Steps In A HACCP System Flashcards Preview

Home Economics: 11.1 - Food Safety and Hygiene and HACCP > Steps In A HACCP System > Flashcards

Flashcards in Steps In A HACCP System Deck (50)
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1

What does HACCP stand for?

Hazard Analysis and Critical Control Point

2

Why are contaminants unacceptable in food production?

They are unacceptable due to their potential damaging effects on the consumer

3

What is HACCP?

HACCP is a food safety management system that identifies and controls hazards that could pose a threat to the production of safe food

4

How many steps are there in a HACCP system?

There are eight steps in a HACCP System

5

What is the mnemonic for remembering the eight steps of the HACCP system?

HACCP -> HACCP team
Prevents -> Potential hazards
Children -> Critical control points
Consuming -> Critical limits
Mouldy -> Monitoring system
Chicken -> Corrective actions
Very -> Verification process
Regularly -> Record system

6

What is the first step of a HACCP system called?

Establishing a HACCP steam

7

Describe the first stage of the a HACCP system.
(HACCP team)
(2 points)

A HACCP team is established of people trained in food hygiene and safety

This team compiles a flow chart to outline the entire food production process including purchasing, delivery, storage, preparation, cooking and serving

8

What type of people make up a HACCP team?

People trained in food hygiene and safety

9

What does the HACCP team do?

They compile a flow chart to outline the entire food production process including;

Purchasing
Delivery
Storage
Preparation
Cooking
Serving

10

What process are outline in the flow chart made up by the HACCP team?
(6)

Purchasing
Delivery
Storage
Preparation
Cooking
Serving

11

What is the second step of a HACCP system called?

Identifying potential hazards

12

Describe the second stage of a HACCP system.
(Potential hazards)

All potential hazards that could pose a threat to the safety of food during the production process are identified

13

What type of hazards are identified in step two?

All hazards that could pose a threat to the safety of food during the production process

14

What is the third step of a HACCP system called?

Critical control points

15

Describe the third stage of a HACCP system.
(Critical control points)
2 points

Control measures or critical control points are decided on after a risk assessment has been carried out

These CCPs are points in the food production process where hazards can be controlled or eliminated

16

What is decided on during the third step of the system?

Control measures/critical control points

17

What are control measures also called?

Critical control points

18

What are critical control points also called?

Control measures

19

When during step three are critical control points decided on?

After a risk assessment has been carried out

20

What is done after a risk assessment has been carried out?

Critical control points/control measures are decided on

21

What are critical control points?

Points in the food production process where hazards can be controlled or eliminated

22

What are points in the food production process where hazards can be controlled or eliminated called?

Critical control points/control measures

23

What is the fourth stage of a HACCP system called?

Critical limits

24

Describe the fourth stage of a HACCP system
(Critical Limits)

Critical limits are set to identify when a CCP is out of control

25

Why are critical limits set?

To identify when a critical control point is out of control

26

What are set to identify when a critical control point is out of control?

Critical limits

27

What is the fifth stage of a HACCP system called?

Monitoring system

28

Describe the fifth stage of a HACCP system.
(Monitoring system)
4 points

A monitoring system is established to record what happens at each CCP to ensure food is kept safe

Monitoring procedures can include visual inspection and physical measurements

Written documentation is kept of this monitoring

For every CCP determined one must ask 'What is to be done?', 'When is it to be done', 'How is it to be done' and 'Who is to do it'?

29

Why is a monitoring system established?

To record what happens at each critical control point to ensure food is kept safe

30

What is a monitoring system composed off?
(2)

Visual inspection

Physical measurements