lecture 20- Hazard Analysis and Critical Control Point System Flashcards
what is HC?
Health Canada
What is CFIA?
canadian food inspection agency
what is PHAC?
public health agency of Canada
what is AAFC?
agriculture and Agri-Food Canada
what are the primary responsibilities of AAFC?
contributes to research and development of on farm food safety programs
what are the primary responsibilities of HC?
- establishes food safety policy and standards
- conducts health risk assessments in support of food safety investigations
- informs canadians about potential risks to their health
what are the primary responsibilities of CFIA?
- 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
what are the primary responsibilities of PHAC?
- public health surveillance
- leads to food borne illness outbreak investigations with P/T public health officials
what is risk analysis in food microbiology?
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
what does risk analysis consist of?
- risk assessment
- risk communication
- risk management
what does risk analysis effectively bring together?
science and policy making
what is the CODEX?
risk analysis framework that develops international food standard to protect consumer health and to facilitate fair training practices for foods
what is a microbial hazard?
generally acute illness after a single exposure
what is a chemical hazards?
often illness after chronic exposure
what are the four steps in microbial risk assessment?
- hazard identification
- exposure assessment
- hazard characterization
- risk characterization
what is hazard identification?
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.
what is exposure assessment?
the determination of the probability of consuming the pathogen and the cell numbers expected to be consumed
what is hazard characterization?
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)
microbial risk assessments can be either ____ or ____
qualitative or quantitative
what can risk assessments focus on?
either a specific segment of the food chain or encompass the entire food chain
the risk management question will determine ___
the approach and scope
what do qualitative risk assessments express?
express risk as a grade, category, or score rather than a number
What is the significance of quantitative risk assessments?
add several layers of detail in understanding, use mathematical models and computer simulations, and are used for more complex or controversial analyses.
what is risk communication?
the exchange of information and opinions concerning risk and risk-related factors among risk assessors, risk managers, regulators, consumers, and other interested parties
what is the goal of risk communication?
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
how is the public informed about a potential health hazards when there is uncertainty about the source?
the PHAC will not address the outbreak publicly until the source was laboratory confirmed
what organization assigns the class of recall if a recall is necessary?
CFIA
what are the recall classes?
- Class I: high risk
- Class II: moderate risk
- Class III: low and no risk
what is The Acceptable Level of Protection (ALOP)?
the public health goal for the food that the process is designed to meet
how can Acceptable Level of Protections be expressed?
expressed as the number of cases a year in a country, or as the probability of illnesses per serving for a particular population
the ALOP will never be ___ and the ALOPs must be reasonably ____ by the food industry
zero
achievable
what are the efforts to achieve Acceptable Level of Protection?
laying out different interventions:
Raw ingredients, pasteurization, storage & transportation, consumption, illness
what are the two systems to practice good risk management?
- good hygiene practices (GHPs)
2. Hazard Analysis Critical Control Point (HAACP)
what should good hygiene practices be incorporated in?
production, processing, distribution, and preparation of foods
what is Hazard Analysis Critical Control Point (HACCP)?
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
what are the four phases of Hazard Analysis Critical Control Point (HACCP)?
- preliminary activities
- identification of hazards
- identification of parameters, conditions, or circumstances that must be controlled to prevent the hazard from occurring
- the implementation of protocols and procedures to ensure the controls are functioning as intended
what are the seven principles of HACCP within the four phases?
- conduct a hazard analysis
- determine the critical control points (CCPs)
- establish control limits (CLs)
- establish monitoring procedures
- establish corrective actions
- establish verification procedures
- establish record keeping and documentation
