HACCP

Question 1

COSHH

Answer 1

control of substances hazardous to health

Question 2

CCP

Answer 2

critical control point

Question 3

HACCP

Answer 3

Hazard analysis and critical control point
=identify, evaluate and controls hazards which are significant for food safety

Question 4

Name 3 components for food safety assurance system .

Answer 4

-good hygienic practises
-HACCP
-verifications - testing

Question 5

Name and briefly describe the 8 principles of good hygiene and manufacturing ?

Answer 5

-primary production - storage transport, hygienic production of food , hygienic environment

-establishment - design is easy to clean , resistant to condensation, location , does have right facilities - security, water , electric ?

-control of operation - appropriate documents , outline products and processes , recall procedures , potable water

-Maintenance and sanitation - pest control , waste management , cleaning ( cleaning program ) -surface swabbing

-personal hygiene - sickness (not return til 48 hrs , if more than 3 days or abroad need doctors certificate ) , PPE

-transportation - bulk containers that are easy to clean , won’t contaminate , break

-Product info and consumer awareness - products have info of what contain

-Training

Question 6

5 preliminary steps of HACCP

Answer 6

-assesble HACCP team
-describe food and its distribution
-describe intended use and consumers of food
-develop a flow diagram which describes the process
-verify the flow diagram onsite

Question 7

7 HACCP stages

Answer 7

-hazard analysis
-determine the CCP ( critical control points )
-establish critical limits
-monitoring procedures
-corrective actions
-verification procedures - audits
-record keeping and documentation

Question 8

Briefly explain the hazard analysis stage

Answer 8

-risk assessment of biological , physical and chemical
-likelihood of occurrence (R) - scale 1-3
-severity of hazard ( S) scale 1-3 ( 3 being highest )
Risk assessment score = R x S

Question 9

TRUE/FALSE CCP are only created for significant hazards ( those that score higher 4 on risk assessment

Answer 9

true

Question 10

Examples of what you might create a critical limit for

Answer 10

-physical parameters -temp
-chemical parameters - ph
-sensory info -odour