Applying HACCP Principles Flashcards
HACCP is based on ___
UFSDA food code
Define HACCP. What does it focus on?
A system that identifies hazards associated with a food product or process in order to control them.
Focuses on highly controllable points.
What prerequisites does HACCP system require? (2)
- GRP’s (Good Retail Practice)
- SSOP’s (Sanitation Standard Operation Procedures)
SSOP includes what?
-hand washing, glove usage, receiving practices etc.
What are the 7 HACCP principles?(HC/CMC/VR)They are made on the assumption of what?
-Conducting Hazard Analysis
-Establishing Critical Control Points
-Establishing Critical Limits
-Monitoring procedures
-Corrective actions
-Verification Procedure
-Record-keeping system
These are based on the assumption that good hygiene is already in place
How are the 7 HACCP principles organized?
Pre-operational
Operational
Management
What are the HACCP principles at the pre-operational level? (HC)
Conducting Hazard Analysis
Establishing CCP
What are the HACCP principles at the operational level? (CMC)
Establishing Critical Limits
Monitoring
Corrective actions
What are the HACCP principles at the management level? (VR)
Establishing a Verification Procedure
Establishing a Record-keeping system
What are the 3 steps that need to be taken prior to applying HACCP principles?
1) Assemble HACCP team
2) Describe product/intended use
3) Construct and confirm flow diagrams
Define a hazard
Something that can cause harm and that is reasonably likely to occur if not controlled
What are the 3 types of hazards?
1) Biological
2) Chemical
3) Physical
Which of the following are HACCP Standards for preventing infection?
A) Wash all fruits/veg prior to cutting
B) Do not serve sprouts
C) Cook extra 30 mins after adding spices
D) Blast freeze sushi
E) All of the above
E)
(T/F) To prevent intoxications the HACCP standards indicate that good personal hygiene and covering infected cuts, wounds will prevent botulism.
False, will prevent staph infections
What is the Critical Control Point? CCP? What level does it operate at?
Point in the process where a CONTROL an be applied to mitigate hazards. (needs measurable criteria/standards)
Operates at the pre-operational level. (HC)
Give an example of a CCP
Cooking
How are critical limits established? What level does it operate at?
The limits ate which the hazard remain acceptable without compromising food safety.
Operates at the operational level (CMC)
Give an example of a critical limit
During cooking, a specific temperature must be mandated to ensure harmful bacteria are killed off
Differentiate CCP and critical limits
Critical Control Points are POINTS and therefore not quantitative
i.e. CCP = cooking
Critical Limit when cooking = cook to an internal temperature to 74 C
____ is critical to ensure control measures are successful in mitigating risk
Monitoring
Give an example of monitoring
When cooking, worker should have a specific method of measuring temperature using a specialized thermometer
When there’s deviation from the critical limit ____ is needed to bring the process back on track
corrective actions
What are some examples of corrective actions?
- refusing delivery
- discarding
- reheating
- assign areas of refrigerator to various items
(T/F) Washing produce under running water for 5 minutes is an example of a corrective action
True
____ is complimentary to monitoring
Verification
Why does verification occur? At what level of HACCP does it operate?
To validate the success of the HACCP control measures.
Operates at the management level.
When a HACCP system is first implements, self-inspection and verification must be done: A) Yearly B) Monthly C) Quarterly B) Bi-Weekly
C) Quarterly
Once the effectiveness of a HACCP system is confirmed, self inspection and verifications must be done: A) Yearly B) Monthly C) Bi-Annually D) Bi-Weekly
A) Yearly
A HACCP plan is a ___
working document
Why should a record-keeping system/documentation exist?At what level of operation is this?
Can be used to identify trends and provides information on the success of control measures.
Operates at the management level.
Give examples of documentation/record keeping
- Temperature and time monitoring records (logs)
- Thermometer calibration records
- Training records
Receiving temperatures should be recorded on ___
invoices
Food temperature and time should be recorded on ___
production/yield sheets
CCP’s should be recorded on ___
recipes in BOLD
HACCP requires which of the following to be included in each file for each menu item?
A) Recipe
B) Flowchart
C) Ingredient suppliers
D) Monitoring and corrective action forms
E) All of the above
E)
Formal reviews of HACCP plan are conducted by ____ and ____
HACCP team
outside auditors
