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VPH > HACCP > Flashcards

HACCP Flashcards

1
Q

HACCP

A

Hazard Analysis and Critical Control Point

“A system which identifies, evaluates and controls hazards which are significant to food safety” - Codex CAC/RCP 1-1969

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2
Q

GHP

A

Good Hygienic Practices

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3
Q

GMP

A

Good Manufacturing Practices

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4
Q

OIE

A

World Organisation for Animal Health

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5
Q

SOP

A

Standard Operating Procedures

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6
Q

Describe the lines of defence in a combined approach to food safety

A
  1. First line: PRP, GHP, GMP
  2. Second line: tailor-made HACCP
  3. Last line of defence: end product testing
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7
Q

PRP

A

Pre-requisite programmes: the minimum control measures, actions and procedures that must be performed to manufacture a product that meets these needs

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8
Q

Relevant EU food hygiene regulations

A
  • (EC) 852/2004 - hygiene of foodstuffs
  • (EC) 853/2004 - specific hygiene rules for food of animal origin
  • (EC) 854/2004 - specific rules for the organisation of official controls on products of animal origin intended for human consumption
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9
Q

What are the 8 principles of GHP throughout the food chain?

A
  1. Primary production
  2. Establishment design and facilities
  3. Control of operations
  4. Maintenance and sanitation
  5. Personnel hygiene
  6. Transportation
  7. Product info and consumer awareness
  8. Training
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10
Q

Internal finishes in the slaughterhouse should be:

A
  • Impervious: water-resistant, easily cleaned, withstand repeated washing
  • Chemical resistant: withstanding strong detergents e.g. alkalis
  • Biochemical and bacterial resistant: must resist by-products of bacterial growth e.g. acids
  • Impact resistant: no cracks
  • Resistant to condensation
  • Have good ventilation and insulation
  • Non-slippery
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11
Q

What should be ensured in (3) Control?

A
  • Production of food which is safe and suitable for human consumption
  • Reduction of risk of unsafe food by taking preventative measures to assure safety and suitability of food at an appropriate state in the operation by controlling food hazards
  • Description of products and processes, key aspects of GHPs, water, documentation, recall process
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12
Q

The plant operator should be able to prove that the water used within the plant is what?

A

Water must be potable (i.e. safe for humans to drink)

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13
Q

True/false: water outlets at the slaughterhouses should be tested for bacteria.

A

True

Once per year testing to enable bacteriological screening (TVC at 22ºC, TVC at 37ºC, total coliform)

Any positive results should immediately lead to resamples.

Once per year the mains inlet will also be tested for all of the above, and E. coli, E. faecalis and sulphite-reducing Clostridia

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14
Q

What should be kept to ensure the plant is properly maintained?

A

A maintenance log

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15
Q

How often should drains and floors in the plant be inspected and cleaned?

A

Daily to stop accumulation of debris, contaminating material and bad smells

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16
Q

How do you check that plant cleaning adheres to HACCP principles?

A

Verify the procedures are working as intended by swabbing surfaces

17
Q

What are the steps to HACCP?

A
  • 8 steps covering GHP, GMP, PRP
  • 5 preliminary steps of HACCP
  • 7 steps of HACCP
  • Review
18
Q

What are the 5 preliminary steps of HACCP?

A
  1. Assemble the HACCP team
  2. Describe the food and its distribution
  3. Describe the intended use and consumers of the food
  4. Develop a flow diagram which describe the process
  5. Verify the flow diagram
19
Q

What are the 7 principles of HACCP?

A
  1. Conduct a hazard analysis
  2. Determine the CCPs
  3. Establish the critical limits
  4. Establish monitoring procedures
  5. Establish corrective actions
  6. Establish verification procedures
  7. Establish record-keeping and documentation
20
Q

CCP

A

Critical control point: a location, step or procedure at which some degree of control can be exercised over a biological/chemical/physical hazard e.g. prevention, elimination or reduction to acceptable levels

21
Q

Critical limit

A

A value which separates acceptability from unacceptability.

22
Q

Who should be in charge of step 6 in HACCP (establishing verification procedures)?

A

Personnel with audit skills who are independent of the HACCP team

23
Q

What steps does 6) Establishment of verification procedures rely on?

A
  1. Validation
  2. Ongoing verification
  3. Reassessment

VPH (7 decks)

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