HACCP Flashcards
HYGIENE - UNIT 1
WHAT ARE THE 7 PRINCIPLES OF HACCP !!!!
- Conduct a hazard analysis
- Identify critical control points (CCP)
- Establish critical limits
- Establish monitoring procedures
- Establish corrective action
- Establish verification procedures
- Establish record keeping and documentation procedures
- Conduct a hazard analysis
Identify what the hazards are
Example of (1)
Eg incorrect temperature of food being stored, time food has been kept out or thawed
- Identify critical control points
Where? In the food production cycle is it going to be a problem
Example of (2)
Eg delivery or transport, preparation, storage, displaying of food, handling
- Establish critical control points
How? Can this be prevented or eliminated eg strategies and control measures
Absolute maximum something can be stored at or length of time without it becoming a hazard
Example of (3)
Eg maximum temperature food can sit at, shelf life, quality indicators, temp danger zone
- Establish monitoring procedures
Observation and implementation of strategies
EXAMPLE OF ESTABLISHING MONITORING PROCEDURES
Eg temperature checks, inspecting food upon arrival, use by dates, sensory evaluation eg look of food, spoiled deteriorated, physical measurements eg time and temp, stamping upon delivering
- Establish corrective action
Reimplementing strategies if the observation isn’t 100%.
Example of (5)
Eg change suppliers or delivery times, changing things in order to ensure, colour coded system to ensure stock is used before spoilage
- Establish verification procedures
Double checking staff and checking if the changes are effective
EXAMPLE OF ESTABLISHING VERIFICATION PROCEDURES
Eg double checking changes worked, inspecting food, feedback, looking at wastage dockets
- Establish record keeping and documentation procedures
Taking note and ensuring you have accurate record and evidence
EXAMPLE OF STEP 7 OF HACCP
Eg temperature log or delivery docket = evidence, training record, hot/cold food display log
