Regulation of food safety programs

Question 1

what is the purpose of epidemiology?

Answer 1

-identify cause of foodborne disease
-determine mode of transmission
-evaluate method of control

Question 2

what is the sequence of events for foodborne disease?

Answer 2

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

Question 3

What occured at Jack-in-the-box in regards to foodborne disease? how did this impact food regulations?

Answer 3

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

Question 4

How is the zero tolerance regulation made by Clinton differ from meat regulations in Canada?

Answer 4

In Canada, meat can still legally be sold even if contaminated with E. coli

Question 5

What are the top 5 most common foodborne illnesses in Canada?

Answer 5

1) Norovirus
2) Listeria
3) Salmonella
4) E. coli
5) Campylobacter

Question 6

What led to Salmonellosis outbreaks from May 2017-2019? what changes to food regulations came out of this?

Answer 6

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

Question 7

what regulations did the CFIA implement following the salmonellosis outbreak in May 2017?

Answer 7

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

Question 8

Where is majority of food mishanled in Canada (causing foodborne illness) ?

Answer 8

the food service (74%)

Question 9

How has the trend in foodborne disease from different sources change over the years? what is the reason for this?

Answer 9

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

Question 10

What food item was on recall in America spring of 2018? why was this?

Answer 10

Romaine lettuce
- Oubreak of E. coli

Question 11

what outbreak is believed to have caused the romaine lettuce recall in America spring of 2018?

Answer 11

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

Question 12

In what ways do governemnts and organizations attempt to track outbreaks of foodborne illnesses?

Answer 12

Variuos public data bases for outbreak investigation

Question 13

What is the most prominant factor associated with foodborne disease in Canada?

Answer 13

Improper cooling (28%)

Question 14

What is CFIA?

Answer 14

Canadian Food Inspection agency
-the inforce food regulations

Question 15

What is FSEP? what are two major systems that are assisted by this program?

Answer 15

Food saftey enhancement program
-type of preventative control plan that helps structure regulations and implement systems

HACCP and Pre-requisite programs

Question 16

what is HACCP?

Answer 16

Hazard analysis critical control point
-an internationally used system that identifies, evaluates and controls hazards at specific point in the food production process

Question 17

what is a CCP?

Answer 17

Critical control point
-step in food production where a control is applied to reduce hazards

Question 18

What is PCP?

Answer 18

preventive control program
-comprehensive, written plan that businesses must develop to identify and manage risks throughout their production process

Question 19

what is a GMP?

Answer 19

Good manufacturing process
-guidelines that ensure food is produced consistently at safe/hygienic standards

Question 20

what are SOPs?

Answer 20

standard operating procedures
-detailed, written instructions for how to perform tasks to ensure consistency and safety (step-by-step instructions)

Question 21

What is an issue with the FDA’s regulations when it comes to handling / selling food? provide examples

Answer 21

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

Question 22

What are the levels of inspection in the canadian inspection system? what do each of these govern and what are the responsibilities?

Answer 22

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

Question 23

what agency is responsible for all food safety recalls?

Answer 23

the Canadian Food Inspection agency

Question 24

what was the traditional type of inspection system adopted by the CFIA? what type of system has it changed to?

Answer 24

a reactive system that fixed prblems as they occured
-now an integrated system that aims to prevent problems before they arise

Question 25

what are the 4 requirements outlined in the Safe Food for Canadians Act and Regulations (2019)?

Answer 25

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

Question 26

What are the benefits of HACCP / PCP?

Answer 26

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

Question 27

what is the ISO 9000 quality system?

Answer 27

a quality management system that makes sure organizations consistently meet customer and regulatory requirements during product production and distribution

Question 28

why was HACCP initally created?

Answer 28

to ensure NASA could have a science based, systematic, preventative approach to control food safety

Question 29

When is HACCP mandatory in Canada?

Answer 29

-foods moving between provinces
-import of edible meat products

Question 30

why is food safety not assured by testing end-products?

Answer 30

1) ineffective -uneven distribution of hazards
2) costly - tests, product destruction and hold time

Question 31

what is the difference between preventative control plans (PCP) and the Federal Safety Enhancement Program (FSEP)

Answer 31

PCP is a broader, preventive approach to food safety risks, while FSEP is specifically designed to help facilities meet HACCP standards

Question 32

Why are pre-requisite programs essential to HACCP? when is it developed?

Answer 32

it lays the foundation for an effective system- developed prior to the HACCP plan

Question 33

When do prereq programs take place? what do they focus on?

Answer 33

they take place before/after production/processing
-large focus on environmental hazards (operational conditions)

Question 34

what are the types of prereq programs/procedures to produce dafe food?

Answer 34

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

Question 35

what four elements contribute to the premises pre-req program? give examples of hazards

Answer 35

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

Question 36

What elements are considered in the pre-req requirements for food convoyences?

Answer 36

1) loading/ unloading
2) T control during transport
3) Food carrier sanitary conditions

Question 37

what elements are considered for pre-req programs for Purchasing, receiving and storage?

Answer 37

1) proper material usage
2) no risk of contamination of materials

Question 38

what elements are considered for pre-req programs for convoyences and equipemnt?

Answer 38

1) design and installation of equipemt
2) maintainence and calibration of equipment

Question 39

what elements are considered for pre-req programs for personnel?

Answer 39

1) Training - hygeine and technical training
2) General food hygeine program
-procedures for visitors, good manufacturing and personnel hygeine, personnel health status

Question 40

what elements are considered for pre-req programs for sanitation and pest control?

Answer 40

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

Question 41

what elements are considered for pre-req programs for recall?

Answer 41

recall and tracibility
-documents and labeling

Question 42

what elements are considered for pre-req programs for operational?

Answer 42

1) allergens, gluten and added sulphites
2) food additives, processing aids and added nutrients
3) foreign materials

Question 43

what information must be present in documentation for pre-req programs?

Answer 43

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