HACCP

Question 1

What is HACCP?

Answer 1

A legal requirement of the FOOD HYGIENE REGULATIONS 2006 that every food business should have a written food safety management system

Question 2

What does HACCP do?

Answer 2

• It identifies hazards & suggests ways to reduce risks
• Helps to prevent problems
• Results in less food waste
• Ensures the food we eat is safe
• Increases customer confidence
• Offers manufacturer’s legal protection

Question 3

What is a HAZARD?

Answer 3

= Anything that can cause harm to the consumer

Question 4

What is a CONTROL POINT?

Answer 4

= A step in the food production where control is applied

Question 5

What is a CRITICAL CONTROL POINT

Answer 5

= Where control is applied to reduce a hazard to an OK level

Question 6

What are CRITICAL LIMITS?

Answer 6

= Level of tolerance that can be applied to a product

Eg. time/ temp ( they must be monitored )

Question 7

What is CORRECTIVE ACTION?

Answer 7

= If the monitoring of critical limits has not been met then action must be taken to bring the CCP back within limits

Question 8

How does HACCP work?

Answer 8

• Identify the HAZARDS
• Identify the CRITICAL CONTOL POINTS
• Set the CRITICAL LIMITS
• Monitor the CRITICAL LIMITS
• Take CORRECTIVE ACTION
• Have a RECORD SYSTEM
• VERIFY the system

Question 9

STAGE 1 = POSSIBLE HAZARDS:

Answer 9

PHYSICAL

• glass
• nails
• jewellery
• soil
• dust

CHEMICAL

• residues of chemicals
• cleaning equipment & liquids

BIOLOGICAL

• Pathogenic bacteria that are capable of food poisoning
• Poor hygiene
• Dirty equipment
• Food waste

Question 10

Give an example of a HAZARD & how you would CONTROL it:

Answer 10

HAZARD = cross contamination of raw food to cooked food 
CONTROL = separate handling/storage & coloured chopping boards 

HAZARD = the survival of harmful bacteria 
CONTROL = thorough cooking at correct temperatures

Question 11

STAGE 2 = CRITICAL CONTROL POINT:

Answer 11

• Find where control must be applied
  Eg. control weight so it is consistent
  Eg. Control time & temps

Question 12

STAGE 3 = CRITICAL LIMITS:

Answer 12

• Prevent/ eliminate/ reduce the hazard to an acceptable level
  Eg. fridge = 0-8c

Question 13

STAGE 4 = MONITOR CRITICAL LIMITS:

Answer 13

Monitoring system is set up for each CCP to ensure its under control
CONTROL MEASURE = different coloured knives & boards
CRITICAL LIMIT = correct use of the colours
MONITORING = supervising staff that they’re using them properly

Question 14

How do you monitor CRITICAL CONTROL POINTS?

Answer 14

• Ensures any loss of control is dealt with immediately
• Using probe to check core temps
• Daily stock rotation
• Daily inspection of packaging on incoming food
• Keeping records of deliveries, suppliers & complaints

Question 15

STAGE 5 = CORRECTIVE ACTIONS:

Answer 15

Required when monitoring suggests that CRITICAL limits were exceeded or not met

• Adjust/repair fridge if warmer than 8c
• Clean equipment again if dirty
• Reheat food until thoroughly cooked if cooking temp was inadequate

Question 16

STAGE 6 = RECORD SYSTEM:

Answer 16

FULL DETAILS must be kept of

• Storage temps
• Cleaning schedules
• Staff training programmes
• Delivery records
• CCP’s etc

Question 17

STAGE 7 = VERIFY THE SYSTEM:

Answer 17

Check the whole HACCP system is functioning properly 
- Review HACCP plans 
- Take microbial sampling 
- Analyse CCP & CRTITICAL LIMITS 
RECORD ALL VERIFICATION