HACCP

Question 1

Define HACCP

Answer 1

Hazard Analysis and Critical Control Point
• Hazards Analysis and Critical Control Point (HACCP): “A system which identifies, evaluates, and controls hazards which are significant for food safety”.
• Not about animal health or welfare or product quality simply focuses on the safety of the product

Question 2

Describe the Stable to Table approach

Answer 2

• More thinking about the process between the production, processing and consuming and how each member of this chain has a role in preventing

Question 3

Who is involved in the stable to table plan ?

Answer 3

• Industry (food producers and processors, retailers and catering businesses): To adopt improved practices during production, storage and transport.
• Consumer.

Question 4

Give three EU regulations on Food Hygiene

Answer 4

• Regulation (EC) 852/2004 on the hygiene of foodstuffs.
• Regulation (EC) 853/2004 laying down specific hygiene rules for food of animal origin.
• Regulation (EC) 854/2004 laying down specific rules for the organisation of official controls on products of animal origin intended for human consumption.

Question 5

Describe the prospects of three potential locations for food processing facilities

Answer 5

Urban = not popular - smell, noise, effluent.
Industrial - marginally better - restricted expansion.
Rural - easy to expand, away from final consumer

Question 6

Describe a Maintenance Program

Answer 6

• Ensures that all structure and equipment will remain within the license conditions, records will be made of this in a maintenance log.
• Minor damage will be promptly repaired
• Surfaces and cutting boards will be kept smooth and equipment free of rust and dirt
• Floors and drains will be inspected and cleaned daily to prevent build up of debris

Question 7

Describe a Cleaning program

Answer 7

2. Cleaning program.
   - Cleaning procedures and schedules
   - Documentation of schedule with daily signoff sheets

Question 8

Describe a good pest control program

Answer 8

• Bait stations will be checked on a monthly basis and maps of their location will be available
• All external doors and windows will remain pest proof
• Records of this kept in the office

Question 9

Describe the process of training staff on hygiene

Answer 9

• Qualified member of staff provides in house hygiene training and each employee must be examined and certificated.

Question 10

Describe a good staff medical program

Answer 10

• Notification of management is required if they or any of their family have symptoms of any illness which may be transmissible
• Work abscences must be notified
• If the symptoms have lasted three days or more, or if the employee has been abroad, a doctor’s certificate will be required before returning to work.

Question 11

Describe the codex alimentarius

Answer 11

The Codex Alimentarius, or the food code, has become the global reference point for consumers, food producers and processors, national food control agencies and the international food trade.
The mandate of Codex is to establish international food standards to protect the health of consumer and to ensure fair practices in the food trade, while promoting coordination of food standards

Question 12

What is a HACCP plan?

Answer 12

A formal document holind details of all that is critical to food safety management for a product or process.

Question 13

What 7 factors should be considered when deciding on a HACCP status for a food ?

Answer 13

1. Description of food product
2. Product formulation pH, Aw etc
3. Packaging
4. Storage conditions
5. Expected shelf life
6. Processing of the product
7. Consumer practices

Question 14

Describe the ideal HACCP team

Answer 14

Ideally a HACCP team should be multidisciplinary.
Example of a HACCP team:
Microbiologist;
Engineer;
Process supervisor;
Quality assurance manager;
Production personnel.

Question 15

What is a hazard?

Answer 15

Any biological, physical or chemical property that may cause an unacceptable consumer health risk.

Question 16

Define critical control point

Answer 16

A location, step or procedure at which some degree of control can be excised over a microbial hazard

Question 17

Define critical limit

Answer 17

A value that reparates acceptability from unacceptability (needs to be measureable)