Food tools

Question 1

What is HPD?

Answer 1

Hygienic process design

Question 2

What is HACCP?

Answer 2

Hazard
Analysis
Critical
Control
Point

Question 3

What is GHP?

Answer 3

Good Hygienic Practice

Question 4

What is CCP?

Answer 4

Critical control points

Question 5

Must GHP be ready before HACCP (is it a prerequisite)?

Answer 5

Yes

Question 6

Give some examples of prerequisites (GHP)

Answer 6

Facility environment
Local environment
Facility lay out
Product flow
Equipment
Maintenane
Staff facilities
Physical and chemical contamination risk
Segregation and cross-contamination
Stock management
Housekeeping, cleaning and hygiene
Water Quality Management
Waste management
Pest control
Transport (need ice to transport)
Personal hygeine, protective clothes and medical screening
Training in food safety for workers
Recall procedures if customers complain

Question 7

What are the 7 HACCP principles?

Answer 7

Conduct hazard analysis
Determine critical control points
Establish critical limits
System to monitor control of CCP
Corrective action
Documentation
Verification

Question 8

What is included in the hazard analysis?

Answer 8

Assemble HACCP team
Define the scope of HACCP
Assemble product and process data
Describe use of product
Develop detailed flow diagram
Verify flow diagram
Determine hazards associated with the product
Identify hazards in each step and raw material

Question 9

Who should be part of the HACCP team?

Answer 9

Quality manager
Microbiology expert
Knowledge of products
Technical manager
Expert in processes used
Employees on production line
Expert in product development

Question 10

Give some examples of possible hazards

Answer 10

Microbiological
Physical (metal objects, glass, bone pieces)
Chemical (pesticides, detergents)
Allergens (gluten, milk, egg, nuts)

Question 11

Where can the possible hazards come from?

Answer 11

Raw materials
Contamination during production
Growth in finished products

Question 12

What is a preventative measure?

Answer 12

Action or activity that can be used to prevent or eliminate food safety hazard or reduce it to acceptable level

Question 13

Is chilled transportation an example of a preventative measure?

Answer 13

Yes it prevents the growth of microorganisms in raw materials during transport

Question 14

Is maintenance of equipment an example of a preventative measure?

Answer 14

Yes, it can prevent for instance bad packaging seals which can lead to an increased growth of microorganisms

Question 15

What is the definition of CCP?

Answer 15

A step at which a control measure that is essential to control a significant hazard is applied in an HACCP system

Question 16

What is a critical limit?

Answer 16

It tells us what is acceptable and not acceptable for every CCP

Question 17

Critical limits can be temperatures or metal levels, which process steps might these be found in?

Answer 17

Heat treatment (temperature), metal detector (metal levels)

Question 18

When are corrective actions needed? And what are they?

Answer 18

At deviations from critical limits.
Who is responsible?
What is done with the product and process? What is done to avoid it in the future?

Question 19

What should the HACCP plan contain?

Answer 19

Hazard analysis
Preventative measures
CCPs with monitoring procedures
Corrective actions
Procedures for non-conformant products
Product withdrawal and product recall
Calibration

Question 20

What is included in documentation?

Answer 20

HACCP plan
Monitoring records showing deviations too
Performed corrective actions
Verification evidence

Question 21

What are procedures for verification?

Answer 21

Microbiological analysis of finished products
Internal audits
Statistical analysis on CCP registration
External audits
Follow up complaints
Calibration of measuring instruments

Question 22

What is CIP?

Answer 22

Cleaning in place