10 HACCP system basics Flashcards
the 7 steps of the HACCP system
- conduct hazard analysis
- determine CCP
- establishe critical limts
- establish monitoring procedures
- establish corrective actions
- verify procedures
- document procedures
HACCP is designed for use in all segments of the food industry from
growing, harvesting, processing, manufacturing, distributing and merchandizing, preparing food for consumption
Prerequisite provides _ for HACCP plan to be successful
provide the environmental and operation condtions required to produce safe food
-limited to ensureing that food is safe to consume
HACCP training for emloyees should include:
-**control **of foodborne hazards all stages
-purpose and funtion of the HACCP system
how to make the HACCP system function properly
-work instructions and procedures required for **tasks and used to monitor and control **each CCP
what is included in the developing an HACCP plan step?
assemble the team
describe the food and distribution
describe intended use and consumers
develop a flow diagram for the process
assembling the team
use expters in and out of the org
knowledge on potential bio, chem, or phy hazards associated with the product and process
describe the food and its distribution
develop description of food, ingredients, process methods used
-should describe metho of distribution along information on whether the food is to be distributed, frozen, refrigerted, or ambinet temp
describe the intended use and cusumers of the food
may be general public
or particular segments like children, hospital, elderly long therm care
develop a flow diagram
include process steps directly under the control of the establishment.
useful in understanding and evaluating the product and process flow
-point out CCP, the ingredients or equipment used, and formulations or recipes that address food safety concerns
verify the flow diagram by doing a ?
accuracy and completeness of the flow diagram by performing an onsite review
