lecture 20- Hazard Analysis and Critical Control Point System

Question 1

what is HC?

Answer 1

Health Canada

Question 2

What is CFIA?

Answer 2

canadian food inspection agency

Question 3

what is PHAC?

Answer 3

public health agency of Canada

Question 4

what is AAFC?

Answer 4

agriculture and Agri-Food Canada

Question 5

what are the primary responsibilities of AAFC?

Answer 5

contributes to research and development of on farm food safety programs

Question 6

what are the primary responsibilities of HC?

Answer 6

• establishes food safety policy and standards
• conducts health risk assessments in support of food safety investigations
• informs canadians about potential risks to their health

Question 7

what are the primary responsibilities of CFIA?

Answer 7

• Design and delivery of federal food inspection programs
• monitors industry’s compliance with the Acts and regulations
• undertakes enforcement action as necessary
• food safety investigation and food recall

Question 8

what are the primary responsibilities of PHAC?

Answer 8

• public health surveillance

- leads to food borne illness outbreak investigations with P/T public health officials

Question 9

what is risk analysis in food microbiology?

Answer 9

function of the probability or likelihood of an adverse health effect and the severity of that effect consequential to the consumption of a food containing the hazard

Question 10

what does risk analysis consist of?

Answer 10

1. risk assessment
2. risk communication
3. risk management

Question 11

what does risk analysis effectively bring together?

Answer 11

science and policy making

Question 12

what is the CODEX?

Answer 12

risk analysis framework that develops international food standard to protect consumer health and to facilitate fair training practices for foods

Question 13

what is a microbial hazard?

Answer 13

generally acute illness after a single exposure

Question 14

what is a chemical hazards?

Answer 14

often illness after chronic exposure

Question 15

what are the four steps in microbial risk assessment?

Answer 15

1. hazard identification
2. exposure assessment
3. hazard characterization
4. risk characterization

Question 16

what is hazard identification?

Answer 16

the collection of information about the pathogen, food process, risk factors, and disease that is relevant to the risk assessment. its also establishes the scope of the risk assessment.

Question 17

what is exposure assessment?

Answer 17

the determination of the probability of consuming the pathogen and the cell numbers expected to be consumed

Question 18

what is hazard characterization?

Answer 18

describes the nature and extent of adverse health effects to individuals from consuming a specified number of the pathogen (includes virulence, and susceptibility of a person or a subpopulation to the illness)

Question 19

microbial risk assessments can be either ____ or ____

Answer 19

qualitative or quantitative

Question 20

what can risk assessments focus on?

Answer 20

either a specific segment of the food chain or encompass the entire food chain

Question 21

the risk management question will determine ___

Answer 21

the approach and scope

Question 22

what do qualitative risk assessments express?

Answer 22

express risk as a grade, category, or score rather than a number

Question 23

What is the significance of quantitative risk assessments?

Answer 23

add several layers of detail in understanding, use mathematical models and computer simulations, and are used for more complex or controversial analyses.

Question 24

what is risk communication?

Answer 24

the exchange of information and opinions concerning risk and risk-related factors among risk assessors, risk managers, regulators, consumers, and other interested parties

Question 25

what is the goal of risk communication?

Answer 25

to increase understanding among stake holders regarding the rationale behind the decisions taken to assess hazards and manage food safety risks, and to help consumers to make more informed judgements about the food safety hazards and risks they face in their lives

Question 26

how is the public informed about a potential health hazards when there is uncertainty about the source?

Answer 26

the PHAC will not address the outbreak publicly until the source was laboratory confirmed

Question 27

what organization assigns the class of recall if a recall is necessary?

Answer 27

CFIA

Question 28

what are the recall classes?

Answer 28

1. Class I: high risk
2. Class II: moderate risk
3. Class III: low and no risk

Question 29

what is The Acceptable Level of Protection (ALOP)?

Answer 29

the public health goal for the food that the process is designed to meet

Question 30

how can Acceptable Level of Protections be expressed?

Answer 30

expressed as the number of cases a year in a country, or as the probability of illnesses per serving for a particular population

Question 31

the ALOP will never be ___ and the ALOPs must be reasonably ____ by the food industry

Answer 31

zero

achievable

Question 32

what are the efforts to achieve Acceptable Level of Protection?

Answer 32

laying out different interventions:

Raw ingredients, pasteurization, storage & transportation, consumption, illness

Question 33

what are the two systems to practice good risk management?

Answer 33

1. good hygiene practices (GHPs)

2. Hazard Analysis Critical Control Point (HAACP)

Question 34

what should good hygiene practices be incorporated in?

Answer 34

production, processing, distribution, and preparation of foods

Question 35

what is Hazard Analysis Critical Control Point (HACCP)?

Answer 35

a tool that helps food manufacturers identify steps in the production and distribution of their product that has the greatest likelihood of being associated with a food safety incident if they are not adequately controlled. also provides an extra degree of care to ensure that these sensitive steps are adequately controlled

Question 36

what are the four phases of Hazard Analysis Critical Control Point (HACCP)?

Answer 36

1. preliminary activities
2. identification of hazards
3. identification of parameters, conditions, or circumstances that must be controlled to prevent the hazard from occurring
4. the implementation of protocols and procedures to ensure the controls are functioning as intended

Question 37

what are the seven principles of HACCP within the four phases?

Answer 37

1. conduct a hazard analysis
2. determine the critical control points (CCPs)
3. establish control limits (CLs)
4. establish monitoring procedures
5. establish corrective actions
6. establish verification procedures
7. establish record keeping and documentation