HACCP Flashcards
What is HACCP? (3 points)
A systemic analysis of food preparation and production processes and procedures.
A written, documented sequenced and traceable record of steps
Provides proof of due diligence
What EC regulation related to HACCP?
EC Regulation 852/2004
Which section of the Food Safety Act 1990 references “Due Diligence?”
Section 21
What are the 7 principle steps of HACCP?
Conduct a hazard analysis
Determine critical control points
Establish critical limits
Monitor the CCP’s
Establish corrective actions if a CCP is out of control
Establish verification procedures
Keep accurate documentation and records of each stage
Which is Hazard Analysis?
Determine if any biological, chemical, or physical property, if not controlled, can cause a safety hazard
What are potential hazards to food? (13)
Ingredients
Allergens
Physical hazards
Process procedures
Packaging
Storage
Hygiene
Microbiological
Parasites
Chemical contamination
Additives
Toxins
Equipment design and function
What is identification of critical control points?
A point in the production process in which controls can be applied to eliminate or reduce safety hazards to an acceptable level
What is the determination of critical limits?
The maximum or minimum value in which a safety hazard can be controlled.
What are monitoring procedures?
Planned sequence of observations or measurements to establish whether a critical control point is under control.
What are corrective actions?
Actions to be taken when monitoring indicates a deviation from the critical limit.
What is the review/verification?
A review of the entire HACCP system and its associated records to ensure it is working correctly and monitoring is effective
What are some reasons to review a HACCP plan?
New safety information available
Outbreaks or complaints
Ineffective controls or checks
Modification of equipment or method
Designated length of time
Change in products or distribution
What is record keeping?
Holding documents relating to HACCP that prove HACCP is being followed.
Can allow ingredient or product tracing, operational procedures and identification of responsible employees.
What are the advantages of HACCP?
Remedial action can be taken
Control parameters are easy to monitor
Cost effective
Hazards and risks identified
Involves staff in food safety
Reduces product loss
Focus resources on critical areas
Demonstrates due diligence
Why might a HACCP plan fail?
Poor hygiene standards
Management doesn’t commit
Lack of understanding
Too complex
Too much paperwork
Inaccurate records
Not science based
Misidentification of ccp’s
