Risk analysis

Question 1

What is the SPS agreement?

Answer 1

AGreement on the application of sanitary and phytosanitary measures

Question 2

What is risk?

Answer 2

The likelihood of occurrence and likely magnitude of biological/economic consequences of an adverse event/effect on health
Probability that something happens

Question 3

What organisation controls risk analysis?

Answer 3

OIE - world organisation for animal health

Question 4

WHat is a tool specifically for assessing risks related to food?

Answer 4

Codex alimentarius

Question 5

What is the equation for risk?

Answer 5

Number of outcome events/number of all events

Question 6

What is the relative risk/risk ratio?

Answer 6

The ratio of two risks

Question 7

What is the equation for risk ratio?

Answer 7

Risk in group 1/risk in group 2

Question 8

What is the odds?

Answer 8

Ratio of positive outcomes to negative outcomes

Question 9

When is odds used?

Answer 9

When we dont know the total number of events

Question 10

What is the equation for odds?

Answer 10

Number of outcome events/number of non outcome events

take away positives from overall sample size to get non outcomes

Question 11

What is the odds ratio? what is the equation?

Answer 11

Ratio of two odds

odds of group 1/odds of group 2

Question 12

What is a p value

Answer 12

The probability that the event occured by chance

Question 13

WHat does a low p value mean?

Answer 13

Likely that the difference didnt occur by chance

Question 14

What does a high p value mean?

Answer 14

More likely that difference is due to chance

Question 15

Which is more conservative? Odds or risk

Answer 15

Risk

But more difficult to calculate

Question 16

What are the two independent components of risk?

Answer 16

Likelihood and impact

Question 17

What are the 4 stages of a risk assessment?

Answer 17

Hazard identification
Hazard characterisation
Exposure assessment
Risk characterisation

Question 18

What occurs in the exposure assessment?

Answer 18

Assesses the level of the agent in the food at time of consumption

Question 19

What is the risk characterisation?

Answer 19

Overall probability of occurrence and severity

Question 20

What is the risk analysis framework?

Answer 20

Risk assessment
Risk management
Risk communication

Question 21

What is the competent authority for food safety control?

Answer 21

Food standards agency

Question 22

What is the HACCP plan?

Answer 22

Hazard analysis; critical control points

It identifies the hazard and appropriate control measures for food production

Question 23

What is a critical control point?

Answer 23

A step which if controlled, prevents/eliminates/reduces a hazard
eg. chill and storage

Question 24

What are the 7 principles of the HACCP plan?

Answer 24

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

Question 25

WHat is a critical limit?

Answer 25

Measurable target levels that indicate if product is at risk eg. temp