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HACCP PART 2 > HACCP part 2 > Flashcards

HACCP part 2 Flashcards

1
Q

What is the function of the HACCP?

A

to give 100% assurance of a food product not being contaminated with pathogens or toxins

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2
Q

What does HACCP require?

A

It requires systemic evaluation of hazards and control over the whole of a food production system from as early as possible.

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3
Q

if HACCP is carried out correctly, how is the product described?

A

safe with a high degree of insurance

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4
Q

Should products require end product testing?

A

Not for purposes other than monitoring

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5
Q

For HACCP, what is already assumed?

A

Pre-requisites such as GMP (Good Manufacturing Practice)

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6
Q

Where does HACCP originate from

A

> NASA 1960’s (in flight food)
assure safe food for astronauts
Developed by NASA, Pillsbury Cooperation and US army laboratories

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7
Q

When was HACCP launched publically?

A

1971 - ‘Zero Defect Food’

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8
Q

what lead to the HACCP being properly adopted by all food businesses to ensure food safety?

A

An outbreak of E. coli 0157 in Scotland 1996

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9
Q

What is the hygiene package legislation?

A

H1: 852/2004
H2:853/2004
H3: 854 /2004
implemented after 1st Jan 2006

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10
Q

What did the Farm to Fork approach include?

A

Primary producers included in the food chain (farmers and growers)

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11
Q

When was the Codex Alimentarius set up?

A

1963, Rome, Italy

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12
Q

What is the Codex Alimentarius?

A

It is the body which develops food standards under the Joint FAO/WHO Food Standards Programme.

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13
Q

What is the status of the Codex Alimentarius now?

A

It is the global reference point for consumers, food producers, processors, national food control agencies and the international food trade.

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14
Q

What are the aims of the codex?

A
  1. establish International food standards
  2. protect the health of the consumer
  3. ensure fair practices in the food trade
  4. promote coordination of food standards work undertaken by International Governmental and non-governmental bodies.
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15
Q

What are the 6 barriers of HACCP?

A
  1. Knowledge and competence
  2. training
  3. human resources
  4. planning
  5. management commitment
  6. funding
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16
Q

what will retailers need for HACCP?

A

To have documentation in place.

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17
Q

what are the 10 benefits of HACCP?

A
  1. preventative system
  2. systematic approach
  3. increases confidence
  4. effective use of resources
  5. cost effective control system
  6. ‘due dilligence’
  7. internationally accepted
  8. strengthens quality management systems
  9. facilitates regulatory/external audits
  10. demonstrates management commitment
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18
Q

what is an HACCP plan?

A

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
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19
Q

How does the HACCP work?

A 
> defines the process
> identifies the possible hazards
> identifies points critical to product safety
> manages these points
> verification
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20
Q

what are the 7 HACCP stages?

A
  1. hazard analysis - flow diagram
  2. Identification of Critical Controls points
  3. Establishment of CCP criteria
  4. monitoring proceedures for CCPs
  5. protocols for CCPs deviations
  6. record keeping
  7. verification
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21
Q

name an example of a Critical control point?

A

Pasteurisation

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22
Q

What are we trying to remove in pasteurisation?

A

Tuberculosis, Bacillus, E.coli, Salmonella

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23
Q

Name 7 preliminary tasks before a HACCP can work?

A
  1. Define scope of study
  2. Select HACCP team
  3. assemble product data
  4. Identify intended use of product
  5. construct flow diagram
  6. confirm flow diagram
  7. list hazards and preventative measures
24
Q

Name 5 members of a HACCP team?

A 
Microbiologist
Engineer
Process Supervisor
Quality assurance manager
Production personnel
25
Q

Name 8 points when defining a product:

A
  1. Description of the food product
  2. flow diagram
  3. product formulation, pH, Aw etc
  4. Packaging
  5. Storage conditions
  6. Expected shelf life
  7. Processing
  8. Consumer prices
26
Q

why are meats allowed to have more coliforms (gram +ve rods), than cheese?

A

Because meat is cooked

27
Q

Why should you not eat soft cheeses if pregnant?

A

Listeria risk

28
Q

why is Listeria a risk in soft cheese

A

not anaerobic, soft cheese has a milder pH therefore they retain water which allows listeria to grow.

29
Q

what is a hazard?

A

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

30
Q

give an example of a hazard:

A

contamination, toxin, pathogenic organisms

31
Q

name two CCP for the production of chicken

A

washing the carcass and chilling the carcass.

32
Q

Name 3 examples of hazards

A
  1. bacterial contamination
  2. Toxic residues
  3. Foreign body e.g. glass, metal fragments
    e. g. a property which may cause the product to be unsafe for consumption
33
Q

what does the HACCP focus on?

A

safety NOT quality

34
Q

What is a risk?

A

This is the likelihood of a hazard occurring

35
Q

What is the HACCP required to control?

A

Any hazard that may be reasonably expected to occur

36
Q

who makes the judgement if a risk is likely to turn into a hazard?

A

the HACCP team - careful assessment of degree of risk

37
Q

Name three hazards which can arise during production?

A

Raw materials and ingredients, contamination, intermediates and products which may permit microbial growth.

38
Q

name the two measures controlling hazards?

A
  1. lethal processes - pasteurisation

2. bacteriostatic processes e.g. refirgeration

39
Q

name 8 information sources:

A
  1. team members
  2. scientific literature
  3. mathematical models
  4. technical consultants and research bodies
  5. company specialists
  6. suppliers/ conumers/ trade organisations
  7. experimental/challenge data
40
Q

when does a step become a critical control point?

A

if it is needed to reduce a hazard higher up in the process

41
Q

what is a critical control point?

A

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.

42
Q

what are critical control points essential for?

A

safety

43
Q

why are CCPs kept to a minimum?

A

to ensure focus

44
Q

Where do CCPs occur?

A

At points where safety hazard MUST be controlled

45
Q

Is chilling a CCP?

A

It is a bacteriostatic method - CCP

46
Q

Name 4 examples of CCP Criteria:

A
  1. Physical parameters e.g. temperature/ time
  2. chemical parameters: pH, aw, NaC;
  3. sensory information e.g. colour
  4. Management factors e.g. correct labelling with instructions for use, efficient stock rotation
47
Q

What is the critical limit?

A

A value which separates acceptable from unacceptable

48
Q

What are the three considerations of a critical limit?

A
  1. must be measurable by test or observation
  2. criteria which must be met for each preventative measure at a CCP
  3. not necessarily the same as existing processing parameters
49
Q

when chosing a temperature for refrigerating:

A

use a definitive temp, not a range
use experimental data and challenge data
needs to be measurable
must relate to hazard/ preventative measures

50
Q

name the 4 monitoring procedures for CCPs?

A
  1. Physical
  2. Chemical
  3. Visual e.g. removal of SRM in ruminants - this is a CCP
  4. Microbiological
51
Q

name 5 ways to control CCP?

A
  1. critical limits and target levels
  2. monitoring
  3. corrective action
  4. resposibility
  5. validation
52
Q

what does a monitoring procedure need to be able to do?

A

Identify when there is a loss of control e.g. not chilling properly, not removed spinal cord properly, not pasteurising properly

53
Q

what happens is the process goes wrong?

A

Correction following deviation

deal with material produced during deviation e.g. destroy, rework, sample

54
Q

why keep records?

A

for monitoring
for corrective action
personnel responsible must be trained e.g. QA staff

55
Q

how do we verify the HACCP?

A
  1. use personnel with audit skills
  2. assess all elements of the plan
  3. assess the process area
  4. auditor (independent of HACCP team)
56
Q

Name 4 everyday controls of product safety

A
  1. training
  2. control and monitoring equipment
  3. facilities
  4. record keeping
57
Q

Name 6 ways in which the HACCP system is maintained?

A
  1. ongoing audit
  2. data analysis
  3. keep abreast of emerging hazards
  4. update and amend the HACCP plans
  5. ongoing training
  6. maintenance documentation

HACCP PART 2 (1 decks)

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