HACCP Flashcards
what does HACCP stand for
hazard analysis critical control point
is HACCP mandatory
yes (in EU and USA)
main HACCP objectives are?
prev FBI red costs of food analysis red losses from produc recall qual assurance protect FBO reputation
what are the 7 HACCP principles
- hazard analysis - ID them
- ID the CCPs at relevant steps
- establish CCPs
- establish methods to monitor the CCPs
- establish corrective actions for CCPs
- establish verication procedures
- document the effectiveness of the above measures
name some examples of hazards
biological - bacteria, viruses, moulds etc
chemical
foreign material (physical)
what is a food hazard
an agent with potential to cause adverse health effects if at an unacceptable level
name the main food poisoning bacteria
e coli 0157 salmonella campy clostridia listeria bacillus cereus staphy
what at the common sources of FBI pathogens
raw meat - XS soiling, poor dressing of carcass, poor chilling/storage
pests - crap buidlings, no vermin control, poor waste disposal
people - crap hygein, nail biters, coughing, dirty
premises - crap cleaning, poor sanitation, no separation of clean and dirty areas
what is risk
the likelihood og the hazard occurring and the severityof the consequences
what are the main principles of hazard control?
- prev contam
- prev any increases
- assure reduction
- prev recontam
- prev dissemination
- eliminate
when is a CCP required
when a control step can be applied
to reduce a risk to acceptable levels
name some example CCPs in ruminant slaughterhouses
- acceptance of animals for slaughter
- hide removal
- evisceration
- chilling and storage
- despatch and transport
what is a critical limit
max or min value that hazard must be controlled to. it distinguishes bw a safe and failing CCP. CL is based on science
how can a HACCP be validated
compare to national performance
product testing
independent review
what is the diff bw validation and verification
verification - activities otherthan monitoring which determine that the HACCP is valid
- review corrective actions; audits, calibrating equipments, testing of finished samples
