Review of learning
Total diet studies: What they are and why they are important
(Monday, 23rd June 2014, 09.00-10.30)
1. What are some of the challenges in protecting the public from risks posed by chemicals in the food supply?
2. What are the main advantages of total diet studies in assessing dietary exposure to chemical?
Criteria for selection of chemical substances and population targets
(Monday, 23rd June 2014, 11.00-12.30)
1. What typologies of populations can be targeted in a TDS?
2. What are the main steps of the HAP method?
Developing a TDS food list to compose TDS samples
(Monday, 23rd June 2014, 14.00-15.30)
What core information do you need for creating a TDS sampling plan?
(Monday, 23rd June 2014, 16.00-18.00)
1. What is the difference between dissemination and communication?
2. What are the five Ws and 1H?
3. What is the primary difference between how scientific publication deliver information compared with other sources?
Planning a Total Diet Studies
(Tuesday 24th June 2014, 09.00-10.30)
What are the core components in a TDS planning?
Food collection for TDS – Sampling plan
(Tuesday, 24th June 2014, 11.00-12.30)
1. What are the main features that characterize national respectively regional foods?
2. Which information about sampling and sampled food items is useful to register into collection report?
Food consumption data and their use in dietary exposure assessment to contaminants
(Tuesday, 24th June 2014, 14.00-15.30)
1. What are the main needs in term of food consumption data in order to perform an exposure assessment?
2. What are the main sources of food consumption estimates?
Sampling plan for a TDS and its relation to the food list
(Tuesday, 24th June 2014, 16.00-18.00)
1. What are the most important issues to remember concerning sampling
2. What are the two disadvantages of pooling
Sample preparation and culinary operations
(Wednesday, 25th June 2014, 09.00-10.30)
1. What is the guiding principle and the single most important aim of food preparation done in the TDS kitchen?
2. What are the advantages and disadvantages of using tap water in the reconstitution of dehydrated foods and for cooking in the TDS kitchen, compared to the alternative of using distilled or deionised water.
Analytical measurements: what’s behind the numbers
(Wednesday, 25th June 2014, 11.00-12.30)
1. Briefly describe how the dioxin concentrations are determined in a fish composite sample. What kind of meta-data will help you to assess the quality of the numbers given to you?
2. What are the two main approaches in how an uncertainty budget can be established? How can one assess whether a reported uncertainty is realistic or not? And how can an uncertainty be lowered if necessary?
Systems for describing food – LanguaL/FoodEx
(Wednesday, 25th June 2014, 14.00-18.00)
1. What is the central feature of FoodEx2?
2. What is the main purpose of LanguaL?
3. Which FoodEX2 facet type and facet code would be used for a ‘smoked’ food and what is the associated Langual code?
4. How can a LanguaL term be added or amended?
FoodCASE-Risk in the context of food data
(Thursday, 26th June 2014, 09.00-10.30)
1. What is the advantage of using an electronic information system to manage TDS data in comparison to a basic tool such as EXCEL or ACCESS?
2. Describe the basic steps of TDS, and explain how FoodCASE-Risk covers these steps including missing elements
Quality Management Principles and Practices suited to TDS
(Friday, 27th June 2014, 09.00-12.30)
1. What is the difference between harmonization and standardization?
2. What are the sections and steps of TDS flowchart and associated quality documents?