Hygiene - Hazard Analysis and Critical Control Points (HACCP)

Question 1

1st principal of HACCP

Answer 1

Hazard analysis: Food handlers are required to identify the points in the food production cycle where hazards may occur (chemical, physical or microbiological)

Question 2

Definition of HACCP

Answer 2

HACCP is an internationally recognised food safety program designed to eliminate or control food safety hazards. It aims to prevent or control food safety hazards at critical control points (CCP). HACCP does not replace safe and hygienic food handling practices, but it does provide a kitchen brigade with a system to monitor potential problems and take corrective action before food can pose a risk to the customer.

Question 3

2nd principal of HACCP

Answer 3

Determine critical control points (CCPs): A critical point in the food production cycle is where a hazard can be controlled or removed. A critical control point is where hazards must be controlled, as this is the time where food contamination is likely to occur and the only point in the process where it can be controlled.

Question 4

3rd principal of HACCP

Answer 4

Establish critical limits of CCPs: Critical limits provide a standard for vital issues such as what temperature food should be and how it is packaged, displayed, served and stored. When establishing critical limits of CCP’s,it is important to consider the length of time that food is held for display and cooling and cooking time.

Question 5

4th principal of HACCP

Answer 5

Monitoring: Monitoring critical limits is essential to make sure they’re not breached. This is an essential step in the HACCP process as it alerts food handlers to any potential food hazards.

Question 6

5th principal of HACCP

Answer 6

Taking corrective actions: When the hazards identified aren’t under control food handlers must take corrective action to rectify the breach of food safety. This can be in the form of eliminating the hazard, reducing it to an acceptable level or discarding the food if the hazard cannot be eliminated or controlled.

Question 7

6th principal of HACCP

Answer 7

Verification: It is important to verify that HACCP procedures are working in order to ensure that identified hazards are being controlled. Verification can be determined through internal audits or by employing the expert advice of a food safety auditor.

Question 8

7th principal of HACCP

Answer 8

Documentation/keeping records: record keeping and documentation should be easy to access and for staff to complete. Information needing recording would include the temperatures of perishable items on arrival at the establishment, monitoring the time food items are on display and logging other information e.g. temperature checks

Question 9

Examples of high risk foods

Answer 9

Poultry
Seafood
Dairy products
Eggs
Desserts
Gravies

Question 10

Examples of potentially hazardous foods

Answer 10

Unwashed vegetables
Soups
Stews
Pre made sandwiches
Pasta
Potato salads
Sushi

Question 11

Biological hazard

Answer 11

These include bacteria, mould, viruses, yeast and fungi.

Question 12

chemical hazard

Answer 12

These include cleaning chemicals or foods containing natural toxins e.g. green potatoes.

Question 13

physical hazard

Answer 13

These include dangerous physical objects found in food, such as plastic, glass, elastic bands, wood chips or Band-Aids.

Question 14

Critical control points: Purchasing and taking delivery of food stock

Answer 14

Always check temperatures, packaging and invoices when taking delivery of foods and only purchase from reliable, reputable suppliers.

Question 15

Critical control points: food storage and stock control

Answer 15

Always store foods in the appropriate storage area and regularly check the temperature and cleanliness of these places.

Question 16

Critical control points: Food and beverage preparation

Answer 16

When preparing food and beverages, always practise high levels of personal and environmental hygiene, be aware of the temperature of foods and keep hot foods hot and cold food cold.

Question 17

Critical control points: Cooking or processing of food

Answer 17

The cooking and processing of food is a critical control point as it involves ensuring food is handled hygienically, kept at the correct temperature and displayed and stored correctly to prevent contamination and microbiological growth.

Question 18

Critical control points: Cooling and reheating of food

Answer 18

Food should be cooled completely within 6 hours.

Question 19

Critical control points: Holding or displaying food

Answer 19

When holding or displaying food, all establishments must follow the 2-4 hour rule.

Question 20

Critical control points: Packaging food

Answer 20

Always check packaging for signs of damage before storing and using ingredients

Question 21

Critical control points: Transporting food

Answer 21

Vehicles and buses should be made of materials that don’t absorb liquids or odours

Question 22

Critical control points: service of food and beverages

Answer 22

Staff should adhere to strict personal hygiene and wash their hand regularly

Question 23

Critical control points: Disposal of food

Answer 23

All food should be disposed of in the appropriate garbage receptacles and food from customers’ plates should always be disposed of immediately.

Question 24

Implementing HACCP

Answer 24

should occur within a team environment. This can be achieved by establishing a HACCP team, describing the product to be assessed, identifying the intended use of the product and constructing a flow chart to suit the product. When these 4 points have been addressed, the HACCP team can continue to implement and apply HACCP