HACCP

Question 1

what is included in form 1 of HACCP?

Answer 1

product identification and use

Question 2

what is included of form 2 of HACCP?

Answer 2

product ingredient list and incoming material

Question 3

what is included in form 3/4 of a HACCP plan?

Answer 3

a process flow diagram and a plant schematic

Question 4

what is step 5 of a HACCP plan?

Answer 4

verification of the flow diagram / plant schematic an an actual site to ensure that it will actually work

Question 5

what is included in form 5?

Answer 5

hazards associated with each step and incoming material in the process and cross-contamination points

as well as a justification for how they pose potenital risks

Question 6

what are the 3 types of hazards in a processing plant?

Answer 6

chemical, physical and biological

Question 7

what are examples of biological hazards? what is an organism that is not considered a hazard?

Answer 7

bacterial pathogens
parasites
viruses
-yeast is not considered a hazard

Question 8

what hazards must be considered for ingredients?

Answer 8

contamination and growth

Question 9

what hazards must be considered for processing steps?

Answer 9

contamination, survival and growth

Question 10

when would survival of an organism be considered a hazard? give an example

Answer 10

if it goes through processing that is specifically intended to reduce numbers
-pasteurization, antimicrobial treatment and high pressure processing

Question 12

what is something to be aware of when identifying biological hazards?

Answer 12

listing spoilage organisms or organisms that are not associated with food (human pathogen)

Question 13

what is included in form 6?

Answer 13

identification of chemical hazards at each step
-no justification needed

Question 14

what are examples of chemical hazards?

Answer 14

natural toxins, drugs (antibiotics), chemicals, and allergens

Question 15

what is included in form 7? what are examples of this?

Answer 15

identification of physical hazards- no justification needed

metal, glass, plastic, foreign objects

Question 16

what are the 3 most common critical control points?

Answer 16

1) cooking
2) chillng / refrigeration
3) formualtion control

Question 17

what is the difference between a prerequisite program and a CCP?

Answer 17

pre-req:
1) indirectly dealsa with food safety issues
2) deals with environment where food is produced
3) general (not product specific)
4) non-compliance rarely results in action against product

CCP:
1) directly deals with food safety
2) product specific
3) non-compliance results in action against the product (recall)

Question 18

what factors are assessed in form 8?

Answer 18

proccess steps only

Question 19

what is the difference between CCP and Process control?

Answer 19

CCP
-deals directly with food safety issues
-product specific
-non-compliance results in action against product

Process control
-activity that enhances ability of a CCP to be effective
-must be linked to specific hazard and CCP
-often used in slaughter ( covering hide to increase effectiveness of CCP)

Question 20

when numbering CCP and PC, what does the letter b/p indicate after the number?

Answer 20

b- biological hazard
p- physical hazard

Question 21

what does form 9 include?

Answer 21

hazards that were identified in form 5-7 but not controlled by a CCP or PC (process control)

Question 22

what is the purpose of a critical limit? give examples

Answer 22

a tolerance that must be met to ensure that a CCP effectively controls a hazard
-cooking T, time, pH < 4.5

Question 23

what is the critical limit for nitrate in any product? what about bacon? and fermented products?

Answer 23

200ppm

120 ppm

100 ppm

Question 24

What must be considered when establishing monitoring procedures?

Answer 24

is it in real time?
who, when and what?

planned sequence of observations/ measurements of critical limits designed to produce an accurate record and ensure product safety

Question 25

what is included in form 10?

Answer 25

critical limits, monitoring procedures,deviation, verification and record keeping

Question 26

what is needed in a deviation procedure?

Answer 26

written plan / corrective action taken if there is a failure to mee the critical limits of a CCP

Question 27

what is included in verification procedures?

Answer 27

measures, procedures and tests used to determine proper operation of the HACCP system

who, when and what?

Question 28

what is included in record keeping?

Answer 28

in-plant documentation for each CCP to ensure the HACCP plan is followed

Question 29

what is included in form 11?

Answer 29

steps to reduce a single hazard that is always linked to subsequent CCP
-validated by processor