3320 Lecture 1-6

Front 1

Substantive Policy

Back 1

Creates, define and regulates rights

Front 2

Administrative Policy

Back 2

administrative procedures to manage an organization

Front 3

Reactive Policy

Back 3

Emerges in response to a concern or crisis that must be addressed

Front 4

Proactive Policy

Back 4

introduces and pursued through deliberate choice

Front 5

Food Security

Back 5

when all people at all times have access to sufficient, safe, nutritious food to maintain healthy and active life

Front 6

Food Safety

Back 6

encompasses actions aimed at ensuring that all food is as safe as possible. food safety policies and actions need to cover the entire food chain from production to consumption

Front 7

Benefits of Food Safety

Back 7

prevent food borne illness, enhance food quality, profitability, decreased liability, use in marketing

Front 8

Foodborne Illness

Back 8

Illness that is transmitted to humans through food and water and caused by an infectious agent, poisonous substance or physical hazard

Front 9

Increased concern for Global Food Safety-why?

Back 9

Rapid urbanization, globalization, emerging diseases linked to food production, interconnected food chain

Front 10

Clean

Back 10

free of visible soil, food residue and other foreign material

Front 11

Sanitary

Back 11

free from harmful levels of contamination

Front 12

Sterlization

Back 12

to be free of living microorganisms

Front 13

Food Allergy

Back 13

involves the immune system

Front 14

Food Intolerance

Back 14

adverse reaction that DOES NOT INVOLVE THE IMMUNE SYSTEM

Front 15

Fooborne illness: 90% related to?

Back 15

Clostridium perfingens, campylobacter, salmonella

Front 16

Goal of a food safety risk governance?

Back 16

Prevent, control and mitigate risks while ensuring health protection and fair trade practices

Front 17

4 Hazards

Back 17

Allergen, biological, chemical, physical

Front 18

Absolute Advantage

Back 18

can produce more of a particular good or service than other countries using the same resources

Front 19

Comparative advantage

Back 19

can produce a particular good or service more efficiently than other goods or services. A country gains most by specializing in this

Front 20

Opportunity cost

Back 20

value that a country forgoes to make one product rather than another

Front 21

Heckscher-Ohlin Trade Theory: basic factors of production

Back 21

Land, labour, capital for investment, human capital

Front 22

Factors that affect trade

Back 22

Sharing currency, geographically close, diplomatic relations, national security, domestic interests that may be hurt

Front 23

Protectionism

Back 23

Use of specific barriers to restrict imports

Front 24

Trade Barriers

Back 24

Government limitation on international exchange of goods. I.E: Tariffs, Quotas.

Front 25

Who benefits from trade barriers?

Back 25

Government (increase revenue), domestic industries (reduce competition)

Front 26

Benefits of Trade Barriers?

Back 26

Ensure quality, safe food, or to stop cheating

Front 27

Consequences of Trade Barriers?

Back 27

Protectionism decreases competition so domestic producers gain by charging more and/or being less efficient and/or paying an elevated rate of factors; leaving consumers to pay more (redistribute effect)

Front 28

Groups that lose due to trade barriers?

Back 28

Imported goods, exporters (concerned with relation), citizens may blame politicians for costs, society

Front 29

As trade barriers come down- 2 pronged strategy has emerged?

Back 29

1. Strong food safety measures and standards, supported by enforcement

2. Cross national harmonization of domestic food safety measures and standards

Front 30

HACCP

Back 30

Hazard Analysis Critical Control Point

Front 31

HACCP designed to control? (4)

Back 31

Physical, chemical, biological, allergen contamination

Front 32

Goal of HACCP

Back 32

to eliminate or reduce the incidence of food borne illness and prevent food adulteration

Front 33

Critical Control Point

Back 33

any point in the chain of food production from raw material to finished product where the loss of control could result in unacceptable food safety risk

Front 34

Food manufacturers are motivated to improve food safety

Back 34

Improved market value, traceability of products, prevent losses, reputation, because its the right thing to do

Front 35

Barriers to implementing?

Back 35

Cost, perception that current methods are sufficient, a lot of work to implement

Front 36

Most effective way to slow the growth of bacteria?

Back 36

TEMPERATURE

Front 37

Globalization

Back 37

Lengthening and increasing the complexity of the supply chain makes it more difficult to trace the hazards. food crisis spill over when hazards from one location spread to another.

Front 38

Class 1 recall

Back 38

reasonable probability that the use of, exposure to, will cause adverse consequences or death

Front 39

Class 2 recall

Back 39

situation in which the use may cause temporary adverse health consequences

Front 40

class 3

Back 40

not likely to cause any adverse health consequences

Front 41

Product Withdrawal

Back 41

firms removal from further sale or use of a market product

Front 42

Stock Recovery

Back 42

firms removal or correction of a violative product that has not been marketed

Front 43

3 Major Trade Agreements

Back 43

NAFTA, CETA, TPP

Front 44

NAFTA

Back 44

North American Free Trade Agreement (Canada, U.S., Mexico)

-eliminate barriers to trade in, and facilitate the cross border movement of goods, services between the parties

Front 45

Benefits of NAFTA

Back 45

Increased export opportunity, lower tariffs, predicatable rules, reductions in technical barriers to trade,

Front 46

Comprensive Economic Trade Agreement (CETA)

Back 46

Canada and EU. Make investment easier, create more predictable business environment

Front 47

Trans Pacific Trade Partnership (TPP)

Back 47

40% of global trade, aim to open up markets to support expansion of exports

Front 48

Global Food Safety Goal

Back 48

Safe food, free trade

Front 49

EU - downfall?

Back 49

if one collapses they all do

Front 50

Food Safety in the EU (3 objectives)

Back 50

1. ensure that food and animal feed are safe and nutritious

2. ensure a high level of animal health, welfare and plant protection

3. ensure adequate and transparent information about the origin, content/ labelling and use of food

Front 51

zoonosis

Back 51

disease or infection that can be transmitted directly or indirectly between animals and humas

Front 52

EU food labels

Back 52

allergens, nutrition value, manufacturer, seller, importer, storage conditions and preparation of certain foods, idenfitfy organic, geographical origin, GMOs must be labelled

Front 53

Monitoring Foodborne Illness

Back 53

Surveillance, tracking, genetic fingerprinting

Front 54

Active Surveillance

Back 54

tracks the incident of individual lab confirmation infections. Does NOT capture information about the food vehicle

Front 55

Passive Surveillance

Back 55

may or may not identify the specific etiology causing the outbreak

Front 56

Genetic Fingerprinting

Back 56

analyzes only lab confirmed illnesses cause by several specific pathogens, identifies outbreaks by connecting the "dots"

Front 57

CFIA: Local

Back 57

food produced in the province or territory in which it is sold, or food sold across provincial borders within 50 km of the originating province or territory

Front 58

Local in Ontario

Back 58

food produced or harvested in Ontario

Front 59

Stake Holder

Back 59

One that has a stake in an enterprise, one who is involved in or affected by a course of action

Front 60

Factors a foodservice manager must consider

Back 60

budget, patient needs, food costs/ prices, food safety requirements

Front 61

Ethics

Back 61

Ethics refers to standards of behaviorus that tell us how human beings ought to act in many situations in which they find themselves

Front 62

Utilitarian Approach

Back 62

Does the most good and the least harm. The end justifies the means

Front 63

Fairness or justice approach

Back 63

All equals should be treated equally. Everyone is treated equally or unequally

Front 64

Common Good Approach

Back 64

gives attention to the common conditions that are important to the welfare of others, may translate into a system of laws, health care, effective police departments

Front 65

Virtue Approach

Back 65

ethical actions should be consistent with virtues such as honesty, courage, compassion, fairness and prudence. These virtues or habits help us to live to the highest potential of our character

Front 66

Rights Approach

Back 66

ethical action protects and respects the moral rights of those affected.