Section 4 — Food Satety Management Systems Flashcards
Why are HACCPs effective?
They:
- identify all possible points where hazards could occur
- decide which points are critical to the safety of the final food product
- focus control on said critical points.
What is necessary before beginning a HACCP?
- Correct equipment
- A safe, specialised, well-designed establishment
- Adequate facilities to support
What are prerequisite measures?
Operational procedures that cover the basic principles of hygiene
What do HACCPs consist of?
12 steps
7 principles
What are the first 3 steps of HACCP?
Preparation. They do not include principles.
Step 1: Assemble the HACCP team.
This is a representative range of people that have varying areas of work and levels of responsibility. Food handlers have enough knowledge to be part of this team.
Step 2: Describe the product.
This includes ingredients, recipes, product formulation, storage conditions, processing conditions and shelf life.
Step 3: Identify the intended use of the product.
Explain who the product is intended for (consumers) and how they will use it (eat it).
What are steps 4–5 in a HACCP?
Flow diagrams.
Step 4: Construct a flow diagram.
This includes all steps taken, involving preparation, manufacture and production, from raw materials to sale, distribution or consumption.
Step 5: Confirm the flow diagram onsite
…ensuring that all processes indeed match the diagram and are possible at all stages and all times.
What are steps 6–9 in a HACCP?
Principles 1–4.
Principle 1: Conduct a hazard analysis that considers control measures.
Analyse all potential hazards, assess risks of each and consider actions to remove hazards or reduce risk of harm from them.
Principle 2: Determine critical control points.
Identify which hazards are vital to protect food safety (not quality or health and safety).
Principle 3: Establish critical limits for each CCP.
Consider how to reduce risks to the lowest possible level and determine an acceptable level of risk.
Principle 4: Establish monitoring procedures for each CCP.
Confirm that hazards are removed or reduced and that food safety is protected
What are steps 10–12 in a HACCP?
Principles 5–7.
Step 10: Establish corrective procedures.
If a loss of control is identified in relation to a CCP, these procedures will rectify it so that food safety is not compromised.
Step 11: Establish verification procedures.
The reason is to validate the HACCP’s efficacy at protecting food safety.
Step 12: Establish documentation and record keeping
…to verify the HACCP and its maintenance.
Why is record keeping important?
- Demonstrates that procedures are followed correctly and daily
- Highlights areas for improvement
- Can avoid problems or issues occurring
Note: records must be legible and accurate.
What types of records should be kept? (1)
Temperature
Product labelling and coding
Customer complaints and rejected food reports
Instrument and equipment calibration (such as temperature-measuring devices)
Verifications and reviews
Audits and inspections
Pest control activities
Cleaning schedules
Stock control data
What do temperature records entail?
Temperatures of:
- Goods when received and goods when distributed
- Chilled storage units and freezers
- Products in storage
- Foods being cooked, cooled or reheated
What does product labelling and coding entail?
- Best before/Use by dates
- High-risk food labels
- Different categories of food (cooked, raw)
- Lot numbers (allow food to be traced)
When can HACCPs be implemented?
When all of the prerequisites are satisfied.
What areas do prerequisite measures cover? (1)
- Product specification
- Personal hygiene
- Cleaning, disinfection and waste disposal
- Pest control
- Storage and stock control
