HACCP Lecture

Question 1

What are the problems with traditional food inspection systems?

Answer 1

• Fail to prevent contamination of food with microbes
• End product testing
• Reactive

Question 2

Discuss risk based food systems

Answer 2

• Risk use as a predictor of disease
• Controls design manufacture which helps prevent failure
• Ongoing verification
• Proactive NOT reactive

Question 3

In terms of the HACCP lecture what is the FSA strategy?

Answer 3

-to ensure both food produced/ sold in the UK AND imported food is safe to eat. TO ensure customers understand about safe food and there is effective regulations in place.

Question 4

What is HACCP?

Answer 4

Hazard Analysis and Critical Control Point

system that identifies, evaluates and controls hazards which are significant for food safety

Question 5

What are the EU food hygiene regulations?

Answer 5

• Reg (EU) 852/2004 on hygiene of foodstuff

- Reg (EU) 853/ 2004

Question 6

Why are urban food processing facilities not popular?

Answer 6

• Bad odours
• Noisy
• No room to expand

Question 7

What different designs are available for food processing facilities?

Answer 7

• Single floor
• Split level
• Multi storey

Question 8

List properties important to a food processing facility

Answer 8

• Impervious: (water resistant, easily cleaned)
• Chemical resistance (withstands strong detergents)
• Biochemical/ bacteria resistance
• Impact resistant (doesn’t crack)
• Good ventilation
• Non slippery

Question 9

What is meant by GMP?

Answer 9

-Good Manufacturing Practices

specified/ recorded method of operation designed to minimise hazards- able to monitor

Question 10

What should a maintenance programme include?

Answer 10

• all structure/ equipment in the plant is maintained in accordance with licensing conditions
• Maintenance log kept up to date
• Minor damage must be promptly repaired
• Surfaces kept clean and smooth
• Floors/ drains inspected regularly

Question 11

What is a HACCP plan?

Answer 11

-Formal document holding details of things critical to food safety management for a product or process: process flow diagram, HACCP control chart, support documentation

Question 12

What are the 7 HACCP principles?

Answer 12

1) Hazard analysis
2) Identification of critical control points
3) Establishment of critical control point criteria
4) Monitoring procedures for critical control points
5) Establish corrective action for CCPs deviations
6) Record keeping
7) Verification

Question 13

Define a critical limit

Answer 13

Value that separates acceptability from unacceptability