FOOD SAFETY Flashcards
HACCP
Hazard Analysis and Critical Control Point
A systematic approach to identification, evaluation and control of food safety hazard
HACCP
An internationally-recognized system/standard for Food Safety Management
HACCP
When was HACCP was pioneered?
1960’s during Apollo Program
Who adapted the HACCP?
Many food processors and
US Gov
It is designed to minimize the risk of Food hazard
HACCP
Principles of HACCP
Conduct Hazard Analysis
Determin CCP
Establish critical limits
Establish monitoring procedures
Establish corrective action
Establish verification procedures
Establish record-keeping and documentation procedures
Any bacterium, virus, or protozoan that is capable of causing illness that grown or may be carried on food
Microbiological hazards
Well known examples of MB Hazards
Campylobacter, Listeria, and Salmonella
A food-borne virus
Norwalk type virus
Example of protozoan that may be food borne
Giardia
Examples of Chem. Hazards
Excessive or toxic amounts of heavy metlas, pesticides, herbicides, insecticides, preservatives, disinfectants, detergents and cleaning compounds
Objects that get into food or are already present in food that may cause illness, injury or distress
Physical Hazards
Examples of physical hazards
glass
metal fragments
hair
insects
Consisting of individuals who have specific knowledge and expertise appropriate to product and process
HACCP Team
T/F: In a HACCP team, it should include local personnel, as they are more famiiar with the variability and limitations of the operation
T
A plan totally developed by outside sources may be?
erroneous
incomplete
and lacks support at the local level
The HACCP team first, describes the food consisting ?
Gen. description of the food
Ingredients
Processing methods
Method of distribution should be describes with information on whether the food is to be?
Frozen
Refrigerated
Ambient Temp
Intended consumers may be?
General public or particular segment of the population
Who are the particular segment of the population?
Infants
Immunocompromised indiv
Elderly
Purpose of Flow Diagram?
Provide clear and simple outline of the steps involved in the process
Scope of the process flow diagram is under the control of?
ESTABLISHMENT
T/F: The flow diagram need not be as complex as engineering drawings
T
T/F: A simple block type flow diagram is sufficiently descriptive
t
What should the HACCP team must perform to verify the accuracy and completeness of the flow diagram?
On-site review of the operation
During on-site review of operations, ____ should be made to the FD as necessary and documented
Modifications
Are the points in the food processing chain where it is possible to control or remove hazards
Control points
Are the control points in the processing chain where it is essential to a hazard, because there is no later step at wich to establish control
Critical control points
It is a maximum and/or minimum value
Critical limit
Used to distinguish between safe and unsafe operating conditions at a CCP
Critical limit
CL should not be confused with ___ which are established for a reason other than food safety
operational limit
Is a planned sequence of observations or measurements to assess whether a CCP is under control and to produce an accurate record for future use in verification
Monitoring
Purpose of Monitoring
- Facilitates tracking of the operation
- Determine when there is a loss of control and a deviation at a CCP
- Provide written documentation for use in verification
Are necessary to prevent foods which may be hazardous from reaching consumers
Corrective actions
Elements of Corrective action Plan
- Determine and correct the cause of non-compliance
- Determine the disposition of non-compliance
- Record the corrective actions that have taken
A record for theHACCP system should include
Summary of hazard analysis
HACCP Plan
Validation record
Records generated during the Operation of the Plan
HACCP PLAN SUMMARY TABLE COMPONENT
CCP
HAZARDS
CL
MONITORING
CORRECTIVE ACTIONS
VERIFICATION
RECORDS
