HACCP Flashcards
Why is HACCP needed?
- The HACCP approach provides a systematic way of identifying food safety hazards and making sure that they are being effectively controlled
- Systematic, proactive and preventative approach, focuses on identifying and preventing hazards from contaminated food by enabling the processor to focus on CCPs
When did the EU adopt HACCP in article 5 of regulation which requires all food business operators to use HACCP?
2004
Manditory in EU and USA
When did the EU adopt HACCP in article 5 of regulation which requires all food business operators to use HACCP?
2004
Manditory in EU and USA
What are the objective of the application of HACCP?
- Prevention of foodborne illness
- Reduction of costs of food analyses
- More efficient quality assurance system
- Reduction of losses due to product recall
- Protection of reputation
What are the 7 HACCP principles?
- Conduct a hazard analysis to identify any hazards that must be prevented, reduced or eliminated
- Identify the critical control points at the steps at which control is essential
- Establish critical limits for CCPs
- Establish procedures to monitor CCPs
- Establish corrective actions to be taken when monitoring indicates that particular CCP is not under control
- Establish procedures to verify whether procedures are working effectively
- Establish doccumentation and records to demonstrate the effective application of the above measures
What are some examples of prerequisite programmes that should be in place before HACCP?
- Facility and equipment design
- Pest control
- Cleaning and sanitation
- Purchasing requirements
- Supplier approval
- Employee training
- Personal hygiene
- Foreign material control
- Water/ice/air control
- Allergen/chemical control
- etc
Describe the proccess of HACCP
- Assemble HACCP team
- Describe product
- Identify intended use and customers
- Construct flow diagram which describes the process
- Confirm on site
- List all potential hazards, conduct a hazard analysis and consider control measures
- apply principles 2-7
What is a hazard?
A biological, chemical or physical agent with the potential to cause dverse health effect when present at an unacceptable level
What should be considered with hazard analysis?
- The qualitative and/or quantitative evaluation of the presence of hazard
- Survival or multipication of pathogeni microorganisms
- Contamination of an agent on the raw materials in-process product or finished product
- Overall risk
How can an agent be at an acceptable or unacceptable level?
Low acceptable- its increase to a unacceptable level should be prevented
High unnacceptable level- its reduction to an acceptable level should be assured
What are the principles of hazard control for HACCP?
- Prevention of contamination
- Prevention of increase in level
- Assurance of adequate reduction
- Prevention of recontamination
- Prevention of dissemination
- Elimination
When should hazard analysis be performed?
- During product development
- During industrialization of new product
- When new hazards emerge
- When new raw materials are used
- When equipment is changed
- With new layout
What is a critical control point?
A step as which control can be applied
Is essential to prevent or elminate a food safety hazard or reduce it
What is a critical control point?
A step as which control can be applied
Is essential to prevent or elminate a food safety hazard or reduce it
Decision tree
What is a critical limit of a CCP?
- A maximum and/or a minimum value to which a biological, chemical or physical hazard must be controlled at CCP
- Used to distinguish safe or unsafe operative condition at CCP
- Each control measure can have one or more critical limits
- Must be mased on sound science
