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15-16 : HACCP
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Veterinary Medicine
Graduate
11/04/2015

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Term
Food chain
Definition

stages and operations involved in the production, processing, distribution , storage and handling of a food and its ingredients, from primary production to consumption

- ALSO includes the production of : 

- feedstuff

- materials intended to come into contact with food or raw materials 

Term
Food Security
Definition

Concept that food is: 

- produced in a sustainable way

- accessible to all ( affordable) 

- available at all times( stability) 

- wholesome ( balanced diet) 

Term
Food Safety
Definition

 

Concept that food will not cause harm to the consumer when it is prepared and/or eaten according to its intended use.

Food safety is a major concern of all food industries.

Food borne illness present major problems both in health and economic terms.

-> Legislation require all food businesses to demonstrate a commitment to food safety through an appropriate management strategy consisting of comprehensive control procedures – a “Food Safety Strategy” to ensure the production of and trading in safe food of a high quality. 

Term
Food Control
Definition

 

a mandatory regulatory activity of enforcement by national or local authorities to provide consumer protection and ensure that all foods during production, handling, storage, processing, and distribution are safe, wholesome and fit for human consumption; conform to safety and quality requirements; and are honestly and accurately labelled as prescribed by law.” 

Term
Food Quality
Definition

quality means that a product or service is of a defined characteristic and is fit for its intended purpose. 

quality is a very important issue for consumers and food producers of goods and services. 

Term
What is HACCP
Definition

Hazard, analysis, critical , control, Point 

A system which identifies, evaluates and controls hazards which are significant for food safety 

Term
key legislation
Definition

Reg. 852/2004

article 5.1 

- FBOs shall put in place a HACCP system 

 

Term
Why use HACCP?
Definition

 

Control is transferred from end-product testing to monitoring at critical control points on the production line.

Structured preventative system.

Operation controlled by operatives working on the production line and involve all level of staff.

Control is cheap.
Forms part of a due diligence defence.

- Traditional meat inspection aimed at combating classical foodborne diseae

- traditional MI fails to identify contamination of foods with micro organisms

- flexibility to adapt to most of the type of businesses 

Term
Some limitations to HACCP
Definition

- commitment

- high level of training of non-professional food handlers

- fully and equally understood by food processors and inspectors

- consumers must continue good practice when storing their food 

Term
Pre requisites
Definition

The measures that proved the basic environmental and operating conditions in a food operation that are necessary for the production of safe and wholesome food. 

- operational Pre-requisite program 

 

Term
Pre requisites include
Definition

 

Structure and Maintenance

Water Quality
Cleaning
Pest control Personal Health &

Hygiene

Training

Temperature controls

Suppliers and raw materials

Waste and ABP Management

Wrapping and

packing Transport hygiene

Traceability and

recall

Calibration Document controls 

Term
HACCP Principles 
Definition

 

  1. Conduct a Hazard Analysis.

  2. Determine the Critical Control Points (CCPs).

  3. Establish Critical Limits.

  4. Establish a Monitoring System.

  5. Establish a Corrective Action

    System.

  6. Establish Verification System.

  7. Establish Documents concerning

    all procedures and Records. 

Term
HACCP triangle
Definition
[image]
Term
Flow Diagram
Definition

schematic and systematic presentation of the sequence and interactions of steps

- include addition of ingredients

- consider feedback loops

Term
What is Risk?
Definition

 

: a function of the probability of an adverse health effect and the severity of that effect consequential to a hazard.

Has two independent components: 

1. impact

2. liklihood

RISK X = Impact (Z) + Likelihood ( Y)  

Term
Risk Analysis
Definition

 

A process consisting of three interconnected components:
Risk Assessment

Risk Management
Risk Communication 

Term
Risk Assessment
Definition

 

Hazard Identification:

Is the process of identifying hazards in order to plan for, avoid, or mitigate their impacts.

Aetiology
Epidemiology Pathogenicity

Hazard Characterization:

The qualitative and or quantitative evaluation of the nature of the adverse health effects associated with the biological, chemical and physical agents which may be present in food.

Dose-Response Assessment


Exposure Assessment:

The qualitative and/or quantitative evaluation of the likely intake of biological, chemical, and physical agents via food as well as exposures from other sources if relevant (CAC, 2011).

  Risk Attribution:

Source (from meat products)

Reservoir (animals reservoir of infection)

Exposure (from the environment or consumer behaviour)

Risk Characterisation:

The qualitative or quantitative estimation, including attendant uncertainties, of the probability of occurrence and severity of known or potential adverse health effect based on HI, HC and EA. 


 

Qualitative Risk Assessment:

A risk assessment based on data which, while forming an inadequate basis for numerical risk estimations, nonetheless, when conditioned by prior expert knowledge and identification of attendant uncertainties permits risk ranking or separation into descriptive categories of risk. (FAO/WHO, 2008)

Quantitative Risk Assessment:

A risk assessment that provides numerical expressions of risk and indication of the attendant uncertainties (FAO/WHO, 2008)

Data Collection:
Ad-hoc case-control study
Analysis of data from surveillance

Indication of attendant uncertainties - use of statistical and mathematical models to determine causation or association:

Statistical models (e.g. 2 / p-values)

Deterministic and Stochastic mathematical models (e.g. Bayesian, Monte Carlo simulations) 

 

Term
Hazards
Definition

- biological 

- chemical

- physical

- allergenic 

Term
Hazard identification
Definition

 

Reasonably and foreseeable hazards.

Specific hazards.
Examples of plant specificity.

Consider shift in hazards of public health significance. 

Term
Hazard characterization
Definition

- describes hazards ( PIGS= presence, introduction, growth, survival) 

 

- Conduct risk analysis (to determine which hazards are of such a nature that their prevention, elimination or reduction to acceptable levels is essential to the production of safe food).

Identify control measures. 

Term
Control Measures
Definition

 

Action or activity that can be used to prevent or eliminate a food safety hazard or reduce it to an acceptable level.

Identify process controls at each step.

Standard Operating Procedures (SOPs). 

Term
Impact ( Z)
Definition

 

High impact = potentially catastrophic effect or accident (e.g. death, hospitalization, etc.)

Low impact = only minor effect or “first aid” (e.g. very mild symptoms of disease, etc.)

Medium impact = simply not the other two (e.g. symptoms of disease with rest at home, etc.)

Impact factors: scientific background 

Term
Likelihood (Y)
Definition

 

High likelihood = virtually certain to occur.

Low likelihood = small chance of occurring, likely to occur only in the long term.

Medium likelihood = simply not the other two.

Likelihood Factors (epidemiology, experience, knowledge of the process, people, site...). 

Term
Risk Matrices
Definition
[image]
Term
Trapping Risk
Definition

TRAP

Terminate: stop activity where it is too risky and not part of core activities

Reduce: either impact or likelihood or both

Accept: this is what we are

Pass-on: outsource or insure 

Implementing controls: planning, on the job, recovery 

Term
Residual Risk
Definition

 

Risk left behind after we’ve gone as far as we can go or after we’ve gone as far as we are prepared to go.


Must act until the risk is either eliminated or the residual risk is deemed tolerable (retained risk). 

Term
Risk Management
Definition

 

  • The pre-requisites to an effective risk management are:

    Validity
    Reliability
    Comparability

  •   ... process of weighing policy alternatives in consultation with interested parties, considering risk assessment and other legitimate factors to select the most appropriate preventive and control options. 

Term
Risk communication
Definition

 

Interactive exchange of information and opinion throughout the risk analysis process as regards hazards and risks, risk-related factors and risk perceptions, among all interested parties, including the explanation of risk assessment findings and the basis of risk management decisions. 

Term
Critical control points
Definition

 

Step at which control can be applied and is essential to prevent or eliminate a food safety hazard or reduce it to an acceptable level.

Often by decision tree or professional judgement. 

Term
Abattoir: examples of CCPs
Definition

intake of animals

FBO carcass inspection point

temperature controls in chillers 

Term
Establish critical limits
Definition

 

  • Critical limits are established to determine whether a CCP remains in control. If a critical limit is exceeded or violated, the products affected are deemed to be potentially unsafe.

  •   Measurable/observable.

  •   Must meet minimum legal requirements. 

Term
Monitoring at CCPs
Definition

a planned sequence of observations or measurements to assess whether a CCP is under control or to assess whether control measures are operating as intended 

- make sure everything is going to plan

Term
Establish corrective actions to take if the CCP is not in control
Definition

 

Quarantine product since last good check (the past).

Re-establish control (the present).

Investigate the reason for failure and upgrade systems accordingly (the future). 

Term
Verification
Definition

 

  • Obtaining objective evidence that elements of the HACCP plan are effective.

  •   “Am I doing what I say and can I prove it?”

  •   External or internal audits.

  •   Need for audit trained personnel.

  •   Microbiological verification. 

Term
Review
Definition

 

  • Scheduled (minimum annually).

  •   Following internal changes (line alteration, altered pre-requisite programme etc).

  •   Following external changes (new legislation, new information on hazards, following external audit etc). 

Term
Documents and Records
Definition

 

Consider:
1. Written hygiene policies, procedures

and instructions.

2. Documentation.

3. Records.

Think about the overall HACCP based food safety management system. 

Term
Above all
Definition

the whole idea is to targer resources in the areas which are critical to maintaining food safety

REMEMBER: 

1. Say what you do

2. DO what you say

3. prove it 

Term
Can you identify the critical control points?
Definition

[image]

Think about it 

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