HACCP

Question 1

What does HACCP stand for

Answer 1

Hazard Analysis and Critical Control Point

Question 2

What are the 5 drivers to improve HACCP

Answer 2

Consumer demand
Environmental concerns
Health concerns
Government requirements for international trade
Due diligence

Question 3

Describe the combined approach to food safety (first, second, last lines of defence)

Answer 3

First line - GHP, GMP, Pre-requisite programmes
Second line - tailor-made HACCP
Last line - end product testing

Question 4

Name the 3 levels that HACCP can be implemented

Answer 4

Strategic level - food safety policy
Tactics level - putting in place procedures
Operational level - following government, businesses can implement their own criteria

Question 5

What is a HACCP

Answer 5

A system which identifies, evaluates, and controls hazards which are significant for food safety

Question 6

Describes the steps to get to HACCP

Answer 6

8 prerequisites
5 preliminary steps
7 HACCP principals
Review

Question 7

Name the 8 prerequisites (PRP, GMP, GHP) that must be implemented for HACCP to occur

Answer 7

1. Primary production
2. Establishment - design and facilities
3. Control of operation
4. Maintenance and sanitation
5. Personal hygiene
6. Transportation
7. Product information and consumer awareness
8. Training

Question 8

Describe the factors of the PRP 1 - primary production

Answer 8

Hygienic production of food, environmental hygiene, proper storage and transport
Reduction of likelihood of introducing a hazard

Question 9

Describe the factors of the PRP 2 - Establishment (design and facilities)

Answer 9

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

Question 10

Describe the factors of the PRP 3 - Control of operations

Answer 10

Description of products and processes
Key aspects of GHPs
Water
Documentation
Recall procedures
Potable water

Question 11

Describe the factors of the PRP 4 - Maintenance and sanitation

Answer 11

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

Question 12

Describe the factors of the PRP 5 - Personnel hygiene

Answer 12

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

Question 13

Describe the factors of the PRP 6 - Transportation

Answer 13

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

Question 14

Describe the factors of the PRP 7 - Product info and Consumer awareness

Answer 14

Properly labelled
Consumers should have enough knowledge to make informed choices
Avoidance of mishandling products

Question 15

Describe the factors of the PRP 8 - Training

Answer 15

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

Question 16

Name the benefits and limitations of implementation of HACCP

Answer 16

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

Question 17

Name the 5 preliminary steps of HACCP

Answer 17

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 Describes the Process
5. Verify the Flow Diagram onsite

Question 18

Name the 7 stages of HACCP

Answer 18

1. Conduct a hazard analysis
2. Determine the critical control points (CCPs)
3. Establish critical limits
4. Establish monitoring procedures
5. Establish corrective actions
6. Establish validation and the HACCP plan and Verification Procedures
7. Establish documentation and record keeping

Question 19

Describe step 1 of HACCP - conducting a hazard analysis

Answer 19

Risk assessment biological, chemical and physical factors
Risk assessment score = risk value (R) x Severity of hazard (S)

Question 20

Describe step 2 of HACCP - determining critical control points

Answer 20

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

Question 21

`Describe step 3 of HACCP - establishing critical limits

Answer 21

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

Question 22

Describe step 4 of HACCP - establishing monitoring procedures

Answer 22

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

Question 23

Describe step 5 of HACCP - establishing corrective actions

Answer 23

Prevent deviation
Correction following a deviation
Determine and correct the cause of non-compliance
Record any corrective actions taken

Question 24

Describe step 6 of HACCP - Establish Validation of the HACCP Plan and Verification Procedures

Answer 24

3 steps - validation, ongoing verification, reassessment
Assess all elements of the plan
Assess the process area - preventative measures and process capability

Question 25

Describe step 7 of HACCP - Establish Documentation and Record Keeping

Answer 25

Examples of documentation - CCP determination, modifications made to the HACCP plan
Examples of records - CCP monitoring activities, deviations and corrective actions, verification procedures performed

Question 26

How to maintain the HACCP system (x6)

Answer 26

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.