HACCP Flashcards
HACCP or Hazard Analysis Critical Control Point, originated from NASA need to ensure food safety for astronauts developed in the 1960s
Origin and Early Development
Throughout the 1970’s and 1980’s, the food industry gradually adopted HACCP as a standardized system to prevent food safety hazards
Industry Adoption
A systematic and preventive approach that addresses biological, chemical hazards through anticipation and prevention, rather than through end-product inspection and testing.
Hazard Analysis Critical Point
is a step at which control can be applied and is essential to prevent or eliminate a food safety hazard or reduce it to an acceptable level.
CRITICAL CONTROL POINT (CCP)
Determine potentially physical, biological, and chemical hazards that could affect food safety. Evaluate process, ingredients and industry standards to compile a comprehensive list
Identifying Hazards
Assessment of identified hazards to determine the severity and likelihood of occurrence. Utilize qualitative and quantitative methods to prioritize hazards based on risk
Risk Assessment
Rank hazards according to the level of risk to prioritize mitigation efforts. Focus resources on controlling the most significant hazards to ensure food safety
Prioritization of Hazards
Developing a HACCP Plan
Preliminary Task
Formulating the Team
Detailed description about this title about 20-30 words. These tasks include identifying potential hazards, determining critical control points, and setting critical limits to ensure food safety throughout the process
Preliminary Tasks
Detailed description about this title about 20-30 words. A diverse team of experts from various departments is essential to implement an effective HACCP plan, ensuring comprehensive hazard analysis and control measures
Formulating the Team
Challenges in adopting new systems and processes, often due to lack of infrastructure, knowledge or support can hinder successful implementation
Implementation Barriers
Employees and stakeholders may resist changes due to comfort with current practices, fear of the unknown or perceived increase in workload
Resistance to Change
Limited financial, human, and technological resources can prevent organizations from fully integrating necessary changes or maintaining standards
Resource Limitations
Regular assessment and refinement of processes ensure HACCP systems evolve with new insights, technologies and regulations
Continuous Improvement
Ongoing education programs for staff at all levels enhance understanding, involvement and efficiency in HACCP management
Training and Education
Accurate and thorough documentation supports traceability, accountability and compliance with regulatory requirements
Documentation and Record Keeping
Scheduled audits help identify weaknesses verify compliance and reinforce commitment to food safety standards
Regular Adults
