HACCP part 2 Flashcards
What is the function of the HACCP?
to give 100% assurance of a food product not being contaminated with pathogens or toxins
What does HACCP require?
It requires systemic evaluation of hazards and control over the whole of a food production system from as early as possible.
if HACCP is carried out correctly, how is the product described?
safe with a high degree of insurance
Should products require end product testing?
Not for purposes other than monitoring
For HACCP, what is already assumed?
Pre-requisites such as GMP (Good Manufacturing Practice)
Where does HACCP originate from
> NASA 1960’s (in flight food)
assure safe food for astronauts
Developed by NASA, Pillsbury Cooperation and US army laboratories
When was HACCP launched publically?
1971 - ‘Zero Defect Food’
what lead to the HACCP being properly adopted by all food businesses to ensure food safety?
An outbreak of E. coli 0157 in Scotland 1996
What is the hygiene package legislation?
H1: 852/2004
H2:853/2004
H3: 854 /2004
implemented after 1st Jan 2006
What did the Farm to Fork approach include?
Primary producers included in the food chain (farmers and growers)
When was the Codex Alimentarius set up?
1963, Rome, Italy
What is the Codex Alimentarius?
It is the body which develops food standards under the Joint FAO/WHO Food Standards Programme.
What is the status of the Codex Alimentarius now?
It is the global reference point for consumers, food producers, processors, national food control agencies and the international food trade.
What are the aims of the codex?
- establish International food standards
- protect the health of the consumer
- ensure fair practices in the food trade
- promote coordination of food standards work undertaken by International Governmental and non-governmental bodies.
What are the 6 barriers of HACCP?
- Knowledge and competence
- training
- human resources
- planning
- management commitment
- funding
what will retailers need for HACCP?
To have documentation in place.
what are the 10 benefits of HACCP?
- preventative system
- systematic approach
- increases confidence
- effective use of resources
- cost effective control system
- ‘due dilligence’
- internationally accepted
- strengthens quality management systems
- facilitates regulatory/external audits
- demonstrates management commitment
what is an HACCP plan?
A formal document holding details of all that is critical to food safety management for a product or process:
- process flow diagram
- HACCP control chart
- support documentation
- documents deemed relevent e.g. team details, product info, decisions
How does the HACCP work?
> defines the process > identifies the possible hazards > identifies points critical to product safety > manages these points > verification
what are the 7 HACCP stages?
- hazard analysis - flow diagram
- Identification of Critical Controls points
- Establishment of CCP criteria
- monitoring proceedures for CCPs
- protocols for CCPs deviations
- record keeping
- verification
name an example of a Critical control point?
Pasteurisation
What are we trying to remove in pasteurisation?
Tuberculosis, Bacillus, E.coli, Salmonella
Name 7 preliminary tasks before a HACCP can work?
- Define scope of study
- Select HACCP team
- assemble product data
- Identify intended use of product
- construct flow diagram
- confirm flow diagram
- list hazards and preventative measures
Name 5 members of a HACCP team?
Microbiologist Engineer Process Supervisor Quality assurance manager Production personnel
Name 8 points when defining a product:
- Description of the food product
- flow diagram
- product formulation, pH, Aw etc
- Packaging
- Storage conditions
- Expected shelf life
- Processing
- Consumer prices
why are meats allowed to have more coliforms (gram +ve rods), than cheese?
Because meat is cooked
Why should you not eat soft cheeses if pregnant?
Listeria risk
why is Listeria a risk in soft cheese
not anaerobic, soft cheese has a milder pH therefore they retain water which allows listeria to grow.
what is a hazard?
Any biological, physical or chemical property that may cause an unacceptable consumer health risk.
give an example of a hazard:
contamination, toxin, pathogenic organisms
name two CCP for the production of chicken
washing the carcass and chilling the carcass.
Name 3 examples of hazards
- bacterial contamination
- Toxic residues
- Foreign body e.g. glass, metal fragments
e. g. a property which may cause the product to be unsafe for consumption
what does the HACCP focus on?
safety NOT quality
What is a risk?
This is the likelihood of a hazard occurring
What is the HACCP required to control?
Any hazard that may be reasonably expected to occur
who makes the judgement if a risk is likely to turn into a hazard?
the HACCP team - careful assessment of degree of risk
Name three hazards which can arise during production?
Raw materials and ingredients, contamination, intermediates and products which may permit microbial growth.
name the two measures controlling hazards?
- lethal processes - pasteurisation
2. bacteriostatic processes e.g. refirgeration
name 8 information sources:
- team members
- scientific literature
- mathematical models
- technical consultants and research bodies
- company specialists
- suppliers/ conumers/ trade organisations
- experimental/challenge data
when does a step become a critical control point?
if it is needed to reduce a hazard higher up in the process
what is a critical control point?
This is a location, step or procedure at which some degree of control can be exercised over a microbial hazard e.g. a hazard that can be prevented, eliminated or reduced to acceptable levels.
what are critical control points essential for?
safety
why are CCPs kept to a minimum?
to ensure focus
Where do CCPs occur?
At points where safety hazard MUST be controlled
Is chilling a CCP?
It is a bacteriostatic method - CCP
Name 4 examples of CCP Criteria:
- Physical parameters e.g. temperature/ time
- chemical parameters: pH, aw, NaC;
- sensory information e.g. colour
- Management factors e.g. correct labelling with instructions for use, efficient stock rotation
What is the critical limit?
A value which separates acceptable from unacceptable
What are the three considerations of a critical limit?
- must be measurable by test or observation
- criteria which must be met for each preventative measure at a CCP
- not necessarily the same as existing processing parameters
when chosing a temperature for refrigerating:
use a definitive temp, not a range
use experimental data and challenge data
needs to be measurable
must relate to hazard/ preventative measures
name the 4 monitoring procedures for CCPs?
- Physical
- Chemical
- Visual e.g. removal of SRM in ruminants - this is a CCP
- Microbiological
name 5 ways to control CCP?
- critical limits and target levels
- monitoring
- corrective action
- resposibility
- validation
what does a monitoring procedure need to be able to do?
Identify when there is a loss of control e.g. not chilling properly, not removed spinal cord properly, not pasteurising properly
what happens is the process goes wrong?
Correction following deviation
deal with material produced during deviation e.g. destroy, rework, sample
why keep records?
for monitoring
for corrective action
personnel responsible must be trained e.g. QA staff
how do we verify the HACCP?
- use personnel with audit skills
- assess all elements of the plan
- assess the process area
- auditor (independent of HACCP team)
Name 4 everyday controls of product safety
- training
- control and monitoring equipment
- facilities
- record keeping
Name 6 ways in which the HACCP system is maintained?
- ongoing audit
- data analysis
- keep abreast of emerging hazards
- update and amend the HACCP plans
- ongoing training
- maintenance documentation
