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Public Health and Food Safety > Hazard Analysis Critical Control Point > Flashcards

Hazard Analysis Critical Control Point Flashcards

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1
Q

What does HACCP stand for?

A
  • Hazard: dangers to health
  • Analysis: investigation of hazard
  • Critical: containment
  • Control: handling conditions
  • Point: position in the process
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2
Q

What are 3 functions of HACCP?

A
  1. ensures food safety by examining every step in the food operation
  2. identifies the steps critical to food safety
  3. implements effective control and monitoring procedures at the critical steps
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3
Q

How does HACCP and GHP compare?

A

HACCP - eliminates hazards directly from food at critical points directly

GHP - cleans a makes a hygienic system in which food travels by eliminating contaminants from the environment

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4
Q

What are the 5 prerequisite programs of HACCP?

A
  1. assemble HACCP team
  2. describe product
  3. identify intended use
  4. construct flow diagram
  5. on-site confirmation of flow diagram

(resource and information gathering)

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5
Q

What are the 7 principles of HACCP following the prerequisite programs?

A
  1. list all potential hazards, conduct a hazard analysis, and consider control measures*
  2. determine CCPs*
  3. establish critical limits for each CCP*
  4. establish a monitoring system for each CCP
  5. establish corrective actions
  6. establish verification procedures
  7. establish documentation and record keeping
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6
Q

What members should make up the HACCP team?

A

multiple multidisciplinary professionals:

  • technical/quality manager
  • laboratory manager
  • processing manager
  • engineering manager
  • production manager
  • purchasing manager
  • process operator
  • production operator
  • distribution manager
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7
Q

What are the 8 possible scopes of the HACCP system?

A
  1. ingredients
  2. intake
  3. processing
  4. filling
  5. packing
  6. storage
  7. dispatch
  8. distribution
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8
Q

What relevant safety information should be included in the product description?

A
  • product name
  • product characteristics, like composition, chemical and physical properties, processing/microbicidal treatments, preservation, and shelf life
  • packaging
  • durability
  • storage conditions
  • labeling
  • allergens
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9
Q

What is important to consider as the intended use of a product?

A

if the product is intended as an ingredient for further cooking or if it is ready to eat

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10
Q

What 5 vulnerable groups in the population need to be considered when considering the intended users of a product?

A
  1. elderly
  2. infants
  3. pregnant
  4. sick
  5. immunocompromised
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11
Q

What 3 considerations should be taken when considering the targeted consumers for a product?

A
  1. if the product is intended for infants, children, or adults
  2. if the product is intended for a wide spectrum of the population
  3. if the product is likely to be consumed by high-risk groups
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12
Q

How are flow diagrams constructed?

A

consider how the product is manufactured in the factory and write it up step-by-step

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13
Q

How can you ensure a flow diagram is accurate?

A

have the HACCP team confirm it by walking through the plant and making sure all of the steps are included in the flow diagram at all stages and hours of operation

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14
Q

What 7 components are listed while conducting a hazard analysis? What 3 are used to rank hazards?

A
  1. flow process (flow diagram) for each ingredient used in the factory
  2. all potential hazards at each process (biological, chemical, and physical)
  3. probability of hazard occurrence in the specific food product*
  4. severity of the hazard occurring in consumers*
  5. significance of the hazard for each process to decide if GHP or HACCP need to be used*
  6. justification for decision
  7. all control options
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15
Q

What is a preliminary hazard list?

A

list that covers all hazards that could potentially occur within the product

  • biological: bacteria, viruses, fungi
  • chemical: toxins, pesticides, fertilizers, antibiotics, lead
  • allergens: nuts, milk, eggs, fish, shellfish, soy, sesame
  • physical: glass, wood, stones, metals, bone, plastic
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16
Q

What are the 3 levels of occurrence and severity of hazard contamination per CODEX?

A

1 = highly unlikely, not severe

2 = possible, possibly causes illness

3 = likely occur, severe (could be fatal)

17
Q

How is the significance of hazard contamination calculated? What are the 3 levels?

A

occurrence x severity

  • 1-2 = not a hazard, hence no need to control
  • 3-8 = significant hazard, preventive control by GHP
  • 9 = dangerous hazard, hence require a decision tree by HACCP
18
Q

What are the 3 main methods to controlling biological contaminants?

A
  1. THERMAL - chilling, freezing, cooking, pasteurization
  2. CHEMICAL - washing, cleaning with detergents, product acidification, preservatives, disinfection
  3. PHYSICAL - product drying, sealing, canning
19
Q

In what 4 ways can chemical contaminants be controlled?

A
  1. test for the presence of residues of pesticides, drugs, and allergens above the maximum residue limit (MRL) based on CODEX
  2. picking up metals using magnets
  3. X-ray detection equipment
  4. cleaning
20
Q

In what 3 ways can physical contaminants be controlled?

A
  1. filtration or screening using a sieve
  2. membrane filtration
  3. X-ray detection
21
Q

How is cross-contamination and allergen contamination be avoided?

A

separate raw from cooked food

clean and separate allergen-containing food from non-allergen-containing food

22
Q

Hazard analysis at a pig abattoir:

A
23
Q

What are CCPs? What happens if they are not upheld?

A

identifiable points at which control measures can be applied to eliminate the a hazard that has been previously identified and ranked

leading cause of foodborne illness outbreaks

24
Q

When is CCP determination necessary?

A

dangerous hazards with a significance score of 9

25
Q

What 4 questions are used on a decision tree to determine the necessity of CCPs?

A
  1. Do control/preventative measures exist for the identified hazard?
  2. Does this step eliminate or reduce the hazard to an acceptable level?
  3. Could contamination occur at unacceptable levels or increase to unacceptable levels?
  4. Will a subsequent step eliminate or reduce the hazard to an acceptable level?

(transformed food safety all over the world)

26
Q

What are critical limits?

A

maximum or minimum values to which a process must be controlled or applied at a CCP to prevent, eliminate, or reduce the hazard to an acceptable level

27
Q

How are critical limits established? What 6 standards are they based on?

A

determination of acceptable levels of each of the listed/identified hazards in food/product

  1. regulatory requirements from CODEX
  2. consumer food safety requirements
  3. historic information
  4. scientific literature
  5. professional experience
  6. intended use by the customer
28
Q

How are monitoring procedures established?

A

continuous observations or measurements assess whether CCPs are within the critical limit

  • track control of the process and correct trends before deviation occurs
29
Q

What are 4 examples of establishing monitoring procedured?

A
  1. checking the temperature of animals by thermometer upon arrival
  2. checking food temperature by thermometer during preparation, holding, cooking, and cooling
  3. checking carcasses for fecal contamination during the slaughtering process
  4. checking that the organic acid solutions are diluted and sprayed on carcasses properly
30
Q

What is the purpose of establishing corrective actions?

A
  • observe deviation from critical limits or unforeseen hazards
  • address disposition
  • ensure that no unsafe products are released
  • identify and correct the cause
  • ensures the control of CCPs
  • observes if HACCP plan needs modification
31
Q

How can incorrect temperatures be corrected when not being met at CCP?

A

if a roasted chicken has not reached 165 F, continue cooking until the proper temperature is reached or throwing out the mishandled and possibly contaminated food

32
Q

What 4 things are commonly kept in the records of all the HCAAP steps?

A
  1. summary of hazard analysis
  2. HACCP plan
  3. supporting documentation
  4. daily operational records (AM and PM records)
  • records signed and dated
  • all containing actual values and observations seen during monitoring
33
Q

What is the point of establishing verification (validation)? What are the 3 steps?

A

verify that the previous 6 HACCP principles have been followed

  1. initial validation (first 90 days) - ensures system is adequate to control hazards
  2. ongoing verification - periodic daily direct observation and activities
  3. reassessment - as needed periodic assessment to determine if the system needs modifying (annually)

Public Health and Food Safety (23 decks)

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