VPH Flashcards
Define Risk
Risk is the likelihood of the occurrence and the likely magnitude of the biological and economic consequences of an adverse event of effect to animals or human health
Define Risk Analysis
- Combines knowledge from science and ‘art’
- Estimates frequency of occurrence and severity of unwanted events
- Defines the management and communication of an unwanted event
Define Hazard identification
Identifying agents capable of causing adverse health effects
Define Risk Assessment
a systematic process of evaluating the potential risks that may be involved in a projected activity or undertaking.
Define Risk Management
In short, risk management is the act of creating prevention strategies to avoid potential issues. Risk management in the food industry looks like creating ways to reduce contamination, stop the spread of germs, and improve safety while handling equipment.
Define Risk Communication
● It is a structured, systematic process which examines the. potential adverse health effect consequential to a hazard or condition of a food and develops options for mitigating that risk. ●
Identify biological hazards in food
- microbiology: bacteria in food- salmonella, E.coli, Campylobacter, clostridia, listeria, bacillus cereus, staphylococcus
- Present in raw meat and poultry product
- present in and on pests
- present in and on people
- present in the premises
Identify chemical hazards in food
- Pest baits
- Lubricating oils, solvents, paints
- Cleaning and disinfecting agents
Identify physical hazards in food
-light bulbs, bottles and tiles (glass and plastic)
Metals:
-components from equipment, broken tip of knife
-jewellery, rails, shelves, box staples
-chain mail, paper clips, bag ties and clips, ticket pins and tags
What are the 7 Principles of HACCP?
- Conduct a hazard analysis
- Determine CCPs
- Establish critical limits for each CCP
- establish a monitoring system for each CCP
- Establish corrective actions
- establish verification procedures
- establish documentation and record keeping.
How can the 7 principles of HACCP be used?
How can you produce a HACCP plan for a production system
-pictorial demonstration of process by using a flow diagram
What is the importance of validation of the HACCP system?
How are methods of risk analysis standardised?
- international standards
- carried out in comparable ways- regulated by EFSA in EU
- various international treaties
What is the SPS agreement?
SPS= Sanitary and Phytosanitary measures, of the WTO
- basic rules of food safety
- based on science
- no arbitrary or unjustifiable discrimination between countries
What is OIE?
World organisation for animal health
Establish the risk of international trade of animals and animal products for the spread of disease and how to handle this risk
What is the Codex Alimentarius?
Specifically for access to risks related to food- required and referenced by EU legislation
What are the three components of risk analysis?
- Risk Assessment (4 steps)- science based
- Risk Management- policy based
- Risk Communication- exchange between information and opinions
What two factors define risk?
- likelihood
- impact
The 4 steps of the scientifically based risk assessment
- Hazard identification
- Hazard characterisation
- Exposure assessment
- Risk Characterisation
What is step 1: Hazard identification?
Identify agents capable of causing adverse health effects
New hazards keep appearing
Need to conform to public demand and will change depending on this.
What is step 2: Hazard characterisation?
Characteristics of the organism, host and matrix- epidemiological and outbreak information
The impact of the hazard on a population
Likely outcomes