POPM 4040 Lecture 19: POPM 4040 Lecture : Prevention control

• School: University of Guelph
• Department: Population Medicine
• Course: POPM 4040
• Professor: Scott McEwan

Document Summary

Optimal food processing / preparation / handling techniques. Haccp-type management systems throughout the food chain. Establish preventive measures with critical limits for each control point. Establish procedures to monitor the critical control points. Establish corrective actions to be taken when monitoring shows that a critical limit has not been met. Establish procedure to verify that the system is working properly. Establish effective record keeping to document the haccp system. Interventions / risk reduction strategies - preharvest: pathogen-specific(e. g. e. colio157vaccine) on-farm food safety programs . Focus on drug residues: best practice guidelines national disease control/eradication control on inputs(feed safety/water quality) Pathogen control programs for meat & poultry: wide variety of interventions for prevention / removal of contaminants and prevention of growth, haccp programs, prerequisite programs pasteurization, various applications of heat treatment, irradiation. Approved in canada for onions, potatoes, flour, spices, etc. Interventions / risk reduction strategies post-harvest: numerous interventions fo rprevention/removal of contaminants and prevention of growth, haccp, food handlertraining.