HACCP

Question 1

What is the definition of HACCP (Hazard Analysis and Critical Control Point)?

Answer 1

A system that identifies, evaluates, and controls hazards significant to food safety.
Defined by Codex Alimentarius Commission (CAC/RCP 1-1969).

Question 2

What are the drivers for implementing HACCP?

Answer 2

Consumer demand.
Environmental concerns.
Health concerns.
Government requirements for international trade.
Due diligence by food businesses.

Question 3

What are the prerequisite programs (PRPs) required for HACCP?

Answer 3

Good Manufacturing Practices (GMP).
Good Hygiene Practices (GHP).
Sanitation Standard Operating Procedures (SSOP).

Question 4

What are the three lines of defense in food safety assurance?

Answer 4

First line: PRP (pre-requisite programmes), GHP (Good hygiene practices), GMP (Good manufacturing practices).
Second line: Tailor-made HACCP system.
Last line: End-product testing.

Question 5

What EU regulations support HACCP implementation?

Answer 5

Regulation (EC) 852/2004: Hygiene of foodstuffs.
Regulation (EC) 853/2004: Hygiene rules for foods of animal origin.
Regulation (EC) 854/2004: Official controls for food of animal origin.

Question 6

What are the key aspects of hygienic food production in PRPs?

Answer 6

Environmental hygiene: Prevent contamination.
Proper storage and transport: Ensure safety at every stage.
Hygienic facility design and construction: Resistance to chemicals, bacteria, and impact.

Question 7

What are the properties of well-designed food production facilities?

Answer 7

Water-resistant and easy to clean.
Resistance to chemicals, bacteria, and condensation.
Good ventilation and insulation.
Non-slippery surfaces and smooth equipment.

Question 8

What are the responsibilities in maintaining sanitation in a food plant?

Answer 8

Maintain a cleaning schedule with detailed protocols.
Conduct regular inspections for structural integrity.
Use surface swabbing to verify cleaning effectiveness.
Implement pest control with documented logs and bait station maps.

Question 9

What is the importance of potable water in HACCP?

Answer 9

Water must be proven safe through regular bacteriological and physico-chemical analysis.
Testing includes TVC at 22°C, TVC at 37°C, coliforms, E. coli, and Clostridia.

Question 10

What personal hygiene measures are essential under HACCP?

Answer 10

Notify management of illness symptoms immediately.
Staff with gastrointestinal symptoms must be symptom-free for 48 hours before returning to work.
Visitors must complete a health questionnaire before entering premises.

Question 11

What are the transportation requirements for food safety?

Answer 11

Prevent contamination during transit.
Use cleanable and disinfectable containers.
Maintain appropriate temperature, humidity, and atmosphere to prevent spoilage or microbial growth.

Question 12

Why is training critical in HACCP systems?

Answer 12

Untrained staff pose a threat to food safety.
Training should cover food hygiene, contamination risks, and handling methods.
All staff must attend basic food hygiene courses and obtain certification.

Question 13

What are the seven principles of HACCP?

Answer 13

Conduct a hazard analysis.
Identify critical control points (CCPs).
Establish critical limits.
Monitor CCPs.
Establish corrective actions.
Verify that the system works.
Document the HACCP plan and maintain records.

Question 14

What is the historical significance of HACCP?

Answer 14

Developed in the 1960s for NASA.
Adopted globally by the Codex Alimentarius in 1993.
Introduced in EU legislation after the 1996 E. coli outbreak in Scotland.

Question 15

What is the role of consumer awareness in HACCP?

Answer 15

Proper labeling ensures consumers can make informed choices.
Education helps prevent mishandling of food post-purchase.

Question 16

What are the 8 principles of hygiene in the food chain

Answer 16

Primary production
Establishment design and facilities
Control of operations
Maintenance and sanitation
Personnel hygiene
Transportation
Product info and consumer awareness
Training

Question 17

What are the key benefits of implementing a HACCP system?

Answer 17

Preventive and systematic approach.
Builds consumer and regulatory confidence.
Cost-effective and efficient resource use.
Strengthens quality management systems.
Facilitates regulatory audits.
Demonstrates management commitment.

Question 18

What barriers might hinder HACCP implementation?

Answer 18

Lack of knowledge and training in the HACCP team.
Insufficient human resources.
Inadequate planning and management commitment.
Limited investment or funding.

Question 19

What are the preconditions for HACCP implementation?

Answer 19

Management commitment.
General food hygiene principles (PRP/OPRP).
Scientific research on microbiology and toxicology.
Validated analytical methods.
Data on hazard occurrence levels.
Establishing Food Safety Objectives (FSO) and Appropriate Levels of Protection (ALOP).

Question 20

What are the five preliminary steps before implementing HACCP?

Answer 20

Assemble the HACCP team.
Describe the food and its distribution.
Define intended use and consumer groups.
Develop a process flow diagram.
Verify the flow diagram onsite.

Question 21

What is a critical control point (CCP)?

Answer 21

A step where control can be applied to prevent, eliminate, or reduce a food safety hazard to acceptable levels.
Loss of control at a CCP poses an unacceptable risk.

Question 22

What is the Codex CCP Decision Tree?

Answer 22

A management tool to identify CCPs by asking:
Do control measures exist?
Is the step specifically designed to control the hazard?
Could the hazard reach unacceptable levels without control?
Will a subsequent step control the hazard?

Question 23

What are critical limits in HACCP?

Answer 23

Values that separate acceptable from unacceptable conditions at a CCP.
Must be measurable (e.g., temperature, pH, sensory properties).

Question 24

What factors are considered in hazard analysis?

Answer 24

Biological hazards: pathogens like Salmonella.
Chemical hazards: residues, toxins.
Physical hazards: glass, metal fragments.

Question 25

What are monitoring procedures in HACCP?

Answer 25

Continuous or routine checks to ensure critical limits are maintained.
Must be recorded and capable of detecting deviations.

Question 26

What are corrective actions in HACCP?

Answer 26

Prevent recurrence of deviation.
Address affected products (e.g., rework, destroy).
Record and document actions taken.

Question 27

What are the three steps of validation and verification in HACCP?

Answer 27

Validation: Ensure the HACCP plan is scientifically and technically sound.
Ongoing verification: Check that the HACCP system works as intended.
Reassessment: Regularly review and update the plan based on new information

Question 28

Why is documentation critical in HACCP?

Answer 28

Demonstrates compliance with food safety standards.
Includes CCP monitoring records, corrective actions, and verification activities.

Question 29

What are the roles of management in HACCP?

Answer 29

Commit to developing and improving the food safety system.
Conduct regular management reviews of HACCP effectiveness.
Provide necessary resources and training.

Question 30

What are examples of HACCP documentation?

Answer 30

HACCP team composition.
Hazard analysis and CCP identification records.
Scientific justification for critical limits.
Records of monitoring, deviations, and corrective actions.

Question 31

What is the purpose of HACCP training?

Answer 31

Ensures staff can identify and manage hazards.
Covers food hygiene principles and specific HACCP tasks.

Question 32

How is a hazard analysis conducted?

Answer 32

Risks are given scores 1-3 on risk value and severity
R x S = risk assessment score