3- HACCP 2 Flashcards
Give 3 barriers for implementation of a HACCP plan?
HACCP team knowledge & competence
Training
Human resources
Planning
Management commitment
Investment/Funding
Give 3 benefits of implantation of a HACCP plan?
Cost-effective control system
Due diligence
Preventive system
Increases confidence
Strengthens quality management systems
List the pre-conditions of HACCP implementation
Management commitment
General principles of food hygiene
Scientific research
Validated analytical methods
Data on level of occurrence
Determination of acceptable level
Define a HACCP plan
A formal document holding details of all that is critical to food safety management for a product or process
What are the 5 preliminary steps of HACCP?
Assemble the HACCP team
Describe the food & its distribution
Describe the intended use and consumers of the food
Develop a flow diagram which describes the process
Verify the flow diagram on site
What should be considered when describing the intended use & consumers in the HACCP plan?
Intended use of the product (retail/food service/ food processing)
What is the potential for mishandling
Is the product intended for use by immune-compromised individuals
Who are the intended consumers
What handling and prep procedures are required of the end users? (ready to eat?, cooking?)
Where should the HACCP flow diagram be confirmed?
Confirmed by HACCP team during an on-site inspection
What are the 7 HACCP stages/principles?
Conduct a hazard analaysis
Determine the CCPs
Determine critical limits
Establish monitoring procedures
Establish corrective actions
Establish verification procedures
Establish record keeping/doccumentation
What is a hazard analysis?
Risk assessment of biological, chemical and physical factors
- Probability of occurrence (Risk value)
- Severity of hazard
- Risk assessment score
Define critical control points
Location, step or procedure at which some degree of control can be exercised over a biological/chemical/physical hazard
Only significant hazards will be carried to this stage
What is a critical limit? & give 3 criteria they fall into
A value which separates acceptability from unacceptability
Physical parameters
Chemical parameters
Sensory info - Odour
Management factors
What is the final step of the Whole HACCP steps?
Management review
