Lec 17-20 Flashcards
What is HACCP
A system that produces safe foods by analyzing the hazards that may appear throughout processing and occur from consumer abuse
5 preliminary steps of HACCP
- Assemble the team (3-5ppl)
- Describe the product
- Identify the use
- Construct the flow diagram
- On-site confirmation of flow diagram
What are prerequisite programs
They provide basic environmental and operating conditions necessary for production of safe foods.
How can prerequisites be achieved
By GMP (good manufacturing practices)
According to HACCP, production equipment shld be designed to:
- Prevent contamination of food
- Prevent accumulation of food residues
- For cleanability and accessibility
What’s an environmental sampling program
It is used to chk the effectiveness of the establishment sanitation program
6 HACCP principles
- Conduct Hazard analysis
- Identify critical control points
- Establish critical limits at CCP
- Establish monitoring procedure for CL
- Establish corrective action
- Verification
2 activities in hazard analysis
- Identification of the hazard
- Evaluation of the hazard
What is CCP
Any point where if there is loss of control, it could result in an unacceptable food safety risk
Goal of principle 2 in HACCP principles
To identify CCPS to control the identified hazards
What is a CP
Any point where biological, physical or chemical hazard can be controlled
What is a critical limit
CL is control parameter that is required to ensure that the product is safe
Example of a CL
Time and temp
When is a corrective action established in the HACCP
When there is deviation in a CCP
What is defined as deviation in HACCP
The failure to meet CL
