HACCP Flashcards
what is included in form 1 of HACCP?
product identification and use
what is included of form 2 of HACCP?
product ingredient list and incoming material
what is included in form 3/4 of a HACCP plan?
a process flow diagram and a plant schematic
what is step 5 of a HACCP plan?
verification of the flow diagram / plant schematic an an actual site to ensure that it will actually work
what is included in form 5?
hazards associated with each step and incoming material in the process and cross-contamination points
as well as a justification for how they pose potenital risks
what are the 3 types of hazards in a processing plant?
chemical, physical and biological
what are examples of biological hazards? what is an organism that is not considered a hazard?
bacterial pathogens
parasites
viruses
-yeast is not considered a hazard
what hazards must be considered for ingredients?
contamination and growth
what hazards must be considered for processing steps?
contamination, survival and growth
when would survival of an organism be considered a hazard? give an example
if it goes through processing that is specifically intended to reduce numbers
-pasteurization, antimicrobial treatment and high pressure processing
what is something to be aware of when identifying biological hazards?
listing spoilage organisms or organisms that are not associated with food (human pathogen)
what is included in form 6?
identification of chemical hazards at each step
-no justification needed
what are examples of chemical hazards?
natural toxins, drugs (antibiotics), chemicals, and allergens
what is included in form 7? what are examples of this?
identification of physical hazards- no justification needed
metal, glass, plastic, foreign objects
what are the 3 most common critical control points?
1) cooking
2) chillng / refrigeration
3) formualtion control
what is the difference between a prerequisite program and a CCP?
pre-req:
1) indirectly dealsa with food safety issues
2) deals with environment where food is produced
3) general (not product specific)
4) non-compliance rarely results in action against product
CCP:
1) directly deals with food safety
2) product specific
3) non-compliance results in action against the product (recall)
what factors are assessed in form 8?
proccess steps only
what is the difference between CCP and Process control?
CCP
-deals directly with food safety issues
-product specific
-non-compliance results in action against product
Process control
-activity that enhances ability of a CCP to be effective
-must be linked to specific hazard and CCP
-often used in slaughter ( covering hide to increase effectiveness of CCP)
when numbering CCP and PC, what does the letter b/p indicate after the number?
b- biological hazard
p- physical hazard
what does form 9 include?
hazards that were identified in form 5-7 but not controlled by a CCP or PC (process control)
what is the purpose of a critical limit? give examples
a tolerance that must be met to ensure that a CCP effectively controls a hazard
-cooking T, time, pH < 4.5
what is the critical limit for nitrate in any product? what about bacon? and fermented products?
200ppm
120 ppm
100 ppm
What must be considered when establishing monitoring procedures?
is it in real time?
who, when and what?
planned sequence of observations/ measurements of critical limits designed to produce an accurate record and ensure product safety
