11 Applying HACCP principles Flashcards
(28 cards)
What are the 8 steps in the HACCP Plan?
- Conduct a hazard analysis
- determine critial control points
- Establish Crital Limits
- Establish Monitoring Procedures
- Establish Corrective Actions
- Establish Verifaction Procedures
- Establish Record Keeping & Doc
- Implement and Maintaining
1- conduct analysis
a hazzard is identified as?
biological, chemica, physical
agen that is likely to cause injury or illness if not controlled
1- conduct analysis
team examines all of the following that apply to the operation which includes:
-ingredients and raw material
-process steps
-product storage and distribution
-final preparation and use by the consumer
1 conduct analysis
analysis accomplishes 3 objectives
-identify hazard & associated control measures
-identify Modification to a process or product that will assure future safety
-provide basis for determining CCPs
1 conduct analysis
each hazard is evaluated for its severity and likeliness to occur based upon a combination of
experience
epidemiological data
infomration in the technical literature
short and long term effects of hazard
1 conduct analysis
some hazards will be more severe at a specific location than others. Things to consider include:
the food
the method of prep
the transportation
the storage
differneces in equipment, maintenance program, likelyhood of contaminaion
1 conduct analysis
define the term “control measure”
not all hazards can be prevented, but nearly all can be controlled.
-sometimes a control measure can be used to address a hazard and more than one hazard may be addressed by a specific control measure
2 Determind CCPs
A CCP can be found at ____ where _____ can be _____ , _______, or ______ to acceptable levels.
at any step where
food safety hazzard can be
-Prevented
-eliminated
-reduce to acceptable levels
2 Determine CCP
Examples of where to find CCPs?
-heat process to destry microbiologiacl pathogen
-refrigeration of precooked food- prevent microorganism
-adjust pH- prevent toxin
-thermal processing
-chilling
-testing ingredients for chemical residues
-product formulation control
-testing product for metal contaminants
2 Determine CCP
in addition to identifying the CCP the critical limit _______, ____ of monitoring, and ______ actions to be taken when critical limits are not met.
Method
frequency of monitoring
verification
2 Determine CCP
One way to identify each CCP is the use of a _____ which is not a substitute for expert knowledge
decision tree
3 Establish Critical Limits
A limit defined as a ___ or ____ value to which a ___, ___, or ____ parameter must be controlled to _____, ____, or _____ the occurance of a food safety hazzard.
Max and or Min
bio, chem, or phy
prevent, eliminate, or reduce
3 Establish Critical limits
The critical limit distinguishes between ___ and ____
safe and unsafe operation conditions
-do not confues criical limits with operations limits
3 Establish Critical limits
limits must be scientifically based an may be based on:
time temp
physical dimenstion
humidity, moisture level, water activity
pH, titratable acidity, salt concentration
Avaialbe chlorine, vicosity, preservatives
sensory infomrtion - aroma, visual
3 Establish Critical limits
example
4 Establish Monitoring Procedures
This establishes monitoring procedures to
1. track ______and Identify ______
2. Determine ____and if _____ occurs at a ccp
3. Provide ______ for use during _______
- Track the operation to ensure food safety and identify if there is a trend toward loss of control
- Determine if there is loss of control and if a deviation occurrs at a CCP
- Provide writen doc for use during verification
4 Establish Monitoring Procedures
Due to the potential serious consequences of a critial limit deviations, ____ must be effective .
______of ______ are ment to assist in ___ and _____ an accurate record.
As deviations may occur, this will help to identify ___ before resulting in ______ .
-monitoring
-Planned sequence of observatioins
controling and producing
-a critical limit before resuling - in unsafe foods.
5 Establish Corrective Actions
Establishes corrective actions for any —- from any established critical limit to —– from reaching —–
deviation
preventing the hazard
from reaching consumers
5 Establish corrective actions
should include the following element
-determine and correct the ——
-determine the dispositoin of —
-record —-
- determine and correct the cause of non-compliance
- determine the disposition of non-compliant product
- record the corrective actions that have been taken
5 Establish corrective actions
At a mimum, the HCCP plans should specify:
-What is done
-Who is responsible
-a record will be — and —–
- what is done when a deviation occurs
- who is responsible of the actions taken
- record will be developed and maintained of the actions taken
5 Establish corrective actions
the HACCP plan should be assigned the responsibility for
oversite of corrective actions
-it may require consulting an export to determine dispostion of non-compliant product.
6 Verification Procedures
an example verification schedule might include the following elements
Activity- frequency- responsibility- reviewer
eg. Verify activites scheduling, yearly or upon HACCP system change, HACCP coordinator, plant manager
6 Verification Procedures
the initial HACCP plan must be validated to confirm that it is
-scientifically and technically sound
-that all hazzards have been identified
-proper implementation will effectively control all hazzards
6 Verification Procedures
information used to validate the HACCP plan includes
-expert advice and scientific studies
-in plant observations
-measurments
-evaluations
