumption (EC 854/2004)
What does Regulation (EC) no 853/2004 detail?
- laying down specific hygiene rules for food of animal origin
- includes: temperature requirements (cooling of milk until processing), heat tx requirements (must comply with guidelines), requirements for the manufacture of egg products
- lays downs requirements for establishments handling, preparing or producing products of animal origin
T/F: from 1st January 2006, new EU food hygiene legislation has been applied throughout UK
True
T/F: FBOs are legally required to implement and maintain hygiene procedures based on HACCP principles
True - they need to think about what can go wrong with the food they sell and implement a system based on HACCP to mitigate risks and manage food safety. The FSA has produced a # of food safety management packs to help small businesses implementing these systems (safer food better business).
What is the most common factor involved in outbreak?
temperature misuse
What is the temperature danger zone?
Food in this range experiences rapid growth of bacteria (thus avoid 5-60 degrees)
What is the most important reason to keep pasteurised milk and dairy products refrigerated?
Bacillus cereus produces toxins at 5 degrees +
Describe norovirus outbreaks
- sometimes very large but with low mortality
- often associated with consumption of fish or shellfish
- often oysters as they aren’t cooked (served raw)
What does rapid cooling after cooking do?
prevent proliferation adn toxin production:
- S. aureus
- B. cereus
- C. perfringens
Describe the re-heating of food
- Re-heat to at least 75 degrees to kill vegetative cells:
- B. cereus
- C. perfringens
Outline water strategy
Risk management for:
- Campylobacter
- Vibrio
Discuss personal hygiene measures
EXCLUDE INFECTED OR CARRIER INDIVIDUALS FROM HANDLING FOOD: - Salmonella - S. aureus - Shigella APPLY HYGIENE MEASURES: - washing of hands - wearing gloves - wearing protective clothing - wearing hair nets - targeted at S.aureus
Discuss methods to avoid cross-contamination
- PATHWAYS: hands, knives, equipment, surfaces
- particularly CRITICAL after heat tx
- Preventive measures: cleaning of hands and equipment after handling raw material and b/w batches, disinfection of equipment, keep cooked and raw food separately
