PH16-17: Hazard Analysis and Critical Control Points Flashcards
Define the concept of food security.
Concept that food is:
- Produced in a sustainable way
- Accessible to all (affordable)
- Available at all time s(stability)
- Wholesome (balanced diet, nutritious, and safe)
Define the concept of food safety
The concept that food will not cause harm to the consumer when it is prepared and/or eaten according to its intended use.
Define food quality.
The product or service is of a defined characteristic and is fit for its intended purpose. This includes expectation and safety.
What is HACCP?
Hazard Analysis Critical Control Point
It is a system which identifies, evaluates, and controls hazards which are significant for food safety.
Describe some drawbacks of the traditional hazard and safety methods.
- Control was reactive at end-product testing
- Sample testing was extensive and expensive
- Controls were remote - not completed by workers doing the job on the line
- Most of the time consumers will suffer food poisoning outbreaks before the industry realised their product was unsafe
- Extensive and expensive recall of products
- Difficult to identify step of production failing controls and hazards involved
How does HACCP differ from traditional methods?
- Control is transferred from end-product testing to monitoring at critical control points along the production line
- Structured preventative system rather than reactive
- Involves all level of staff
- Cheaper (less testing and no need to quarantine and destroy massive amount of product
- Forms part of a due diligence defence
- Now identifies microorganisms rather than just visible lesions
- Flexibility to adapt to most of the type of businesses
What are the pre-requisites for a good food safety management system?
- Structure and Maintenance
- Water quality
- Cleaning
- Pest control
- Personal Health and Hygiene
- Training
- Temperature controls
- Suppliers and raw materials
- Waste and ABP Management
- Wrapping and packing
- Transport hygiene
- Traceability and recall
- Calibration
- Document controls
What are the seven principles of HACCP?
- Conduct a Hazard analysis
- Determine the critical control points (CCPs)
- Establish critical limits
- Establish a monitoring system
- Establish a corrective action system
- Establish verification system
- Establish documents concerning all procedures and records
What is a food safety risk?
A function of the probability of an adverse health effect and the severity of that effect consequential to a hazard in our food.
There are two independent components: impact and likelihood
Risk (x) = Impact (z) + Likelihood (y)
What are the three components of risk analysis?
Risk assessment, risk communication, risk management
What are the steps of risk assessment?
- Hazard ID: The process of identifying hazards (aetiology, epidemiology, pathogenicity)
- Hazard Characterization: the qualitative and/or quantitative evaluation of the nature of the adverse health effects associated with the biological, chemical, and physical agents which may be present in food. (dose-response assessment; minimum infectious dose)
- Exposure Assessment: the qualitative and/or quantitative evaluation of the likely intake of biological, chemical, and physical agents via food as well as the exposure from other sources if relevant. (source, reservoir, exposure)
- Risk Characterisation: the qualitative or quantitative estimation, including attendant uncertainties, of the probability of occurrence and severity of known or potential adverse health effects based on 1-3.
What are the different levels of impact of a hazard? How do you determine impact?
High: potentially catastrophic effect or accident
Low: only minor effect or first aid
Medium: not the other two
Impact factors: scientific background
What are the different levels of likelihood of a hazard? How do you determine likelihood?
High: virtually certain to occur
Low: small chance of occurring, likely to occur only in the long-term
Medium: not the other two
Factors: epidemiology, experience, knowledge of the process, people, site
What does TRAP stand for?
Terminate: stop activity where it is too risky and not part of core activities
Reduce: either impact or likelihood or both
Accept: this is what we are
Pass-on: outsource or insure
Define residual risk.
Risk left behind after we’ve gone as fas as we can go or after we’ve gone as far as we are prepared to go.
Must act until the risk is either eliminated or the residual risk is deemed tolerable
