Industry Level Risk Management

Question 1

What is risk management

Answer 1

• controlling hazards

- risk assessment based

Question 2

Are all FBOs required legally to use HACCP protocols?

Answer 2

• all except farmers

Question 3

How is risk management applied differently for meat and milk harvest

Answer 3

> meat
- HACCP addressing specific hazards
- GMP (including specific GHP) not based on specific hazards
milk
- FBO (farmer) responsibility to implement control measures to protect milk from contamination
- animal health, cleanliness, milking area and process, equipment milk storage and staff

Question 4

What are microbiological criteria? Which other criteria must be adhered to in the production line?

Answer 4

• defines acceptability of PROCESS

> food safety criterion defines acceptability of PRODUCT to go to market (final step)

Question 5

What is the role of the FSA?

Answer 5

• enforcement of legislation, verification, auditing
• meat premises
• production of raw milk
• complaints about food quality, hygiene and safety
• inspecting businesses for standards
• collection samples for testing
• advising community
  > FSAs 4 Cs to promote safe handling of food
• cooking, cleaning, cooling avoiding cross contamination

Question 6

What 3 peices of legislation are important for for hygiene?

Answer 6

• general hygiene regs
• food of animal origin specific regs
• specific aspects of official controls

Question 7

How has focus on food safety management changed?

Answer 7

• used to be product testing and inspect to comply

- now produce to comply, looking at processing points along the way

Question 8

Most common factors involved in outbreaks of food borne disease?

Answer 8

• temperature misuse

- raw material

Question 9

Which pathogen is proper refrigeration especially important for ?

Answer 9

• bacillus cereus
• produces spores not destroyed by pasteurising
• growth begins at 4-5*

Question 10

What is the danger zone of temperatures?

Answer 10

4-60

Question 11

Which pathogens are destroyed by cold storage and cooling?

Answer 11

• staph aureus
• bacillus cereus
• clostridium perfringens

Question 12

Which pathogens are destroyed by heating >75* ?

Answer 12

• bacillus cereus

- clostridium perfringens

Question 13

Which pathogens is water quality important for?

Answer 13

• campylobacter
• bibrio spp.
• esp any fish or shellfish products

Question 14

What pathogens is personal hygiene important for controlling?

Answer 14

• staph aureus
• salmonella
• shigella

Question 15

Are retailers FBOs? What does this mean?

Answer 15

• YES

- have a duty to follow HACCP

Question 16

Salmonella control programmes in the poultry industry

Answer 16

> breeding flocks
- compulsory testing and slaughter if positive
laying flocks
- vax
- most negative
broiler flocks
- testing before slaughter
- cleaning, disinfection and monitoring when +
breeding and fattening turkey flocks
- programme of sampling and testing followed by clean, disinfection and monitoring when +

Question 17

What does the British Lion mark mean?

Answer 17

• highest standards food safety
• best before date
• hygiene controls
• traceability
• british
• vax salmonella enteritidis and typhimurium
• feed controls
• welfare
• independent unannounced auditing

Question 18

How is salmonella in pork controlled?

Answer 18

zoonoses national control programme for salmonella

• established 2008
• whole chain risk management
• prevalence on carcasses in abattoirs

Question 19

Does the food chain include consumers?

Answer 19

YES

• storage
• handling
• cooking

Question 20

Which age group are the biggest risk takers wrt best before dates

Answer 20

55+ (also at greatest risks of contracting disease)