HACCP

Question 1

Aspects of food processing defined by law:

Answer 1

• Safety management
• approval of all food ingredients
• labelling

Question 2

Food Standards Agency

Answer 2

• Oversees local authority enforcement activities for food law
• sets and monitors standards in accordance with national and EU legislation
• Trains staff to ensure their enforcement are proportionate, consistent and transparent

Question 3

Local enforcement done by:

Answer 3

• environmental health practitioners (safety)

- trading standards officers (preventing deception)

Question 4

All producers must have good hygiene and due diligence

Answer 4

-

Question 5

Must have HACCP

Answer 5

• except farmers and retailers selling packaged food only
• certain premises must be authorised
• all food handlers must be registered and can be inspected

Question 6

all food and ingredients must be traceable

Answer 6

-

Question 7

Hazard

Answer 7

source of potential damage, harm or adverse health effects on something or someone.

Question 8

Risk

Answer 8

The damage caused by a hazard = the severity of the hazard times the probability that it will occur

Question 9

Critical limit

Answer 9

A value that can be measured and requires action if it is exceeded

Question 10

Control

Answer 10

A means to check that a hazard is not occurring

Question 11

Prevention and elimination

Answer 11

Means to ensure that a hazard cannot occur

Question 12

Traceable

Answer 12

Records to show where every ingredient came from and where every product went to.

Question 13

7. Principles of HACCP

Answer 13

1. Identification of risk factors and preventive actions: Describe all potentially hazardous process steps and which hazards are possible
2. Identification of critical control points (CCP): Decide which steps must be monitored to ensure safety
3. Determination of critical limits: Decide what to measure for each monitored step and which values are safe or unsafe
4. Establishment of monitoring system: Define how to do the measurements and how to check that the measurements have been done
5. Determination of alleviating action: Decide what to do if a measured value exceeds a critical limit, and write up the corresponding instructions
6. Verification of the HACCP system: Arrange ‘accidents’ to check if it works
7. Establishment of recording and documentation: Ensure that all relevant information including monitoring data are being collected and stored in a safe place, so it can all be retrieved in case something goes wrong

Question 14

Tasks involved in HACCP step 1

Answer 14

a. Assemble the HACCP Team: Must include hands-on expertise
b. Describe the Food and its Distribution: Where does it come from, what processes will it go through?
c. Describe the Intended Use and Consumers of the Food: E.g. place of consumption, how long must it stay safe after production?
d. Develop a Flow Diagram which Describes the Process
e. Verify the Flow Diagram
f. Identify Hazards and define their Severity

Question 15

Risk must be controlled by:

Answer 15

Minimising probability of hazard
Monitoring whether all is well
Planning in advance what to do if all is not well