Food management system

Question 1

Outline the HACCP pre-requisites programme

Question 2

Outline role of Organisation for Economic Co-Operation and Development (OECD)
International organisation

Answer 2

International organisation
Works with governments, policy makers, citizens
Addresses policy challenges concerning social, economic, environmental issues

Question 3

Outline role of Food and Agriculture Organization (FAO)

Answer 3

Agency of the United Nations
Working to end world hunger
Has committees for agriculture, commodities, fisheries, forestry, world food security
Created Codex Alimentarius

Question 4

Outline role of World Organisation for Animal Health (WOAH, previously OIE)

Answer 4

Aims to improve global animal health and boost economies in a sustainable way
Advises on animal diseases

Question 5

Outlie role of Department for Environment, Food & Rural Affairs (DEFRA)

Answer 5

DEFRA: To support food production branches
DAERA: Includes food, farming, fishing

Question 6

What is HACCP

Answer 6

Hazard
Analysis
Critical
Control
Point

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

Question 7

Operational Pre-requisites

Answer 7

The measures that provide the basic environmental and operating conditions in a food operation that are necessary to produce safe and wholesome food

Question 8

HACCP 7 Principles

Answer 8

1. Conduct a Hazard Analysis.
2. Determine the Critical Control Points (CCPs).
3. Establish Critical Limits.
4. Establish a Monitoring System.
5. Establish a Corrective Action System.
6. Establish Verification System.
7. Establish Documents concerning all procedures and Records.

Question 9

Outline 1. Conduct a Hazard Analysis.

Answer 9

Calculating the risk (Risk Analysis): how likely is the hazard PIGS* to cause harm (likelihood) and what are the consequences (impact)?

PIGS* Presence, Introduction, Growth, Survival

Question 10

Outline 2. Determine the Critical Control Points (CCPs)

Answer 10

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.

Question 11

Outline 3. Establish Critical Limits

Answer 11

The maximum or minimum limit of a CCP to prevent, eliminate, control a hazard

Must have scientific basis
Measurable/observable
Must meet minimum legal requirements.

Question 12

Outline 4. Establish a Monitoring System

Answer 12

Monitoring: conducting a planned sequence of observations or measurements to assess whether the control measures are operating as intended

Question 13

Differentiate between Validation and Verification

Answer 13

Validation: Obtaining evidence that the control measures managed by the HACCP plan are effective. Carried out prior to starting operations

Verification: Confirming through the provision of objective evidence that the specified requirements have been fulfilled. Carried out during and after operations