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HACCP Flashcards

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1
Q

What does HACCP stand for?

A

Hazard Analysis and Critical Control Points

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2
Q

What is a Hazard?

A

Any biological, chemical, or physical property that may cause a health risk to consumers

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3
Q

What is Clostridium Botulinum and how does it cause botulism?

A

Bacterial spores that are widespread in nature, commonly found in soil and dust. Not a risk when exposed to oxygen bc cannot grow then and therefore can’t produce the toxins that cause illness. Can cause botulism when food is stored or prepared improperly. The bacteria can survive high temps n grow in moist, oxygen free environments. Can result in paralytic illness caused by nerve poison produced by the bacterium.

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4
Q

What are some biological hazards?

A

Harmful bacteria such as C.botulinum, viruses and parasites such as tapeworms.

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5
Q

What are some Chemical Hazards?

A

Toxins (aflatoxin and PSP), heavy metals, environmental pollutants (pesticides), aquaculture drugs, plant chemicals (sanitizes, lubricants).

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6
Q

What are some Physical Hazards

A

Metal/glass fragments or other extraneous material (stone,dirt,insects,bone,paint chips)

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7
Q

What is the HACCP Concept?

A

Control over the Process
Control over the Raw Materials
Control of the Production Environment

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8
Q

What is the Critical Control Point (CCP) in the HACCP?

A

A specific point in the process where control can be applied to reduce the likelihood of the hazard to an acceptable level
Other definition:
The second step in the HACCP is identifying critical control points. These r the points In the production process where an action can be taken to prevent, eliminate, or reduce a food safety hazard to an acceptance level.

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9
Q

Critical Limit

A

A criterion that must be met in order to ensure that a CCP controls a hazard (eg. Temperature, ph, time, water, viscosity)

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10
Q

When was HACCP adopted?

A

In 1973 following the Bon Vivant (canned soup) botulism case in 1971. Was adopted by the USFDA for low acid canned food regulations.

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11
Q

What is the Hazard Analysis in the HACCP?

A

Is the first principal in HACCP, the stage where a plan is laid out to identify all possible food safety hazards that could cause a product to be unsafe, and the measures that can be taken to control those hazards.

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12
Q

What are the 7 principals of HACCP?

A
  1. Identify hazards, risks, and preventative measures (HA)
  2. Identify critical control points
  3. Establish critical limits for each critical control point
  4. Monitor each CCP
  5. Take corrective actions when operation is out of control
  6. Keep detailed records along the way
  7. Verification
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13
Q

Principal 1 of HACCP what is it and what does it entail?

A

Principal 1: Hazard Analysis, Risk Assessment and Preventative Measures (analyzing the Hazard, assessing the Risk,& applying Preventative Measures)

  • estimate both risk and severity of hazards
  • outside assistance often required for this step
  • identify preventative measures to reduce probability of risk
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14
Q

What are some examples of Preventative Measures?

A
  1. Biological Hazard
    - combination of heat/time to reduce and destroy pathogens
    - low temp preservation to control growth of pathogens or to kill parasites
    - control water activity by drying or salt addition
  2. Chemical
    - source control (vendor certification, raw material testing) eg. Wheat gets tested before accepted
    - production control (eg. Proper application of food additives; use of metal detectors, X-rays ,etc)
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15
Q

What is the 2nd principal in HACCP and what does it entail?

A

Principal 2: identify the Critical Control Points

  • a critical control point is any point in the process which can be used to eliminate or reduce hazards to acceptable levels
  • every hazard ,use have a corresponding CCP, if not, the process must be modified!
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16
Q

What are some examples of CCPs?

A
  • cooking for a specific TIME/TEMPERATURE combination to destroy pathogens
  • FREEZING and LOW TEMP STORAGE to destroy parasites or reduce bacterial growth
  • receiving raw materials that MUST BE CERTIFIED BY THE SUPPLIER (eg. Shellfish harvested from approved waters)
17
Q

What is the 3rd Principal of HACCP and what does it entail?

A

Principal 3: Establish Critical Limits for each Preventative Measure
- critical limits are boundaries not to be exceeded if the hazard is to be prevented
Eg. Temp of a pasteurizer to 80 degrees to control Listeria (microbial hazard)

18
Q

What is the 4th Principle inHACCP and what does it entail?

A

Principal 4: Monitoring critical control points

  • planned observations to assess whether a CCP is under control
  • observations used to determine whether a corrective action is required
  • eg. Monitoring salt levels in a brine solution
  • eg. Monitoring ph in an acidification product
19
Q

What is the 5th Principal in HACCP and what does it entail?

A

Principal 5: Take corrective actions when operation is out of control

  • actions taken must eliminate the hazard created by the deviation from the HACCP plan, and assure safe disposal of the contaminated product
  • involves proper documentation that the CCP is under control
  • deviation must be documented in the HACCP plan
20
Q

What is the 6th Principal in HACCP and what does it entail?

A

Principal 6: Record Keeping

  • types of records include: HACCP plan and support documentation, CCP monitoring, log of corrective actions, records of verification activities.
  • Records must include: ingredients including raw material and packaging, preventative measures, data from CCPs,storage and distribution records, deviation reports
21
Q

What is the 7th Principal in HACCP and what does it entail?

A

Principal 7: Verification

  • such as reviewing records on a regular basis
  • checking that the process hasn’t changed
  • calibration of monitoring devices
  • spot checks for biological, chemical and physical hazards

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