Sheets Chapter 7 Lecture 30
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Transcript of Sheets Chapter 7 Lecture 30
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Food Quality Management
Basic Course
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Chapter 7
Lecture 30
Quality Assurance
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Topics quality assurance
Case 7: Seafood Express International
Principles risk assessment
Managing quality assurance
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Objectives quality assurance
Student must be able to
perform simple hazard analysis
assess simple CCP
describe principles of risk analysis
describe quality assurance management
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CASE 7: Quality Assurance at
Seafood Express International
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Risk assessment
Hazard identification
Exposure assessmentHazard characterisation
Dose-response assessment
Risk characterisation
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Risk assessmenthazard identification
Identification of known or potential
negative health effect associated with a
microbial, chemical or physical agent
Surveillance, epidemiological studies,experts, clinical studies
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Risk assessment
exposure assessment
Influencing factors hazard exposure: contamination level
contamination frequency
consumption pattern
Consideration contamination
initial contamination effect on contamination of each step
recontamination danger
survival potential
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Risk assessment
hazard characterisation Characteristics
microbial tolerance to environment
virulence
replication characteristics
chemical
carcinogenicity mutagenicity
physical size
sharpness
Dynamics of infection disease pattern
rate of infection
Susceptibility population
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Risk assessmentcombining exposure and characterisation
0
0.2
0.4
0.6
0.8
1
1.2
0 5 10 15
Log (Pathogen cells ingested)
Probabilityofillness
Dose-response relationship
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Risk assessmentrisk characterisation
Frequency and severity of known and
potential negative health effects on a given
population
Semi-quantitative risk characterisation
Frequency x Severity
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Risk assessmentrisk characterisation
FrequencySeverity of hazard
Low Moderate High
Great 3 4 4
Moderate 2 3 4
Low/small 1 2 3
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Risk assessment
Hazard identification
Exposure assessmentHazard characterisation
Dose-response assessment
Risk characterisation
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Quality system documentation
Quality manual
Quality Procedures
Work instructions
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Accreditation
Ministry Council for accreditation
Investigationdepartment
Inspectorate for health protection
Assignment and inspection
Investigation
Inspection
Investigation
Company
(Q-system
product)
Market
(product)
Supervision
Certification institutions
Certification
Accreditation Central
committee
of experts
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Wageningen UR