L10: Risk analysis and hazard analysis

Question 1

Who implements procedures based on HACCP procedures?

Answer 1

FBO

Question 2

What limits must be identified at the critical control points?

Answer 2

Acceptable vs unacceptable

Question 3

What is PERA (related to hazards)?

Answer 3

Prevented, Eliminated or Reduced to Acceptable levels

Question 4

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

Answer 4

18%

Question 5

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

Answer 5

Diarrhoea/HUS

Question 6

When can you use a qualitative risk assessment?

Answer 6

If limited time/data/resources

Question 7

What can precede a quantitative risk assessment?

Answer 7

A qualitative risk assessment

Question 8

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

Answer 8

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

Question 9

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

Answer 9

Regulators/stakeholders

Question 10

What does characterizing a hazard mean?

Answer 10

Its adverse effects

Question 11

What are the 6 levels a risk can be?

Answer 11

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

Question 12

What is the precautionary principle?

Answer 12

Better safe than sorry

Question 13

Which risk category is E multilocularis?

Answer 13

High

Question 14

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

Answer 14

Areas visited by pets

Question 15

Which E multilocularis hosts can be found in the UK?

Answer 15

Intermediate

Question 16

Which aspects of production can processed meat be linked to?

Answer 16

Day of production and time, but not really an animal

Question 17

What must be on the packaging of processed meat?

Answer 17

Label, use-by date and ID mark

Question 18

What aspects of production can be traced in cutting plants?

Answer 18

The farm, but not the individual animal except in beef

Question 19

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

Answer 19

The time of production

Question 20

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

Answer 20

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

Question 21

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

Answer 21

Day of production, usually know the farm

Question 22

How lays down what traceability legally means?

Answer 22

EC/EU regulations

Question 23

What is internal traceability?

Answer 23

Within a business

Question 24

Who decides what the level of traceability should be?

Answer 24

The FBO - so self-regulatory in reality

Question 25

Why is traceability good for management in an FBO?

Answer 25

If they need to withdraw a product

Question 26

What is the RASFF?

Answer 26

Rapid Alert System for Food and Feed

Question 27

Who is responsible for legal, commercial and third party accreditation traceability?

Answer 27

FBOs

Question 28

Who is responsible for policy issues and RASFF?

Answer 28

Officials

Question 29

Who is responsible for external traceability?

Answer 29

The FBO

Question 30

What are three problems for the OV if internal traceability is poor?

Answer 30

Restrict his own market, cause loss of credibility, be unable to demonstrate due diligence