HACCP Flashcards

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1
Q

What is HACCP? (3 points)

A

A systemic analysis of food preparation and production processes and procedures.

A written, documented sequenced and traceable record of steps

Provides proof of due diligence

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2
Q

What EC regulation related to HACCP?

A

EC Regulation 852/2004

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3
Q

Which section of the Food Safety Act 1990 references “Due Diligence?”

A

Section 21

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4
Q

What are the 7 principle steps of HACCP?

A

Conduct a hazard analysis

Determine critical control points

Establish critical limits

Monitor the CCP’s

Establish corrective actions if a CCP is out of control

Establish verification procedures

Keep accurate documentation and records of each stage

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5
Q

Which is Hazard Analysis?

A

Determine if any biological, chemical, or physical property, if not controlled, can cause a safety hazard

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6
Q

What are potential hazards to food? (13)

A

Ingredients
Allergens
Physical hazards
Process procedures
Packaging
Storage
Hygiene
Microbiological
Parasites
Chemical contamination
Additives
Toxins
Equipment design and function

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7
Q

What is identification of critical control points?

A

A point in the production process in which controls can be applied to eliminate or reduce safety hazards to an acceptable level

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8
Q

What is the determination of critical limits?

A

The maximum or minimum value in which a safety hazard can be controlled.

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9
Q

What are monitoring procedures?

A

Planned sequence of observations or measurements to establish whether a critical control point is under control.

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10
Q

What are corrective actions?

A

Actions to be taken when monitoring indicates a deviation from the critical limit.

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11
Q

What is the review/verification?

A

A review of the entire HACCP system and its associated records to ensure it is working correctly and monitoring is effective

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12
Q

What are some reasons to review a HACCP plan?

A

New safety information available
Outbreaks or complaints
Ineffective controls or checks
Modification of equipment or method
Designated length of time
Change in products or distribution

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13
Q

What is record keeping?

A

Holding documents relating to HACCP that prove HACCP is being followed.

Can allow ingredient or product tracing, operational procedures and identification of responsible employees.

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14
Q

What are the advantages of HACCP?

A

Remedial action can be taken
Control parameters are easy to monitor
Cost effective
Hazards and risks identified
Involves staff in food safety
Reduces product loss
Focus resources on critical areas
Demonstrates due diligence

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15
Q

Why might a HACCP plan fail?

A

Poor hygiene standards
Management doesn’t commit
Lack of understanding
Too complex
Too much paperwork
Inaccurate records
Not science based
Misidentification of ccp’s

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16
Q

What are the prerequisite for HACCP?

A

Approved suppliers

Well designed constructed and maintained premises and equipment

Potable water

Effective and planned cleaning and disinfection

Integrated pest management

Stock rotation

Disinfection and washing of all ready to eat fruit, salad and vegetables

Effective waste management

Labelling, traceability and recall procedures

17
Q

What are the 14 named allergens?

A

Celery
Eggs
Fish
Gluten
Crustaceans
Lupin flour
Milk
Molluscs
Peanuts
Sesame
Mustard
Nuts
Soya
Sulphur dioxide and sulphites