3- HACCP 1 Flashcards

1
Q

What is HACCP?

A

Hazard Analysis Critical Control Point

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2
Q

List the driver of HACCP

A

Consumer demand
Environmental concerns
Health concerns
Government requirements for international trading
Due diligence

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3
Q

What are 8 prerequisites for HACCP?

A

Primary production
Establishment Design & facilities
Control of operations
Maintenance & sanitation
Personal hygiene
Transportation
Product info & consumer awareness
Training

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4
Q

What is Hazards Analysis and Critical Control Point

A

A system which identifies, evaluates, and controls hazards which are significant for food safety

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5
Q

What are important factors in the primary production of food?

A

Hygienic production of food
Environmental hygiene
Proper storage & transport

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6
Q

What areas need to be controlled when assessing the establishment design & facilities?

A

Hygienic design, Construction, Appropriate location & provision of adequate facilities

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7
Q

Name 3 important considerations with internal finishes (resistances) of a food place.

A

Water-resistant
Chemical resistant = able to withstands strong detergents
Biochemical/bacterial resistance
Wear/impact resistance
Resistance to condensation
Non-slippery

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8
Q

What type of water needs to be used in a food place to be in line with HACCP?

A

Potable (drinking) water

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9
Q

How often are water samples taken to be tested in regards to HACCP?

A

Once a year

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10
Q

What bacteria are water samples tested for?

A

E.coli, E.faecalis, Sulphite reducing clostridia

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11
Q

Give 4 features of what must be recorded in an adequate cleaning programme?

A

Daily sign off sheets
Who is responsible
Sequence of cleaning
Chemicals & cones used
Frequency

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12
Q

How often will bait stations be checked?

A

Monthly

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13
Q

If symptoms of V/D last more than 3+ days what will be required in a work place?

A

Doctors certificate before returning

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14
Q

In transportation, bulk containers should be deigned so that they…

A

Do not contaminate foods/packaging
Can be effectively cleaned
Allow separation of different foods
Effective protection from contamination
Maintain temp, humidity

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15
Q

List 3 factors that are considered when assessing the level of training required in a food place

A

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

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16
Q

Describe the combined approach to food safety (first, second, last lines of defence)

A

Fist line= good hygiene practices, pre-requisite programmes, good manufacturing practices
Second line= tailor made HACCP
Last line= end product testing

17
Q

Describe the main factors of HACCP

A

Conducting hazard analysis
Determining criticalcontrol points (CCP)
Establishing:
- Critical limits
-monitoring
- corrective actions
-verification procedures
- documentation and records

18
Q

Name the 3 levels that HACCP can be implemented

A

Strategic level- food safety policy
Tactics level- putting in place procedures
Operational level-following government, business can implement their own criteria

19
Q

Describes the steps to get to HACCP

A

8 prerequisites
5 preliminary steps
7 HACCP principles
Review

20
Q

describe the factors of the PRP 3- control of operations

A

Description of products and processes
Key aspects of GHPs
Water
Documentation
Recall procedures
Potable water

21
Q

Describe the factors of the PRP 4 - Maintenance and sanitation

A

Maintenance programme- kept free from dirt and rust, broken equipment fixed, floors and drains inspected and cleaned daily
Cleaning programme
pest control

22
Q

Describe the factors of the PRP 7 - Product info and Consumer awareness

A

Properly labelled
Consumers should have enough knowledge to make informed choices
Avoidance of mishandling products