VPH Flashcards

1
Q

Define Risk

A

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

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2
Q

Define Risk Analysis

A
  • Combines knowledge from science and ‘art’
  • Estimates frequency of occurrence and severity of unwanted events
  • Defines the management and communication of an unwanted event
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3
Q

Define Hazard identification

A

Identifying agents capable of causing adverse health effects

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4
Q

Define Risk Assessment

A

a systematic process of evaluating the potential risks that may be involved in a projected activity or undertaking.

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5
Q

Define Risk Management

A

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.

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6
Q

Define Risk Communication

A

● 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. ●

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7
Q

Identify biological hazards in food

A
  • 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
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8
Q

Identify chemical hazards in food

A
  • Pest baits
  • Lubricating oils, solvents, paints
  • Cleaning and disinfecting agents
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9
Q

Identify physical hazards in food

A

-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

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10
Q

What are the 7 Principles of HACCP?

A
  1. Conduct a hazard analysis
  2. Determine CCPs
  3. Establish critical limits for each CCP
  4. establish a monitoring system for each CCP
  5. Establish corrective actions
  6. establish verification procedures
  7. establish documentation and record keeping.
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11
Q

How can the 7 principles of HACCP be used?

A
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12
Q

How can you produce a HACCP plan for a production system

A

-pictorial demonstration of process by using a flow diagram

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13
Q

What is the importance of validation of the HACCP system?

A
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14
Q

How are methods of risk analysis standardised?

A
  • international standards
  • carried out in comparable ways- regulated by EFSA in EU
  • various international treaties
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15
Q

What is the SPS agreement?

A

SPS= Sanitary and Phytosanitary measures, of the WTO

  • basic rules of food safety
  • based on science
  • no arbitrary or unjustifiable discrimination between countries
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16
Q

What is OIE?

A

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

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17
Q

What is the Codex Alimentarius?

A

Specifically for access to risks related to food- required and referenced by EU legislation

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18
Q

What are the three components of risk analysis?

A
  • Risk Assessment (4 steps)- science based
  • Risk Management- policy based
  • Risk Communication- exchange between information and opinions
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19
Q

What two factors define risk?

A
  • likelihood

- impact

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20
Q

The 4 steps of the scientifically based risk assessment

A
  1. Hazard identification
  2. Hazard characterisation
  3. Exposure assessment
  4. Risk Characterisation
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21
Q

What is step 1: Hazard identification?

A

Identify agents capable of causing adverse health effects
New hazards keep appearing
Need to conform to public demand and will change depending on this.

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22
Q

What is step 2: Hazard characterisation?

A

Characteristics of the organism, host and matrix- epidemiological and outbreak information
The impact of the hazard on a population
Likely outcomes

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23
Q

What is step 3: Exposure assessment?

A

Qualitative or Quantitative evaluation of likely intake

The level of the agent in the food at the time of consumption

24
Q

What is Step 4: Risk characterisation?

A

Risk estimation

The overall probability of occurrence and severity of adverse health effects in the population.

25
Q

What does HACCP stand for?

A
H: Hazard
A: Analysis and 
C: Critical 
C: Control 
P: Points
26
Q

Which is the most common food-borne pathogen?

A
  1. Campylobacter
  2. Clostridium
  3. norovirus
    Salmonella= most hospital admissions.
27
Q

What are the preliminary steps for HACCP

A
  1. Assemble the HACCP team
  2. Describe product
  3. Identify intended use
  4. Construct flow diagram
  5. Verify flow diagram on site
28
Q

What are the 7 principles for?

A

A Hazard assessment and monitoring of measures, including documentation: basis for audit checks, evidence of due diligence, enables trade

29
Q

HACCP 1. Conduct hazard analysis

A

Involves:

  • what is a hazard
  • identifying types of hazard
  • list your hazards
  • risk assessment
  • control measures
30
Q

What are the food hazards categories?

A
  • biological
  • chemical
  • physical
  • allergens
31
Q

What are the stages when hazards can occur?

A

It can happen at all stages and be different issues at each stage.

  • receipt
  • processing
  • storage
  • delivery
32
Q

HACCP 2. Identify the CCPs

A

Using a decision tree for each hazard to actually identify whether they are a risk.
Different CCPs for different types of hazard

33
Q

What are CCPs?

A

Critical control points

34
Q

HACCP 3. Establish critical limits for CCPs

A

extreme values acceptable regarding product safety

Have to be constantly monitored

35
Q

HACCP 4. establish procedures to monitor the CCPs

A

monitoring procedures:

  • regular observation and/ or measurements to determine CCP is under control
  • should detect a problem before it has occurred
36
Q

HACCP 5. Establish corrective actions

A
  • corrective actions = when CCP is moving out of control

- Specific actions for each CCP = rapid regain of control, prevent reoccurrence.

37
Q

Corrective actions

A

should be planned in advance:

Who, Present, Past, Future and Record.

38
Q

HACCP 6. Establish procedures for validation, verification and review.

A

Validation: a revision of the plan in principle, a check before implementing it. Legislation and scientific data
Verification: a reality check, after the plan has been implemented.
Review: is the process of doing validation and verification at regular intervals or when something fundamental changes? Amendment of procedures if required.

39
Q

HACCP 7. establish documentation and records to demonstrate effective application of measures.

A

Types of documentation:

  • Details of the HACCP plan
  • Monitoring
  • Corrective actions
  • Verification results
40
Q

What can the 7 HACCP points be reduced to?

A
  1. plan it
  2. use it
  3. prove it
41
Q

Pros of HACCP

A
  • proactive and preventative
  • owned by producers and staff
  • specific, systematic and documented
42
Q

Cons of HACCP

A
  • demanding of staff and time
  • relationship between high-speed production vs safety assurance
  • difficult for small operators/a large number of products.
43
Q

Previously how were antimicrobials used in animals?

A

As growth promotors, battle infection and lay down muscle faster.
Expose gut digestion to antimicrobials which can change gut flora.

44
Q

How will the body eliminate antimicrobials?

A
  • redistribution
  • metabolism- liver
  • excretion- kidney
45
Q

What are the issues with under-dosing?

A
  • insufficient amount administered
  • course not completed
  • sensitive organisms will die, but more resistant ones will live on- selection pressure
  • reduce efficacy
46
Q

Resistance mechanisms

A
  • All resistances is genetic
  • Intrinsic resistance
  • Acquired Resistance
  • Chromosomal resistance
  • Transferrable resistance
  • Transfer
47
Q

What is AMR?

A

Anti-microbial resistance- when organisms survive exposure to an antimicrobial product expected to kill them or inhibit their growth

48
Q

AMR risks

A
  • increased frequency of failed treatments
  • increased severity of infections
  • loss of treatment options
  • will overtake cancer as the leading cause of death. and GDP will be reduced.
49
Q

What is the VMD?

A

Veterinary Medicines directorate- which contributes to DEFRA

50
Q

What are the 4 parts of getting VMPs to the market?

A
  1. Administration
  2. Quality
  3. Safety
  4. Efficacy
51
Q

Ways in which the body will eliminate drugs?

A
  • redistribution
  • metabolism via liver
  • excretion via kidneys
52
Q

What issues occur if you underdose?

A
  • insufficient amount administered
  • course not complete
  • sensitive organisms die but more resistant ones live on- shift sensitivity for more resistant bacteria
  • reduce efficacy
53
Q

Methods of transfer in resistance mechanisms

A
  • conjugation- plasmic bridge between cells
  • transduction- transmitted through bacteriophages
  • transformation- uptake of free DNA through cell lysis
54
Q

What are the two risks that come with use of drugs and VPH

A
  • Occupational risk: resistant bacteria carried by animals transferred to vets, farmers and slaughter-men
  • Hospital risk: high use of antimicrobials, selection for resistant hospital infections.
55
Q

What are the ways to reduce drug use?

A
  • New antimicrobials
  • Prudent use: sparingly, targeted, correctly, after diagnosis
  • reduce prophylactic use