Hazard Analysis Critical Control Point Flashcards
What does HACCP stand for?
- Hazard: dangers to health
- Analysis: investigation of hazard
- Critical: containment
- Control: handling conditions
- Point: position in the process
What are 3 functions of HACCP?
- ensures food safety by examining every step in the food operation
- identifies the steps critical to food safety
- implements effective control and monitoring procedures at the critical steps
How does HACCP and GHP compare?
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
What are the 5 prerequisite programs of HACCP?
- assemble HACCP team
- describe product
- identify intended use
- construct flow diagram
- on-site confirmation of flow diagram
(resource and information gathering)
What are the 7 principles of HACCP following the prerequisite programs?
- list all potential hazards, conduct a hazard analysis, and consider control measures*
- determine CCPs*
- establish critical limits for each CCP*
- establish a monitoring system for each CCP
- establish corrective actions
- establish verification procedures
- establish documentation and record keeping
What members should make up the HACCP team?
multiple multidisciplinary professionals:
- technical/quality manager
- laboratory manager
- processing manager
- engineering manager
- production manager
- purchasing manager
- process operator
- production operator
- distribution manager
What are the 8 possible scopes of the HACCP system?
- ingredients
- intake
- processing
- filling
- packing
- storage
- dispatch
- distribution
What relevant safety information should be included in the product description?
- product name
- product characteristics, like composition, chemical and physical properties, processing/microbicidal treatments, preservation, and shelf life
- packaging
- durability
- storage conditions
- labeling
- allergens
What is important to consider as the intended use of a product?
if the product is intended as an ingredient for further cooking or if it is ready to eat
What 5 vulnerable groups in the population need to be considered when considering the intended users of a product?
- elderly
- infants
- pregnant
- sick
- immunocompromised
What 3 considerations should be taken when considering the targeted consumers for a product?
- if the product is intended for infants, children, or adults
- if the product is intended for a wide spectrum of the population
- if the product is likely to be consumed by high-risk groups
How are flow diagrams constructed?
consider how the product is manufactured in the factory and write it up step-by-step
How can you ensure a flow diagram is accurate?
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
What 7 components are listed while conducting a hazard analysis? What 3 are used to rank hazards?
- flow process (flow diagram) for each ingredient used in the factory
- all potential hazards at each process (biological, chemical, and physical)
- probability of hazard occurrence in the specific food product*
- severity of the hazard occurring in consumers*
- significance of the hazard for each process to decide if GHP or HACCP need to be used*
- justification for decision
- all control options
What is a preliminary hazard list?
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
What are the 3 levels of occurrence and severity of hazard contamination per CODEX?
1 = highly unlikely, not severe
2 = possible, possibly causes illness
3 = likely occur, severe (could be fatal)
How is the significance of hazard contamination calculated? What are the 3 levels?
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
What are the 3 main methods to controlling biological contaminants?
- THERMAL - chilling, freezing, cooking, pasteurization
- CHEMICAL - washing, cleaning with detergents, product acidification, preservatives, disinfection
- PHYSICAL - product drying, sealing, canning
In what 4 ways can chemical contaminants be controlled?
- test for the presence of residues of pesticides, drugs, and allergens above the maximum residue limit (MRL) based on CODEX
- picking up metals using magnets
- X-ray detection equipment
- cleaning
In what 3 ways can physical contaminants be controlled?
- filtration or screening using a sieve
- membrane filtration
- X-ray detection
How is cross-contamination and allergen contamination be avoided?
separate raw from cooked food
clean and separate allergen-containing food from non-allergen-containing food
Hazard analysis at a pig abattoir:
What are CCPs? What happens if they are not upheld?
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
When is CCP determination necessary?
dangerous hazards with a significance score of 9
