HACCP Flashcards
What is HACCP, and why is it important in food safety?
A systematic and science-based approach to food safety.
Identifies, evaluates, and controls hazards in food production, processing, distribution, and preparation.
Essential for effective food safety management systems.
What types of hazards does HACCP address?
Biological: Bacteria, viruses, parasites.
Chemical: Cleaning agents, pesticides.
Physical: Glass, metal fragments, bone pieces.
What are Critical Control Points (CCPs) in HACCP?
Points in the process where hazards can be prevented, eliminated, or reduced to acceptable levels.
HACCP establishes ___ ___ ___ (CCL) to set ___ and ___ values to control hazards at CCPs.
Critical Control Limits; maximum; minimum.
Monitoring procedures must be established at ___ to ensure hazards are under ___ and corrective actions are ___ when limits are exceeded.
CCPs; control; documented.
The thermometer in a storage freezer shows a temperature of -10℃, but the critical limit is -18℃. What corrective actions should be taken?
Immediate action: Investigate and adjust the freezer temperature.
Long-term action: Check for calibration issues with the thermometer.
Documentation: Record the deviation and corrective actions taken.
A food processor’s HACCP review finds that cleaning logs are incomplete. What steps should you take?
Implement retraining for staff on record-keeping procedures.
Establish additional monitoring protocols to ensure compliance.
7 steps to develop a HACCP plan:
- Identify potential hazards (biological, chemical, physical).
- Identify CCPs where hazards can be controlled.
- Establish critical limits (CCLs).
- Create monitoring procedures to track CCP compliance.
- Establish corrective actions for deviations.
- Verify the effectiveness of the HACCP plan.
- Implement record-keeping and documentation.
Steps to verify the HACCP plan’s effectiveness:
- Conduct periodic reviews of the plan.
- Verify accuracy of time/temperature monitoring equipment.
- Perform independent audits.
HACCP is like a GPS for food safety:
it maps out potential risks and solutions
A CCP is like a security checkpoint on a production line:
a checkpoint where safety is ensured.
What are Critical Control Limits (CCLs), and why are they important?
Defined maximum and minimum values to control hazards.
Scientifically based and measurable (e.g., temperature, time, pH).
Exceeding limits triggers corrective actions.
Examples of monitoring procedures for CCPs:
Checking fridge and freezer temperatures with a calibrated thermometer.
Logging cooking times and temperatures.
Documenting cleaning schedules and processes.
What should corrective actions for deviations include?
A pre-established plan with clear responsibilities.
Documentation of the deviation and actions taken.
Steps to prevent recurrence.
What is the role of verification in HACCP?
Ensures the HACCP plan is effective and scientifically sound.
Includes equipment calibration and independent plan reviews.
