7. HACCP Flashcards
What is the purpose (3) of HACCP?
- prevent consumers from being ill
- prevent or minimize hazard in process
- Systematic from hazard analysis (e.g. good hygienic practice)
Describe GHP (good hygine practise).
Equipment, contamination risk, cleaning, transport ….
What are the principles (7)?
- Conduct a hazard analysis
- Determine the critical control points (CCP)
- Establish critical limits: critical limits for every CCP, what is acceptable? Not acceptable?
- Systems to monitor control of the CCP’s
- Corrective actions
- Documentation:
- Verification: establish procedures for verification. To demonstrate that the HACCP-plan works:
What are the first part of HACCP and what does it consist of?(8)
Conduct a hazard analysis
- Assemble HACCP team -
The HACCP team should be multidisciplinary, quality manager, microbiological expert, knowledge of the product, expertise in the processes used, technical manager, employees on the production line, expertise in product development. The HACCP-team shall have a: chairperson (HACCP team lead) & secretary. - Scope of HACCP -
Products-process time, begin and end. Gather info about the product (content, process, packing, shelf life). Shelf life: from theoretical method or theoretical risk assessment. - Assemble product and process data
- Describe use of product -
Ready to eat/or for cooking? risk for misuse? - develop detailed flow diagram -
Contain info about procedures, t, T. - verify 5 -
Flow comparable with real process? - hazard associated with product -
microbial/physical/chemical - hazard in each step and raw material -
contamination/occurrence/growth/survival
Important to determine the severity and probability.
What are the second part of HACCP and what does it consist of?
Determine the critical control points (CCP)
A step at which control can be applied and is essential to prevent or eliminate a food safety hazard or reduce it to an acceptable level.
What are the third part of HACCP and what does it consist of?
Establish critical limits: critical limits for every CCP, what is acceptable? Not acceptable?
e.g. T, t etc
What are the fourth part of HACCP and what does it consist of?
Systems to monitor control of the CCP’s
How is the measurement performed?
Which measuring instrument is used?
How often?
Who is responsible for the measurement?
What are the fifth part of HACCP and what does it consist of?
Corrective actions
Who is responsible?
What are you doing with the product?
The process?
What are you doing to avoid recurrence in the future?
What are the sixth part of HACCP and what does it consist of?
Documentation
The first 5 steps needs to be documented.
The HACCP-plan with: the hazard analysis, preventative measures, CCPs with monitoring procedures, corrective actions, procedures for non-conformant products, produce withdrawal and product recall, calibration. Monitoring records including deviations. Performed corrective actions, verification evidence.
What are the seventh part of HACCP and what does it consist of?
Verification: establish procedures for verification.
To demonstrate that the HACCP-plan works: microbiological analyses of finished products, internal audits, perform statistical analyses (trend analyses) on CCP-registrations, external audits, follow up complaints, calibration of measuring instruments.
Describe the revision of the HACCP plan?
The HACCP-plan must be reviewed.
Always keep the HACCP-plan updated: how does the verification look?, does all CCPs work according to the plan? Has the production line been changed? New products? Have the process routines been changed? Has a new hazard been discovered?
