HACCP Flashcards
What does HACCP stand for?
Hazard Analysis Critical Control Points
What is HACCP?
HACCP is a science based system for identifying and assessing hazards and risks of food production,
and the implementation of cost effective controls and monitoring procedures to ensure food safety.
It is a legal requirement for food businesses to implement, maintain permanent procedures based on HACCP.
How is HACCP compliance achieved?
- Implementing prerequisite hygiene requirements ensuring all hazards are controlled.
- Using a recognised guide to good practice where hazards have been identified (eg. IS340:2007 Hygiene in the Catering Sector)
- Developing a food safety management system by applying the 7 principles of HACCP
What are the 7 Principles of HACCP?
- Identify Hazards and Introduce Control Measures
- Determine the Critical Control Point (CCP)
- Establish Critical Limits for each CCP
- Establish Monitoring Procedures for each CCP
- Establish Corrective Action Procedures when a CCP is not under control or moving out of control
- Establish Verification and review procedures which confirms HACCP works effectively
- Establish Documentation and Record Keeping appropriate to the principles.
Define Control Measures
Actions required to eliminate or reduce hazards to a safe level.
Define Corrective Action
Actions to be taken when the results of monitoring a CCP indicates its is moving out of control.
Define Critical Control Point
A point/step in a process at which control can be applied and a food safety hazard can be prevented, eliminated, or reduced to an acceptable level.
Define Critical Limit
The value of a monitored action which separates the acceptable from the unacceptable.
Decision Tree
A sequence of questions to be applied to each process s step with a potential hazard to identify which process steps are critical to food safety.
What is a Flow Diagram?
The detailed sequence of steps involved with a particular product, process or menu item, usually from purchase of raw material to end user.
Define Hazard
A biological, chemical or physical agent in or condition of food or feed with the potential to cause adverse health effects.
What is Hazard Analysis?
Any system which enables a food business to identify hazards, the steps at which they occur and the introduction of control measure to control them.
What is a Microbiological hazard ?
The unacceptable contamination, multiplication, production or persistence of toxins or unacceptable survival of micro organisms in food.
What is Monitoring?
The planned observations and measurements taken at a CCP to confirm the process is under control.
What is Verification?
The procedures other than those used in monitoring designed to establish if the HACCP system is functioning as planned and is effective.
