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VPH > L16: Integrated policies for safe food production > Flashcards

L16: Integrated policies for safe food production Flashcards

1
Q

Who is responsible for food imports?

A

FSA

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2
Q

Who is responsible for beef labelling?

A

Defra

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3
Q

Who is responsible for organics and GM food?

A

Organics Defra, GM the FSA

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4
Q

Who is responsible for animal product imports?

A

Defra

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5
Q

Who is responsible for drug residues in food?

A

Defra

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6
Q

Who is responsible for food exports?

A

Defra

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7
Q

Which law is the food legislation for the UK?

A

FSA 1990

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8
Q

Which act establishes the FSA?

A

FSA 1999

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9
Q

What will happen to legal EU requirements after Brexit?

A

Will continue in the UK

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10
Q

What will happen to frozen food temperature regulations after Brexit?

A

Continue

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11
Q

What does “negative procedure” mean?

A

No debates

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12
Q

What happens to authorised products on the UK market after Brexit?

A

Can stay

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13
Q

Who has primary responsibility in the food chain?

A

Manufacturers, farmers, food operators

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14
Q

Who evaluates the competent authority?

A

Central management

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15
Q

What must be in place first for HACCP to be able to function properly?

A

Structural and operational controls

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16
Q

What is Campylobacter prevalence in the UK?

A

65-86%

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17
Q

Which trial showed three log Campylobacter reduction in trials?

A

Feeding additive to prevent Campylobacter adhesion

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18
Q

What kind of water can you use to prevent Campylobacter?

A

Electrolysed water with high O2 content

19
Q

How can nitrogen be used to kill Campylobacter?

A

Rapid surface chilling with liquid nitrogen

20
Q

What else can you use to kill surface Campylobacter?

A

Steam or ultrasound

21
Q

What are some ways you can use electrolysed water against Campylobacter?

A

As a spray or dip for the carcass, egg decontamination, layer house decontamination, biofilm removal in water lines, sanitisation of drinking water

22
Q

Why do you incise lymph nodes at meat inspection?

A

For TB

23
Q

What are four advantages of visual-only meat inspection?

A

Less cross-contamination, less occupational exposure for meat inspectors, increases speed, less inspectors are required

24
Q

When can you not visually inspect pigs?

A

If you see anything that requires palpation, if you need to cut to comply with requirements

25
Q

What is the larval stage of Taenia saginata?

A

Cysticercus bovis

26
Q

How do cattle get infected with Taenia saginata?

A

Feed or water contaminated with human faeces

27
Q

How do humans get infected with Taenia saginata?

A

Raw/undercooked beef

28
Q

What is T saginata prevalence in the UK like?

A

Low

29
Q

What is sensitivity of the T saginata inspection procedure like?

A

Not very

30
Q

So what kind of T saginata prevention is used in the UK?

A

Risk-based

31
Q

Which kind of farms are at risk of T saginata?

A

Other infected animals, older animals, NOT farms close to sources of faecal contamination

32
Q

What is a “case farm”?

A

Those where acquisition of infection is likely

33
Q

What are three examples of risk-based inspection for T saginata?

A

Improves sensitivity, fewer inspections required, less meat handling so less microbial contamination

34
Q

What is the most frequent cause of enterically transmitted hepatitis?

A

Hepatitis E

35
Q

How is HEV spread?

A

Poor sanitation or foodborne exposure

36
Q

How much has HEV increased in the last 10 years?

A

10-fold

37
Q

Which animals can spread HEV?

A

Pigs mainly, also deer and shellfish

38
Q

How does EU data support faecal contamination causing HEV?

A

Doesn’t

39
Q

According to the standard infection model, how much HEV should there be at the abattoir stage?

A

None

40
Q

How much transplacental transfer of HEV antibody is there?

A

None

41
Q

How do you avoid getting HEV?

A

Cook thoroughly

42
Q

How are most people affected by HEV?

A

Clear virus with no symptoms

43
Q

How long is HEV shed in faeces?

A

3-7 weeks

44
Q

How long is the transient viraemia in HEV?

A

1-2 weeks

VPH (32 decks)

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