HACCP Flashcards
Food security
Concept that food is Produced sustainably Accessible Available Wholesome
Food safety
Concept them at food won’t cause harm to the consumer when prepared/ eaten according to instructions
Law says an appropriate management strategy w/ comprehensive control procedures must be present
Food control
mandatory regulatory activity of enforcement by LAs or NAs to provide consumer protection. Ensure food are safe wholesome and fit for human consumption at all stages
Food quality
Product/service is of a defined characteristic and is fit for purpose. Important for expectations and safety
What is haccp
Hazard Analysis Critical Control Point System IDs evaluates and controls significant hazards
Why use HACCP
Control throughout not just at end Preventative Involves all staff levels Cheap Part of due diligence defence Allows go ID of microorganism contam as well as classic food borne disease
What are the pre requisites
Measures providing basic environmental and operating conditions needed for safe &a wholesome food
Eg prerequisites
Water quality
Personal hygiene & health
Temp controls
Traceability
What are the 7 HACCP principles
Hazard analysis CCPs Critical limits Monitoring system Corrective action system Verification system Documents concerning all procedures and records
Hazard
In/condition of food with potential to cause harm/adverse health to consumers
What is PIGS in relation to hazards
Presence
Intro
Growth
Survival
Contort measure
Action used to prevent/ eliminate a food safety hazard
What are the 2 components of risk
Likelihood
Impact
CCPs
Step where control can be applied to prevent/ eliminate hazard/ reduce it
Critical limits
Measurable, min legal req
Determine if a CCP is in control
