Public health

Question 1

What are the 3 standard setting organisations for food safety?

Answer 1

Food safety = CODEX
Animal health and zoonoses = OIE
Plant health = IPPC

Question 2

What is the function of CODEX?

Answer 2

To produce harmonised international food standards which protect consumer health and practices in food trade e.g. nutritional labelling, food hygiene standards.

Question 3

When did the EU beef hormone ban take effect?

Answer 3

1989

Question 4

What is the precautionary principle?

Answer 4

Taking protective action before there is scientific proof of a risk
The EU uses this approach to food safety policy

Question 5

What does ALOP stand for?

Answer 5

Appropriate level of protection

Question 6

Briefly explain the stages from farm to ALOP

Answer 6

1) Farm = primary production. Control measures e.g. GAPs at this stage
End of farm - have to meet performance objectives.
2) Manufacturing - control measures e.g. HACCP
End of manufacturing - have to meet performance objectives.
3) Transport
4) Retail - peformance objectives
5) preperation and cooking - control measure e.g. cooking.
6) Consumption - food safety objective (FSO).

Question 7

Which parts of the food safety objective are hazard based and risk based, and who regulates them? (bad question - learn the answer - in a pyriamid from ALOP at top.

NB: GAP = good agriculural practice
GHP = good hygienic practice

Answer 7

1) ALOP = risk based
2) Food safety objectives/performance indicators
Both above regulated by government/competent authorities
3) HACCP = hazard based
4) Good practices e.g. GAP, GHP = hazard based.
Both above regulated by FBOs

Question 8

What is the definition of ALOP?

Answer 8

The level of protection deemed appropriate by the country establishing a sanitary or phytosanitary measure to protect human, animal and plant life or health within its territory = “public health goal”
can be directly derived from risk assessment results and represents current public health status related to food safety

Question 9

What does FSO stand for?

Answer 9

Food safety objective

Question 10

What is the definition of the FSO?

Answer 10

The maximum frequency and/or concentration of a hazard in a food at the TIME OF CONSUMPTION that provides or contributes to the ALOP
= at the point in the food chain when the hazard level can no longer change.

Question 11

What does PO stand for?

Answer 11

Performance objective

Question 12

What is the definition of performance objective?

Answer 12

The maximum frequency and/or concentration of a hazard in a food at a specified step in the food chain before the time of consumption that provides, or contributes to, an FSO or ALOP

Question 13

What does PC stand for?

Answer 13

Performance criteria

Question 14

What is the definition of the performance criteria?

Answer 14

The effect in frequency and/or concentration of a hazard in a food that must be achieved by the application of 1 or more control measures to provide or contribute to a PO or an FSO
e.g. 6D reduction of salmonella species when cooking ground beef.

Question 15

What is the PO identical to?

Answer 15

the “acceptable level” to be achieved at a Critical Control Point (CCP) in the context of HACCP

Question 16

What does PrC stand for?

Answer 16

Process Criteria

Question 17

What is the definition of Process Criteria?

Answer 17

physical process control parameter (e.g. time, temperature) at a specified step that can be applied to achieve a Performance Objective or Performance Criterion

Question 18

Give an example of a Process Criteria relating to milk pasteurisation?

Answer 18

control parameters for milk pasteurization are 71.7°C for 15 sec, which will assure at least 6 log reduction of Listeria monocytogenes and destruction of Coxiella burnetii

Question 19

What is PrC (process criteria) identical to in HACCP?

Answer 19

The critical limits on CCPs in HACCP

Question 20

What is the definition of HACCP?

Answer 20

Hazard analysis and critical control points

Question 21

What is the function of HACCP?

Answer 21

An approach to identify and prevent food safety hazards and make sure they are being effectively controlled all the time.
- HACCP enables the processor to focus on CCPs.

Question 22

What is the general function of HACCP?

Answer 22

An approach to identify and prevent food safety hazards and make sure they are being effectively controlled all the time.
- HACCP enables the processor to focus on CCPs.

Question 23

Is HACCP mandatory in all food producing establishments?

Answer 23

Yes

Question 24

In what year did the EU implement HACCP in ALL food business operators?

Answer 24

2004

Question 25

What are the 5 objectives of the HACCP system?

Answer 25

1) More efficient quality assurance system 2) Prevention of foodborne illness 3) Protection of reputation 4) Reduction of losses due to product recall 5) Reduction of costs of food analyses

Question 26

What are the 7 HACCP principles?

Answer 26

1) Conduct a hazard analysis to identify any hazards that must be prevented, reduced or eliminated (2 steps - identify the hazard and the level of risk) 2) Identify the CCPs at the steps at which control is essential 3) Establish critical limits for CCPs 4) Establish procedures to monitor the CCPs 5) Establish corrective actions to be taken when monitoring indicates that particular CCP is not under control 6) Establish procedures to verify whether the above procedures are working effectively 7) Establish documentation and records to demonstrate the effective application of the above measures.

Question 27

Define a hazard

Answer 27

A biological, chemical or physical agent with the potential to cause an ADVERSE health effect when present at an UNACCEPTABLE level.

Question 28

Give 7 potential hazards

Answer 28

``` Biological hazards: - Bacteria, viruses, moulds, parasites, toxins. Chemical hazards: - Chemicals Physical hazards: - foreign material ```

Question 29

Give 7 food poisoning bacteria

Answer 29

``` E. coli 0157 Salmonella Campylobacter Clostridia Listeria Bacilius cereus Staphylococcus ```

Question 30

Give 3 examples of how food poisoning bacteria become present in raw meat and poultry products

Answer 30

1) Poor de-hiding/dressing techniques 2) Excessive handling of carcasses 3) Excessively soiled animals

Question 31

Give 3 examples of how food poisoning bacteria become present in and on pests

Answer 31

1) Poor building/structure and maintenance 2) Poor waste disposal 3) No pest control

Question 32

Give 3 examples of how food poisoning bacteria become present in and on people

Answer 32

Poor staff hygiene and/or training Nail biting Coughing/sneezing

Question 33

Give 3 examples of how food poisoning bacteria become present in the premises

Answer 33

Poor and ineffective cleaning Infrequent cleaning Poor sanitation

Question 34

HACCP principle 1 - hazard analysis - how do you determine the overall risk of a hazard?

Answer 34

Overall risk = the likelihood of hazard occurrence and severity of the consequences (Adverse health effects) - qualitative/quantitative evaluation of the presence of hazard - survival or multiplication of pathogenic microorganisms. - contamination (or recontamination) of an agent on the raw materials, in-process product or finished product

Question 35

HACCP principle 1 - how do you determine the probability and consequence of a hazard?

Answer 35

Agents (contaminants) are acceptable as long as their levels remain below a certain maximum - if present at a low, acceptable level - its increase to an unacceptable level should be prevented. - if present at a high, unacceptable level - its reduction to an acceptable level should be assured.

Question 36

What are the principles of hazard control?

Answer 36

``` Prevention of contamination Prevention of increase in level Assurance of adequate reduction Prevention of recontamination Prevention of dissemination (spread) Elimination ```

Question 37

Give 4 examples of hazard control

Answer 37

1) purchase from a reputable supplier - use a reputable haulier 2) visual checks of animals presented for slaughter 3) Correct temperature control - fridges/freezers/chilling hall. Knife/saw sterilisers, scald tank/singe (time).

Question 38

HACCP principle 2: Identify the CCPs | What is a CCP

Answer 38

A step at which control can be applied and is ESSENTIAL to prevent or eliminate a food safety hazard or "reduce it to acceptable levels" - to identify and locate each CCP, use a CCP decision tree.

Question 39

Give 3 examples of CCPs in meat plants

Answer 39

1) Acceptance of animals for slaughter 2) Hide/fleece removal 3) Evisceration (includes bunging and rodding)

Question 40

HACCP principle 3: Establish critical limits for CCPs | What is a critical limit?

Answer 40

A maximum and/or minimum VALUE to which a biological, chemical or physical hazard must be controlled at a CCP - each control measure can have 1 or more critical limit.

Question 41

Give an example of a critical limit

Answer 41

Temperature within 24 hours of slaughter.

Question 42

HACCP principle 4: Establish procedures to monitor the CCPs

Answer 42

- regular observations and/or measurements to assess whether the CCP is under control + to produce an accurate record for future use. - correct monitoring should detect problem before critical limits reached

Question 43

Give an example of a procedure to monitor the CCPs

Answer 43

Checking of carcass temperature by the cooler operator every hour.

Question 44

HACCP principle 5: establish corrective actions | What are corrective actions?

Answer 44

Actions to be taken when the monitoring indicates that the process is moving out of control at CCP - to bring the process back under control to prevent a food safety hazard.

Question 45

What should corrective actions include?

Answer 45

Determine and correct the cause of the deviation Determine the disposition of the affected product Record the corrective actions that have been taken

Question 46

HACCP principle 6: establish verification and validation procedures - what does validation and mean in this context?

Answer 46

``` Validation = Check to confirm that the elements of the HACCP plan are effective in controlling the relevant hazards Verification = activities, other than monitoring, that determine the validity of the HACCP plan and that the system is operating occording to plan ```

Question 47

HACCP principle 7: establish documentation and records | - Give 3 types of records used

Answer 47

1) Details of the HACCP plan 2) Monitoring records 3) Corrective actions records.

Question 48

Give 3 advantages of HACCP

Answer 48

Proactive and preventative Owned by the producers and staff Specific, systematic, scientific and documented

Question 49

Give 3 limitation of HACCP

Answer 49

Expensive at the start Demanding of staff and time Difficult for small operators/large number of products.

Question 50

What is a microbiological criterion?

Answer 50

A criterion defining the acceptability of a product, a batch of foodstuffs or a process, based on the abscence, presence or number of microorganisms and/or the quantity of their toxins/metabolites per unit(s) of mass, volume, area or batch.

Question 51

What does a microbiological criteria consist of?

Answer 51

a) the microorganisms of concern have to be stated/type of hazard b) food category c) Production or processing steps involved (stage where criterion applies) d) Sampling plans - sampling procedure, sample size, analytical method, critical limits based on data appropriate to the food. e) Interpretation of the test results + action in case of unsatisfactory results.

Question 52

What are the 2 different types of microbiological criteria in the EU? (Regulation No 2073/2005)

Answer 52

1) Food safety criteria | 2) Process hygiene criteria

Question 53

What is food safety criteria?

Answer 53

- Criterion defining the ACCEPTABILITY OF A PRODUCT or a batch of foodstuff applicable to products PLACED ON THE MARKET. - risk of recalls, economic loss + loss of consumer confidence = strong motivation to meet criteria.

Question 54

Give an example of a food safety criteria

Answer 54

Salmonella abscence in 25 grams of each of 5 samples of minced meat and meat preparations made from poultry meat intended to be eaten cooked, DURING THEIR SHELF LIFE of these products placed on the market

Question 55

What is a process hygiene criteria?

Answer 55

Criterion indicating THE ACCEPTABLE FUNCTIONING OF THE PRODUCTION PROCESS. - above this value corrective actions are required in order to maintain the hygiene of the process in compliance with food law.

Question 56

Give an example of process hygiene criteria?

Answer 56

Presence of salmonella in a maximum of 5 of 50 tested neck skin samples derived from 10 consecutive sampling sessions of poultry carcasses after chilling.

Question 57

Give 4 reasons why we need microbiological criteria?

Answer 57

- for validation + verification of HACCP based processes + other hygiene control measures. - to assess the acceptability of a batch of food - to communicate the level of hazard control that should be achieved - Assurance that particular pathogens are not present at unacceptably high concentrations.

Question 58

What is the link between microbiological criteria and microbiological testing?

Answer 58

Microbiological criteria cannot be applied without microbiological testing.

Question 59

What are the 2 types of microbiological criteria

Answer 59

mandatory and advisory

Question 60

What are mandatory microbiologocal criteria?

Answer 60

= microbiological standards | - if not meeting standards removed from marked, established by regulatory authorities.

Question 61

What are advisory microbiological criteria?

Answer 61

1) Microbiological specifications - used by buyers of a food to reduce likelihood of purchasing a product of unacceptable safety/quality. 2) Microbiological guidelines - indicate the expected microbial content of a food when best practices applied - used by food companies to design + assess their control systems (GHP, HACCP). - advisory - dont necessarily lead to food rejection

Question 62

Example of a microbiological criteria

Answer 62

Type of hazard = salmonella Microbiological indicators = may indicate the presence of the hazards (e.g. total aerobic bacteria count) Food category - minced meat intended t be eaten cooked Limits: e.g. abscence in 10g.

Question 63

What organisms can we test for during microbiological examination?

Answer 63

1) Indicator organisms - -> General microbiota - total aerobic count or aerobic plate/colony count - hygiene status of a process, total bacterial load. - -> faecal coliforms, enterobacteriaceae, E.coli - indicates faecal contamination 2) Pathogens - -> e.g. salmonella, listeria monocytogenes.

Question 64

What type of sampling plan is used for pathogens, based on presence/absence?

Answer 64

``` Two class sampling plan Consists of specifications n, m and c ```

Question 65

What does n, m, c stand for in a two class sampling plan? what is a satisfactory/unsatisfactory level?

Answer 65

``` n = number of sample units from a lot to be examined m = maximum acceptable number of relevant bacteria/gr c = maximum acceptable number of sample units that may exceed the value of m. (if C is exceeded, the lot is rejected). ``` ``` Satisfactory = if counts or values are below m. Unsatisfactory = if counts or values are greater than m. ```

Question 66

What type of sampling plan is used for indicator organisms?

Answer 66

``` Three class sampling plan Consists of specifications n, c, m, M ```

Question 67

What does the n, c, m, M stand for in a 3 class sampling plan?

Answer 67

``` n = number of sample units to be examined c= number of sample units giving values between m and M. m = minimum value M = maximum value ```

Question 68

``` Explain this example of a 2 class sampling plan for microbiological examination: - Food safety criterion for Salmonella in minced meat n = 5, c = 0, m=0/25g ```

Answer 68

5 sample units analysed from a lot, if one contain the pathogen the complete lot is unsatisfactory

Question 69

``` Explain this example of a 3 class sampling plan for microbiological examination: - process hygiene criterion for Enterobacteriaceae in egg products n = 5, c=2, m=10, M=10 ```

Answer 69

5 units from a lot tested, 2 can contain between 10-100 Enteros (giving only acceptable result) - if more than 3 = unsatisfactory

Question 70

What determines the type of sample taken?

Answer 70

Depends on the material to be tested | e.g. excision (carcasses), wet dry swabbing (carcasses + surfaces/equipment), whole carcass rinse (poultry)

Question 71

What are the steps in sample processing?

Answer 71

1) Sampling 2) Transport the samples to the lab 3) Remove the bacteria from the sample 4) Examine sample for target organism 5) Confirm suspect colonies 6) Calculate and report results

Question 72

What are the two methods for sampling?

Answer 72

Destructive (Excision with scalpel or borer) | Non-destructive (wet/dry swabs, contact) - preferale for industry as dont want ti damaged when buy it.