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10 Cards in this Set
- Front
- Back
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What is a risk? |
Function of probability and adverse health effect and the magnitude of that effect (severity), consequential to hazards in food |
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What are 4 stages of risk assessment? |
Hazard identification Hazard characterisation Exposure assessment Risk characterisation |
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What are stages of risk management? |
Risk evaluation Option assessment Option implementation Monitoring and review |
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What risk estimate depends on? |
Variability - due to natural variation Uncertainty - due to lack of data |
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Who has to do risk assessment? |
Scientists |
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Who's responsible for risk management? |
Government, companies, international trade |
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Characterise hazard identification? |
Which hazards and where? Ecology - organisms prevalent in raw material, in production and storage environment Epidemiology - foodborne diseases associated with this type of food |
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Characterise hazard characterisation? |
How sick will you be? Dose-response relationship Age, health, vulnerable groups Type of food Virulence of microorganism Symptoms |
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Characterise exposure assessment? |
How many bacteria in how many grams of food Quantitative microbiology |
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Characterise risk characterisation? |
Burden of disease - number of cases Integrate exposure and effect Determine risk estimate, variability and uncertainty |
