FST109 Flashcards
what are the 7 HACCP principles?
- conduct hazard analysis
- determine the CCPs
- establish critical limits
- establish monitoring procedures
- establish corrective actions
- establish verification procedures.
- establish record-keeping and documentation procedures
what are the 5 initial tasks for facility?
- assemble HACCP team
- describe food and its distribution
- identify intended use and consumers
- develop flow diagram.
- verify flow diagram.
1-3 for Niagara: HACCP team of who? product description? intended use? target consumer? ingredients?
leaders from all departments. purified or mineral water, 0.5L or 8.0 oz bottle. retail distribution, ready to consume. all ages. water.
4-5 initial tasks:
developing flow diagram
flow diagram available? highlighting the areas where CQPs can arise.
PRPs?
what are some examples?
prerequisite programs: written SOPs pest control program supplier approval programs ingredient specifications PM program
HACCP principle 1:
how to conduct a hazard analysis?
what are potential hazards (biological, chemical, physical) at each processing step?
need to be addressed in HACCP plan? why?
what measures can be applied?
==> see hazard analysis worksheet
HACCP principle 2:
determine CCPs?
each hazard identified in HACCP plan needs to have ≥ 1 CCP.
what is a CCP?
critical control point = point, step, or procedure in process which a control measure can be applied… and which control is essential to prevent, eliminate, or reduce an identified hazard to an acceptable level.
allergen hazard example with CCP?
hazard: chemical: soy
Point of occurrence: receiving.
Control measures and CCPs: warehouse, labeling.
CCP decision tree table: what are the 4 sequential questions to ask to determine if a CCP is necessary?
- do preventive measures exist at this step for the identified hazard?
- does this step eliminate or reduce the likely occurrence of a hazard to an acceptable level?
- could contamination with identified hazards occur in excess of acceptable levels?
- will a subsequent step eliminate (or reduce to an acceptable level) identified hazards?
HACCP principle 3:
establish critical limit. what is a critical limit?
max and/or min value whcih bio, chem, or physical parameter must be controlled at a CCP to prevent, eliminate, or reduce the occurrence of a food safety hazard to an acceptable level.
setting the critical limits, what are they based on?
scientific and technical publications.
regulatory standards.
Processing authorities/ safety experts.
HACCP principle 4: establish monitoring procedures:
definition?
planned observations or measurements to assess whether a CCP is under control, and to produce an accurate record for future use in verification.
Monitoring: What will be monitored? How? When? Who?
ozone, pH, etc.
handheld meters, WQMS, visual inspection, etc.
Once per shift, daily, etc.
Operator, QA tech, etc.
HACCP principle 5:
Establish CA:
when should one develop a CA?
whenever a deviation from a critical limit occurs: specific CA is assigned -> CCP brought back into control -> potentially hazardous product will leave facility -> responsibility is assigned.
HACCP principle 6:
Establish verification procedures:
definition?
def: activities (other than monitoring) that determine the validity of HACCP plan and that the HACCP system is operating according to the plan.
What are two types of verification?
- routine verification that CCPs are in control and effective: via review of daily monitoring records (QA logs), review CA records, review calibration records/logs.
- verification that HACP system is operating according to the HACCP plan: via audits (internal/ external), regulatory audits.
what is validation?
element of verification that focuses on collecting and evaluating scientific and technical info to determine if the HACCP plan will effectively control the identified hazards.
when do you need to revalidate?
once a year or… whenever something occurs that may affect the ‘safety’ of the product (alter HACCP plan)
Examples: new supplier; changes to equipment, line, ingredients; news of recalls or outbreaks with similar products.
HACCP principle 7:
Establish documentation and record keeping procedures: what are 4 types of records?
routine (monitoring records, CA records, calibration records)
hazard analysis
PRPs
validation studies
