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Risk

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Risk Dick Groothuis Senior Veterinary Public Health Officer – PowerPoint PPT presentation

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Title: Risk


1
Risk
  • Dick Groothuis Senior Veterinary Public Health
    Officer

2
Hazard
3
Hazard
4
Hazard
5
Hazard Effect
LSD
6
Hazard Effect
Ergotamine
7
Hazard Effect
ergotism   a disease caused by ingestion of
grain contaminated with alkaloids of ergot
fungi, often called the holy fire or St.
Anthony's fire in the Middle Ages (St. Anthony)
8
Hazard ranking
  • Figurers from The Netherlands
  • Hazard number of death DALY
  • Smoking 20.000 440.000
  • Overweight 8.000 170.000
  • Alcohol 2.200 195.000
  • Cars 1.200 85.000
  • Lightning 1 40
  • Legionella 80 560
  • Campylobacter 1400
  • Residues in food -
  • (residues vet. medicines, pesticides,
    preservatives, colour agents)

9
Hazard gt Risk
Risk Hazard x Chance
Risk means a function of the probability
(chance) of an adverse health effect and the
severity (DALY) of that effect, consequential to
the hazard
10
Perception of Risks 1
  • When do I fear something? Fear is used to become
    most close to your feeling.
  • Free will or must? (reception and walking home)
  • Own influence? (taxi passenger) (Accidents)
  • Is it visible? Can I see it with my eyes?
    (Caterpillars - residues)
  • Do I have power over it? (Building nearby)
  • Well known or new? (Internet pay)

11
Own influence/control
  • Accidents in The Netherlands (RIVM)
  • Place Number Hospitalisations
  • Private (home) 2300
  • Sport 12
  • Work 83
  • Transport 1000
  • Violence 200
  • Auto mutilation 1500

12
Perception of Risks 2
  • Here or there? (tsunamie)
  • Local or in a wide area (escape avoidable)
  • Do I know what I see? (cooling tower)
  • Small or large? (industrial workshop)
  • Once or is repetition to be expected? ( traffic
    noise?)
  • Does it harm? (smell)
  • Can I flee or go to another place? Avoid it?
  • To what scale can the disaster grow? (influenza)
  • Inherited?

13
Perception of Risks 2
  • Eurobarometer
  • Food relatively low compared to other hazards
    (smoking
  • But
  • Specific questions on food
  • 60 - 70 concerns on contaminants and
    intoxications
  • Not preparing at home!

14
End of Risk perception
15
End of Risk perception
16
End of Risk perception
  • One suffers most from the suffering one fears,
  • but that will never will never show up
  • Jacob Cats, State Councillor of The Dutch
    Republic
  • (1577-1660)

17
Risk Analysis
Away with perception
have
ANALYSIS
18
Risk Framework
19
Risk Assessment
  • Hazard identification The identification of
    health effects associated with a particular
    agent.
  • Hazard characterization The nature of the
    adverse effects associated with biological,
    chemical, and physical agents which may be
    present in food.

20
Risk Assessment
  • Exposure assessment The evaluation of the degree
    of intake likely to occur.
  • Risk characterization Integration into an
    estimation of the adverse effects likely to occur
    in a given population.

21
Risk Assessment
  • After assessment we know the
  • Ins and outs of the hazard.
  • Based on the characterisation we cen proceed to
  • Risk Management

22
Risk Management
  • weighing policy alternatives to
  • accept, minimize or reduce risks and
  • to select and implement appropriate options.

23
Risk Management
  • Steps to run through
  • Preliminary activities
  • Evaluation of options
  • Decision and implementation of measures
  • Monitoring and review

24
Risk Management
  • Preliminary risk management activities
  • It includes the establishment of a risk profile
    to facilitate consideration of the issue within a
    particular context, and provides as much
    information as possible to guide further action.
  • As a result of this process, the risk manager may
    commission a risk assessment as an independent
    scientific process to inform decision-making.
  • SCIENTIFIC PROCESS

25
Risk Management Evaluation
  • Evaluation of risk management options
  • Weighing of available options - in light of
    scientific information on risks and other
    factors, and may include reaching a decision on
    an appropriate level of consumer protection.
  • Optimization of food control measures in terms of
  • efficiency, effectiveness, technological
    feasibility and practicality
  • A cost-benefit analysis could be performed at
    this stage.

26
Risk implementation
  • Implementation of the risk management decision
  • involve regulatory food safety measures, which
    may include the use of HACCP.
  • Flexibility in the choice of individual measures
    applied by industry is a desirable element, as
    long as it can be objectively shown to achieve
    the stated goals.

27
Risk monitoring review
  • Monitoring and review
  • is the gathering and analyzing of data so as to
    give an overview of food safety and consumer
    health.
  • Monitoring of contaminants in food and foodborne
    disease surveillance should identify new food
    safety problems as they emerge. Where there is
    evidence that required public health goals are
    not being achieved, redesign of food safety
    measures will be needed.

28
Risk Communication
  • Information
  • Adapted to the group concerned
  • Actions taken to avoid/eliminate the hazard
  • NOT aeroplane
  • This is you captain speaking The left wing
    engine is on fire, the right wing engine is on
    fire, but dont worry everything is under
    control

29
Risks how to handle ?
  • Apply HACCP 7 steps
  • Identify Hazards
  • Identify critical control points (CCP)
  • Establish critical limits
  • Monitoring at CCPs
  • Corrective actions
  • Procedures to verify the effectiveness of the
    measures
  • Documentation of the above

30
Risks how to handle ?
  • Obtain ingredients from known suppliers
  • Ask for guarantees
  • Perform own controls at delivery
  • Processing
  • Packaging
  • Labelling
  • Transport
  • Storage
  • Preparation
  • Examples from public

31
Hygienic measures
32
Risk
33
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