Risk analysis Flashcards
What is the SPS agreement?
AGreement on the application of sanitary and phytosanitary measures
What is risk?
The likelihood of occurrence and likely magnitude of biological/economic consequences of an adverse event/effect on health
Probability that something happens
What organisation controls risk analysis?
OIE - world organisation for animal health
WHat is a tool specifically for assessing risks related to food?
Codex alimentarius
What is the equation for risk?
Number of outcome events/number of all events
What is the relative risk/risk ratio?
The ratio of two risks
What is the equation for risk ratio?
Risk in group 1/risk in group 2
What is the odds?
Ratio of positive outcomes to negative outcomes
When is odds used?
When we dont know the total number of events
What is the equation for odds?
Number of outcome events/number of non outcome events
take away positives from overall sample size to get non outcomes
What is the odds ratio? what is the equation?
Ratio of two odds
odds of group 1/odds of group 2
What is a p value
The probability that the event occured by chance
WHat does a low p value mean?
Likely that the difference didnt occur by chance
What does a high p value mean?
More likely that difference is due to chance
Which is more conservative? Odds or risk
Risk
But more difficult to calculate
What are the two independent components of risk?
Likelihood and impact
What are the 4 stages of a risk assessment?
Hazard identification
Hazard characterisation
Exposure assessment
Risk characterisation
What occurs in the exposure assessment?
Assesses the level of the agent in the food at time of consumption
What is the risk characterisation?
Overall probability of occurrence and severity
What is the risk analysis framework?
Risk assessment
Risk management
Risk communication
What is the competent authority for food safety control?
Food standards agency
What is the HACCP plan?
Hazard analysis; critical control points
It identifies the hazard and appropriate control measures for food production
What is a critical control point?
A step which if controlled, prevents/eliminates/reduces a hazard
eg. chill and storage
What are the 7 principles of the HACCP plan?
Identify the hazard Identify the critical control points Identify critical limits of CCPs Establish monitoring procedures Establish corrective actions Establish verification of procedures Establish documentation
WHat is a critical limit?
Measurable target levels that indicate if product is at risk eg. temp
