3. Intro to Hazard Assessment and Critical Control Points

Question 1

What does HACCP Stand for?

Answer 1

HAzard
Analysis
Critical
Control
Point

Question 2

Why is the HACCP approach used?

Answer 2

It is the universally accepted method for food safety assurance

It provides a systematic way of identifying food safety hazards and making sure they’re being effectively controlled all the time

I is Systematic, proactive and preventative approach, focuses on identifying and preventing hazards from contaminated food by enabling the processor to focus on CCP’s.

Question 3

What are objectives of HACCP system applications

Answer 3

1. Prevention of food borne illness
2. Reduction of losses due to product recall
3. Protection of reputation
4. Reduction of costs of food analyses

Question 4

What is a prerequisite programme?

Answer 4

a system that provides the basic conditions to operate in a safe environment for the production of wholesome food

Question 5

List the 7 HACCP Principles

Answer 5

1. identify any hazards that must be prevented, reduced or eliminated;
2. Identify the critical control points (CCPs) at the steps at which control is essential;
3. Establish critical limits for CCPs; to control each hazards
4. Establish procedures to monitor the CCPs;
5. Establish corrective actions to be taken when monitoring indicates that particular CCP is not under control;
6. Establish procedures to verify whether the above procedures are working effectively; and
7. Establish documentation and records to demonstrate the effective application of the above measures.

Question 6

How do you do HACCP?

Answer 6

1. Assemble HACCP team
2. Describe product
3. Identify intended use and consumers
4. Construct flow diagram which describes the process of production
5. Confirm (verify) on-site flow diagram
6. List all potential hazards, conduct a hazard analysis and consider control measures (HACCP principle 1)
   7 - 12. Apply principles 2 - 7

Question 7

Principle 1: Hazard analysis
What is a hazard?

Answer 7

A biological, chemical or physical agent with the potential to cause an adverse health effect when present at an unacceptable level

Question 8

Principle 1: Hazard analysis
What do you have to consider?

Answer 8

the qualitative and/or quantitative evaluation of the presence of hazard;
survival or multiplication of pathogenic microorganisms;
contamination (or recontamination) of an agent on the raw materials, in-process product or finished product.

And therefore

overall risk - the likelihood of hazard occurrence and severity of the consequences (adverse health effects);

you need to evaluate probability and consequence

Question 9

Can agents be acceptable at all in a food?

Answer 9

• acceptable as long as their levels remain below a certain maximum

-If an agent is present in a food at a:

-low, acceptable, level, its increase to an unacceptable level should be prevented
-high, unacceptable, level, its reduction to an acceptable level should be assured

Question 10

Hazard control principles include

Answer 10

1. Prevention of contamination
2. Prevention of increase in level of contam
3. Assurance of adequate reduction – was carcass, clean hot water
4. Prevention of recontamination
5. Prevention of dissemination (spread)
6. Elimination – not possible in slaughter house. Only sterilisation or irradiation (however likely wont be accepted)

Question 11

When do you perform hazard analysis?

Answer 11

during product development/change process
during industrialization of new product
when new hazards emerge
when new raw materials are used
when formulation or use is changed
when equipment is changed
with new (layout of) production area