3- HACCP 1 Flashcards
What is HACCP?
Hazard Analysis Critical Control Point
List the driver of HACCP
Consumer demand
Environmental concerns
Health concerns
Government requirements for international trading
Due diligence
What are 8 prerequisites for HACCP?
Primary production
Establishment Design & facilities
Control of operations
Maintenance & sanitation
Personal hygiene
Transportation
Product info & consumer awareness
Training
What is Hazards Analysis and Critical Control Point
A system which identifies, evaluates, and controls hazards which are significant for food safety
What are important factors in the primary production of food?
Hygienic production of food
Environmental hygiene
Proper storage & transport
What areas need to be controlled when assessing the establishment design & facilities?
Hygienic design, Construction, Appropriate location & provision of adequate facilities
Name 3 important considerations with internal finishes (resistances) of a food place.
Water-resistant
Chemical resistant = able to withstands strong detergents
Biochemical/bacterial resistance
Wear/impact resistance
Resistance to condensation
Non-slippery
What type of water needs to be used in a food place to be in line with HACCP?
Potable (drinking) water
How often are water samples taken to be tested in regards to HACCP?
Once a year
What bacteria are water samples tested for?
E.coli, E.faecalis, Sulphite reducing clostridia
Give 4 features of what must be recorded in an adequate cleaning programme?
Daily sign off sheets
Who is responsible
Sequence of cleaning
Chemicals & cones used
Frequency
How often will bait stations be checked?
Monthly
If symptoms of V/D last more than 3+ days what will be required in a work place?
Doctors certificate before returning
In transportation, bulk containers should be deigned so that they…
Do not contaminate foods/packaging
Can be effectively cleaned
Allow separation of different foods
Effective protection from contamination
Maintain temp, humidity
List 3 factors that are considered when assessing the level of training required in a food place
Nature of food = ability to sustain growth of pathogenic microorganism
How the food is handled/packaged
Nature of processing/further prep before final consumption
Conditions which the food will be stored
Expected length of time before consumption
