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Quality assurance > Unit 4 > Flashcards

Unit 4 Flashcards

1
Q

The upper limit for glycoalkaloid content in potatoes is ……
2 mg per 100 g
20 mg per 100 g
2 µg per 1 g
20 µg per 1 g

A

B

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2
Q

…… are the allergen component in peanuts.

A

Proteins

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3
Q

How many allergens are found in peanuts and how they can be classified

A

¨There are 12 allergens in peanuts that can be categorized into the four most common food allergen families: the Cupin superfamily (Ara h 1, 3), the Prolamin superfamily (Ara h 2, 6, 7, 9), the Profilin family (Ara h 5), and Bet v-1-related proteins (Ara h 8), as well as two additional families, Oleosin (Ara h 10,11) and Defensin (Ara h 12, 13).

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4
Q

…… is the average daily dietary intake level that is sufficient to meet the nutrient requirement of nearly all (97 to 98 percent) healthy individuals in a group.

A

RDA

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5
Q

The difference between RDA and UL

A

¨Recommended Dietary Allowance (RDA): the average daily dietary intake level that is sufficient to meet the nutrient requirement of nearly all (97 to 98 percent) healthy individuals in a group.

¨Tolerable Upper Intake Level (UL): the highest level of daily nutrient intake that is likely to pose no risk of adverse health effects to almost all individuals in the general population. As intake increases above the UL, the risk of adverse effects increases.

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6
Q

What is the role of industry (actors and role) for protecting food quality/safety?

A
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7
Q

What is the role of the government (actors and role) to protect food safety?

A
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8
Q

What is the role of the customer (actors and role) to protect food safety?

A
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9
Q

What is mandatory to follow and what is voluntary standards for food?

A

¨National regulations

🞑 In some countries, provincial/state/municipal regulations

¨Regulation are legal/mandatory requirements

¨Standards which are not regulations are voluntary standards e.g.: ISO standards

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10
Q

What is the role of government agency?

A

🞑 Develop, administer, and enforce food laws and regulations

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11
Q

How legal framework can help?

A

¨Legal framework - provides consumers with confidence in the safety and quality of foods

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12
Q

What governments worldwie should do for food safety?

A
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13
Q

FSMA: abbreviation, sate established by whom, what is the goal, two major FSMA rules

A
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14
Q

Polycyclic aromatic hydrocarbons (PAHs) are

a. Naturally occurring harmful compounds
b. Thermally derived harmful substances
c. Permitted food additives

A

B

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15
Q

What food law is in Canada? to what products does it extend?

A

¨Applies to all food (and drugs) sold in Canada.

¨Food and Drugs Act (FDA) – An act related to food, drugs, cosmetics and therapeutic devices.

Food and Drug Regulations (FDR) – regulations that prescribe the standards for labelling and composition of food and drugs.

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16
Q

What is the goal of food laws?

A
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17
Q

List of Acts relevant to food safety

A

¨Food and Drug Act

¨Canadian Food Inspection Agency Act

¨Agriculture and Agri-Food Administrative Monetary Penalties Act

¨Canada Agricultural Products Act (Dairy, Egg, Fresh fruit and vege, Honey… etc)

¨Consumer Packaging and Labelling Act (as it relates to food)

¨Feeds Act, Fertilizers Act, Fish Inspection Act, Meat inspection Act

¨Safe Food for Canadian Act (latest)

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18
Q

Safe Food for Canadians Act: main objectives

A

🞑 makes food as safe as possible for Canadian families;

🞑 protects consumers by targeting unsafe practices;

🞑 implements tougher penalties for activities that put health and safety at risk;

🞑 provides better control over imports and exports;

🞑 institutes a more consistent inspection regime across all food commodities; and

🞑 strengthens food traceability

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19
Q

SFCA will consolidate food safety authorities from four different acts:

A

🞑 Canada Agricultural Product Act (CAPA)

🞑 Fish Inspection Act (FIA)

🞑 Meat Inspection Act (MIA)

🞑 Food related provisions of the Consumer Packaging and Labelling Act (CPLA)

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20
Q

What is included in CAPA

A

nDairy Products Regulations

nEgg Regulations

nFresh Fruit and Vegetable Regulations

nHoney Regulations

nIce-wine Regulations

nLicensing and Arbitration Regulations

nLivestock and Poultry Carcass Grading Regulations

nOrganic Products Regulations

nMaple Products Regulations

nProcessed Egg Regulations

Processed Products Regulations

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21
Q

¨Fundamental new elements of the Safe Food for Canadians Regulations

A

🞑 Licensing (Part 3): This Part enables the CFIA to: authorize persons to conduct certain activities through licensing; identify food businesses, collect information about the activities of food businesses; and take responsive action when non-compliant activities are found.

Preventive Controls (Part 4): This Part describes key food safety control principles that must be met by all food businesses. It also outlines the requirements for developing, implementing, and maintaining a written preventive control plan that documents how food businesses meet food safety, humane treatment and consumer protection requirements (for example, for labelling, packaging, standards of identity, grades, and net quantity).

Traceability (Part 5): This Part requires that food be traced forward to the immediate customer and backward to the immediate supplier (one step forward, one step back).

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22
Q

Who should have a preventative PCP according to sections SFCR sect 86 to 88

A

¨You are required to prepare, keep, maintain and implement a PCP if you:

🞑 Hold a license to manufacture, process, treat, preserve, grade, package or label food for

interprovincial trade

🞑 Grow or harvest fresh fruits or vegetables for interprovincial trade

🞑 Hold a license to import food

🞑 Hold a license to store and handle an imported edible meat product for inspection by the

Canadian Food Inspection Agency (CFIA)

🞑 Hold a license to manufacture, process, treat, preserve, grade, package or label meat

products or fish for export

🞑 Export food for which you would like to obtain an export certificate or other export

permission from the CFIA, such as being on an export eligibility list

🞑 Hold a license to slaughter food animals

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23
Q

What is the advantages of new update Safe Food for Canadians Act?

A

¨The SFCA will align inspection and enforcement powers across all food commodities, improving the safety of food as well as reducing overlap and helping industry better understand and comply with food safety low.

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24
Q

Polychlorinated biphenyls (PCBs) are

a. Unavoidable environmental contaminants
b. Industrial contaminants
c. Both of them

A

C

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25
Q

For adults, the small size of peanuts is a hazard.

False/True?

A

False

26
Q

…… results of the reaction between amino acids such as asparagine with reducing sugar through Maillard reaction during frying of potatoes

a. AGEs
b. Acrylamide
c. Furan

A

B

27
Q

Acrylamide in Canadian regulations

A

¨“Based on what is currently known, it is not possible to determine the precise level of risk for human health from dietary exposure to acrylamide. However, research conducted by Health Canada and internationally indicates that french fries and potato chips typically

contain the highest levels of acrylamide.”

28
Q

In IgE-mediated allergy, …… is released, which is a potent inflammatory mediator, resulting in an immediate allergic reaction

a. T cell
b. Histamine
c. Cytokine

A

B

29
Q

What is the cause of Non–IgE-mediated milk protein allergy (MPA)

A

¨Non–IgE-mediated milk protein allergy (MPA) is likely multifactorial and includes immune complexes of IgA or IgG antibodies bound to milk antigens (type III hypersensitivity reaction) and direct stimulation of T cells by milk protein antigens (type IV hypersensitivity reaction). The interactions result in cytokine release and increased production of antibodies that recognize the offending milk proteins, contributing to an inflammatory cascade.”

30
Q

…… is a digestive disorder caused by the inability to digest the main carbohydrate in dairy products.

b. Lactose IgE mediated allergy
c. Lactose non-IgE mediated allergy
a. Lactose intolerance

A

A

31
Q

People with lactose intolerance don’t make enough of the enzyme ……, which is needed to digest lactose.

a. Renin
b. Lactose hydrolase
c. Lactase

A

C

32
Q

What does Health canada does?

A

¨Health Canada – sets health and safety related requirements under the Food and Drug Act (FDA) and Safe Food for Canadians Act (SFCA).

  1. ¨Responsible for establishing food safety policy, standards and nutritional quality
  2. ¨Assessing the effectiveness of the Canadian Food Inspection Agency’s (CFIA) food safety activities
  3. ¨Conduct research and health risk assessments, and pre-market assessments of food additives, novel foods, new technologies and specific food products
  4. ¨Responsible for mandating Canada’s Foodborne Illness Outbreak Response Protocol (FIORP)
  5. ¨Support CFIA on managing food safety incidents timely
  6. ¨Pre-market assessment of ‘Novel Food’ and the safety all biotechnology derived foods
  7. ¨When multiple agencies are involved, centralized collation and analysis of data by the Outbreak Investigation Coordinating Committee (OICC) lead agency is required to inform decision-making and draw conclusions based on all available data
33
Q

What does AAFC do?

A

Agriculture and Agri-Food Canada (AAFC) – responsible for policies governing agriculture production, farming income, research and development, inspection, and the regulation of animals and plants

34
Q

What does CFIA do

A

Canadian Food Inspection Agency (CFIA) – provides inspection services and regulatory oversight for food production, and plant and animal health products, and is responsible for the enforcement of the health and safety requirements in the Food and Drugs Act and Safe Food for Canadians Act

35
Q

What does PHAC do

A

¨Public Health Agency of Canada (PHAC) – foodborne illness outbreak investigations and responses whenever more than one province, territory or country is involved

¨PHAC engages in public health surveillance.

¨Leads the coordination with provincial and territorial public health officials of foodborne illness outbreak investigations and responses whenever more than one province, territory or country is involved.

¨Outbreak Management Division (OMD) at PHAC -first point of contact for notification of issues related to actual or potential foodborne illness outbreaks

¨OMD provides consultation and content expertise in foodborne outbreak investigations as requested;

¨OMD interprets and comments on the weight of epidemiologic evidence collected during the investigation of enteric illness outbreaks with a food source;

OMD and Enteric Surveillance and Population Studies (ESPS) provide training in enteric outbreak investigation methods

36
Q

What does CBSA do

A

¨Canadian Border Services Agency (CBSA) – ensures the security and safety of Canada by managing the access of people and goods to and from Canada, enforces many acts including Food and Drugs Act, Consumer Packaging and Labelling Act, Canada Agricultural Products Act, Meat Inspection Act, Fish Inspection Act.

37
Q

Role of Health Canada in food safety

A
  1. ¨Health Products and Food Branch (HPFB) and Pesticide Management Regulatory Agency (PMRA) are involved in Health Risk Assessment (HRA) of hazards
  2. ¨Disseminate this information to CFIA and other stakeholders upon request and during food borne illness outbreak
  3. ¨Food Directorate within HPFB focuses on issues relating to microbial pathogens, chemical contaminants, food additives, food packaging materials, food allergens and other hazards.
  4. ¨Activities include HRAs, methods for identification and evaluation of hazards, risk management advise and references for biological pathogens
  5. ¨The Veterinary Drugs Directorate focuses on issues relating to drug residues exceeding the maximum levels
38
Q

CFIA was created in ___, ¨Mandated with enforcement and compliance of four departments

A

¨Created in 1997

¨Mandated with enforcement and compliance of four departments

🞑 Agriculture and Agri-Food Canada

🞑 Fisheries and Oceans Canada

🞑 Industry Canada

🞑 Health Canada

39
Q

CFIA is responsible for administrating and enforcing the following acts (name 5)

A
40
Q

Role of CFIA in Overseeing Animal Health

A

🞑 Evaluation of the health status of other countries

🞑 Inspection of imported animals

🞑 Disease surveillance and eradication

🞑 Regulation of transport of animals

🞑 Livestock feeds inspection

🞑 Regulation of biologics (vaccines, diagnostic kits)

🞑 Emergency preparedness

🞑 Enforcement, penalties, prosecutions

41
Q

¨Role of CFIA in Overseeing Plant Health

A

🞑 Conformity assessment of seeds, fertilizer

🞑 Import inspection

🞑 Pest surveys (trap placement)

🞑 Controlling movement, detention, quarantine, treatment, disposition

🞑 Export product certification

🞑 Confined trials

🞑 Emergency preparedness

🞑 Enforcement, penalties, prosecutions

42
Q

¨Role of CFIA in Assuring Food Safety

A
43
Q

¨Enforcement is the responsibility of government regulatory agencies

¨Enforcement activities include:

A
  1. Inspection and audit of establishments that process, handle, and store food to ensure that the required sanitary and controlled conditions are followed; audits are used by some regulatory agencies that enforce HACCP-based regulations.
  2. Inspection and analysis of foods for harmful substances to ensure that there is conformance to established limits and tolerances.
44
Q

¨Using the milk supply chain as an example, which governmental agencies are responsible for a) creating regulations and b) enforcing regulations related to milk quality and safety at the different stage of the milk supply chain.

A
45
Q

¨Standards may or may not be a legal requirement unless they are part of food regulations?

A

May not

46
Q

Name some international/global standards and Private sector standards

A

¨International/Global standards

🞑 Codex Alimentarius Commission

🞑 International Organization for Standardization (ISO)

¨Private sector standards- Global, National, Company:

🞑 - Global Food Safety Initiative (GFSI)

🞑 - GlobalGAP (Aimed at sustainable agriculture practices- Economical, Social and Environmental aspects)

🞑 - CanadaGAP (For fresh fruits and vegetables)

47
Q

Differences between public and private standards

A

¨Private standards (GFSI, BRC, SQF, GlobalGAP, etc) are frequently characterized as going beyond the requirements of public standards (WTO, Codex, etc).

¨Private standards may set a higher standard for particular food product attributes. In other words, private standards may be seen as more stringent or more extensive than public standards.

¨Private standards may increase the scope of activities regulated by the standard.

¨Standards coverage can be extended both vertically and horizontally.

¨Increased vertical coverage means extending the span of control up and down the value chain.

Increased horizontal coverage relates to including new elements to be regulated by the standard, such as environmental and social impacts

¨Private standards are much more specific and prescriptive about how to achieve the outcomes defined by standards than is the case with public standards.

¨In many cases public mandatory standards lay down the basic parameters of a food safety system, while private standards elaborate on what this system should ‘look like’ in order to be effective.

¨In addition to reducing risk, private standards also provide businesses with a basis for product differentiation, although this is not common in the arena of food safety.

¨Challenge for both public and private standards is harmonization

¨Public and private standards differ considerably in their speed of response to new challenges.

48
Q

PAHs are unavoidable. True/ false?

A

False

49
Q

Who can join Codex Alimentarius? What is the advantage of this codex? Is it strict to comply?

A
50
Q

Three codex Alimentarius comittees

A

¨Joint FAO/WHO Expert Committee on Food Additives (JECFA)

¨Joint FAO/WHO Meeting on Pesticide Residues (JMPR)

¨Joint FAO/WHO Expert Consultations

51
Q

Basis of Codex standards

A

¨Codex focuses on risk-based inspection and certification systems

¨Inclusion of HACCP in the General Principles of Food Hygiene

¨Development of import/export food inspection and certification guidelines

¨Work on Risk Analysis - Risk Assessment

¨Codex reaffirms the role of science in its work

¨Codex revised its acceptance rules

52
Q

Uniform procedure for standard development (8 steps)

A
53
Q

Codex General Standards applies to

A

¨Food labelling

¨Food additives

¨Contaminants

¨Methods of analysis and sampling

¨Food hygiene

¨Nutrition and foods for special dietary uses

¨Food import and export inspection and certification systems

¨Residues of veterinary drugs in foods

¨Pesticide residues in foods

54
Q

What is the difference between ISO and codex alimentarius?

A
55
Q

The food industry/all sectors have both legal and moral responsibility for

A

🞑 providing customers and consumers with foods that meet quality and safety requirements

🞑 Within a food enterprise overall/ultimate responsibility rests with owner/management

56
Q

General Process of Implementing Standards

A
57
Q

How do consumers meet their responsibility?

A

¨Through constructive participation of consumer organizations in food standardization work e.g., Partnership for Food Safety Education

¨Being vigilant about food outbreak warnings (e.g., subscribing for CFIA alerts)

¨Responsible use of social media

¨Assist regulatory agencies in identifying noncompliance, and food safety breaches.

¨Breach in safety should be reported to CFIA, except in Quebec where the primary agency to report is Ministère de l’Agriculture, des Pêcheries et de l’Alimentation du Québec (MAPAQ)

58
Q

Horseshoe bats are thought to be the zoonotic reservoir for the SARS-CoV- 2 virus, which …… to the host bat.

a. Often does not cause any symptoms
b. Causes mild symptoms
c. Causes acute symptoms

A

a

59
Q

Private sector is obliged to apply government regulations in addition to private standards.

True or false?

A

True

60
Q

Sometimes government regulations and private standards clash with each others.

True or false?

A

False

Quality assurance (6 decks)

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