HACCP Flashcards
Name food safety systems
- Good agriculture practices (GAP)
- Good handling practices (GHP)
- Good manufacturing practices (GMP)
- Hazard Analysis Critical Control Point (HACCP)
What are mandatory HACCP
sea food
Meat and poultry
Juice/cider
Fresh and vegetables ( in the future )
Controlling food safety hazards
Reactive to
Preventive
Controlling food safety hazards
Government inspection, now
Self -inspection
Customer audit
Controlling food safety hazards
Product specific,now
Process specific
HACCP is a —–based food safety system
Prevention
Define HACCP
Hazard Analysis Critical Control Point(s) is a systematic approach to the identification, evaluation, and control of food safety hazards.
This system identifies and monitors foodborne hazards that can adversely affect the safety of food products.
HACCP
This system emphasizes the importance of continuous efforts to ensure that processes are under control
HACCP
Definition of Food Hazard
Any biological, chemical, or physical agent that is reasonably likely to cause illness or injury in the absence of its control
Some bacteria make food go bad are they considered biological hazards ?
No, only the ones that cause illness
Name some biological agents that are food hazards
-Bacteria (pathogens )
Name some chemical agents that are food hazards
Pecticides, toxins, antibiotics, growth hormones, sanitizer
Name some physical agents that are food hazards
Lead
Plastic
Glass
Medal
Control measure definition
means any action or activity to prevent, reduce to acceptable levels, or eliminate a hazard
**What is a critical control point ? *
is a point, step, or procedure in a food process at which a control measure can be applied and at which control is essential to reduce an identified food hazard to an acceptable level.
** HACCP principles**
- Perform a hazards assessment
- Identify critical control points
- Establish critical limits
- Establish monitoring procedures
- Detail corrective Actions
- Determine effective record keeping systems
- Establish a verification system
What are critical limits
Criteria that must be met for each preventative measure associated with a CCP
Frequently used criteria in food preparation
Time
Temperature
What is the cooking temp for chicken
165 F
What is the required water temp in the sanitizing compartment of a manual ware washing sink
171 F
