Regulation of food safety programs Flashcards
what is the purpose of epidemiology?
-identify cause of foodborne disease
-determine mode of transmission
-evaluate method of control
what is the sequence of events for foodborne disease?
1) contamination of food by organism
2) either:
a) organism/toxin survives storage or processing
b) organism multiplies
3) sufficient quanitites of contaminated food are eaten
What occured at Jack-in-the-box in regards to foodborne disease? how did this impact food regulations?
beef patties were undercooked out of fear that they would become too dry for the consumer, this led to E. coli outbreak and America introduced **zero tolerance ** for E. coli in ground meat
-no meat products were allowed to be sold if contaminated with E. coli
How is the zero tolerance regulation made by Clinton differ from meat regulations in Canada?
In Canada, meat can still legally be sold even if contaminated with E. coli
What are the top 5 most common foodborne illnesses in Canada?
1) Norovirus
2) Listeria
3) Salmonella
4) E. coli
5) Campylobacter
What led to Salmonellosis outbreaks from May 2017-2019? what changes to food regulations came out of this?
uncooked, breaded chicken products were sold and consumers were misled by packaging and beleived that they were ready-to-eat, pre-cooked food
-this led to new requirments by the CFIA for manufactures
what regulations did the CFIA implement following the salmonellosis outbreak in May 2017?
1) fully cook (7 log reduction) meat products
2) Test raw chicken mixture for salmonella
-destroyed if positive
3) Implement a test and hold program for finished product and test for prescence prior to release
4) include processes that achieve a 2-log reduction in Salmonella and implent sampling plan for raw products
- food must be negative or fully cooked
Where is majority of food mishanled in Canada (causing foodborne illness) ?
the food service (74%)
How has the trend in foodborne disease from different sources change over the years? what is the reason for this?
There has been a decrease in foodborne illness from animal sources and an increase from plant sources
-due to the increases in consumer preferance for highly processed foods
What food item was on recall in America spring of 2018? why was this?
Romaine lettuce
- Oubreak of E. coli
what outbreak is believed to have caused the romaine lettuce recall in America spring of 2018?
in Feb of 2018 there was a public health notice regarding E. coli infections linked to romain lettuce across all 5 provinces in Canada
- believed to have triggered the recall in America, Spring of 2018
In what ways do governemnts and organizations attempt to track outbreaks of foodborne illnesses?
Variuos public data bases for outbreak investigation
What is the most prominant factor associated with foodborne disease in Canada?
Improper cooling (28%)
What is CFIA?
Canadian Food Inspection agency
-the inforce food regulations
What is FSEP? what are two major systems that are assisted by this program?
Food saftey enhancement program
-type of preventative control plan that helps structure regulations and implement systems
HACCP and Pre-requisite programs
what is HACCP?
Hazard analysis critical control point
-an internationally used system that identifies, evaluates and controls hazards at specific point in the food production process
what is a CCP?
Critical control point
-step in food production where a control is applied to reduce hazards
What is PCP?
preventive control program
-comprehensive, written plan that businesses must develop to identify and manage risks throughout their production process
what is a GMP?
Good manufacturing process
-guidelines that ensure food is produced consistently at safe/hygienic standards
what are SOPs?
standard operating procedures
-detailed, written instructions for how to perform tasks to ensure consistency and safety (step-by-step instructions)
What is an issue with the FDA’s regulations when it comes to handling / selling food? provide examples
Some of the regulations are subjective or hard to control
-not selling “disgusting” food
-not manufatcuring in “unsanitary” conditions
-regulating harmful substaces, specifically nitrotoxins as they can be naturally found in foods
-regulation of advertisments, as well as false or misleading information
What are the levels of inspection in the canadian inspection system? what do each of these govern and what are the responsibilities?
Provincial governemnt:
Alberta Agriculture and Irrigation- Dairy and meat slaughter facilities
Alberta Health Services- Restaurants and small food processors
Federal government:
-inspect and license food processing facilities that ship products beyond provincial borders
what agency is responsible for all food safety recalls?
the Canadian Food Inspection agency
what was the traditional type of inspection system adopted by the CFIA? what type of system has it changed to?
a reactive system that fixed prblems as they occured
-now an integrated system that aims to prevent problems before they arise
what are the 4 requirements outlined in the Safe Food for Canadians Act and Regulations (2019)?
1) Preventitive control program (PCP)
2) License - interprovincial trade/export
3) Traceback systems - removal of recalled food from distribution / marketplace
4) Export -supplier verification system for export to USA
- different depending on country
What are the benefits of HACCP / PCP?
Direct:
1) decrease of risks
2) identification of hazards
3) Legal liability
Indirect:
1) improvement of product quality as a result
2) increased customer confidence
3) increased awareness of food recalls
4) increased operational efficency
what is the ISO 9000 quality system?
a quality management system that makes sure organizations consistently meet customer and regulatory requirements during product production and distribution
why was HACCP initally created?
to ensure NASA could have a science based, systematic, preventative approach to control food safety
When is HACCP mandatory in Canada?
-foods moving between provinces
-import of edible meat products
why is food safety not assured by testing end-products?
1) ineffective -uneven distribution of hazards
2) costly - tests, product destruction and hold time
what is the difference between preventative control plans (PCP) and the Federal Safety Enhancement Program (FSEP)
PCP is a broader, preventive approach to food safety risks, while FSEP is specifically designed to help facilities meet HACCP standards
Why are pre-requisite programs essential to HACCP? when is it developed?
it lays the foundation for an effective system- developed prior to the HACCP plan
When do prereq programs take place? what do they focus on?
they take place before/after production/processing
-large focus on environmental hazards (operational conditions)
what are the types of prereq programs/procedures to produce dafe food?
1) premises
2) food convoyences (transportation), purchase, recieving and storage
3) transportation and equipemnt
4) Personnel
5) Operational pre-req programs
6) recall system
7) sanitation / pest control
what four elements contribute to the premises pre-req program? give examples of hazards
1) outside property
-debris, overgrown grass, external waste
2) Establishment
-poor lighting, ventilation design and disposal
3) Sanitary facilities
-poor sanitation and drinking stations
4) Water, ice, steam
- potability, storage, back-flow control
What elements are considered in the pre-req requirements for food convoyences?
1) loading/ unloading
2) T control during transport
3) Food carrier sanitary conditions
what elements are considered for pre-req programs for Purchasing, receiving and storage?
1) proper material usage
2) no risk of contamination of materials
what elements are considered for pre-req programs for convoyences and equipemnt?
1) design and installation of equipemt
2) maintainence and calibration of equipment
what elements are considered for pre-req programs for personnel?
1) Training - hygeine and technical training
2) General food hygeine program
-procedures for visitors, good manufacturing and personnel hygeine, personnel health status
what elements are considered for pre-req programs for sanitation and pest control?
1) sanitation - chemical / [ ] used, water T requirements, procedures / frequecnt for cleaning, instructions for building / taking down equipemt
2) Pest control - protection against entry / presence of animals that may pose risks for contamination
what elements are considered for pre-req programs for recall?
recall and tracibility
-documents and labeling
what elements are considered for pre-req programs for operational?
1) allergens, gluten and added sulphites
2) food additives, processing aids and added nutrients
3) foreign materials
what information must be present in documentation for pre-req programs?
1) who / what they are doing
2) when / how they are doing it
3) the standard that needs to be met
4) instructions for record keeping
5) what to do when things go wrong
