HACCP Flashcards

Question

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

Answer 1

All food handlers must be trained in food hygiene, as training is essential to any food safety system. Poorly trained staff can compromise food safety and suitability. Training requirements depend on: - The type of food and its risk of supporting pathogens or spoilage. - How the food is handled and packed, including contamination risk. - Processing or preparation steps before consumption. - Storage conditions. - Shelf life before consumption.

Answer 2

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.

Answer 3

1. Management commitment 2. Basic hygiene programs (PRPs and OPRPs) 3. Scientific research on microbes, toxins, and contaminants 4. Validated testing methods 5. Data on hazard levels 6. Defined safety limits (FSO and ALOP)

Answer 4

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).

Answer 5

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

Answer 6

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

Answer 7

Create a clear, simple diagram showing all steps in the production process under the establishment’s control. It doesn’t need to be complex—block diagrams are enough. This diagram helps the HACCP team identify where food safety hazards could occur or increase.

Answer 8

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.

Answer 9

Assess biological, chemical, and physical hazards at each step in the flow diagram and in PRPs. Use risk assessment: - Likelihood (R) and Severity (S) rated 1–3 - Risk score = R × S Set a threshold to decide which hazards are significant and move forward for control

Answer 10

CCP is a step where control is essential to prevent, eliminate, or reduce a significant hazard to an acceptable level. Only hazards with a risk score above the threshold are assessed here. Loss of control at a CCP poses an unacceptable risk. Keep CCPs to a minimum—focus on points where safety must be controlled

Answer 11

critical limit is a measurable value that separates safe from unsafe conditions at a CCP. Key points: - Must be measurable (test or observation) - Must ensure control of the hazard - May differ from usual processing values Examples of critical limits: - Physical: temperature, time - Chemical: pH, water activity (Aₐ), salt (NaCl) - Sensory: odour - Management: correct labelling, stock rotation

Answer 12

Actions taken when a critical limit is breached to: - Regain control of the process - Find and fix the cause of the deviation - Decide what to do with affected product (e.g. rework, destroy) - Record all actions taken Standardised procedures and assigned responsibilities must be in place

Answer 13

These procedures confirm the HACCP plan works as intended and is scientifically sound. Three key steps: 1. Validation – Based on scientific knowledge 2. Ongoing verification – Regular checks (what, how often, who) 3. Reassessment – Review procedures, records, and reporting Use trained auditors (ideally independent), and assess the full plan and process flow, including control points and preventative measures

Answer 14

Clear documentation and accurate record keeping are essential for implementing and maintaining a HACCP system. Documentation includes: - HACCP team members - Hazard analysis + scientific justification - CCP and critical limit determination - Validation of control measures - Any plan modifications Records include: - CCP monitoring logs - Deviations + corrective actions taken - Verification results and changes to the HACCP plan Guidance materials (e.g. sector-specific guides) can support documentation if tailored to the business

Answer 15

Use the CCP decision tree, which asks key questions to decide if a step is a Critical Control Point: 1. Are control measures in place? 2. Is the step designed to reduce or eliminate the hazard? 3. Could contamination exceed acceptable levels if this step fails? 4. Can a later step control the hazard? Yes/No answers guide whether the step is a CCP

Answer 16

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.

Answer 17

Effective management boosts HACCP by: - Aligning food safety with business goals - Promoting standards, regulations, and customer needs - Setting a clear food safety policy - Conducting regular management reviews - Ensuring resources are available

Answer 18

Regularly scheduled reviews ensure the HACCP system remains suitable, effective, and up to date. Key points: - Records of meetings must be kept - Inputs: agenda, follow-ups, trend analysis, audits, customer feedback, system updates - Outputs: food safety assurance, policy changes, resource planning, system improvements