Risk

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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 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)

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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
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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)

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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

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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?

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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 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

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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

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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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