HACCP part 2 Flashcards by Jess Price

What is the function of the HACCP?

to give 100% assurance of a food product not being contaminated with pathogens or toxins

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What does HACCP require?

It requires systemic evaluation of hazards and control over the whole of a food production system from as early as possible.

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if HACCP is carried out correctly, how is the product described?

safe with a high degree of insurance

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Should products require end product testing?

Not for purposes other than monitoring

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For HACCP, what is already assumed?

Pre-requisites such as GMP (Good Manufacturing Practice)

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Where does HACCP originate from

> NASA 1960’s (in flight food)
assure safe food for astronauts
Developed by NASA, Pillsbury Cooperation and US army laboratories

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When was HACCP launched publically?

1971 - ‘Zero Defect Food’

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what lead to the HACCP being properly adopted by all food businesses to ensure food safety?

An outbreak of E. coli 0157 in Scotland 1996

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What is the hygiene package legislation?

H1: 852/2004
H2:853/2004
H3: 854 /2004
implemented after 1st Jan 2006

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What did the Farm to Fork approach include?

Primary producers included in the food chain (farmers and growers)

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When was the Codex Alimentarius set up?

1963, Rome, Italy

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What is the Codex Alimentarius?

It is the body which develops food standards under the Joint FAO/WHO Food Standards Programme.

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What is the status of the Codex Alimentarius now?

It is the global reference point for consumers, food producers, processors, national food control agencies and the international food trade.

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What are the aims of the codex?

establish International food standards
protect the health of the consumer
ensure fair practices in the food trade
promote coordination of food standards work undertaken by International Governmental and non-governmental bodies.

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What are the 6 barriers of HACCP?

Knowledge and competence
training
human resources
planning
management commitment
funding

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what will retailers need for HACCP?

To have documentation in place.

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what are the 10 benefits of HACCP?

preventative system
systematic approach
increases confidence
effective use of resources
cost effective control system
‘due dilligence’
internationally accepted
strengthens quality management systems
facilitates regulatory/external audits
demonstrates management commitment

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what is an HACCP plan?

A formal document holding details of all that is critical to food safety management for a product or process:

process flow diagram
HACCP control chart
support documentation
documents deemed relevent e.g. team details, product info, decisions

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How does the HACCP work?

> defines the process
> identifies the possible hazards
> identifies points critical to product safety
> manages these points
> verification

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what are the 7 HACCP stages?

hazard analysis - flow diagram
Identification of Critical Controls points
Establishment of CCP criteria
monitoring proceedures for CCPs
protocols for CCPs deviations
record keeping
verification

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name an example of a Critical control point?

Pasteurisation

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What are we trying to remove in pasteurisation?

Tuberculosis, Bacillus, E.coli, Salmonella

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Name 7 preliminary tasks before a HACCP can work?

Define scope of study
Select HACCP team
assemble product data
Identify intended use of product
construct flow diagram
confirm flow diagram
list hazards and preventative measures

Name 5 members of a HACCP team?

Microbiologist
Engineer
Process Supervisor
Quality assurance manager
Production personnel

Name 8 points when defining a product:

1. Description of the food product 2. flow diagram 3. product formulation, pH, Aw etc 4. Packaging 5. Storage conditions 6. Expected shelf life 7. Processing 8. Consumer prices

why are meats allowed to have more coliforms (gram +ve rods), than cheese?

Because meat is cooked

Why should you not eat soft cheeses if pregnant?

Listeria risk

why is Listeria a risk in soft cheese

not anaerobic, soft cheese has a milder pH therefore they retain water which allows listeria to grow.

what is a hazard?

Any biological, physical or chemical property that may cause an unacceptable consumer health risk.

give an example of a hazard:

contamination, toxin, pathogenic organisms

name two CCP for the production of chicken

washing the carcass and chilling the carcass.

Name 3 examples of hazards

1. bacterial contamination 2. Toxic residues 3. Foreign body e.g. glass, metal fragments e. g. a property which may cause the product to be unsafe for consumption

what does the HACCP focus on?

safety NOT quality

What is a risk?

This is the likelihood of a hazard occurring

What is the HACCP required to control?

Any hazard that may be reasonably expected to occur

who makes the judgement if a risk is likely to turn into a hazard?

the HACCP team - careful assessment of degree of risk

Name three hazards which can arise during production?

Raw materials and ingredients, contamination, intermediates and products which may permit microbial growth.

name the two measures controlling hazards?

1. lethal processes - pasteurisation | 2. bacteriostatic processes e.g. refirgeration

name 8 information sources:

1. team members 2. scientific literature 3. mathematical models 4. technical consultants and research bodies 5. company specialists 6. suppliers/ conumers/ trade organisations 7. experimental/challenge data

when does a step become a critical control point?

if it is needed to reduce a hazard higher up in the process

what is a critical control point?

This is a location, step or procedure at which some degree of control can be exercised over a microbial hazard e.g. a hazard that can be prevented, eliminated or reduced to acceptable levels.

what are critical control points essential for?

safety

why are CCPs kept to a minimum?

to ensure focus

Where do CCPs occur?

At points where safety hazard MUST be controlled

Is chilling a CCP?

It is a bacteriostatic method - CCP

Name 4 examples of CCP Criteria:

1. Physical parameters e.g. temperature/ time 2. chemical parameters: pH, aw, NaC; 3. sensory information e.g. colour 4. Management factors e.g. correct labelling with instructions for use, efficient stock rotation

What is the critical limit?

A value which separates acceptable from unacceptable

What are the three considerations of a critical limit?

1. must be measurable by test or observation 2. criteria which must be met for each preventative measure at a CCP 3. not necessarily the same as existing processing parameters

when chosing a temperature for refrigerating:

use a definitive temp, not a range use experimental data and challenge data needs to be measurable must relate to hazard/ preventative measures

name the 4 monitoring procedures for CCPs?

1. Physical 2. Chemical 3. Visual e.g. removal of SRM in ruminants - this is a CCP 4. Microbiological

name 5 ways to control CCP?

1. critical limits and target levels 2. monitoring 3. corrective action 4. resposibility 5. validation

what does a monitoring procedure need to be able to do?

Identify when there is a loss of control e.g. not chilling properly, not removed spinal cord properly, not pasteurising properly

what happens is the process goes wrong?

Correction following deviation | deal with material produced during deviation e.g. destroy, rework, sample

why keep records?

for monitoring for corrective action personnel responsible must be trained e.g. QA staff

how do we verify the HACCP?

1. use personnel with audit skills 2. assess all elements of the plan 3. assess the process area 4. auditor (independent of HACCP team)

Name 4 everyday controls of product safety

1. training 2. control and monitoring equipment 3. facilities 4. record keeping

Name 6 ways in which the HACCP system is maintained?

1. ongoing audit 2. data analysis 3. keep abreast of emerging hazards 4. update and amend the HACCP plans 5. ongoing training 6. maintenance documentation