HACCP Flashcards
1
Q
What is HACCP, what does in focus on?
A
System that identifies hazards associated with a food product or process in order to control them
Focuses highly on controllable points
2
Q
What are some prerequisit programmes in place?
A
GRPs
- Good retail practices
SSOPs
- Sanitation standard operation procedures
3
Q
What are the 7 HACCP principles?
A
- Identify hazards
- Identify CCPs
- Establish Critical limits
- Implement continuous monitoring
- Implement corrective measures/actions
- Verification, validation
- Document/record-keeping
4
Q
How can we seperate the 7 HACCP principles?
A
Pre-operational
- Conduct hazard analysis
- Identify critical control points
Operational
- Establish critical limits
- Establish monitoring procedures
- Take corrective actions
Management
- Establish verification procedure
- Establish record-keeping system
5
Q
What are 3 other steps before 7 HACCP principle?
A
- Assemble HACCP team
- Describe product and intended use
- Construct and confirm flow diagrams
6
Q
What are 3 types of hazards?
A
- Biological
- Chemical
- Physical
