Lecture 6: contaminants and pesticides

Question 1

no definition of food safety, but comes close to it:

Answer 1

assurance that food will not cause harm to the consumer when it’s prepared/eaten according to its intended use

Question 2

art 17. responsibility of the FBO for safety risk

Answer 2

1. prevention
2. prepardness (traceability)
3. response (withdrawal, recall and inform)

Question 3

food safety hazard types

Answer 3

1. biological (bacteria, viruses parasites)
2. chemical (pesticides, processing chemicals, allergens, drugs)
3. physical (bones, pits, bugs, metal hair)

Question 4

3 types of instrument used to regulate hygiene of foodstuff

Answer 4

1. prescriptive rules
2. procedures
3. guides to good hygiene practices

Question 5

hazard vs. risk

Answer 5

hazard= identified agents that cause damage
risk = probability of hazard causing something

Question 6

2 types of chemical hazards

Answer 6

1. unavoidable (contaminants)
   - environmental
   - natural toxins
   - chemicals formed during process
2. avoidable (regulated)
   - pesticides residue
   - veterinary residue
   - food contact material
   - food improvement agents

Question 7

ban & ALARA in reg. 315/93 on contaminate in food

Answer 7

ban = unacceptable level/toxicological level

ALARA= contaminants as low as reasonable be achieved

Question 8

what are ML’s

Answer 8

= maximum levels for specific contaminants
Set based on:
- toxicty
- occurance & concetration of food
- consumption of food it occurs in

Question 9

what are pesticides

Answer 9

= prevents, destroys or controls an organism (pest) or a disease harmful to plants/products
- contains at least 1 active substance
- PPP = final product containing at least 1 active substance

Question 10

what about MRL’s

Answer 10

• MRL’s not known: set at lowest possible level
• also for non-EU regulated substances

Question 11

chronic vs. acute toxicity

Answer 11

chronic = ADI (daily intake over long period of time)
acute = ARfD (short period of time) –> when exceeding –> RASFF