Biosecurity

Question 1

is it easy to track food adulteration?

Answer 1

No

Question 1

give some examples of food adulteration

Answer 1

Adding an ingredient of lesser value (melamine in milk)

Adding colour or flavor to mask a defect

Using a species of lesser value (cow milk used to dilute goat milk, horse meat instead of cow meat)

Using an ingredient from an “off-label” geographic location (i.e. using Asian oysters, but selling the oysters as Canadian oysters)

Question 2

What is food security?

Answer 2

Food Security is defined as access to sufficient calories on a daily basis

Question 3

Why food safety is a food security issue

Answer 3

Food safety is a food security issue since contaminated food cannot be eaten and may threaten the food supply

Question 4

What is food bioterrorism; give one example

Answer 4

Food bioterrorism is intentional contamination of food for economic gains or to cause harm

Question 5

To prevent biological contamination of concern for food, what system is used

Answer 5

hazard analysis critical control point (HACCP)

Question 6

Two ways foodborne illness can originate

Answer 6

• Failure of control systems (like HACCP, and then as in lecture about foodborne pathogens)
• Or intentional contamination

Question 7

What was the biggest bioattatack in US?

Answer 7

Food brone, when someone sprayed a cocktail of Salmonella in a food buffet.

Question 8

Why it is difficult to assess of interventional for intentional food contamination are good or bad?

Answer 8

It is difficult to assess if interventions are successful at minimizing risk of intentional contamination without demonstrating a failed attack

The chance of an attack is exceedingly low, and therefore, stakeholders are understandably reluctant to invest resources to protecting against such events

Question 9

What is used to somewhat assess the degree to which the intervention reduces vulnerability?

Answer 9

•Therefore, now the approach is to evaluate the degree to which the intervention reduces the vulnerability of each system within the overall food supply infrastructure:

1. Analyze the vulnerability of an operation within the food system
2. Deploy an intervention
3. Analyze the vulnerability again

Question 10

Does the approach of evaluating each individual component is economically justified?

Answer 10

No

Question 11

•There are two sets of risk management tools to help with individual component vulnerability:

Answer 11

• Operational Risk Management (ORM)
• Criticality, Accessibility, Recuperability, Vulnerability, Effect, Recognizability (CARVER)

Question 12

What is ORM

Answer 12

•ORM is loosely defined as a function of the severity of the failure and the probability of the failure

Question 13

Five steps in ORM

Answer 13

1. Identify the hazards
2. Assess the potential consequences of the hazards
3. Determine which risks to manage with which interventions
4. Implement the interventions
5. Assess the success of the interventions

Question 14

Is severity and probability is evaluated on the same scale in ORM

Answer 14

No

Question 15

Scales for probability and severity in ORM: make an assessment for the salad and salmonella case

Answer 15

Probability: very high

Severity: medium

Question 16

What do you do after ORM probability and severity was assessed

Answer 16

•Through a simple charting exercise, a team can evaluate each of the vulnerabilities and then rank them in terms of greatest risk if a catastrophic event were to occur

Then reassessment happens

Question 17

•Successful utilization of OMR (does/ does not) require that sensitive details on potential agents be discussed

Answer 17

•Only general characteristics need to be known, i.e. how much of a contaminant could be added to a product, and if there are potential mitigation steps downstream such as thermal treatments or filtration

Question 18

• is a process used to evaluate the vulnerability of a food operation system by evaluating each node within the system

Name

Answer 18

Carver shock

Question 19

7 elements of CARVER+shock and explain them

Answer 19

Question 20

in terms of priority what type of nodes CARVER+shock can have

Answer 20

High and low risk

Question 21

What is the second step in CARVER+Shock system

Answer 21

•The second step is to evaluate the food facility and identify unique nodes, and each node when taken in total should represent the entire production system

Question 22

It is a lot of work to identify key steps or nodes for intervention when assessing a processing pathway: is there a way to help?

Answer 22

•The FDA and HC prepare specific guidance documents to help food processing facilities protect against specific microbiological (and chemical) agents

Question 23

Can an agent that is danger in one case can be a not dangerous in another?

Answer 23

Question 24

•___an approach for evaluating detection and diagnostic system intervention options. What approach, basis

Answer 24