HACCP

Question 1

What does HACCP stand for?

Answer 1

Hazard Analysis Critical Control Point

Question 2

True or false, all businesses are required by law to have a HACCP system in place.

Answer 2

TRUE

Question 3

What is HACCP?

Answer 3

It is a risk assessment system. It allows the food producer to identify how food may become contaminated during food production, and puts systems into place to reduce the risk of that hazard occurring.

NOTE not all risks can be avoided but they can be reduced as far as possible from occurring.

Question 4

Explain how a food producer would put a HACCP system into place.

Answer 4

1. Identify the step in the preparation of EACH dish on their menu (from buying of ingredients to serving to customer)
2. Analyse each step so that they can see what dangers are possible (bacteria, chemicals, foreign bodies)
3. Identify the control measures for each of the hazards e.g. separate raw and cooked food
4. Set standards (known as critical limits) for each control measure. These are conditions that must be met to ensure food is safe to eat.
5. Review HACCP whenever you change a menu or a supplier.

Question 5

How often should a caterers HACCP system be reviewed?

Answer 5

At least once a year.

Question 6

Identify the HAZARD and CONTROL MEASURE/ACTION when you buy food.

Answer 6

HAZARD - High risk foods could be contaminated with food poisoning bacteria.
ACTION - buy from a reputable supplier; specify a minimum temperature for food when it is delivered.

Question 7

Identify the HAZARD and CONTROL MEASURE/ACTION when you store food.

Answer 7

HAZARD - Food poisoning bacteria could grow on high risk food and contaminate other food.
ACTION - Keep high risk food at a safe temperature and wrapped up; label food with a sell-by date and use it by that date; rotate stock so that the oldest food is used up before the sell-by date.

Question 8

Identify the HAZARD and CONTROL MEASURE/ACTION when you prepare food.

Answer 8

HAZARD - High risk food could be contaminated with food poisoning bacteria. Bacteria could grow. Bacteria could be transferred from one source to another.
ACTION - Wash hands before handling food; Get food out of the fridge just before you need to use it; Use clean equipment; Use different equipment for high risk foods; Separate raw and cooked food.

Question 9

Identify the HAZARD and CONTROL MEASURE/ACTION when you cook food.

Answer 9

HAZARD - Food poisoning bacteria could survive during cooking.
ACTION - Cook meat and fish until it reaches a core temperature of 75C (except steaks); sear the outside of steaks before cooking.

Question 10

Identify the HAZARD and CONTROL MEASURE/ACTION when you cool food.

Answer 10

HAZARD - Surviving food poisoning bacteria could grow.
ACTION - Cool food as fast as possible using blast chillers; don’t leave food to cool at room temperature unless its only for a very short time; transfer the food to a shallow dish as it will cool quicker

Question 11

Identify the HAZARD and CONTROL MEASURE/ACTION when you are hot-holding food.

Answer 11

HAZARD - Bacteria could grow.

ACTION - Keep food at 63C or hotter.

Question 12

Identify FIVE things that are on the HACCP checklist for businesses.

Answer 12

1. Provide food hygiene training
2. Remind staff of the importance of personal hygiene
3. Get staff to report illnesses.
4. Always monitor food safety controls (temperature of fridges etc)
5. Know your suppliers and check all supplies for delivery.
6. Separate raw and cooked food.
7. Have adequate washing facilities.
8. Take measures to avoid cross-contamination (i.e. put up hand wash notices, colour coded boards, cleaning charts etc)
9. Maintain food temperature controls (i.e. avoid danger zone, chilled foods, frozen foods, hot holding and core temperatures).
10. Have an effective cleaning programme.