1. Risk Dick Groothuis Senior Veterinary Public Health Officer

2. 2 Hazard

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5. 5 Hazard Effect LSD

6. 6 Hazard Effect Ergotamine

7. 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. 8 Hazard ranking Figurers from The Netherlands Hazardnumber of deathDALY Smoking20.000440.000 Overweight8.000170.000 Alcohol2.200195.000 Cars1.20085.000 Lightning140 Legionella80560 + Campylobacter1400 Residues in food- (residues: vet. medicines, pesticides, preservatives, colour agents)

9. 9 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

10. 10 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)

11. 11 Own influence/control Accidents in The Netherlands (RIVM) PlaceNumber Hospitalisations Private (home)2300 Sport12 Work83 Transport1000 Violence200 Auto mutilation1500

12. 12 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?

13. 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. 14 End of Risk perception

15. 15 End of Risk perception

16. 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. 17 Risk Analysis Away with perception have ANALYSIS

18. 18 Risk Framework

19. 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. 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. 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. 22 Risk Management –weighing policy alternatives to – accept, minimize or reduce risks and –to select and implement appropriate options.

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

24. 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. 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. 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. 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. 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 don’t worry everything is under control”

29. 29 Risks how to handle ? Apply HACCP 7 steps 1.Identify Hazards 2.Identify critical control points (CCP) 3.Establish critical limits 4.Monitoring at CCPs 5.Corrective actions 6.Procedures to verify the effectiveness of the measures 7.Documentation of the above

30. 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. 31 Hygienic measures

32. 32 Risk

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