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Quality assurance > Lecture 2 > Flashcards

Lecture 2 Flashcards

1
Q

How physical features of the product can be turned into quality attributes by the consumer

A

Perception

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2
Q

What the term “food” encompasses in general and in the context of quality assurance and safety

A

¨“Food” covers any unprocessed, semi-processed, or processed item that is intended to be consumed

¨The term food in the context of quality assurance and safety includes:

🞑 any ingredient incorporated into food or drink

🞑 any substance that comes into direct contact with food during processing, preparation, or treatment

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3
Q

Food quality and food safety principles and practices applies to (5 groups)

A

🞑 foods from farm produce and livestock production, manufactured and

processed food products

🞑 all raw materials, ingredients, processing aids, food-contact packaging materials

🞑 food-contact surfaces used in preparation of food and beverage

🞑 Foods already in marketplace and new foods

🞑 when new foods are developed, quality and safety must be considered at conception, design, and development stages

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4
Q

What are characteristics of the food industry (7)

A
  1. ¨Manufacturing industry that depends on agricultural products (Agri processing industries)
  2. ¨Comprises of industries with varying level of food processing and food manufacturing
  3. ¨Perishable products
  4. ¨Seasonal products
  5. ¨Affected by geographic, environmental and climatic variations, plus diseases and contaminants
  6. ¨Traditionally, a labor-intensive industry and slowly transiting to automation and precision farming
  7. ¨Generally, agri-food sector operates in low profit margin
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5
Q

Nature of Agri-food industry in Canada (4)

A
  1. Integrated supply chain that includes service suppliers, primary producers, food and beverage processors, food retailers and wholesalers, and foodservice providers.
  2. In 2016, the Agriculture, Agri-Food System (AAFS) generated $111.9 billion, accounting for 6.7% of Canada’s gross domestic product (GDP).
  3. The AAFS GDP has increased annually since 2007, except during the economic recession of 2009.
  4. The food and beverage processing industry has consistently been a leader in providing manufacturing jobs
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6
Q

the share of total manufacturing employment increased to ___% in 2016

A

17.6%

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7
Q

Crude rock salt can be used to prepare food products. This statement is

a. True because salt does not require any processing or transformation to be used.
b. False because the chemical composition of salt need to be determined.

A

B

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8
Q

The poster in the previous slide showed an example of a ……

(two words, small letters)

A

Supply chain

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9
Q

What comprises supply chain?

A

A supply chain consists of activities, organizations and resources that are necessary for bringing a product or service to the end customer

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10
Q

What are the characteristics of food supply chain?

A

🞑 Deals with delicate commodity

🞑 Sensitive to time and environmental conditions

🞑 Quick response to quality and safety concerns

🞑 Vital for the economy and survival

🞑 Vulnerable to fraud, adulteration, and foul play

🞑 Tightly regulated

🞑 Dynamic- respond to socio-economic changes

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11
Q

80% of milk in Canada is processed by ____

A

Agropur, Parmalat, and Saputo

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12
Q

What is Agropur?

A

private cooperative of 3,700 Quebec dairy farmers who own both dairy farms and manufacturing and processing plants for the Natrel and Quebon brands under Agropur

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13
Q

Example of domino effect that can happen in supply chain due to new policies?

A
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14
Q

In Canada, …… is responsible for monitoring the quality of raw milk produced on Canadian dairy farms and its compliance with codes and standards in effect.

A

Lactanet

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15
Q

What is the frequency of Lactanet test in milk

A

•Testing frequency per cow:

at least 10 times / 12-month

•Valacta/Lactanet:

3.7 million samples/year

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16
Q

Food supply chains need to be tightly regulated

a. Because the food industry has a low margin of profit. Regulations avoid waste in the supply chain.
b. To prevent opportunistic behaviour of the different parties involved in the supply chain to maintain the integrity of the food product.

A

B

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17
Q

Pasteurized milk must test negative for phosphatase. This is an example of…… regulation related to milk supply chain

a. Primary food production
b. Food processing
c. Storage
d. Retail

A

B

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18
Q

Raw milk quality is only checked upon reception by milk processing plants. True/False?

A

False

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19
Q

How food quality and food safety are different?

A

¨Food quality is the extent to which all the established requirements relating to characteristics of a food are met

¨Food safety is the extent to which those requirements relating specifically to characteristics or properties that are harmful or have the potential to be harmful to health or to cause illness or injury are met

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20
Q

How food quality can be used to help to evaluate food safety

A

¨Food quality characteristics (smell and taste) can be used as indicators of food safety, although they are not considered specifically as food safety characteristics

21
Q

Why it is necessary to make the difference between food quality and foo safety?

A

¨Distinction between food quality and food safety needs to be made, primarily because of much greater importance that must be attached to protecting consumers from food-borne illnesses or injuries – food safety

22
Q

Conformation of the food to food quality/food safety? interchangeable?

A

¨A food that does not conform to food safety requirements automatically does not conform to food quality requirements

¨A food can conform to food safety requirements, but not conform to

quality requirements

23
Q

Achieving food safety in a food product will guarantee its superior quality. True/False?

A

False

24
Q

Which section of the code does summarize the microbiological criteria for pasteurized milk?

a. Part I
b. Part II - Schedule I
c. Part II - Schedule II
d. Part II - Schedule III
e. Part III

A

D

25
Q

The following table summarizes the microbiological criteria for pasteurized milk in Part II – Schedule III of the National Dairy Code.

A
26
Q

The NDC specify the following microbiological criteria for raw milk (choose all that applies)

a. Total living aerobic mesophilic bacteria per ml should not exceed 50,000
b. Mesophilic aerobic bacteria (32°C) should not exceed 25,000 per ml
c. Coliform should not exceed 10 per ml

A

A

27
Q

What does the letters on top of the columns mean?

A

n=number of sample units (subsamples) to be examined per lot.

c=maximum number of sample units (subsamples) per lot that may have a bacterial concentration higher than the value for “m” without violation of the Regulations.

m=maximum number of bacteria per g or ml of product that is of no concern (acceptable level of contamination) M=maximum number of bacteria per g or ml of product, that if exceeded by any one sample unit (subsamples) renders the lot in violation of the Regulations

28
Q

What does “c” refer to?

a. maximum number of sample units (subsamples) per lot that may have a bacterial concentration higher than the value for “m” without violation of the Regulations.
b. number of sample units (subsamples) to be examined per lot.

A

A

29
Q

What does “M” refer to?

a. maximum number of bacteria per g or ml of product that is of no concern (acceptable level of contamination)
b. maximum number of bacteria per g or ml of product, that if exceeded by any one sample unit (subsamples) renders the lot in violation of the Regulations

A

B

30
Q

What other requirements NDC specify for dairy? (apart from the cute table)

A

¨In addition, the NDC specify that: “Dairy products shall not contain detectable levels of food-borne pathogens and microbial toxins except as provided for in Schedule III and shall meet the microbiological, chemical and temperature standards as prescribed in Schedules II and III.”

31
Q

No-go-to pathogens in raw milk

A

¨Campylobacter jejuni

¨Shiga Toxin producing Escherichia coli (STEC)

¨Listeria monocytogenes

¨Yersinia enterocolitica

¨Staphylococcus aureus

¨Salmonella enterica serotype Typhimurium

¨Salmonella enterica serotype Newport

32
Q

Other non-microbiological requirements for milk

A

¨Temperature: Receiving plants may reject any milk arriving at the plant at temperatures greater than 6° C.

¨Somatic Cell Count 500.000 per ml In the case of goat’s milk, somatic cell count shall not exceed 1.500.000 per ml

¨Negative for the presence of veterinary drug residues and inhibitory substance residues as tested by an approved screening method or testing below the MRL by an approved quantitative method.

¨Cryoscopy Maximum: -0.525°H or (-0.507°C) for cow’s milk.

33
Q

How many people get sick with food borne illness

The most common causes

A

1 in 8 (4 mil) each year

34
Q

What is the principle of food safety?

A

Assurance that food will not cause harm (illness, injury) to the consumer

🞑 When it is produced/ processed/ prepared/ handled/ transported/stored/eaten according to its intended purpose

35
Q

¨Assurance that food will not cause harm, injury, or illness is determined by:

A

🞑 whether all harmful substances (hazards) present in food have been eliminated, reduced to established acceptable level, or prevented from exceeding acceptable level

🞑 food has been prepared, handled, stored under controlled and sanitary conditions in conformance with practices prescribed by government regulations.

36
Q

Five milk samples were drawn from a bulk tank. In one of these samples Shiga Toxin producing Escherichia coli was found. This is an example of:

A

Health risk

37
Q

The difference between food safety hazard and health risk

A

¨Food safety hazard

🞑 Substance or condition that is reasonably likely to cause harm, injury or illness, when present above an established acceptable level

🞑 Unacceptable level of a food safety hazard in a food presents a health risk to the consumer

¨Health risk

🞑 the likelihood that harm – illness/injury - will result from exposure to a food safety hazard

🞑 health risk is determined from identification and evaluation of food safety

hazards and the likelihood of exposure to those hazards

🞑 health risk is a function of the hazard and exposure

38
Q

How health risk and food safety are related (numerically) and what be health risk ideally

A

¨Food safety: health risk/ food safety hazards

¨In theory: Food safety = 1- (health risk)

¨Ideal situation: health risk is zero

39
Q

The examples of hazards for which there is no tolerance and some is okay

A

¨For some hazards, the health risk must be zero - no tolerance for the hazard- e.g., Pathogenic bacteria

¨For some hazards, there is a tolerance – there is an acceptable risk- e.g., Harmful chemicals

40
Q

Five milk samples were drawn from a bulk tank. In one of these samples one coliform bacteria was found. This is an example of:

A

Food safety hazard

41
Q

A milk tank arrived at a processing plant and the milk temperature was 7°C. This is considered as:

a. Food safety hazard
b. Health risk
c. None of the above

A

B

42
Q

to achieve food quality, including food safety food industry uses

A

¨Food industry – use basic quality control programs, and more complex quality assurance programs and quality management systems, to achieve food quality, including food safety

¨These programs and systems can include components that are devoted specifically to food safety, such as GMPs and HACCP system

43
Q

Five milk samples were drawn from a bulk tank. In one of these samples

Listeria monocytogenes was found. This is an example of:

a. Food safety hazard
b. Health risk

A

B

44
Q

Why Listeria is dangerous?

A

¨Listeria monocytogenes is a foodborne pathogen

¨If any cell remains active after thermal treatment, the likelihood of consumers getting sick is high

¨Estimating the likelihood in this case is not subjective. There are scientific methods to assess the risk.

45
Q

Five milk samples were drawn from a batch of pasteurized milk. In one of these samples 20,000 mesophilic aerobic bacteria/mL were found. This is an example of:

a. Food safety hazard
b. Health risk

A

A

46
Q

A milk tank arrived at a processing plant and the milk temperature was 7°C. This is considered as: Food risk or health hazard?

A

health risk

47
Q

Why milk should be kept below 7 C?

A

¨With proper refrigeration, the microbial load will be at acceptable level. Milk will not be spoiled.

¨High microbial load with improper refrigeration will become a health risk because it will lead to

🞑 milk spoilage mainly by Pseudomonas and Bacillus species

🞑 Bacillus cereus spores will germinate at 7°C and it might cause illness

48
Q

Ensuring food quality and safety is the responsibility of all the participants in the food supply chain, why?

A

Quality assurance (6 decks)

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