HACCP Flashcards
HACCP Plan
Written document based on HACCP principle describing procedures a particular operation will follow to ensure the safety of food served
Def of HACCP????
Food and safety management system based on the idea that if significant biological, chemical, or physical hazards are identified at specific points within a products flow through the operation, they can be prevented, eliminated, or reduced to safe levels
What are the 7 steps to this plan
- Conduct a Hazard Analysis
- Determine Critical Control Points
- Establish Critical Limits
- Establish Monitoring Procedures
- Identify Corrective Actions
- Verify that the System Works
- Establish Procedures for Record Keeping & Documentation
Principle 1: Conducting a Hazard Analysis
Identify and assess potential hazards in food you serve
Principle 2: Determine Critical Control Points (CCPs)
Find the points in the process where the identified hazards can be prevented, eliminated, or reduced. This is the critical control points or CCPs.
Principle 3: Establish Critical Limits
For each CCP, establish minimum or maximum limits. These limits must be met to prevent or eliminate the hazard, or to reduce it to safe levels
Principle 4: Establish Monitoring Procedures
Once critical limits have been created, determine the best way for your operation to check them. Make sure the limits are consistently met. Identify who will monitor them and how often.
Principle 5: Identify Corrective Action
Identify steps that must be taken when a critical limit is met. These steps should be determined in advance.
Principle 6: Verify that the System Works
Determine if the plan is working as intended. Evaluate it on a regular basis. Using your monitoring charts, records, hazard analysis, etc, and determine if your plan prevents, reduces, or eliminates identified hazards.
Principle 7: Establish Procedures for Record Keeping and Documentation
Maintain your HACCP plan and keep all documentations created when developing it.
