About the challenges reagarding food safety,risk analysis, risk assessment and principles of food safety management in food industry. Also contains the case study of Listeria monocytogenes in Deli meats

1. RISK ASSESSMENT AND
MANAGEMENT DURING FOOD
PREPARATION
PRESENTED BY:
NABEELA ANSARI
SHIATS (agriculture university)
Allahabad, INDIA

2. INDEX
 Challenges facing food safety authorities
 What we mean by risk analysis
 How risk analysis can be used
 How risk analysis can improve decisions
 Microbial risk assessment (MRA) and food safety
 MRA Case Study #1: L. monocytogenes
 Elements of Risk Management
 General Principles Of Food Safety Risk Management
 Conclusion
 Reference

3. WHAT ARE THE CHALLENGES FACING
FOOD SAFETY AUTHORITIES?
 Rapidly growing volume and diversity of food trade
 Changing agricultural practices, production and
manufacturing systems, food handling patterns, etc.
 New and emerging food-borne hazards
 Effect of climate change on the food supply
 New food and agricultural technologies
 Greater public demands for health protection
 Requirements of sanitary and phyto-sanitary measures to be
based on science and risk assessment

4. WHAT IS RISK ANALYSIS?
 Risk assessment-
Science-based tasks of measuring and describing the nature of
the risk being analyzed.
 Risk management-
Defines the problem, articulates the goals of the risk analysis
and identifies questions to be answered.
 Risk communication-
Interactive exchange of information among risk managers,
risk assessors, consumers and other stakeholders

5. STRUCTURE OF RISK ANALYSIS
Risk Assessment
•Hazard Identification
•Hazard characterization
•Exposure Assessment
•Risk Characterization
Risk Management
•Risk Evaluation
•Option Assessment
•Option Implementation
•Monitoring & Review
Risk Communication

6. HOW IS RISK ANALYSIS USED?
 To predict the likelihood of exposure to harmful agents that
result in an adverse human health outcome
 To prioritize food-related threats to public health in support of
the decision-making process (e.g., resource allocation)
 To identify points along the food supply chain that contribute to
the public health risk
 To evaluate and rank mitigation options and strategies with
respect to human health outcomes
 To provide the scientific and technical basis needed to develop
risk management strategies
 To communicate with stakeholders about the risks and measures
applied

7. HOW DOES RISK ANALYSIS IMPROVE THE
DECISION-MAKING PROCESS?
 Support decisions that are in proportion to public health risks
involved
 Enable systematic evaluation of likely impacts of measures
selected to manage risks
 Allow likely costs of compliance to be compared with expected
benefits
 Provide a useful metric in prioritizing different food safety
problems
 Meet obligations under international agreements and enhance
trades
 Identify gaps and uncertainties in scientific knowledge to help
set research priorities

8. MICROBIAL RISK ASSESSMENT (MRA) AND
FOOD SAFETY
MRA is performed for pathogen/food
combinations that may be associated with
food-borne illness (single pathogen, one
product, the entire supply chain)

9. BASIC COMPONENTS OF AN MRA

10. MICROBIAL RISK ASSESSMENT COVERS THE
FARM-TO-FORK CONTINUUM
Microbiological Risk Assessment can be applied to
each individual step in a (typical) food supply chain,
from primary production to consumption (single
pathogen, one product, all supply chains)

11. MRA Case Study #1:
L. monocytogenes in Deli Meats
 FDA/USDA examined the
effectiveness of testing and
sanitation of food contact surfaces
to reduce product contamination
and risk of illness
 Provided guidance on how
frequently to test and sanitize food
contact surfaces for Listeria spp.

12. FDA used MRA to rank LM risks of Ready-to-
Eat (RTE) products
 Approach : relative
risk ranking of food
categories
 Purpose : identify the
food category with
the greatest public
health risk
 Key finding : deli
meats pose the
highest risk, and
hence, deserve the
focus

13. MRA Model Applied to the High Risk
Category – Deli Meats
 An “in-plant” model that predicts LM
concentrations at retail.
 Coupled with an updated version of
the FDA Listeria model to predict
human health impacts.
 Track bacteria as they move from one
media to another.
 Incorporates FCS testing, product
testing, sanitation, pre- and post-
packaging interventions, growth
inhibitors, etc.

14. MRA Model Provided Important
Information on Interventions
 Positive food contact surfaces for Listeria species greatly
increased the likelihood of finding positive RTE product lots
 Minimal testing frequency of food contact surfaces will only
result in a small reduction in the levels of contamination at
retail
 Increased frequency of food contact surface testing and
sanitation can reduce the risk of listeriosis
 Combinations of interventions appear to be much more
effective than any single intervention

15. Based on the MRA, Alternatives Were
Developed to Reduce Risk
 ALTERNATIVE 1– Employ both a post-lethality treatment and a
growth inhibitor for Listeria on RTE products. Establishments
opting for this alternative will be subject to FSIS verification
activity that focuses on the post-lethality treatment effectiveness.
 ALTERNATIVE 2– Employ either a post-lethality treatment or a
growth inhibitor for Listeria on RTE products. Establishments
opting for this alternative will be subject to more frequent FSIS
verification activity than for Alternative 1.
 ALTERNATIVE 3 – Employ sanitation measures only.
Establishments opting for this alternative will be targeted with
the most frequent level of FSIS verification activity.

16. ELEMENTS OF RISK MANAGEMENT
A. Risk evaluation
· Identification of a food safety problem.
· Establishment of a risk profile.
· Ranking of the hazard for risk assessment and risk
management priority.
· Establishment of risk assessment policy for conduct of risk
assessment.
· Commissioning of risk assessment
· Consideration of risk assessment result

17. B. Risk management option assessment
· Identification of available management options.
· Selection of preferred management option, including
consideration of an appropriate safety standard.
· Final management decision.
C. Implementation of management decision
D. Monitoring and review
· Assessment of effectiveness of measures taken.
· Review risk management and/or assessment as necessary

18. GENERAL PRINCIPLES OF FOOD SAFTEY
RISK MANAGEMENT
 Principle 1: Risk management should follow a structured
approach
 Principle 2: Protection of human health should be the primary
consideration in risk management decisions.
 Principle 3: Risk management decisions and practices should be
transparent.
 Principle 4: Determination of risk assessment policy should be
included as a specific component of risk management.
 Principle 5: Risk management should ensure the scientific
integrity of the risk assessment process by maintaining the
functional separation of risk management and risk assessment.

19.  Principle 6: Risk management decisions should take into
account the uncertainty in the output of the risk assessment.
 Principle 7: Risk management should include clear, interactive
communication with consumers and other interested parties in
all aspects of the process.
 Principle 8: Risk management should be a continuing process
that takes into account all newly generated data in the
evaluation and review of risk management decisions.

20. CONCLUSION
 Risk assessment is a powerful tool for evaluating strategies to
reduce disease and for prioritizing future research needs.
 Because we can not “inspect our way to food safety,” risk
assessment should be an integral part of food safety policy.
 Scientists, risk managers, and policy makers need to work
together to develop a food safety system that is both
responsive and proactive in addressing threats to our food
supply.

21. REFERENCE
 www.wikipedia.org
 Food Science (5th edition) By Norman N. Potter and Joseph H.
Hotchkiss
 Dubai International Food Safety Conference, February 24-26,
2009 Dubai, UAE
 Management and food safety: Report of a Joint FAO/WHO
Consultation Rome, Italy, 27 to 31 January 1997
 Microbial risk assesment guideline : A guide for national food
safety authorities
 Microbial risk assessment guideline