9 Food Safety 2 Flashcards
What are the 12 steps in developing HACCP?
- Assemble the HACCP team
- Describe the product
- Identify the intended use
- Construct a flow chart
- On site confirmation of flow chart
- Conduct a hazard analysis
- Determine the critical control points (CCPs)
- Establish critical limits for each CCP
- Establish monitoring systems for each CCP
- Establish corrective actions
- Establish verification procedures
- Establish documentation and recording keeping
Describe and explain HACCP
Hazard Analysis Critical Control Point
A system which identifies, evaluates and controls hazards which are significant for food safety
Describe principle 1
Include
- the likely occurrence of hazards and severity of their adverse health effects
- the qualitative and quantitative evaluation of the presence of hazards
- survival or multiplication of microorganisms
- production of persistence in foods or toxins, chemicals or physical agents
Explain principle 2
Determine the critical control points
- May be more than one CCP at which control is applied to address the same hazard
- a logical process should be applied to determine CCP ie, flow chart
- identify points where care must be taken to prevent microbial spoilage
- anywhere that time temperature relationship is involved (procurement, storage, preparation, cooking, production, holding and point of service)
- also occur where contaminants could enter (for example where handling is involved)
Hazards can be physical, chemical or biological
What does identifying CCPs do?
Useful reducing potential for food poisoning
Allows management to focus their control mechanisms and auditing onto relevant issues
Identifies both positions and people where training programs would be useful
Describe principle 3
Establish critical limits for each CCP
Each CCP must be specified and validated
Criteria used include measurements of temperature, time, moisture level, pH, Aw, available chlorine, and sensory parameters.
Should be measurable
Describe principle 4
Establish a monitoring system for each CCP
Scheduled measurement or observation of a CCP relative to its critical limits
Monitoring must be able to detect loss of control at the CCP and ideally in sufficient time so that adjustments can be made
Must be documented and signed off
Describe principle 5
Establish corrective actions
Ensure CCP is controlled
Must be documented
Describe principle 6
Establish verification procedures
Used to ensure HACCP is working according to plan
Should be independent
Describe principle 7
Establish documentation and record keeping
How to you achieve good hygiene standards
Facilities
Training
Procedures
Materials management
Monitoring and feedback
What are some food handling tips
Keep hands clean
All foods should be covered
Tools should be sanitised in dishwasher
Maintain storage areas in good conditions
Seperate foods so that cross contamination is less likely to occur
Choose equipment which is easier to maintain clean
Set and follow guidelines for temperature control
Have clearly defined policy in left overs and what to do in the event of things
Cooked food stored above raw food
‘If in doubt, throw it out’
Describe the difference between solid waste and garbage
Solid waste: products and materials discarded after use, regardless of where the waste was generated
Garbage: waste from the preparing, cooking and serving of food and refuse from processing, storage and sale of produce and meat
Describe integrated waste management
Management of the entire waste system including avoidance, generation, collection, recovery, reuse and treatment and disposal
Describe the difference components of integrated waste management
Source reduction
Composing
Recycling of materials
Waste combustion
Land filling
