Topic 5B Flashcards
how is responsible for assessing the canadian food inspection agency’s (CFIA) activities?
health canada
what is the responsibility of the CFIA?
enforcing food safety policies & standards set by Health Canada
good manufacturing practices (GMP)
doing everything properly to prevent foodborne illnesses
hygiene in food safety & what does it protect against?
all employees working in direct contact with food, food contact surfaces & food packaging must conform to hygienic practices
Protects against food contamination by microorganisms or unwanted material
what are the responsibilities of personnel in food safety? (3)
Don’t leave gloves, masks etc. lying around while on break or at the end of the shift
Crate, boxes, containers or buckets must not be placed directly on the floor
Store brooms & dust pans at stations provided
what food safety measures need to be taken when dealing with the product? (3)
Keep hand contact with ingredients to a min
Check ingredients for expiration dates to ensure that fresh ingredients are being used
Cooling product should always be kept covered
what food safety measures need to be taken when dealing with the equipment, containers & utensils? (3)
Ensure that all containers, including those holding rework are properly labelled & kept covered
Use white or brown containers to store ingredients & rework
Use gray containers for garbage & keep containers covered
what food safety measures need to be taken when dealing with cloths? (3)
Dry fabric won’t attract microbes but a wet one will
Use white cloths to wipe hands regularly & dispose of soiled cloths immediately
No moist cloths are to be left in the production area
Use yellow cloths to clean the floor & objects (ex: step stools) that come into contact with the floor
what food safety measures need to be taken when dealing with utensils? (2)
Scrapers for molds & tabletops aren’t to be used on the floor
Production equipment/utensils must be thoroughly cleaned & sanitized with alcohol after use
what food safety measures need to be taken when dealing with the premises? (2)
Keep unscreened doors & windows closed
Report any pests or evidence of pests such as flies, insects or mice droppings
what food safety measures need to be taken when dealing with the equipment? (3)
Return tools & attachments to their proper place after use
Check product surfaces before starting equipment
Remove any foreign objects or dirt
Replace brushes that lose bristles
what are the proper practices of personnel? behaviour wise (4)
Don’t lean, sit or step on product surfaces
Don’t handle ingredients or products with either cut or infected hands
Use brightly coloured band aids so it is seen in the food
Cover hands with gloves
Don’t engage in horseplay
Keep hand contact with ingredients & product to a min
what are proper sanitation practices?
• Keep contact surfaces clean & free of contamination from tools, cords, cleaning utensils, machine parts, lubricants & paper
• Clean spills promptly
• Keep everything off the floor, area clean & floor swept
• Work areas should be cleaned regularly throughout the shift
• Keep immediate working area swept or dust mopped
o Wipe or mop up spilled liquids promptly
• Scrape the floor around the work area after completing a job
• Leave your work area clean at the end of your shift
what is the proper rotation of using ingredients?
FIFO - first in first out
ingredients that were in first should be used first
what are the steps of the hazard analysis & critical control points (HACCP)?
assessing potential risks - hard analysis
identifying critical control points (CCPs) - risk assessment of hazards
est critical limits
monitoring critical limits
monitoring CCPs
taking corrective action
est. verification procedures
documenting through record keeping
HACCP - assessing potential risks
- Hazard analysis: entire process of production (harvesting to packaging) is analyzed to determine what kinds of hazards can enter the process (ex: chemical, biological etc.)
Identification of hazards
HACCP - est critical limits
- clearly defined & measurable criteria that separate a safe product from an unsafe product & must be established for each critical control pointLimits need to be established at the CCP, include a step of the CCP to ensure that the hazard risk has been removedEx: when cooking meat, measure the internal temp to ensure that it has been cooked adequately to kill microbesEstablished based on research
HACCP - identifying critical control points (CCPs)
- adding a particular step in processing to prevent a hazard from moving forward in the process
Risk assessment of hazards: how likely the hazard is to happen? & if it does enter the food will it cause significant harm? & what kind of harm? Is there another operation in the processing that could eliminate this hazard?
HACCP - monitoring CCPs
- determine whether CCP is being controlled or not & what needs to be done if the CCP isn’t met
HACCP - taking corrective action
- if one sample has a hazard, then what needs to be done to the rest of the supply for it to be safe
Regain control of hazard
Determine where & why the prob occurred by having time stamps etc. to fix process
HACCP - est verification procedures
- use of various methods, procedures, tests and other evaluations, in addition to monitoring, to determine whether the HACCP plan is being followed & control of the CCPs is being maintainedwhen a solution is applied, it needs to be determined if it’s worked
HACCP - documenting through record keeping
- documentation of all the previous steps
provides assurance to customers
what is a pre-requiste for HACCP?
GMP
1st person audit
someone comes to assess HACCP certification
2nd party audit
a customer has an audit done on a producer that they are interested in buying from
3rd party audit
have received certification in place & you are constantly upholding standards
GMOs
Any organism where the genetic material has been altered to achieve a desirable trait
Includes: resistant to natural disasters, acquiring a shape or colour, resistance to illnesses etc.
what are the 2 methods of GMOs?
Involves the insertion of DNA from one organism into another
or
modification of an organism’s DNA to achieve a desired trait
golden rice
rice that contains beta-carotene (vit A) which is not found in regular rice
Bt corn
corn contains a chemical normally found in a bacterium (Bacillus thuringiensis) that is toxic to insects but not to humans
what are synonyms for genetically modifying genes?
recombinant DNA technology
molecular cloning
genetic engineering
what is the process of GMOs?
- Restriction enzymes are used to cut DNA segments from one genome
- DNA ligases are used to paste them into another genome
how are animals targeted in GMOs?
microinjection method: uses a fine needle to inject a solution of DNA into a developing embryo
how are plants targeted in GMOs?
using a particular gun is used to shoot small bits of metal coated with the gene into the plant
what foods have been approved by the CFIA for GMOs?
Products: Corn Canola ♣ Potatoes ♣ Tomatoes ♣ Squash ♣ Soybeans ♣ Flax ♣ Cottonseed oil ♣ Sugar beets
Derived products: ♣ Corn syrup ♣ Tofu ♣ Canned foods ♣ Soya sauce Animals that feed on GMOs…
when is labeling of GM foods necessary?
if there is a health concern or safety
what effect does increased nutrition & edible vaccines GMOs?
reducing world hunger & improving world health
what effect does pest resistance, herbicide resistance, cold tolerance & drought tolerance in GMOs have?
improved farming –> cheaper food & more food –> reducing world hunger & improving world health
what are potential envr hazards of GMOs? (6)
Reduced effectiveness of pesticides as insects become resistant to engineered toxins
Loss of biodiversity
Harm to other organisms: pollen from Bt corn was shown to cause high mortality rates in monarch butterfly larvae
Follow-up studies have shown that the exposure levels in the fields are negligible
Gene transfer to non-target species: herbicide resistant plants & weeds could cross breed & create “superweeds”
To address this one could:
Create sterile male plants that don’t produce pollen
Engineer plants so that pollen doesn’t contain foreign genes
Create buffer zones of non-GMO crops around GMO crops, the buffer zone wouldn’t be harvested
Allergens:
Genetic engineering could potentially introduce or create allergens
Ex: inserting genes from a nut into another plant could be dangerous for people who are allergic to nuts
UK health risks:
Biological processes involve a lot of interactions & it’s difficult to identify every possible one
what are the economic hazards of GMOs?
Elimination of competition
GM seeds are patented
Suicide seeds
Plants with sterile seeds that are infertile are created
Farmers are forced to buy seeds every year
However, some companies have reduced costs or donated GM seeds to impoverished nations
food allergy
A food allergy involves an immune response to a food substance (specifically the PROs in that food) called antigens
what % of children & adults are affected by food allergies in Canada?
6% children
3-4% adults
describe how a food allergy works
When a person has a food allergy, their immune system mistakes the PRO in a food for being harmful, and so the body makes antibodies called immunoglobulin E (IgE) the first time it is exposed to the PRO
When the body is re-exposed to that food PRO, the IgE is released, along with histamine, which can cause rxns in the skin
what is the most severe rxn to a food allergy? & what % of Canadians experience this risk?
anaphylaxis
1-2%
what are the msot common allergens?
o Peanuts o Eggs o Milk o Tree nuts o Wheat o Soy o Sesame seeds o Seafood (fish, shellfish and crustaceans) o Sulfites
myth or fact? - Lots of people have food allergies
myth
myth or fact? - Food allergy means runny nose
myth
myth or fact? - Any negative rxn to a food is a food allergy
myth
myth or fact? - People are allergic to food additives
myth - More occasions where consumers eat food with a variety of additives
myth or fact? - If you have a food allergy as a child, you will always be allergic to that food
myth
it can clear up
myth or fact? - You only develop food allergies in childhood
myth
food intolerance
an adverse rxn to a food that doesn’t involve an immune response
how many people are ciliac?
1/133
