11 Applying HACCP principles

Question 1

What are the 8 steps in the HACCP Plan?

Answer 1

1. Conduct a hazard analysis
2. determine critial control points
3. Establish Crital Limits
4. Establish Monitoring Procedures
5. Establish Corrective Actions
6. Establish Verifaction Procedures
7. Establish Record Keeping & Doc
8. Implement and Maintaining

Question 2

1- conduct analysis
a hazzard is identified as?

Answer 2

biological, chemica, physical
agen that is likely to cause injury or illness if not controlled

Question 3

1- conduct analysis
team examines all of the following that apply to the operation which includes:

Answer 3

-ingredients and raw material
-process steps
-product storage and distribution
-final preparation and use by the consumer

Question 4

1 conduct analysis
analysis accomplishes 3 objectives

Answer 4

-identify hazard & associated control measures
-identify Modification to a process or product that will assure future safety
-provide basis for determining CCPs

Question 5

1 conduct analysis
each hazard is evaluated for its severity and likeliness to occur based upon a combination of

Answer 5

experience
epidemiological data
infomration in the technical literature
short and long term effects of hazard

Question 6

1 conduct analysis
some hazards will be more severe at a specific location than others. Things to consider include:

Answer 6

the food
the method of prep
the transportation
the storage
differneces in equipment, maintenance program, likelyhood of contaminaion

Question 7

1 conduct analysis
define the term “control measure”

Answer 7

not all hazards can be prevented, but nearly all can be controlled.
-sometimes a control measure can be used to address a hazard and more than one hazard may be addressed by a specific control measure

Question 8

2 Determind CCPs
A CCP can be found at ____ where _____ can be _____ , _______, or ______ to acceptable levels.

Answer 8

at any step where
food safety hazzard can be
-Prevented
-eliminated
-reduce to acceptable levels

Question 9

2 Determine CCP
Examples of where to find CCPs?

Answer 9

-heat process to destry microbiologiacl pathogen
-refrigeration of precooked food- prevent microorganism
-adjust pH- prevent toxin
-thermal processing
-chilling
-testing ingredients for chemical residues
-product formulation control
-testing product for metal contaminants

Question 10

2 Determine CCP
in addition to identifying the CCP the critical limit _______, ____ of monitoring, and ______ actions to be taken when critical limits are not met.

Answer 10

Method
frequency of monitoring
verification

Question 11

2 Determine CCP
One way to identify each CCP is the use of a _____ which is not a substitute for expert knowledge

Answer 11

decision tree

Question 12

3 Establish Critical Limits
A limit defined as a ___ or ____ value to which a ___, ___, or ____ parameter must be controlled to _____, ____, or _____ the occurance of a food safety hazzard.

Answer 12

Max and or Min
bio, chem, or phy
prevent, eliminate, or reduce

Question 13

3 Establish Critical limits
The critical limit distinguishes between ___ and ____

Answer 13

safe and unsafe operation conditions
-do not confues criical limits with operations limits

Question 14

3 Establish Critical limits
limits must be scientifically based an may be based on:

Answer 14

time temp
physical dimenstion
humidity, moisture level, water activity
pH, titratable acidity, salt concentration
Avaialbe chlorine, vicosity, preservatives
sensory infomrtion - aroma, visual

Question 15

3 Establish Critical limits
example

Answer 15

Question 16

4 Establish Monitoring Procedures
This establishes monitoring procedures to
1. track ______and Identify ______
2. Determine ____and if _____ occurs at a ccp
3. Provide ______ for use during _______

Answer 16

1. Track the operation to ensure food safety and identify if there is a trend toward loss of control
2. Determine if there is loss of control and if a deviation occurrs at a CCP
3. Provide writen doc for use during verification

Question 17

4 Establish Monitoring Procedures
Due to the potential serious consequences of a critial limit deviations, ____ must be effective .
______of ______ are ment to assist in ___ and _____ an accurate record.
As deviations may occur, this will help to identify ___ before resulting in ______ .

Answer 17

-monitoring
-Planned sequence of observatioins
controling and producing
-a critical limit before resuling - in unsafe foods.

Question 18

5 Establish Corrective Actions
Establishes corrective actions for any —- from any established critical limit to —– from reaching —–

Answer 18

deviation
preventing the hazard
from reaching consumers

Question 19

5 Establish corrective actions
should include the following element
-determine and correct the ——
-determine the dispositoin of —
-record —-

Answer 19

1. determine and correct the cause of non-compliance
2. determine the disposition of non-compliant product
3. record the corrective actions that have been taken

Question 20

5 Establish corrective actions
At a mimum, the HCCP plans should specify:
-What is done
-Who is responsible
-a record will be — and —–

Answer 20

1. what is done when a deviation occurs
2. who is responsible of the actions taken
3. record will be developed and maintained of the actions taken

Question 21

5 Establish corrective actions
the HACCP plan should be assigned the responsibility for

Answer 21

oversite of corrective actions
-it may require consulting an export to determine dispostion of non-compliant product.

Question 22

6 Verification Procedures
an example verification schedule might include the following elements

Answer 22

Activity- frequency- responsibility- reviewer
eg. Verify activites scheduling, yearly or upon HACCP system change, HACCP coordinator, plant manager

Question 23

6 Verification Procedures
the initial HACCP plan must be validated to confirm that it is

Answer 23

-scientifically and technically sound
-that all hazzards have been identified
-proper implementation will effectively control all hazzards

Question 24

6 Verification Procedures
information used to validate the HACCP plan includes

Answer 24

-expert advice and scientific studies
-in plant observations
-measurments
-evaluations

Question 25

6 Verification Procedures
comprehensive verification is an ____ verification preformed to insure the HACCP plan conrols the hazzards
may reslult in ____
preformed by ____
should include a ____ and ____ of each element of the HACC plan

Answer 25

is an independent verification preformed to ensure the HACCP plan controls the hazzards
-may result in modifacation of current procedures
-preformed by expert internal or external to ops
-should include a technical evalu and hazard analysis of each element of the HACCP plan

Question 26

7 Establish record-keeping & doc
records for the HACCP should include:
1. a summary of
2. the HACCP Plan:
3. Support
4. Records that are

Answer 26

1. hazard analysis, including the rational for determining hazards and control measures
2. includes list of responsible team, description of food, flow diagram, steps, hazrds, limits, monitoring corrective actions, verification
3. support doc such as validation records
4. records that are generatated during the operation of the plan

Question 27

7 Establish record keeping & doc
the successful implementation of a HACCP plan depends upon:
1. commitment
2. describes

Answer 27

1. commitment from management
2. describes individuals responsible for developing, implementing, and maintaining the HACCP

Question 28

7 Establish record keeping & doc
Maintaining an effective HACCP systems requires regularly

Answer 28

-scheduled verification
-should include updates as needed
-assure that all individuals are properly trained and understand/preform thier role effectivly