Industry Level Risk Management Flashcards
What is risk management
- controlling hazards
- risk assessment based
Are all FBOs required legally to use HACCP protocols?
- all except farmers
How is risk management applied differently for meat and milk harvest
> meat
- HACCP addressing specific hazards
- GMP (including specific GHP) not based on specific hazards
milk
- FBO (farmer) responsibility to implement control measures to protect milk from contamination
- animal health, cleanliness, milking area and process, equipment milk storage and staff
What are microbiological criteria? Which other criteria must be adhered to in the production line?
- defines acceptability of PROCESS
> food safety criterion defines acceptability of PRODUCT to go to market (final step)
What is the role of the FSA?
- enforcement of legislation, verification, auditing
- meat premises
- production of raw milk
- complaints about food quality, hygiene and safety
- inspecting businesses for standards
- collection samples for testing
- advising community
> FSAs 4 Cs to promote safe handling of food - cooking, cleaning, cooling avoiding cross contamination
What 3 peices of legislation are important for for hygiene?
- general hygiene regs
- food of animal origin specific regs
- specific aspects of official controls
How has focus on food safety management changed?
- used to be product testing and inspect to comply
- now produce to comply, looking at processing points along the way
Most common factors involved in outbreaks of food borne disease?
- temperature misuse
- raw material
Which pathogen is proper refrigeration especially important for ?
- bacillus cereus
- produces spores not destroyed by pasteurising
- growth begins at 4-5*
What is the danger zone of temperatures?
4-60
Which pathogens are destroyed by cold storage and cooling?
- staph aureus
- bacillus cereus
- clostridium perfringens
Which pathogens are destroyed by heating >75* ?
- bacillus cereus
- clostridium perfringens
Which pathogens is water quality important for?
- campylobacter
- bibrio spp.
- esp any fish or shellfish products
What pathogens is personal hygiene important for controlling?
- staph aureus
- salmonella
- shigella
Are retailers FBOs? What does this mean?
- YES
- have a duty to follow HACCP
Salmonella control programmes in the poultry industry
> breeding flocks
- compulsory testing and slaughter if positive
laying flocks
- vax
- most negative
broiler flocks
- testing before slaughter
- cleaning, disinfection and monitoring when +
breeding and fattening turkey flocks
- programme of sampling and testing followed by clean, disinfection and monitoring when +
What does the British Lion mark mean?
- highest standards food safety
- best before date
- hygiene controls
- traceability
- british
- vax salmonella enteritidis and typhimurium
- feed controls
- welfare
- independent unannounced auditing
How is salmonella in pork controlled?
zoonoses national control programme for salmonella
- established 2008
- whole chain risk management
- prevalence on carcasses in abattoirs
Does the food chain include consumers?
YES
- storage
- handling
- cooking
Which age group are the biggest risk takers wrt best before dates
55+ (also at greatest risks of contracting disease)
