Topic 5B

Question 1

how is responsible for assessing the canadian food inspection agency’s (CFIA) activities?

Answer 1

health canada

Question 2

what is the responsibility of the CFIA?

Answer 2

enforcing food safety policies & standards set by Health Canada

Question 3

good manufacturing practices (GMP)

Answer 3

doing everything properly to prevent foodborne illnesses

Question 4

hygiene in food safety & what does it protect against?

Answer 4

all employees working in direct contact with food, food contact surfaces & food packaging must conform to hygienic practices

Protects against food contamination by microorganisms or unwanted material

Question 5

what are the responsibilities of personnel in food safety? (3)

Answer 5

Don’t leave gloves, masks etc. lying around while on break or at the end of the shift

Crate, boxes, containers or buckets must not be placed directly on the floor

Store brooms & dust pans at stations provided

Question 6

what food safety measures need to be taken when dealing with the product? (3)

Answer 6

Keep hand contact with ingredients to a min

Check ingredients for expiration dates to ensure that fresh ingredients are being used

Cooling product should always be kept covered

Question 7

what food safety measures need to be taken when dealing with the equipment, containers & utensils? (3)

Answer 7

Ensure that all containers, including those holding rework are properly labelled & kept covered

Use white or brown containers to store ingredients & rework

Use gray containers for garbage & keep containers covered

Question 8

what food safety measures need to be taken when dealing with cloths? (3)

Answer 8

Dry fabric won’t attract microbes but a wet one will

Use white cloths to wipe hands regularly & dispose of soiled cloths immediately
No moist cloths are to be left in the production area

Use yellow cloths to clean the floor & objects (ex: step stools) that come into contact with the floor

Question 9

what food safety measures need to be taken when dealing with utensils? (2)

Answer 9

Scrapers for molds & tabletops aren’t to be used on the floor

Production equipment/utensils must be thoroughly cleaned & sanitized with alcohol after use

Question 10

what food safety measures need to be taken when dealing with the premises? (2)

Answer 10

Keep unscreened doors & windows closed

Report any pests or evidence of pests such as flies, insects or mice droppings

Question 11

what food safety measures need to be taken when dealing with the equipment? (3)

Answer 11

Return tools & attachments to their proper place after use

Check product surfaces before starting equipment
Remove any foreign objects or dirt

Replace brushes that lose bristles

Question 12

what are the proper practices of personnel? behaviour wise (4)

Answer 12

Don’t lean, sit or step on product surfaces

Don’t handle ingredients or products with either cut or infected hands
Use brightly coloured band aids so it is seen in the food
Cover hands with gloves

Don’t engage in horseplay

Keep hand contact with ingredients & product to a min

Question 13

what are proper sanitation practices?

Answer 13

• Keep contact surfaces clean & free of contamination from tools, cords, cleaning utensils, machine parts, lubricants & paper
• Clean spills promptly
• Keep everything off the floor, area clean & floor swept
• Work areas should be cleaned regularly throughout the shift
• Keep immediate working area swept or dust mopped
o Wipe or mop up spilled liquids promptly
• Scrape the floor around the work area after completing a job
• Leave your work area clean at the end of your shift

Question 14

what is the proper rotation of using ingredients?

Answer 14

FIFO - first in first out

ingredients that were in first should be used first

Question 15

what are the steps of the hazard analysis & critical control points (HACCP)?

Answer 15

assessing potential risks - hard analysis

identifying critical control points (CCPs) - risk assessment of hazards

est critical limits

monitoring critical limits

monitoring CCPs

taking corrective action

est. verification procedures

documenting through record keeping

Question 16

HACCP - assessing potential risks

Answer 16

1. Hazard analysis: entire process of production (harvesting to packaging) is analyzed to determine what kinds of hazards can enter the process (ex: chemical, biological etc.)

Identification of hazards

Question 17

HACCP - est critical limits

Answer 17

3. clearly defined & measurable criteria that separate a safe product from an unsafe product & must be established for each critical control pointLimits need to be established at the CCP, include a step of the CCP to ensure that the hazard risk has been removedEx: when cooking meat, measure the internal temp to ensure that it has been cooked adequately to kill microbesEstablished based on research

Question 18

HACCP - identifying critical control points (CCPs)

Answer 18

2. adding a particular step in processing to prevent a hazard from moving forward in the process

Risk assessment of hazards: how likely the hazard is to happen? & if it does enter the food will it cause significant harm? & what kind of harm? Is there another operation in the processing that could eliminate this hazard?

Question 19

HACCP - monitoring CCPs

Answer 19

4. determine whether CCP is being controlled or not & what needs to be done if the CCP isn’t met

Question 20

HACCP - taking corrective action

Answer 20

5. if one sample has a hazard, then what needs to be done to the rest of the supply for it to be safe
   Regain control of hazard
   Determine where & why the prob occurred by having time stamps etc. to fix process

Question 21

HACCP - est verification procedures

Answer 21

6. use of various methods, procedures, tests and other evaluations, in addition to monitoring, to determine whether the HACCP plan is being followed & control of the CCPs is being maintainedwhen a solution is applied, it needs to be determined if it’s worked

Question 22

HACCP - documenting through record keeping

Answer 22

7. documentation of all the previous steps

provides assurance to customers

Question 23

what is a pre-requiste for HACCP?

Answer 23

GMP

Question 24

1st person audit

Answer 24

someone comes to assess HACCP certification

Question 25

2nd party audit

Answer 25

a customer has an audit done on a producer that they are interested in buying from

Question 26

3rd party audit

Answer 26

have received certification in place & you are constantly upholding standards

Question 27

GMOs

Answer 27

Any organism where the genetic material has been altered to achieve a desirable trait Includes: resistant to natural disasters, acquiring a shape or colour, resistance to illnesses etc.

Question 28

what are the 2 methods of GMOs?

Answer 28

Involves the insertion of DNA from one organism into another or modification of an organism’s DNA to achieve a desired trait

Question 29

golden rice

Answer 29

rice that contains beta-carotene (vit A) which is not found in regular rice

Question 30

Bt corn

Answer 30

corn contains a chemical normally found in a bacterium (Bacillus thuringiensis) that is toxic to insects but not to humans

Question 31

what are synonyms for genetically modifying genes?

Answer 31

recombinant DNA technology molecular cloning genetic engineering

Question 32

what is the process of GMOs?

Answer 32

1. Restriction enzymes are used to cut DNA segments from one genome 2. DNA ligases are used to paste them into another genome

Question 33

how are animals targeted in GMOs?

Answer 33

microinjection method: uses a fine needle to inject a solution of DNA into a developing embryo

Question 34

how are plants targeted in GMOs?

Answer 34

using a particular gun is used to shoot small bits of metal coated with the gene into the plant

Question 35

what foods have been approved by the CFIA for GMOs?

Answer 35

``` Products: Corn Canola ♣ Potatoes ♣ Tomatoes ♣ Squash ♣ Soybeans ♣ Flax ♣ Cottonseed oil ♣ Sugar beets ``` ``` Derived products: ♣ Corn syrup ♣ Tofu ♣ Canned foods ♣ Soya sauce Animals that feed on GMOs… ```

Question 36

when is labeling of GM foods necessary?

Answer 36

if there is a health concern or safety

Question 37

what effect does increased nutrition & edible vaccines GMOs?

Answer 37

reducing world hunger & improving world health

Question 38

what effect does pest resistance, herbicide resistance, cold tolerance & drought tolerance in GMOs have?

Answer 38

improved farming --> cheaper food & more food --> reducing world hunger & improving world health

Question 39

what are potential envr hazards of GMOs? (6)

Answer 39

Reduced effectiveness of pesticides as insects become resistant to engineered toxins Loss of biodiversity Harm to other organisms: pollen from Bt corn was shown to cause high mortality rates in monarch butterfly larvae Follow-up studies have shown that the exposure levels in the fields are negligible Gene transfer to non-target species: herbicide resistant plants & weeds could cross breed & create “superweeds” To address this one could: Create sterile male plants that don’t produce pollen Engineer plants so that pollen doesn’t contain foreign genes Create buffer zones of non-GMO crops around GMO crops, the buffer zone wouldn’t be harvested Allergens: Genetic engineering could potentially introduce or create allergens Ex: inserting genes from a nut into another plant could be dangerous for people who are allergic to nuts UK health risks: Biological processes involve a lot of interactions & it’s difficult to identify every possible one

Question 40

what are the economic hazards of GMOs?

Answer 40

Elimination of competition GM seeds are patented Suicide seeds Plants with sterile seeds that are infertile are created Farmers are forced to buy seeds every year However, some companies have reduced costs or donated GM seeds to impoverished nations

Question 41

food allergy

Answer 41

A food allergy involves an immune response to a food substance (specifically the PROs in that food) called antigens

Question 42

what % of children & adults are affected by food allergies in Canada?

Answer 42

6% children 3-4% adults

Question 43

describe how a food allergy works

Answer 43

When a person has a food allergy, their immune system mistakes the PRO in a food for being harmful, and so the body makes antibodies called immunoglobulin E (IgE) the first time it is exposed to the PRO When the body is re-exposed to that food PRO, the IgE is released, along with histamine, which can cause rxns in the skin

Question 44

what is the most severe rxn to a food allergy? & what % of Canadians experience this risk?

Answer 44

anaphylaxis 1-2%

Question 45

what are the msot common allergens?

Answer 45

``` o Peanuts o Eggs o Milk o Tree nuts o Wheat o Soy o Sesame seeds o Seafood (fish, shellfish and crustaceans) o Sulfites ```

Question 46

myth or fact? - Lots of people have food allergies

Answer 46

myth

Question 47

myth or fact? - Food allergy means runny nose

Answer 47

myth

Question 48

myth or fact? - Any negative rxn to a food is a food allergy

Answer 48

myth

Question 49

myth or fact? - People are allergic to food additives

Answer 49

myth - More occasions where consumers eat food with a variety of additives

Question 50

myth or fact? - If you have a food allergy as a child, you will always be allergic to that food

Answer 50

myth it can clear up

Question 51

myth or fact? - You only develop food allergies in childhood

Answer 51

myth

Question 52

food intolerance

Answer 52

an adverse rxn to a food that doesn’t involve an immune response

Question 53

how many people are ciliac?

Answer 53

1/133