HACCP

Question 1

What does HACCP stand for?

Answer 1

Hazard - Analysis - Critical - Control - Points

It is a preventative system.

Question 2

Which business types must utilise HACCP?

Answer 2

Businesses with high risk groups such as hospitals, the army, and places that produce food.

Question 3

What does HACCP involve?

Answer 3

The identification of potentially harmful hazards in the food chain from beginning to end.

• ANALYSING HAZARDS
• Identifying the CRITICAL POINTS
• CONTROLLING the CRITICAL POINTS to ensure that food is safe for consumption

Question 4

What is the first step of HACCP?

Answer 4

CONDUCT A HAZARD IDENTIFICATION ; Hazards may be physical, chemical or microbiological.

Question 5

What is the second step of HACCP?

Answer 5

IDENTIFY CRITICAL CONTROL POINTS : The steps in your process where a control measure is used and is crucial to prevent, eliminate or reduce a food safety hazard to a satisfactory level.

E.g : The sign off step which receiving deliveries or cooking food to a certain temperature.

Question 6

What is the third step of HACCP?

Answer 6

ESTABLISH CRITICAL LIMITS : Critical limit is the maximum or minimum amount to which a food safety hazard.

E.g : time , temperature, acidity, best before

Question 7

What is the fourth step of HACCP?

Answer 7

MONITOR CRITICAL CONTROL POINTS : Monitoring processes may include ;

• Physical monitoring ( checking food temperature, pressure, weight )
• Observational monitoring ( checking cleaning schedules, monitoring delivery checklists )

Question 8

What is the fifth step of HACCP?

Answer 8

ESTABLISH CORRECTIVE ACTIONS : Actions that must be taken if a variation from an acceptable critical limit occurs.

E.g : throwing out contaminated food immediately, refusing pest infected food delivery, performing regular maintenance on equipment

Question 9

What is the sixth step of HACCP?

Answer 9

ESTABLISH RECORD KEEPING PROCEDURES :

E.g : delivery checklists, signed off cleaning schedules, temperature recordings

Question 10

What is the seventh step of HACCP?

Answer 10

ESTABLISH VERIFICATION PROCEDURES :

E.g : perform internal inspections

Question 11

Identify the HACCP checkpoints

Answer 11

1. RECEIVING STOCK : Check temperatures, packaging and invoices. Ensure they are a reputable supplier.
2. STORING : Appropriate storage area, regularly check temperatures and cleanliness of these areas.
3. PREPARING : Practise high levels of personal and environmental hygiene and be aware of temperatures.
4. PROCESSING : Ensure food is handled hygienically, kept at correct temperatures, displayed and stored correctly.
5. DISPLAY & SERVICE : All workers to have strict hygiene practices, must follow 2/4 hour rule.
6. PACKAGING : Check for signs of damage before storing and using.
7. TRANSPORTING : Vehicle must be made of materials that don’t absorb liquids/odours.
8. DISPOSING : Disposed appropriately ( compost and recycling ).