[ads78]

Fantastic stuff, and very useful.

Thanks.

[Peter Snopko]

ads78, on 15 July 2011 - 09:20 PM, said:

Fantastic stuff, and very useful.

Thanks.

Hello George
Did you ver get the database hazard reference sources from the web to complete this thread?

I really appreciate the effort you have put into this subject.
Cheers
Peter

[Charles.C]

Dear George,

Quote

I have prepared a MRA model using Excel.

Sadly, not recognised by Excel 2003. Any other options ?

Rgds / Charles.C

[George Howlett]

Hi Peter

I haven't forgotten about it. We will be developing a rich Hazard Plus add on module for Safefood 360 where our users will be able to benefit from an updated hazard web reference bank. It will be used to support the HACCP planning module and assist in robust hazard analysis.

I plan to post an Excel copy of the list for non-Safefood 360 members on the forum but it will a little more time...

George.

Peter Snopko, on 08 September 2011 - 02:50 AM, said:

Hello George
Did you ver get the database hazard reference sources from the web to complete this thread?

I really appreciate the effort you have put into this subject.
Cheers
Peter

[Philip Gillen]

Charles.C, on 08 September 2011 - 08:24 PM, said:

Dear George,


Sadly, not recognised by Excel 2003. Any other options ?

Rgds / Charles.C

Hi Charles,

Please find Excel 2003 attachment below.

 MRA Profiling (Excel 97-2003).xls (109K)
Number of downloads: 27

Note that you can also install the Microsoft Office Compatibility Pack which will allow you to open and edit the newer file formats for Excel, Word & PowerPoint. This is probably a more long-term solution for you as no doubt you will be exposed to the newer file formats again in the near future.

HTH

Philip.

[Charles.C]

Dear Philip / George,

Thks for conversion.

Looks intriguing but seems to require a key for some non-specific questions illustrating how to select the "yes-no" or levels of quantitative data to input for scoring , eg 11.1? (added - I guess that's the commercial part )

I am maybe over-cautious but I hv found that MS free facilities hv an unfortunate habit of installing other MS-friendly apps in parallel. Like Sir Adobe. I usually look for a 3rd party viewing app but was too lazy this time (never run into the xlsx before .)

Rgds / Charles.C

[ximon198657]

Peter Snopko, on 08 September 2011 - 02:50 AM, said:

Hello George
Did you ver get the database hazard reference sources from the web to complete this thread?

I really appreciate the effort you have put into this subject.
Cheers
Peter

Hello george
In short thanks for great effort,it's deeply meaningful work ,especially provide the MRA template that simplify our risk analysis steps.thank u!
Cheers
ximon

[Wellsy1]

George Howlett, on 23 May 2011 - 08:41 AM, said:

STEP 3 - EXPOSURE ASSESSMENT

In the previous two steps we a) identified the likely hazards of concern and b) characterised these hazards in terms of the dose and response. When conducting a microbiological risk assessment the next step is exposure assessment.

The aim of exposure assessment is to determine the level of the microorganism (or toxin) likely to present in the food at the time of consumption. Here we must take into account a number of potenital paths or routes of contamination and the impact of various processing steps on microbiologcal levels. The following are important:

• The microbiology of the raw material e.g. raw meat will have certain pathogens associated with it.
• Initial contamination levels of raw materials.
• The effects of production, processing, handling etc on the levels of pathogens in the final product.
• Sanitation standards in your processing plant.
• Potential for re-contamination after a specific control point e.g. cooking.
• Characteristics of the food being produced.
• Product usage and instructions.

Data required to conduct Exposure Assessment may be found from the following:

• Pathogen data sheets (see previous posts for references)
• In house micro testing reports and history.
• Outbreak data.
• Complaints data.
• Guides, standards and codes of practices.
• Micro modelling, challenge testing etc.

The Hazard Identification Decision Tree provided in the previous post gives you a structured approach to the above and ensures you cover all the exposure paths. You use a scoring system to reflect your assessment and the sum of your score provides you with an assessment of risk.

While a score is applied to your answer this does not mean your MRA is quantitative. It is in reality a qualitative risk assessment since only large agencies and research centres have the resources to conduct full quantitative MRA's. Also be aware that uncertainty in risk assessments is as important as what you know. Don't be scared to document any uncertainty and be open about it i.e. 'there is not enough available data to conduct a clear assessment...' Understanding the uncertainty allows you to be more cautious on certain aspects of the process.

STEP 4 - RISK CHARACTERISATION

This is the final step and is basically the total score produced at the bottom of the Excel model. It is the measure or character of the risk as assessed by you.

Microbiological Risk Assessment like HACCP and food safety management in general requires good quality data. I am currently working on a more comprehensive database of hazard reference sources from the web which I will post before the end of the week.

Please come back to the forum with any questions or clarifications you might have.

George.

Hi George

Thank you for this work its great however i am a little stuck on the Step 2. When you say put a score in what should it be? The prompts are between 1 - 5 so should each question be scored between 1 - 5? What if you dont know the answer to a question should you leave the score out or go for a mid range score ie 3? your help would be much appricated kind reagrds Karen