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Leah VPH > HACCP > Flashcards

HACCP Flashcards

1
Q

Name some factors in the codex alimentarius (guidelines for food safety)

A
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2
Q

What is the stable to table risk based approach

A

‘Ensuring that both food produced and sold in the UK and imported food is safe to eat, ensuring that consumers understand about safe food and that regulation is effective and risk-based and protects consumers’.

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3
Q

What does HACCP stand for

A

hazard analysis critical control point

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4
Q

What is the combined approach for food safety

A

PRP: Pre-requisite programs
GHP: good hygiene practices
GMP: good manufacturing practices

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5
Q

name the components of the integrated food safety assurance system (and some examples)

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6
Q

How is HACCP implemented

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7
Q

Define HACCP

A

“A system which identifies, evaluates, and controls hazards which are significant for food safety”.

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8
Q

What are the Retained (post brexit) EU food hygiene regulations

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9
Q

What are the steps to HACCP

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10
Q

What are the 8 principles of hygiene (GHP) throughout the food chain

A
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11
Q

Describe the 1st principal of hygiene (GHP): primary production

A

Managing primary production in a way that ensures that food is safe and suitable for its intended use.

Reduction of likelihood of introducing a hazard which may adversely affect the safety of food, or its suitability for consumption, at later stages of the food chain.

Hygienic production of food (slaughter), environmental hygiene, proper storage and transport.

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12
Q

Describe the 2nd principal of hygiene (GHP): establishment design and facility

A

Premises, equipment and facilities should be located, designed and constructed according to the nature of operations and associated risks.

Control of hazards through good hygienic design (e.g. rounded corners (easy to clean)) and construction, appropriate location and provision of adequate facilities.

Location: rural and high ground better than urban (easy to expand and away from society)

Services: portable water, electricity, road/rail access, security (CCTV - welfare, biosecurity etc.), sewage, other waste disposal

Design can be single floor or multistorey

Internal finishes:
- Impervious - water resistant, easily cleaned, withstands repeated washing.
- Chemical resistance - withstands strong detergents e.g., alkalis.
- Biochemical and bacterial resistance – by-products of bacterial growth (acids).
- Wear and Impact resistance - stops cracks etc.
- Resistance to condensation (big issue because it can drip on meat).
- Good ventilation and insulation.
- Non slippery.

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13
Q

Describe the 3rd principal of hygiene (GHP): control of operation

A

Production of food which is safe and suitable for human consumption

Reduction of risk of unsafe food by taking preventive measures to assure the safety and suitability of food at an appropriate stage in the operation by controlling food hazards

Description of products and processes
Key aspects of GHPs
Portable Water
Documentation
Recall procedures

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14
Q

Why is this a good facility

A

Smooth walls, rounded edges, drains and floors clean, proper lighting

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15
Q

Describe the importance of portable water

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“Plant operator should be able to prove that water used within the plant is potable”.

Plant documented system may include:

Water sample will be collected and tested from all water outlets on a once-a-year rotational basis for bacteriological screening.

Any positive results will lead to immediate re-sampling

Samples: TVC (total viable count) at 22ºC, TVC at 37ºC, and total coliforms.

Once a year, the mains inlet will be sampled and tested for these three parameters, together with total E. coli, E. faecalis, and sulphite-reducing Clostridia.

The water company will be requested to supply an annual physico-chemical analysis of water in the area.

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16
Q

Describe the 4th principal of hygiene (GHP): maintenance and sanitation

A

Facilitation of continuing effective control of food hazards, pests, and other agents likely to contaminate food

To establish effective systems to:
- ensure adequate and appropriate maintenance and cleaning;- control pests;- manage waste; and- monitor effectiveness of maintenance and sanitation procedures.

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17
Q

Why do plants have maintenance programmes

A

“So that all structure and equipment in the plant will be maintained in accordance with licence conditions and keep a maintenance log”.
Any minor damage to structure or equipment will be promptly repaired.

Surfaces and cutting boards will be kept smooth, and equipment will be kept free from rust and dirt.

Floors and drains will be inspected and cleaned daily to stop accumulation of debris, contaminating materials and bad smells.

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18
Q

What should a plants cleaning programme include

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19
Q

Describe a plant cleaning programme

A

Daily sign-off sheets for those responsible to complete.

The frequency of cleaning of various parts of room and equipment.

Who is responsible.

The sequence of cleaning.

Chemicals and concentrations used.

All plant cleaning adheres to HACCP principles, including verification procedures by surface swabbing.

Any result indicating poor cleaning procedures will be immediately investigated and corrective action taken.

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20
Q

Describe pest control in plants

A

Bait stations will be checked on a monthly basis in addition to those checks carried out by the external contractor.

A drawing showing bait station locations will be available .

All external doors and windows will remain pest proof and will prevent access by vermin and other animals.

Pest control records are kept in the plant office.

Example of a Pest Control Policy:
Vermin control is sub-contracted to …… for a minimum of 8 visits per annum. Additional visits can be requested if deemed necessary.

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21
Q

Describe the 5th principal of hygiene (GHP): personal hygiene

A

Food contamination and illness transmission occurs by people who do not maintain an appropriate degree of personal cleanliness, who have certain illnesses or conditions or who behave inappropriately.

To ensure that those who come directly or indirectly into contact with food are not likely to contaminate food by:

  • maintaining an appropriate degree of personal cleanliness;
    - behaving and operating in an appropriate manner.
22
Q

Describe a staff medical programme

A

Staff are requested to notify management immediately if they or their family have any symptoms of any illness, which might be transmissible to other humans via handling exposed meat.

All absences from work must be notified to Management. Any member of staff suffering from sickness and/or diarrhoea should not return to work until 48 hours after symptoms have cleared.

If the symptoms have lasted three days or more, or if the employee has been abroad, a doctor’s certificate will be required before returning to work.

Visitors to the plant will be required to fill in a questionnaire relating to their personal health status on arrival and before entering the licensed premises.

23
Q

Describe the 6th principal of hygiene (GHP): transportation

A

Taking of necessary measures to prevent food contamination, damage and growth of pathogens

Effective control measures during transport prevent food contamination and assure that the food reaches its destination in a suitable condition for consumption

Conveyances and bulk containers should be designed and constructed so that they:
- do not contaminate foods or packaging;
- can be effectively cleaned and, where necessary, disinfected;
- permit effective separation of different foods or foods from non-food items where necessary during transport;
- provide effective protection from contamination, including dust and fumes;
- can effectively maintain any temperature, humidity, atmosphere and other conditions necessary to protect food from harmful or undesirable microbial growth and deterioration likely to render it unsuitable for consumption; and
- allow any necessary temperature, humidity and other conditions to be checked.

24
Q

Describe the 7th principal of hygiene (GHP): product information and consumer awareness

A

Products should bear appropriate information

Consumers should have enough knowledge to make informed choices

Avoidance of mishandling of the product at later stages in the food chain

Labelling and consumer awareness.

25
Q

Describe the 8th principal of hygiene (GHP): training

A

Those engaged in food operations should be trained in food hygiene

Training is fundamental in any food hygiene system

Inadequate trained personnel poses a potential threat to the safety of food and its suitability for consumption

Factors to take into account in assessing the level of training required include:
- the nature of the food, in particular its ability to sustain growth of pathogenic or spoilage microorganisms;
- the manner in which the food is handled and packed, including the probability of contamination;
- the extent and nature of processing or further preparation before final consumption;
- the conditions under which the food will be stored; and
- the expected length of time before consumption.

26
Q

What is a plant training programme

A

Plant has a training programme to train all staff who handle food stuff.

A qualified member of staff provides in-house hygiene training and each employee must attend a basic food hygiene course, given by an authorised provider, sit the examination and obtain a certificate.

27
Q

What are the benefits of HACCP implementation

A
28
Q

What are the barriers of HACCP implementation

A
29
Q

What are the pre-conditions for HACCP implementation?

A
30
Q

What is a HACCP plan?

A

A formal document holding details of all that is critical to food safety management for a product or process:
- Process flow diagram;
- HACCP control chart;
- Support documentation;
- Other documents deemed relevant (e.g. team details, product info, decisions).

31
Q

What are the 5 preliminary steps of HACCP?

A
32
Q

Describe the 1st preliminary step of HACCP: Assemble the HACCP team

A

In large facilities the HACCP team could have six or more persons, perhaps including representatives with the following job functions:
– Plant manager
– Food safety manager
– Quality control manager
– Production floor manager
– Maintenance and sanitation manager
– Front-line food workers

33
Q

Describe the 2nd preliminary step of HACCP: describe the food and its distribution

A

Examples of information to be included are:
● What is the product?
● What is its formulation and composition (raw materials and ingredients, physicochemical parameters potentially influencing safety (e.g. pH, aw)?
● What is the nature of the product, e.g. fresh, canned, dried, vacuum-packaged?
● How is the product manufactured/processed?
● What is the packaging?
● What type of storage, transport and distribution are required?
● What is the shelf-life of the product?
● Are there any other special considerations that need to be addressed, for instance a previous record of safety of the product

34
Q

Describe the 3rd preliminary step of HACCP: describe the intended use and consumers

A
35
Q

Describe the 4th preliminary step of HACCP: develop a flow diagram

A
36
Q

Describe the 5th preliminary step of HACCP: verify the flow diagram

A

Once the process flow diagram has been drafted, it must be confirmed by the HACCP team during an on-site inspection for accuracy and completeness. During this on-site inspection of the facility, equipment and operations, the HACCP team should :
- check the accuracy and completeness of the flow diagram,
- identify any deficiencies, and
- correct the document.

37
Q

What are the 7 HACCP stages

A
38
Q

Describe the 1st stage of HACCP: conduct a hazard analysis

A

Conducted for both PRP’s and for stages in the flow diagram.

This is a risk assessment of Biological, Chemical and Physical.

– Probability or Likelihood of occurrence/Risk value (R) : 1-3 scale with 1 being lowest and 3 being highest.

– Severity of hazard (S) : 1-3 scale with 1 being lowest and 3 being highest.

– Risk assessment score = R x S

You should now identify a significance score above which you are going to consider the hazard to be significant and take it forward to the next stage.

39
Q

Describe the 2nd stage of HACCP: determine critical control points (CCPs)

A

A critical control point (CCP) is a location, step or procedure at which some degree of control can be exercised over a biological/chemical/physical hazard i.e. a hazard can be prevented, eliminated or reduced to acceptable levels.

Loss of control at a CCP would result in an unacceptable risk to the consumer or product.

Kept to a minimum to ensure correct focus.

CCP occur at points where safety hazard must be controlled.

Only significant hazards (those above your predetermined significance score trigger point) will be carried forward to this stage.

For each significant hazard record what actions and/or activities are to be taken to prevent, eliminate or reduce the hazard to an acceptable level.

40
Q

Describe the 3rd stage of HACCP: establish critical limits

A
41
Q

Describe the 4th stage of HACCP: establish monitoring procedures

A
42
Q

Describe the 5th stage of HACCP: establish corrective actions

A

Prevent deviation.

Correction following deviation
- Adjust process to regain control

Determine and correct the cause of noncompliance.

Determine the disposition of non-compliant product (Deal with material produced during deviation e.g. destroy, rework, sample).

Record the corrective actions that have been taken.

Devise a standardised set of actions that company employees will follow when there is a deviations from a critical limit.

Assign specific responsibilities for implementing the corrective actions and the records that will be maintained.

43
Q

Describe the 6th stage of HACCP: Establish Validation of the HACCP Plan and Verification Procedures

A
44
Q

Describe the 7th stage of HACCP: establish documentation and record keeping

A
45
Q

Describe CCP determination

A
46
Q

Do an example of CCP determination based on this step

A
47
Q

Do an example of CCP determination based on this step

A
48
Q

Give an example of critical limits, monitoring procedures, HACCP records, verification procedures and corrective actions based on chicken carcass chilling

A
49
Q

How is the HACCP system maintained

A

Ongoing audit;
Data analysis/Trend analysis;
Keep abreast of emerging hazards/horizon scanning;
Update and amend the HACCP plan;
Ongoing training;
Maintain documentation up to date.

50
Q

How does good management improve the effectiveness of HACCP

A
51
Q

Describe management review in HACCP

A

To be conducted at planned intervals to ensure continuity, suitability, adequacy and effectiveness of HACCP system.

Records of meeting to be maintained.

Review inputs: Agenda, follow-up actions, trend analysis after verification activities, system updates, customer feedbacks, recall procedures, external audits etc

Review outputs: Assurance of food safety, revisions of policy, resource provision, improvement of effectiveness etc

Leah VPH (18 decks)

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