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Home Economics: 11.1 - Food Safety and Hygiene and HACCP > Steps In A HACCP System > Flashcards

Steps In A HACCP System Flashcards

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1
Q

What does HACCP stand for?

A

Hazard Analysis and Critical Control Point

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2
Q

Why are contaminants unacceptable in food production?

A

They are unacceptable due to their potential damaging effects on the consumer

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3
Q

What is HACCP?

A

HACCP is a food safety management system that identifies and controls hazards that could pose a threat to the production of safe food

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4
Q

How many steps are there in a HACCP system?

A

There are eight steps in a HACCP System

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5
Q

What is the mnemonic for remembering the eight steps of the HACCP system?

A 
HACCP -> HACCP team
Prevents -> Potential hazards
Children -> Critical control points
Consuming -> Critical limits
Mouldy -> Monitoring system
Chicken -> Corrective actions
Very -> Verification process
Regularly -> Record system
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6
Q

What is the first step of a HACCP system called?

A

Establishing a HACCP steam

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7
Q

Describe the first stage of the a HACCP system.
(HACCP team)
(2 points)

A

A HACCP team is established of people trained in food hygiene and safety

This team compiles a flow chart to outline the entire food production process including purchasing, delivery, storage, preparation, cooking and serving

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8
Q

What type of people make up a HACCP team?

A

People trained in food hygiene and safety

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9
Q

What does the HACCP team do?

A

They compile a flow chart to outline the entire food production process including;

Purchasing
Delivery
Storage
Preparation
Cooking
Serving
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10
Q

What process are outline in the flow chart made up by the HACCP team?
(6)

A 
Purchasing
Delivery
Storage
Preparation
Cooking
Serving
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11
Q

What is the second step of a HACCP system called?

A

Identifying potential hazards

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12
Q

Describe the second stage of a HACCP system.

Potential hazards

A

All potential hazards that could pose a threat to the safety of food during the production process are identified

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13
Q

What type of hazards are identified in step two?

A

All hazards that could pose a threat to the safety of food during the production process

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14
Q

What is the third step of a HACCP system called?

A

Critical control points

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15
Q

Describe the third stage of a HACCP system.
(Critical control points)
2 points

A

Control measures or critical control points are decided on after a risk assessment has been carried out

These CCPs are points in the food production process where hazards can be controlled or eliminated

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16
Q

What is decided on during the third step of the system?

A

Control measures/critical control points

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17
Q

What are control measures also called?

A

Critical control points

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18
Q

What are critical control points also called?

A

Control measures

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19
Q

When during step three are critical control points decided on?

A

After a risk assessment has been carried out

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20
Q

What is done after a risk assessment has been carried out?

A

Critical control points/control measures are decided on

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21
Q

What are critical control points?

A

Points in the food production process where hazards can be controlled or eliminated

22
Q

What are points in the food production process where hazards can be controlled or eliminated called?

A

Critical control points/control measures

23
Q

What is the fourth stage of a HACCP system called?

A

Critical limits

24
Q

Describe the fourth stage of a HACCP system

Critical Limits

A

Critical limits are set to identify when a CCP is out of control

25
Q

Why are critical limits set?

A

To identify when a critical control point is out of control

26
Q

What are set to identify when a critical control point is out of control?

A

Critical limits

27
Q

What is the fifth stage of a HACCP system called?

A

Monitoring system

28
Q

Describe the fifth stage of a HACCP system.
(Monitoring system)
4 points

A

A monitoring system is established to record what happens at each CCP to ensure food is kept safe

Monitoring procedures can include visual inspection and physical measurements

Written documentation is kept of this monitoring

For every CCP determined one must ask ‘What is to be done?’, ‘When is it to be done’, ‘How is it to be done’ and ‘Who is to do it’?

29
Q

Why is a monitoring system established?

A

To record what happens at each critical control point to ensure food is kept safe

30
Q

What is a monitoring system composed off?

2

A

Visual inspection

Physical measurements

31
Q

In relation to the monitoring system, what is kept after it is carried out?

A

Written documentation is kept of the monitoring that took place

32
Q

What questions must be asked and answered when establishing a monitoring system?
(4)

A

What is to be done?

When is it to be done?

How is it to be done?

Who is to do it?

33
Q

What is the sixth stage of a HACCP system called?

A

Corrective action

34
Q

Describe the sixth stage of a HACCP system

Corrective action

A

Corrective actions are established which are carried out If monitoring procedures identify that CCPs were not met or are not under control

35
Q

When are corrective actions carried out?

A

If monitoring procedures identify that critical control points were not met or are not under control

36
Q

What happens if a monitoring system identifies that critical control points were not met or are not under control?

A

Corrective actions are carried out

37
Q

What is the seventh stage of a HACCP system called?

A

Verification Process

38
Q

Describe the seventh stage of a HACCP system

Verification process

A

A verification process is established to prove that a HACCP system was functioning correctly

39
Q

Why does a verification process need to be established?

A

To prove that a HACCP system was functioning correctly

40
Q

What is the eight stage of a HACCP system called?

A

Record system

41
Q

Describe the eight stage of a HACCP system

Record System

A

A record is kept containing detailed, accurate record of monitoring CCPs, corrective actions and monitoring systems in place which is are used as evidence in compliance with legislation

42
Q

In relation to the record system, what is kept?

A

A record containing detailed, accurate record of monitoring critical control points, corrective actions and monitoring systems in place

43
Q

What is the function of a HACCP record?

A

It can be used as evidence in compliance with legislation

44
Q

What is included in the HACCP record?

4

A

Detailed record of:

Monitoring critical control points

Corrective actions

Monitoring systems in place

45
Q

What is an example of a corrective action identified in stage 6 of a HACCP system?

A

Calling a technician to fix a fridge where the temperature stays above 5 degrees Celsius and discarding the food

46
Q

What is an example of a verification process identified in stage 7 of a HACCP system?

A

Completing microbial tests on food regularly to ensure that a refrigerator is functioning properly

47
Q

What is an example of a potential hazard identified in stage 2 of a HACCP system?
(2)

A

Contamination of cooked food with raw food during production

Incorrect fridge temperature of above 5 degrees Celsius during food storage

48
Q

What is an example of a critical control point identified in stage 3 of a HACCP system?

A

Keeping a fridge at or below 5 degrees Celsius

49
Q

What is an example of a critical limit identified in stage 4 of a HACCP system?

A

A fridge temperature must be at or below 5 degrees Celsius

50
Q

What is an example of a monitoring system made in the fifth stage of a HACCP system?
(Reference the four questions which must be answered when writing up a monitoring system)

A

Monitoring temperature readings of a fridge

What must be done?
-Check temperature of the dairy fridge to make sure it is below 5 degrees Celsius
When is it to be done?
- Every two hours fridge should be checked
How is it done?
- Check and document the temperature of the digital temperature gauge inside the chilled shelf of the fridge
Who is to do it?
- The deli manager

Home Economics: 11.1 - Food Safety and Hygiene and HACCP (12 decks)

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