HACCP Flashcards
Product description and Intended Ue
Composition and receipt Physiochemical aspects Processing conditions Type of package Shelf-life Storage and distribution Instructions for use
Flow diagram of process
Map out process as clearly as possible Say what the ingredient is What the temperature is What it achieves Keep it simple Hazards then identified Should not mix quality and safety
Identification of Hazard
Set out steps State what hazard associated with is What the cause is If it is significant How to control Any other comments
Step 2
Identify critical control points
Each significant hazard is then seen to see if something in the process could be detected
Decide critical control points by using decision tree
Name critical control points
Was there a CCP
Step 3
critical limits
Criteria of acceptable to unacceptable
Need to be easy and quick to measure
Give ideal and then the critical limit
Step 4
Establishing a monitoring system
Take records
Graph can have ideal and critical limit so easily idenify when go out of spec
need to know who is responsible for doing the test
Who’s job is it to fix it
Step 5
Corrective action
How fix it
Who is responsible for different steps
Where you record it
Step 6
Validation and Verificatio n
Validation - happens once to check all works
Verification - carry out regular checks, collect random samples, review HACCP records and regular audits
Step 7
Documentation and record keeping
HACCP manual
Contains all
Product identity and traceability
One step back
One step forward
There for recall procedure - crisis management
Need a list of back up suppliers in case it does go wrong
