Pre-harvest food risks: how can they be managed Flashcards Preview

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Flashcards in Pre-harvest food risks: how can they be managed Deck (15)
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1
Q

What is risk management targeted at?

A

Interrupting, preventing or eliminating transmission pathways identified in the risk assessment

2
Q

What does risk management include?

A

Identifying the most cost effective option
Implementing the option
Monitoring and follow-up

3
Q

What are the different categories of risk management strategies and what do they mean?

A

Transfer - get insurance
Avoidance - avoid hazards - but may have lost oppertunities
Mitigation/Reduction - reduce negative consequences
Acceptance - accepting a level of risk

4
Q

What are purchase policies?

A

Quality standards from within the production chain e.g. animal health certificates, feed quality certificates

5
Q

Other than purchase policies, what strategies can be used by primary producers?

A

Biosecurity
Good standard of husbandry
Good standard of hygiene

6
Q

What general aspects of on-farm management may need to be applied as part of a risk management strategy?

A
Staff info/training
Health status of staff
Maintanance/cleaning
Pest and waste management
Monitoring of production
7
Q

How can the risks associated with feed be managed?

A

On-farm production

  1. Fertilisers and other chemicals
  2. Pasture hygiene

Bought products

  1. Known source
  2. Keep records/reciepts

Storage - store cleanly and away from pests

8
Q

How can the risks associated with water be managed?

A

Fence off poluted water
Protect from contamination
Monitor any off farm sources of water

9
Q

How can the risks associated with feed be managed?

A
Withdrawal periods (records!)
Storage and disposal
10
Q

What are the problems associated with not oberving withdrawal periods?

A

Resistance
Allergies
Cheese industry

11
Q

For what hazards are statutory management programs in place?

A

TB
BSE
Salmonella

12
Q

Why is traceability of animal products important?

A

It can help identify sources of outbreaks and prevent them occurring in the future

13
Q

What things should be done at slaughter to reduce food safety risks?

A
Avoid stress - pathogen shedding
Prevent animal soiling
Assure animal fit for slaughter
Assure animal fit for transport
Assure animal identification
14
Q

What does ‘food chain information’ involve?

A
Information on the:
producer
health status of animals on the farm
treatments
veterinarian
15
Q

Are quality assurance schemes mandatory?

A

No - for the benefit of the consumer but not compulsory