HACCP Flashcards
HACCP stands for?
“hazard analysis critical control point”
HACCP is a method of:
- ensuring food safety by examining every flow step in a food operation,
- identify the steps that are critical to food safety, and
- implementing effective control and monitoring procedures at these critical steps
What is the difference between GHP and HACCP?
What are the 12 steps of HACCP?
How do you assemble the HACCP team and Identify Scope?
Different managers come together to ID at which step of the flow you remove the contaminated food.
- Define which products are within the scope of your HACCP’s study.
How do you describe the product?
How do you Identify Intended Use and Users?
How do you construct a flow diagram of operation processes?
How do you on-site confirmation of flow diagram?
- The best means to make sure your flow diagram is accurate is to have the HACCP team confirm it is accurate by
walking through the plant and making sure all the steps in the process are included in the flow diagram. - Confirm the Flow Diagram is correct by visiting the plant
—> Confirm the processing operation against the flow diagram during all stages and hours of operation.
What are the 7 principles of HACCP?
Describe Principle 1 of HACCP?
Principle 1 – conduct Hazard analysis (HA)
What is the first step of Principle 1?
(Step 1. List exact sequential process flow diagram)
Sequential listing of the exact process flow diagram for
each ingredient used in the factory up to final step
What is the second step of Principle 1?
Step 2. List all possible hazards)
HACCP team should consider all the hazards listed below that may be reasonably expected to occur at each step of the process flow diagram
This hazard list is referred to as
a Preliminary Hazard List
It covers all hazards that could
potentially occur in the product
What is step 3-6 of Principle 1?
Step 3-6. hazard ranking/prioritizing to identify a significant hazard using formula = occurrence x severity
What is step 7 of Principle 1?
List control measures for each hazard at each step of processes
What is Principle 2 of HAACP?
What are the 4 questions use in the decision tree?
What is the CCP in this situation?
What is principle 3? Explain it.
Principle 3 - Establish Critical Limits
How do you establish monitoring procedures?
How do you establish corrective actions?
E.g. if body temp is above or below 38, you do corrective action. What does that mean? Remove them b/c they are unfit.
How do you establish record keeping?
Documentation and record keeping includes?
How do you establish verification?
