L10: Risk analysis and hazard analysis Flashcards

1
Q

Who implements procedures based on HACCP procedures?

A

FBO

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2
Q

What limits must be identified at the critical control points?

A

Acceptable vs unacceptable

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3
Q

What is PERA (related to hazards)?

A

Prevented, Eliminated or Reduced to Acceptable levels

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4
Q

What % of animals/farms carry Shiga toxin-producing E. Coli 0157?

A

18%

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5
Q

What does Shiga toxin-producing E. Coli 0157 cause in people?

A

Diarrhoea/HUS

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6
Q

When can you use a qualitative risk assessment?

A

If limited time/data/resources

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7
Q

What can precede a quantitative risk assessment?

A

A qualitative risk assessment

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8
Q

What is an advantage and disadvantage of a quantitative risk assessment?

A

Requires more data, but you can model potential responses to the risk

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9
Q

Concerns from which organisations might lead to a risk assessment being performed?

A

Regulators/stakeholders

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10
Q

What does characterizing a hazard mean?

A

Its adverse effects

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11
Q

What are the 6 levels a risk can be?

A

Negligible, very low, low, medium, high, very high

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12
Q

What is the precautionary principle?

A

Better safe than sorry

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13
Q

Which risk category is E multilocularis?

A

High

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14
Q

In which areas is E multilocularis endemic and therefore a problem to the UK?

A

Areas visited by pets

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15
Q

Which E multilocularis hosts can be found in the UK?

A

Intermediate

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16
Q

Which aspects of production can processed meat be linked to?

A

Day of production and time, but not really an animal

17
Q

What must be on the packaging of processed meat?

A

Label, use-by date and ID mark

18
Q

What aspects of production can be traced in cutting plants?

A

The farm, but not the individual animal except in beef

19
Q

What aspect of production do barcodes on retail packaging link to?

A

The time of production

20
Q

What identifying marks/info do animals get in the abattoir?

A

Health Mark (ID Mark), kill number, batch number

21
Q

Which aspects of production can be traced in animals in the slaughterhouse?

A

Day of production, usually know the farm

22
Q

How lays down what traceability legally means?

A

EC/EU regulations

23
Q

What is internal traceability?

A

Within a business

24
Q

Who decides what the level of traceability should be?

A

The FBO - so self-regulatory in reality

25
Why is traceability good for management in an FBO?
If they need to withdraw a product
26
What is the RASFF?
Rapid Alert System for Food and Feed
27
Who is responsible for legal, commercial and third party accreditation traceability?
FBOs
28
Who is responsible for policy issues and RASFF?
Officials
29
Who is responsible for external traceability?
The FBO
30
What are three problems for the OV if internal traceability is poor?
Restrict his own market, cause loss of credibility, be unable to demonstrate due diligence