Risk

Dick Groothuis Senior Veterinary Public Health Officer

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Hazard

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Hazard

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Hazard

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Hazard Effect

LSD

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Hazard Effect

Ergotamine

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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)

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Hazard ranking

Figurers from The NetherlandsHazard number of death DALY

Smoking 20.000 440.000Overweight 8.000 170.000Alcohol 2.200 195.000Cars 1.200 85.000Lightning 1 40Legionella 80 560 +Campylobacter 1400Residues in food -(residues: vet. medicines, pesticides, preservatives, colour agents)

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Hazard > 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

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Perception of Risks 1

When do I fear something? Fear is used to become most close to your feeling.

1. Free will or “must”? (reception and walking home)2. Own influence? (taxi passenger) (Accidents)3. Is it visible? Can I see it with my eyes? (Caterpillars - residues)4. Do I have power over it? (Building nearby)5. Well known or new? (Internet pay)

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Own influence/control

Accidents in The Netherlands (RIVM)Place Number HospitalisationsPrivate (home) 2300Sport 12Work 83

Transport 1000Violence 200Auto mutilation 1500

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Perception of Risks 2

6. Here or there? (tsunamie)7. Local or in a wide area (escape avoidable)8. Do I know what I see? (cooling tower)9. Small or large? (industrial – workshop)10. Once or is repetition to be expected? ( traffic noise?)11. Does it harm? (smell)12. Can I flee or go to another place? Avoid it?13. To what scale can the disaster grow? (influenza)14. Inherited?

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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!

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End of Risk perception

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End of Risk perception

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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)

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Risk Analysis

Away with perception

have

ANALYSIS

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Risk Framework

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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.

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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.

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Risk Assessment

After assessment we know the

“Ins” and “outs” of the hazard.

Based on the characterisation we cen

proceed to

Risk Management

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Risk Management

– weighing policy alternatives to– accept, minimize or reduce risks and – to select and implement appropriate

options.

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Risk Management

Steps to run through:– Preliminary activities– Evaluation of options– Decision and implementation of measures– Monitoring and review

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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

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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.

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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.

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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.

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Risk Communication

– Information– Adapted to the group concerned– Actions taken to avoid/eliminate the hazard

NOT aeroplaneThis is you captain speaking: “The left wing engine

is on fire, the right wing engine is on fire, but don’t worry everything is under control”

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Risks how to handle ?

Apply HACCP 7 steps1. Identify Hazards2. Identify critical control points (CCP)3. Establish critical limits4. Monitoring at CCPs5. Corrective actions6. Procedures to verify the effectiveness of the measures7. Documentation of the above

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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

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Hygienic measures

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Risk

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