HACCP Hazard Flashcards
A food safety system designed to keep food safe throughout it’s flow in an establishment.
HACCP (Hazard Analysis Critical Control Point)
The process of identifying and evaluating
potential hazards associated with food in order to
determine what must be done .
Hazard Analysis
Any step in a food’s flow where physical
, chemical or biological hazard can be controlled.
Control Point (CP)
The last step where you can intervene to prevent, eliminate, or reduce the growth of microorganism before food is served.
Critical Control Point (CCP)
A set range (minimum and maximum) limit
a CCP must meet in order to prevent, eliminate, or reduce the hazard to an acceptable limit.
Critical Limit
The process of analyzing whether your critical
limit are being met.
Monitoring
a pre determined step taken when food
doesn’t meet a critical limit.
Corrective Action
The last step where you verify or double
check that the CCP and CL you selected are appropriate.
Verification
Pre-requisite programs, also called
Standard Operating Procedures ( SOP)
Pre-requisite Programs:
- Proper personal hygiene practices.
- Proper facility design practices
- Supplier selection
- Cleaning & Sanitation program
- Equipment maintenance program
Things to consider in conducting a hazard analysis :
- The ingredients used in the menu
- Equipment and processes
- Employees • Customers
- Identify any food that may become contaminated if handled incorrectly at any step in food service flow
After identifying potential food hazards, the next step is to
determine to intervene to control them.
To assess whether a control point is critical, you need to determine if it is the last step of controlling the hazard before the food is served to customers is called a
critical control point (CCP)
Cooking, cooling or holding are typicall
critical control point (CCP)
This term is generally used for processes that may or may not be critical in eliminating hazards, but contribute to their prevention and
reduction.
Control Point (CP)
An example of a control point may be
prewashing potatoes to eliminate any physical hazard
key HACCP principles
Critical Control Point (CCP)
refers to the step at which control can be applied and is essential to prevent or eliminate a
food safety hazard or reduce it to an acceptable level.
Critical Control Point (CCP)
when a control point is be not critica?
If the potential hazard can be reduced or eliminated in another upcoming process
The clearest distinction between a CP and a CCP is that CCPs are the
final step
Examples of CCPs may include:
• thermal processing, chilling, testing ingredients for chemical residues, product formulation control, and testing product for metal contaminants
When establishing critical limits keep in mind that they must be:
o Measurable (time, temperature).
o Based on scientific data such ( FDA Food Code).
o Clear and easy to follow.
lets you know that critical limits are being met.
Monitoring
After you have developed your HACCP system, you need to confirm that it works according to the plan. This is called
verification
Implementation Steps:
- Assembly HACCP team.
- Identify Products/Foods/Process that must be covered by HACCPplan.
- Develop a list of ingredients, Materials, Equipment,Recipes/Formulation.
- Develop Process a flow diagram.
- Verify the Process flow diagram.
Assembly HACCP team:
▪ Quality Assurance Manager
▪ Maintenance Manger ▪ General Manager
▪ Production Manger ▪ Sanitation Manger
How to monitoring the CCP? This depends on the critical limits you have established and might include:
measuring time, temperature, pH, oxygen, water activity
Hazard could occur in any step like in preparation, hazard may include the following:
Cross contamination, time temperature abuse, in cooking
in cooking may include the following hazard:
Inadequate cooking, faulty facility .
