HACCP Flashcards
What does HACCP stand for
Hazard Analysis and Critical Control Point
What are the 5 drivers to improve HACCP
Consumer demand
Environmental concerns
Health concerns
Government requirements for international trade
Due diligence
Describe the combined approach to food safety (first, second, last lines of defence)
First line - GHP, GMP, Pre-requisite programmes
Second line - tailor-made HACCP
Last line - end product testing
Name the 3 levels that HACCP can be implemented
Strategic level - food safety policy
Tactics level - putting in place procedures
Operational level - following government, businesses can implement their own criteria
What is a HACCP
A system which identifies, evaluates, and controls hazards which are significant for food safety
Describes the steps to get to HACCP
8 prerequisites
5 preliminary steps
7 HACCP principals
Review
Name the 8 prerequisites (PRP, GMP, GHP) that must be implemented for HACCP to occur
- Primary production
- Establishment - design and facilities
- Control of operation
- Maintenance and sanitation
- Personal hygiene
- Transportation
- Product information and consumer awareness
- Training
Describe the factors of the PRP 1 - primary production
Hygienic production of food, environmental hygiene, proper storage and transport
Reduction of likelihood of introducing a hazard
Describe the factors of the PRP 2 - Establishment (design and facilities)
Location of premises - urban vs rural vs industrial
Services available - water, energy, road access etc
Designs - single-floor, multi-storey
Internal finishes - must withstand regular cleaning, non-slip, good ventilation
Describe the factors of the PRP 3 - Control of operations
Description of products and processes
Key aspects of GHPs
Water
Documentation
Recall procedures
Potable water
Describe the factors of the PRP 4 - Maintenance and sanitation
Maintenance programme - kept free from dirt and rust, any broken equipment will be fixed, floors and drains inspected and cleaned daily
Cleaning programme - Cleaning procedures and schedules, daily sign off sheets, chemicals and concentrations used, who is responsible
Pest control - pait stations, pest control records
Describe the factors of the PRP 5 - Personnel hygiene
Staff medical programme - notify management if they or if family show any signs of illness, 48hr time off for sickness or diarrhoea, visitors fill in a health questionnaire
Describe the factors of the PRP 6 - Transportation
Control measures during transport to prevent contamination
Bulk containers must be cleaned regularly, must allow separation of different foods, provide protection from dust or fume contamination, maintain temp, humidity and atmosphere
Describe the factors of the PRP 7 - Product info and Consumer awareness
Properly labelled
Consumers should have enough knowledge to make informed choices
Avoidance of mishandling products
Describe the factors of the PRP 8 - Training
Those engaged in operations must be trained in food hygiene
Factors to take into account - nature of the food, the manner in which food is handled/packed, the extent of processing, storage conditions, expected length of time before consumption
Name the benefits and limitations of implementation of HACCP
Benefits - increases confidence, preventative system, effective use of resources, internationally accepted
Limitations - Need the knowledge to implement effective HACCP plan, need commitment from management, investment/funding requires
Name the 5 preliminary steps of HACCP
- Assemble the HACCP Team
- Describe the Food and its Distribution
- Describe the Intended Use and Consumers of the Food
- Develop a Flow Diagram Which Describes the Process
- Verify the Flow Diagram onsite
Name the 7 stages of HACCP
- Conduct a hazard analysis
- Determine the critical control points (CCPs)
- Establish critical limits
- Establish monitoring procedures
- Establish corrective actions
- Establish validation and the HACCP plan and Verification Procedures
- Establish documentation and record keeping
Describe step 1 of HACCP - conducting a hazard analysis
Risk assessment biological, chemical and physical factors
Risk assessment score = risk value (R) x Severity of hazard (S)
Describe step 2 of HACCP - determining critical control points
CCP = a location, step or procedure at which some degree of control can be exercised over a biological/chemical/physical hazard
Use a CCP Decision Tree
`Describe step 3 of HACCP - establishing critical limits
Critical limit = a value which separates acceptability from unacceptability
Must be measurable by a test or observation
Examples:
Physical parameters - temperature, time
Chemical parameters - pH, Water activity
Sensory information - odour
Management factors - correct labelling with instructions for use
Describe step 4 of HACCP - establishing monitoring procedures
A planned sequence of measurements or observations at critical control points to ensure that the critical limits are continuously achieved.
Methods of monitoring
Frequency of monitoring
Describe step 5 of HACCP - establishing corrective actions
Prevent deviation
Correction following a deviation
Determine and correct the cause of non-compliance
Record any corrective actions taken
Describe step 6 of HACCP - Establish Validation of the HACCP Plan and Verification Procedures
3 steps - validation, ongoing verification, reassessment
Assess all elements of the plan
Assess the process area - preventative measures and process capability
Describe step 7 of HACCP - Establish Documentation and Record Keeping
Examples of documentation - CCP determination, modifications made to the HACCP plan
Examples of records - CCP monitoring activities, deviations and corrective actions, verification procedures performed
How to maintain the HACCP system (x6)
Ongoing audit;
Data analysis/Trend analysis;
Keep abreast of emerging hazards/horizon scanning;
Update and amend the HACCP plan;
Ongoing training;
Maintain documentation up to date.
