PMVPH 4th Year > FSA > Flashcards

FSA Flashcards

(27 cards)

Study These Flashcards
1
Q

How much budget is given to FSA?

A

Very very little

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2
Q

Who is the FSA minister?

A

Only government department with no minister

- report to Westminster parliament and devolved powers

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3
Q

What is FSA responsible for wrt official controls for food? Who else is responsible for official food controls?

A 
> FSA 
- food and feed safety legislation 
- hygiene, contaminants, additives, labelling and composition in relation to food safety
- GM food
- imports and food contact materials 
> DEFRA
- animal health  and welfare 
- beef labelling, organics, non-food safety related labelling
- animal product imports 
- pesticides/vet drug residues 
- exports
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4
Q

Who is responsible for food related policies in England, Wales, n Ireland and Scotland

A 
> food stay and hygiene
-FSA 
> labelling safety and allergies 
- FSA
> nutrition
- department of health England 
- Welsh government 
- FSA Ireland 
> labelling (nutrition) 
- department of health England 
- FSA
> labelling other 
- DEFRA England 
- FSA
> food law enforcement 
- FS and local authorities for all 
> Eccles Scotland where food standards Scotland in charge of all except food law enforcement
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5
Q

How does incidence of campylobacter compare to salmonella?

A
  • salmonella decreased by about half
  • campylobacter still high (and recorded cases only tip of the iceberg!
    Estimate 300,000 cases in population, ~1000 hospitalised
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6
Q

Why is focus on poultry wrt campylobacter?

A

Biggest source of campy infections for human infection

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7
Q

What is the ACT campaign?

A

> no effective vax available for campy despite 10y research!!

  • campaign to improve at all other levels of the production system
  • from pre harvest to consumer responsibility
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8
Q

How many birds are infected with campylobacter?

A
  • 70%
    > of this 27% high contamination (>1000 cfu/g)
    > 31 % mid
    > 42% low
  • aim to reduce high contamination to 10% by 2015 : DID NOT HAPPEN!!
    > still where we were!
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9
Q

How can campylobacter be brought into farm?

A
  • biosecurity of farmer etc.

- flies in hot countries

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10
Q

Which countries have FSA scoring systems?

A
  • England
  • Wales (compulsory)
  • Denmark (compulsory, and harsher)
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11
Q

Is trichinella endemic to uk?

A

NO

  • has been found in foxes but probably from migrating bird
  • not endemic
  • not many wild boar so ok but numbers increasing
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12
Q

High legislation is applicable to food law?

A
  • 852 any food
  • 853 any animal derived food
  • 854 auditing HACCP by OVs
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13
Q

What are prerequisite s?

A

> focused on product premises and personnel

> also referred as good hygiene practice (GHP) and good manufacturing practice (GMP)

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14
Q

Egs. Prerequisites

A
  • water quality
  • maintainance programme
  • cleaning programs
  • personal health
  • pest control
  • training
  • temperature controls
  • traceability
  • waste management
  • raw materials
  • wrapping and packing
  • transport hygiene
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15
Q

Why is there often a leak in norovirus infection mid Feb?

A

Valentine’s everyone eats oysters!

Oysters filtering sewage good at accumulating human diseases

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16
Q

What is HACCP and where does it originate?

Study These Flashcards
A

> originated for astronaut food

  1. Identify hazards and measure for control
  2. Determine critical control points (CCPs)
  3. Critical limits which must be met to ensure CCPs
  4. Monitor
  5. Corrective action to be taken if CCP not under control
  6. Verification that the HACCP system is working
  7. Documentation
17
Q

Which hazards can not be detected at PM in CHICKENS ? (Grid as in other lecture for cows high impact/high probability of occourence)

Study These Flashcards
A
  • campylobacter
  • salmonella
  • toxoplasma
  • contaminants
  • this important ones!!!!*
> high impact high probability 
- campylobacter
- salmonella 
> low impact low probability 
- toxoplasma 
- contaminants/residues 
- septicaemia/toxaemia 
- exotic viral disease 
- localised inflam lesions
18
Q

Why is PM inspection not hugely useful and needs modernising?

Study These Flashcards
A
  • problems detected not of human health important , and inspection too cursory (3 birds per second)
    > new system being piloted
  • improved controls on campylobacter and other microbe s
  • increase FBO responsibility accountability and concentrate official tasks purely on verification of FBOs compliance with legislation
  • remove redundant tasks (looking for bruises and broken wings)
  • maintain consumer confidence and do not disturb international trade
  • look at proportion of birds (all been subject to same conditions, same shed, basically clones - representative sample will be ok!)
  • campylobacter testing ( caecum testing at start of line, neck skin at end of line - will show how effective minimising contamination has been on the line)
19
Q

Risks of campylobacter in slaughter house

Study These Flashcards
A
  • scalding tank gets very mucky by end of day
  • plucker -> aerosol contamination
  • spoon takes guts out -> contamination
20
Q

Social science elements of implementing new control of abattoirs?

Study These Flashcards
A

Attitudes and behaviour towards new system

And other stuff

21
Q

Cleaning of poultry after slaughter. What effects does this have on how the birds are cleaned?

Study These Flashcards
A
  • just water
  • consumers don’t want hyoerchlorinated water or other chemical washed
  • physical cleaning needed
    > rapid surface chilling
    > steam and ultrasound
22
Q

Which antimicrobial substance is the only allowed in EU?

Study These Flashcards
A

Lactic acid on beef

23
Q

How is rapid surface cooling achieved? What are you aiming for?

Study These Flashcards
A

> liquid nitrogen applied
- aiming for 1 log reduction in bacteria (to 1000cfu/g)
- NB CANNOT CHILL BELOW -2* IF WANTING TI SELL AS FRESH
freezing very good at killing campylobacter!!

24
Q

Why is ultrasound and steam used?

Study These Flashcards
A

Cannot be steamed for too long or will cook

Ultrasound disturbs layer of air -> steam can penetrate and work more effectively

25
How can cross contamination be minimised
- cook in the bag
26
Aim for campylobacter levels
27
Responsibilities of FSA
Food and feed safety | Risk assessment, management and communications. (Rare for one company to do all 3)
PMVPH 4th Year
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