Industrial level risk managment Flashcards Preview

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Flashcards in Industrial level risk managment Deck (33):
1

Component - risk management of animal derived food

- risk management during harvesting of meat/ilk
- other elements (traceability, microbiological criteria, enforcement of leglisatlion, verification auditing, role of consumer)

2

Components of risk management at post-harvest level

- legislative framework
- food safety management systems

3

T/F: farmers aren't required by law to implement measures by HACCP system/based on HACCP principles

True - but farmers are responsible to decrease milk contamination

4

What is management of food safety in abattoirs based on?

HACCP
Good Manufacturing Practices (GMP) (this includes GHP)

5

What are the key issues to be considered to protect milk from contamination?

- animal health
- animal cleanliness
- milking area and milking process
- equipment, milk storage, staff

6

Define microbiological criterion

defines ACCEPTABILITY of product or process

7

Define Food Safety Criterion

defines acceptability of product to be put on the MARKET

8

Define traceability. How does tracing forward and tracing backward work?

= the possibility to ID and follow a food item along the food chain
- TRACING FORWARD: recall of products
- TRACING BACKWARD: ID of the source of problem (record keeping)

9

Which group enforces legislation, verification and auditing?

role of FSA
- involves:
- meat premises
- premises used for production of raw milk for human consumption

10

What do Environmental Health Officers do?

hand complaints about food quality, hygiene and safety. Their responsibilities include:
- inspecting business for food hygiene and food standard
- following up complaints about food quality, hygiene and safety
- collection of samples for lab testing
- advising the community

11

Outline risk management by the consumer

- FSA's 4C strategy to promote the safe handling of food in the home using the 4Cs food hygiene measures:
- cooking, cleaning, cooling and avoiding cross-contamination

12

What are the 3 basic EU food hygiene regulations?

- hygiene of foodstuffs (EC 852/2004)
- laying down specific hygiene rules for food of animal origin (EC 853/2004)
- laying down specific rules for the organisation of official controls on products of animal origin intended for human consumption (EC 854/2004)

13

What does Regulation (EC) no 853/2004 detail?

- laying down specific hygiene rules for food of animal origin
- includes: temperature requirements (cooling of milk until processing), heat tx requirements (must comply with guidelines), requirements for the manufacture of egg products
- lays downs requirements for establishments handling, preparing or producing products of animal origin

14

T/F: from 1st January 2006, new EU food hygiene legislation has been applied throughout UK

True

15

T/F: FBOs are legally required to implement and maintain hygiene procedures based on HACCP principles

True - they need to think about what can go wrong with the food they sell and implement a system based on HACCP to mitigate risks and manage food safety. The FSA has produced a # of food safety management packs to help small businesses implementing these systems (safer food better business).

16

What is the most common factor involved in outbreak?

temperature misuse

17

What is the temperature danger zone?

Food in this range experiences rapid growth of bacteria (thus avoid 5-60 degrees)

18

What is the most important reason to keep pasteurised milk and dairy products refrigerated?

Bacillus cereus produces toxins at 5 degrees +

19

Describe norovirus outbreaks

- sometimes very large but with low mortality
- often associated with consumption of fish or shellfish
- often oysters as they aren't cooked (served raw)

20

What does rapid cooling after cooking do?

prevent proliferation adn toxin production:
- S. aureus
-B. cereus
- C. perfringens

21

Describe the re-heating of food

- Re-heat to at least 75 degrees to kill vegetative cells:
- B. cereus
- C. perfringens

22

Outline water strategy

Risk management for:
- Campylobacter
- Vibrio

23

Discuss personal hygiene measures

EXCLUDE INFECTED OR CARRIER INDIVIDUALS FROM HANDLING FOOD:
- Salmonella
- S. aureus
- Shigella
APPLY HYGIENE MEASURES:
- washing of hands
- wearing gloves
- wearing protective clothing
- wearing hair nets
- targeted at S.aureus

24

Discuss methods to avoid cross-contamination

- PATHWAYS: hands, knives, equipment, surfaces
- particularly CRITICAL after heat tx
- Preventive measures: cleaning of hands and equipment after handling raw material and b/w batches, disinfection of equipment, keep cooked and raw food separately

25

Describe risk management strategies of retailes

- support from FSA:
- ;safer food, better business' (SFBB) for caterers and care homes
- guidelines to food hygiene and management

26

Describe compulsory salmonella control programmes in poultry industry - breeding chicken flocks

- longest established
- compulsory testing for Salmonella
- if positive (S. enteritidis or S.typhimurium) flock slaughtered
- UK chicken breeding sector effectively free of S. enteritidis and S.typhimuium

27

Describe compulsory salmonella control programmes in poultry industry - laying flocks

- vaccination
- 2013: 3 flocks positive out of 3991

28

Describe compulsory salmonella control programmes in poultry industry - broiler flocks

- code of practice
- testing before slaughter followed by cleaning, disinfection and monitoring when positive results found
- 2013: prevalence of target serovars in broiler flocks was 0.1%.

29

Describe compulsory salmonella control programmes in poultry industry - breeding and fattening turkey flocks

- started in 2010
- samling and testing following by cleaning, disinfection and monitoring when positive results found
- 2013: prevalence of target serovars was 0.1% in fattening flocks

30

Explain the lion quality stamp

- eggs produced to highest standards of food safety
- launched 1998
- compulsory vaccination against S> enteritidis of all pullets destined for egg-producers, independent auditing, improved traceability and a best before date (egg and pack)
- on-farm and packing station hygiene controls
- >90% UK eggs are produced to these standards
- guaranteed to be british (hens and eggs)
- registration adn a unique 'passport' syste ensures complete traceability of hens, eggs and feeds
- regular egg testing
- stamped on farm with farm code and production method

31

Outline the Zoonoses National Control Programme for Salmonella in pigs

- established in 2008
- whole chain risk management
- monitoring by estimating prevalence on carcasses on abattoirs

32

Differentiate use by date and best before end date

- use by date: refers to food hygiene
- best before end date: refers to quality

33

Which age group of people has the lowest proportion of people who would NEVER eat particular foods after their use by/ best before date?

- 55yo+ (grew up w/o best before dates etc)
- but this age group is more at risk of becoming ill with food borne pathogens