Industrial level risk managment

Question 1

Component - risk management of animal derived food

Answer 1

• risk management during harvesting of meat/ilk
• other elements (traceability, microbiological criteria, enforcement of leglisatlion, verification auditing, role of consumer)

Question 2

Components of risk management at post-harvest level

Answer 2

• legislative framework

- food safety management systems

Question 3

T/F: farmers aren’t required by law to implement measures by HACCP system/based on HACCP principles

Answer 3

True - but farmers are responsible to decrease milk contamination

Question 4

What is management of food safety in abattoirs based on?

Answer 4

HACCP

Good Manufacturing Practices (GMP) (this includes GHP)

Question 5

What are the key issues to be considered to protect milk from contamination?

Answer 5

• animal health
• animal cleanliness
• milking area and milking process
• equipment, milk storage, staff

Question 6

Define microbiological criterion

Answer 6

defines ACCEPTABILITY of product or process

Question 7

Define Food Safety Criterion

Answer 7

defines acceptability of product to be put on the MARKET

Question 8

Define traceability. How does tracing forward and tracing backward work?

Answer 8

= 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)

Question 9

Which group enforces legislation, verification and auditing?

Answer 9

role of FSA

• involves:
• meat premises
• premises used for production of raw milk for human consumption

Question 10

What do Environmental Health Officers do?

Answer 10

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

Question 11

Outline risk management by the consumer

Answer 11

• 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

Question 12

What are the 3 basic EU food hygiene regulations?

Answer 12

• 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)

Question 13

What does Regulation (EC) no 853/2004 detail?

Answer 13

• 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

Question 14

T/F: from 1st January 2006, new EU food hygiene legislation has been applied throughout UK

Answer 14

True

Question 15

T/F: FBOs are legally required to implement and maintain hygiene procedures based on HACCP principles

Answer 15

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).

Question 16

What is the most common factor involved in outbreak?

Answer 16

temperature misuse

Question 17

What is the temperature danger zone?

Answer 17

Food in this range experiences rapid growth of bacteria (thus avoid 5-60 degrees)

Question 18

What is the most important reason to keep pasteurised milk and dairy products refrigerated?

Answer 18

Bacillus cereus produces toxins at 5 degrees +

Question 19

Describe norovirus outbreaks

Answer 19

• sometimes very large but with low mortality
• often associated with consumption of fish or shellfish
• often oysters as they aren’t cooked (served raw)

Question 20

What does rapid cooling after cooking do?

Answer 20

prevent proliferation adn toxin production:

• S. aureus
• B. cereus
• C. perfringens

Question 21

Describe the re-heating of food

Answer 21

• Re-heat to at least 75 degrees to kill vegetative cells:
• B. cereus
• C. perfringens

Question 22

Outline water strategy

Answer 22

Risk management for:

• Campylobacter
• Vibrio

Question 23

Discuss personal hygiene measures

Answer 23

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

Question 24

Discuss methods to avoid cross-contamination

Answer 24

• 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

Question 25

Describe risk management strategies of retailes

Answer 25

• support from FSA:
• ;safer food, better business’ (SFBB) for caterers and care homes
• guidelines to food hygiene and management

Question 26

Describe compulsory salmonella control programmes in poultry industry - breeding chicken flocks

Answer 26

• longest established
• compulsory testing for Salmonella
• if positive (S. enteritidis or S.typhimurium) flock slaughtered
• UK chicken breeding sector effectively free of S. enteritidis and S.typhimuium

Question 27

Describe compulsory salmonella control programmes in poultry industry - laying flocks

Answer 27

• vaccination

- 2013: 3 flocks positive out of 3991

Question 28

Describe compulsory salmonella control programmes in poultry industry - broiler flocks

Answer 28

• code of practice
• testing before slaughter followed by cleaning, disinfection and monitoring when positive results found
• 2013: prevalence of target serovars in broiler flocks was 0.1%.

Question 29

Describe compulsory salmonella control programmes in poultry industry - breeding and fattening turkey flocks

Answer 29

• started in 2010
• samling and testing following by cleaning, disinfection and monitoring when positive results found
• 2013: prevalence of target serovars was 0.1% in fattening flocks

Question 30

Explain the lion quality stamp

Answer 30

• eggs produced to highest standards of food safety
• launched 1998
• compulsory vaccination against S> enteritidis of all pullets destined for egg-producers, independent auditing, improved traceability and a best before date (egg and pack)
• on-farm and packing station hygiene controls
• > 90% UK eggs are produced to these standards
• guaranteed to be british (hens and eggs)
• registration adn a unique ‘passport’ syste ensures complete traceability of hens, eggs and feeds
• regular egg testing
• stamped on farm with farm code and production method

Question 31

Outline the Zoonoses National Control Programme for Salmonella in pigs

Answer 31

• established in 2008
• whole chain risk management
• monitoring by estimating prevalence on carcasses on abattoirs

Question 32

Differentiate use by date and best before end date

Answer 32

• use by date: refers to food hygiene

- best before end date: refers to quality

Question 33

Which age group of people has the lowest proportion of people who would NEVER eat particular foods after their use by/ best before date?

Answer 33

• 55yo+ (grew up w/o best before dates etc)

- but this age group is more at risk of becoming ill with food borne pathogens