Hazard Analysis and Critical Control Point (HACCP)

Question 1

What are the 7 HACCP priniciples?

Answer 1

1. Hazard analysis
2. Identify the critical control points (CCPs) at the steps at which control is essential;
3. Establish limits for CCPs;
4. Establish procedures to monitor the CCPs;
5. Establish corrective actions if CCP is not under control;
6. Establish procedures to verify whether the above procedures are working effectively; and
7. Establish documentation and records to demonstrate the effective application of the above measures.

Question 2

What is a hazard?

Answer 2

• Biological, chemical or physical agent with the potential to cause an adverse effect when present at an unacceptable level

Question 3

What are common bacterial hazards?

Answer 3

• E. coli
• Salmonella
• Campylobacter
• Clostridia
• Listeria

Question 4

What is the overall risk?

Answer 4

• Likelihood of hazard occurrence and severity of the consequences

Question 5

What are principles of hazard control?

Answer 5

• Prevention of contamination
• Prevention of increase in level
• Assurance of adequate reduction
• Prevention of recontamination
• Prevention of dissemination (spread)
• Elimination

Question 6

When should you perform a hazard analysis?

Answer 6

• during product development
• during industrialization of new product
• when new hazards emerge
• when new raw materials are used
• when formulation or use is changed
• when equipment is changed
• with new (layout of) production area

Question 7

What are suggested critical control points in slaughterhouses for cattle / sheep?

Answer 7

• Acceptance of animals for slaughter
• Hide / fleece removal
• Evisceration
• Chill + storage
• Despatch + transport

Question 8

What are suggested critical control points in slaughterhouses for pigs?

Answer 8

• Scald
• Evisceration
• Chill + storage
• Despatch + transport

Question 9

What is a critical limit?

Answer 9

• A maximum / minimum value to which a biological, chemical or physical hazard must be controlled at a CCP
• e.g - zero visible faecal material, ingesta or milk on carcasses after slaughter

Question 10

What is an example of monitoring?

Answer 10

• Visual monitoring of certain number of carcasses per hour for faecal contamination

Question 11

What are corrective actions?

Answer 11

• actions to be taken when the monitoring indicates that the process is moving out of control at CCP
• to bring the process back under control and prevent a food safety hazard

Should include:
* determine and correct the cause of the deviation;
* determine the disposition of the affected product;
* record the corrective actions that have been taken.

Question 12

What is validation?

Answer 12

• check to confirm that the elements of the HACCP plan are effective in controlling the relevant hazards
• It is a subset of verification
• Responsibility of the industry, should be undertaken initially before implementation
• Comparison of defined parameters with in house and national performance
• Independent Review, advice from experts
• Product Testing
• Revalidation after any changes in the plan

Question 13

What is verification?

Answer 13

• activities, other than monitoring, that determine the validity of the HACCP plan and that the system is operating according to the plan
• Primarily the responsibility of the industry, but also during regulatory assessments

Question 14

What are advantages of HACCP?

Answer 14

• Proactive and preventative
• Owned by the producers and staff
• Specific, systematic, scientific and documented

Question 15

What are limitations of HACCP?

Answer 15

• Expensive in the start
• Demanding of staff and time
• Difficult for small operators/large number of products