3- HACCP 1 Flashcards
What is HACCP?
Hazard Analysis Critical Control Point
List the driver of HACCP
Consumer demand
Environmental concerns
Health concerns
Government requirements for international trading
Due diligence
What are 8 prerequisites for HACCP?
Primary production
Establishment Design & facilities
Control of operations
Maintenance & sanitation
Personal hygiene
Transportation
Product info & consumer awareness
Training
What is Hazards Analysis and Critical Control Point
A system which identifies, evaluates, and controls hazards which are significant for food safety
What are important factors in the primary production of food?
Hygienic production of food
Environmental hygiene
Proper storage & transport
What areas need to be controlled when assessing the establishment design & facilities?
Hygienic design, Construction, Appropriate location & provision of adequate facilities
Name 3 important considerations with internal finishes (resistances) of a food place.
Water-resistant
Chemical resistant = able to withstands strong detergents
Biochemical/bacterial resistance
Wear/impact resistance
Resistance to condensation
Non-slippery
What type of water needs to be used in a food place to be in line with HACCP?
Potable (drinking) water
How often are water samples taken to be tested in regards to HACCP?
Once a year
What bacteria are water samples tested for?
E.coli, E.faecalis, Sulphite reducing clostridia
Give 4 features of what must be recorded in an adequate cleaning programme?
Daily sign off sheets
Who is responsible
Sequence of cleaning
Chemicals & cones used
Frequency
How often will bait stations be checked?
Monthly
If symptoms of V/D last more than 3+ days what will be required in a work place?
Doctors certificate before returning
In transportation, bulk containers should be deigned so that they…
Do not contaminate foods/packaging
Can be effectively cleaned
Allow separation of different foods
Effective protection from contamination
Maintain temp, humidity
List 3 factors that are considered when assessing the level of training required in a food place
Nature of food = ability to sustain growth of pathogenic microorganism
How the food is handled/packaged
Nature of processing/further prep before final consumption
Conditions which the food will be stored
Expected length of time before consumption
Describe the combined approach to food safety (first, second, last lines of defence)
Fist line= good hygiene practices, pre-requisite programmes, good manufacturing practices
Second line= tailor made HACCP
Last line= end product testing
Describe the main factors of HACCP
Conducting hazard analysis
Determining criticalcontrol points (CCP)
Establishing:
- Critical limits
-monitoring
- corrective actions
-verification procedures
- documentation and records
Name the 3 levels that HACCP can be implemented
Strategic level- food safety policy
Tactics level- putting in place procedures
Operational level-following government, business can implement their own criteria
Describes the steps to get to HACCP
8 prerequisites
5 preliminary steps
7 HACCP principles
Review
describe the factors of the PRP 3- control of operations
Description of products and processes
Key aspects of GHPs
Water
Documentation
Recall procedures
Potable water
Describe the factors of the PRP 4 - Maintenance and sanitation
Maintenance programme- kept free from dirt and rust, broken equipment fixed, floors and drains inspected and cleaned daily
Cleaning programme
pest control
Describe the factors of the PRP 7 - Product info and Consumer awareness
Properly labelled
Consumers should have enough knowledge to make informed choices
Avoidance of mishandling products
