HACCP Flashcards
What is HACCP
Hazard Analysis Critical Control Point is an internationally recognised safety system introduced into Australia by the food amendment act in 1997. HACCP involves predicting what could possibly go wrong in regard to food safety during the food preparation process.
Steps in HACCP
1 Conduct a hazard and risk analysis
2 Identify critical control points
3 Establish specific standards for critical control points
4 Establish a system to monitor the critical control points
5 Establish corrective actions if required
6 Keep records
7 Review of HACCP program
step 1
Conduct a hazard and risk analysis
a. Businesses need to identify food safety problems that could occur at each stage of the food production process
i. Biological
1) Bacteria
2) Mould
3) Yeast
ii. Chemical
1) Cleaning agents
2) Pesticides
iii. Physical
1) Insects
2) Rodents
3) Glass
aspects to consider for step 1
i. Biological
1) Bacteria
2) Mould
3) Yeast
ii. Chemical
1) Cleaning agents
2) Pesticides
iii. Physical
1) Insects
2) Rodents
3) Glass
step 2
Identify critical control points
a. These are the important things that can go wrong with regards to temperature and hygiene . You need to establish whether you need to and/or can control the hazards at these steps
aspects to consider for step 2 (critical control points) (be able to apply these to a recipe)
i. Purchasing of food
ii. Delivery of food
iii. Food storage
iv. Food preparation
v. Cooking of food
vi. Cooling food
vii. Storing cooked/cooled foods
viii. Defrosting food
ix. Reheating food
x. Food handling service
xi. Food displays
Purchasing of food
1) Use a well known supplier
2) Be specific about food quality
Delivery of food
1) Inspect all food carefully
2) All food should be in optimal condition
3) Food should be delivered in correct temperature
4) The delivery area should be clean
Food storage
1) Stored at the correct temperature, for a fridge 5C and freezer -18C
2) First in first out arrangement of food
3) Dry goods should be placed in a well-ventilated dry store
4) All goods should be covered to avoid cross-contamination
Food preparation
1) Prepare raw and cooked foods separately
2) All things used should be cleaned thoroughly
3) Keep foods out of the danger zone
Cooking of food
1) The heating of food should be done at a high enough temperature so that all bacteria is killed
Cooling food
1) All cooled foods needs to be 5C or below within 4 hours
Storing cooked/cooled foods
1) Cover and label food correctly and clearly
2) Food can be frozen but has an expiry date
3) Storage times may vary
Defrosting food
1) Defrost food at 2-4C in cold storage
2) Food defrosted in a microwave should be cooked immediately
Reheating food
1) Reheating must be done quickly and efficiently
2) Only reheat food once
Food handling service
1) Once the food has been cooked it must be served immediately
2) Hot food is served hot and cold food is served cold
3) Warm food shouldn’t be kept between 5-60C
Food displays
1) Warm buffet foods have their must have their temperature monitored
2) All food items must have their own serving spoons/tongs
step 3
You need to put in place specific controls and criteria or measures detailing what is acceptable and unacceptable to ensure food safety problems do not occur
aspects to consider for step 3
1) Need to be very knowledgeable about temperature controls with food
2) Danger zone which is 5-60C
3) Fridges 4C freezers -18C
4) Up to 75C for 15 minutes
5) Defrosting 2-4C in cold storage
step 4
Once critical control points and critical limits are determined, food workers need to monitor these controls to make sure that they are in place and working and that the critical limits are not surpassed.
aspects to consider for step 4
Planned scheduled observations to ensure that critical control points are not surpassed
e.g. The freezer temperature is checked every hour to ensure it maintains at -18C
step 5
If monitoring finds there is a problem, corrective actions must be undertaken
aspects to consider for step 5
Ongoing regular observations that detect an unacceptable measure, criteria or control are quickly corrected.
This could include removing food from sale, destroying stored foods, restraining staff to changing suppliers
step 6
Keeping reliable records of monitoring and corrective actions allows for auditing by government officials as well as senior management
aspects to consider for step 6
Keeping records provides evidence for government officials and senior management.
Assists with compliance and auditing
Clear directions of what records need keeping and who is responsible for keeping them are necessary
step 7
Validate and review on a regular basis to ensure all is working well or system modifications or updates are required
aspects to consider for step 7
A yearly independent audit is recommended
