Risk Analysis in the Food Chain

Question 1

What are the three processes to risk analysis?

Answer 1

1. Risk assessment
2. Risk communication
3. Risk managment

Question 2

What are the differences for risk analysis between the CAC and OIE?

Answer 2

CAC- food safety
OIE- animals

Question 3

What is done for risk evaluation?

Answer 3

1. Identification of a food safety safety problemproblem
2. Establishment of a risk profile
3. Ranking of the hazard for risk assessment and risk management priority management priority
4. Establishment of risk assessment policy for conduct of risk assessment
5. Commitment of ressources
6. Commissioning of risk assessment
7. Consideration of risk assessment result

Question 4

What is a risk profile

Answer 4

• Risk profiles for specific food/hazard combidations
• Provide contextual and background information about the potential risk when a food hazard are combined
• The current state of knowledge related to a food safety issue and an initial analysis that describes possible MRM options

Question 5

What are the steps for microbiological risks?

Answer 5

• Hazard-food commodity combinations of concern
• Hazard identifiaction
• Hazard characterisation
• Exposure assessment
• Data gaps?

Question 6

What is done for hazard identification (CAC)?

Answer 6

• The identification of something in a food group that is capable of causing adverse health effects
• Information from scientific literature, databases
• Often implies in risk question
• May require scientific approach- profile, ranking, source attribution

Question 7

What is hazard characterisation?

Answer 7

Describes the nature of the adverse effects associated with the agent in the food on the consumer
Qualitative or quantative- of sevreity of adverse effects
Dose response assessment

Question 8

What is an exposure assessment?

Answer 8

The level of the agent in the food at the time of consumption
‘total number of salmonella human cases attributable to consumption of the pig meat products per year in the UK’

Question 9

What is risk characterisation?

Answer 9

The overall probability of occurence and severity of adverse health effects in population

Question 10

1. Name an example where qualitative risk assessment models not always as helpful?
2. What are the +ve/-ves of quantitative modelling

Answer 10

1. BSE
2. Give more precise answers, prone to errors, difficult to critically review

Question 11

What is the UK approach to reduce campylobacter?

Answer 11

• Based on counts in individual chickens not overall prevalence
• Target to reduce highly contaminates by end of slaughter process
• Reduction in % of chicken produced in UK slaughterhouses that have highest level of contamination