Defintions Flashcards

Question

Exposure Assessment (EA)

Answer 1

Qualitative and/or quantitative evaluation of the likely intake of biological, chemical and physical agents via food as well as exposures from other sources if relevant

Answer 2

Qualitative and/or quantitative estimation including attendant uncertainties of the probability of occurrence and severity of known or potential adverse health effects based on HI, HC, and EA

Answer 3

Source, reservoir, exposure (environment or consumer’s behavior)

Answer 4

Systematic and independent examination to determine whether activities and related results comply with planned arrangements and whether these arrangements are implemented effectively and are suitable to achieve objectives

Answer 5

Systematic, independent, and documented process for obtaining audit evidence and evaluating it objectively to determine the extent to which audit criteria are fulfilled

Answer 6

Audit an organization carries out on itself and plays vital part in ensuring that Food Safety Management System is effective

Answer 7

Audit carried out by one organization on another, ie, by a customer on supplier either directly or through hired auditor

Answer 8

Audit carried out by independent organization for example by FSA, UKAS, with scope to grant approval, certification, or to verify a system, provide objective evidence of conformance and degree of effectiveness by independent party

Answer 9

Provision by an independent body of written assurance that the product, service or system in question meets specific requirements (ie, Red Tractor, Red Lion, etc.)

Answer 10

Formal recognition by an independent body that a certification body operates according to international standards, accreditation usually required for inspection and certification bodies, etc.

Answer 11

Infections transmitted to humans from animal reservoirs (e.g. visceral larvae migrans)

Answer 12

Diseases are normally present in humans but could be transmitted to animals (e.g. amoebosis)

Answer 13

Disease in which both man and animals could act as reservoir hosts (e.g. staph)

Answer 14

Perpetuated by single vertebrate host

Answer 15

Require more than one vertebrate species but no intervertebrate host

Answer 16

Require both vertebrate and intervertebrate host to complete transmission- develops/multiples in intervertebrate vector (e.g. West Nile)

Answer 17

Perpetuated by a single vertebrate host and non-animal developmental site (larva migrans through soil)

Answer 18

Activities directed towards avoiding exposure to causal factors (e.g. hand washing, stress reduction)

Answer 19

Activities designated to detect disease as early as possible before onset of clinical signs (e.g. TB screening)

Answer 20

Edible parts of domestic bovine, porcine, ovine, or caprine animals, domestic solipeds, poultry, rabbits, farmed game and wild game

Answer 21

Body of an animal after slaughter and dressing

Answer 22

Fresh meat other than that of the carcass- including viscera and blood

Answer 23

Organs of the thoracic, abdominal and pelvic cavities as well as trachea and oesophagus (includes crop in birds)

Answer 24

When bacterium can tolerate higher concentrations of an antimicrobial than phenotypically related bacteria of the “wild type” strain

Answer 25

Those infections having a low probability of clinically responding to treatment even in maximum doses of a given antimicrobial are administered

Answer 26

o Obtained Minimum Inhibitory Concentration of drug associated with high likelihood of therapeutic failure of treatment with that drug

Answer 27

A trait of bacterial species (e.g. B-Lactamase producing staphylococcus)

Answer 28

Resistance acquired through either mutation (vertical transfer) or by uptake of exogenous genes (horizontal transfer)

Answer 29

Mechanism of resistance which gives resistance to all members of an antimicrobial class due to similar mode of action, in unrelated classes due to overlapping target (e.g. macrolides and lincosamides), or where mechanism of resistance has low specificity (e.g. affecting efflux pumps)

Answer 30

Genes conferring resistance which are linked to other unrelated resistance genes to another antimicrobial class but which may be transferred together

Answer 31

Transfer where mobile genetic element can be transferred from one bacterium to another

Answer 32

Bacteriophage takes up resistance gene from on bacterium and transfers it to another

Answer 33

Where naked DNA released from one bacterium is taken up by another bacterium

Answer 34

Presence on food of antimicrobial resistant pathogenic bacterium which can colonize and infect a human after ingestion

Answer 35

Antimicrobial resistant bacterium (non-pathogenic) on food transfers resistance genes to human pathogenic bacterium directly or via another commensal bacterium

Answer 36

Extended Spectrum B-Lactamases; plasmid encoded enzymes found in Enterobacteriaceae that confer resistance to variety of B-Lactam antibiotics including penicillins, 2nd, 3rd, and 4th generation cephalosporins, and monobactams (not usually carbopenams or cephamycins)

Answer 37

All wild land mammals living freely in wild that do not fall within definition of small wild game (e.g. deer, feral wild boar, feral wild goats)

Answer 38

Wild game birds and lagomorphs living in the wild or conditions of freedom similar to wild.

Answer 39

pheasants, partridges, ducks, or pigeons

Answer 40

rabbits, hares

Answer 41

Person with sufficient knowledge and training to undertake initial on the spot examination of game meat. Could be: a hunter, gamekeeper, game manager (if located in vicinity of hunt)

Answer 42

Any FSA approved establishment in which game and game meat are received after hunting and prepared for placing on the market for human consumption- can only accept game examined by trained hunter

Answer 43

Hunters have to observe game and not any abnormal behavior prior to shooting, including level of alertness, carriage of head, limbs, general condition, quality of movement

Answer 44

Disemboweling shot deer, may be partial (to lessen weight but limit exposed flesh) or full (best then covered and dragged in drag bag)

Answer 45

Entries bodies or parts of animals or products of animal origin NOT intended for human consumption

Answer 46

Parts of animal unsuitable for human consumption when produced at slaughterhouse, but which can later be processed (cleaned, cooked, etc) for use in human food (e.g. pig stomach)

Answer 47

Parts of the animals which MUST be removed, disposed of as ABP Category 1, not for human consumption

Answer 48

In case of edible co-products- removal extraction of fat from meat by melting

Answer 49

Protein residue of the rendering process, after separation of fat and water

Answer 50

Intestines which have been separated from stomachs and mesentery and had their contents removed

Answer 51

Runners which have been processed to remove all layers of intestines apart from sub-mucosa (primarily used in production of sausages)

Answer 52

Large intestine and often stomach of pig that are cooked and used as food

Answer 53

Used to show the polluting strength of livestock manures and organic wastes- measure of amount of oxygen needed by micro-organisms to break down organic material

Answer 54

Water that may be harmful to human health or the environment (e.g. veterinary medicines, fluorescent light tubes, oily sludges, lead-acid batteries, etc.)

Answer 55

Ability to trace and track food and food producing animals through all stages of production, processing and distribution

Answer 56

Boned meat minced into fragments and containing <1% salt, no preservation or quality changing additives (must be stored at maximum of 2C due to increased risk)

Answer 57

Meat (including fragmented meat) with foodstuffs, seasonings or additives but insufficiently processed to modify internal muscle fibres (can still recognize characteristics of fresh meat)(e.g. raw sausages, ground meats, patties, etc.) o Must be stored at maximum temperature of 4C

Answer 58

Product obtained by removing meat from flesh-bearing bones after boning or from poultry carcasses using mechanical means resulting in loss/modification of muscle fibre structure (calcium not to exceed 0.1%, stored at maximum of 2C)

Answer 59

Carcass or meat parts are pressed through machine-like sieve

Answer 60

Meat is mechanically scraped from the carcass

Answer 61

Causes acute illness, usually non-infectious and self-contained/self-limiting, more likely to see an “outbreak”, more traceable/immediate

Answer 62

Years of low level exposure causing clinical cases- hard to trace and stop before human and animal health are affected.

Answer 63

(NOEL) dose at which no negative effect is seen in mice

Answer 64

(ADI) estimated of the amount of a food additive, expressed in milligrams on body weight basis, that can be ingested daily over life time without appreciable health risk

Answer 65

(TDI) ADI version used to food contaminants

Answer 66

(MRL) maximum concentration of residue which may be accepted to be legally permitted or recognized as acceptable in or on food based on type and amount of residue considered to be without toxicological hazard to human health as expressed by ADI with additional safety factor, takes into account other public health risks

Answer 67

Time which passes between administration of last dose of a medicine and the time the level of residues in tissues or products falls below the MRL

Answer 68

A substance in a test sample the presence of which has to be detected and/or quantified (what you test for to find out if a certain contaminant is present- may be a metabolite and not actual drug/contaminant/etc.)

Answer 69

The smallest analyte concentration for which a method has been validated with specified accuracy and precision (problematic if your MRL is below your detection limit)

Answer 70

(NSS) aims to detect whether unauthorized veterinary medicinal products are being used in food producing animals and that conditions attached are being observed through random sampling and testing of suspect animals

Answer 71

Process in which food deteriorates to point at which it is inedible to humans, and which can be delayed but not fully stopped/controlled (Differs from food safety as not just concerned with pathogenic organisms)

Answer 72

Contaminated on outside of food due to poor hygiene, usually with aerobic environmental bacteria causing slime layers, off odours, green persistant coloring

Answer 73

Indicator of pathology as internal tissue usually sterile in healthy animal, with gas, dark cuts, bone taint, sours or putrefaction discovered only upon cutting into meat

Answer 74

Products resulting from the processing of meat so that the cut surface shows that the product no longer has the characteristics of fresh meat

Answer 75

Transfer of heat from the heat source directly to the utensil (e.g. cooking in a pan)

Answer 76

Transfer of heat requiring the movement of air or liquids (e.g. boiling or steaming)

Answer 77

Transfer of heat by electromagnetic waves through moisture content of food to cook (e.g. microwaving)

Answer 78

Varies for each food, requirement to reach the core of that food and inactivate the most heat resistant pathogens and spoilage bacteria dependent on heat penetration characteristics (e.g. size, geometry, fatty cover, moisture content)

Answer 79

Low order heat treatment with no cooking effect of food stuff designed to destroy most of the pathogenic organisms

Answer 80

Complete destruction of all microorganisms (at least 121C of wet heat for 15 min to destroy bacterial spores)

Answer 81

May contain small number of heat resistant bacterial spores which will not normally multiply in food supply (applies to most canned or bottled products, shelf life of >2 years)

Answer 82

Chemical reaction between amino acids and reducing sugars that gives browned food its desirable flavor associated with loss of high value amino acids

Defintions Flashcards

(106 cards)