Steps In A HACCP System Flashcards
What does HACCP stand for?
Hazard Analysis and Critical Control Point
Why are contaminants unacceptable in food production?
They are unacceptable due to their potential damaging effects on the consumer
What is HACCP?
HACCP is a food safety management system that identifies and controls hazards that could pose a threat to the production of safe food
How many steps are there in a HACCP system?
There are eight steps in a HACCP System
What is the mnemonic for remembering the eight steps of the HACCP system?
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
What is the first step of a HACCP system called?
Establishing a HACCP steam
Describe the first stage of the a HACCP system.
(HACCP team)
(2 points)
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
What type of people make up a HACCP team?
People trained in food hygiene and safety
What does the HACCP team do?
They compile a flow chart to outline the entire food production process including;
Purchasing Delivery Storage Preparation Cooking Serving
What process are outline in the flow chart made up by the HACCP team?
(6)
Purchasing Delivery Storage Preparation Cooking Serving
What is the second step of a HACCP system called?
Identifying potential hazards
Describe the second stage of a HACCP system.
Potential hazards
All potential hazards that could pose a threat to the safety of food during the production process are identified
What type of hazards are identified in step two?
All hazards that could pose a threat to the safety of food during the production process
What is the third step of a HACCP system called?
Critical control points
Describe the third stage of a HACCP system.
(Critical control points)
2 points
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
What is decided on during the third step of the system?
Control measures/critical control points
What are control measures also called?
Critical control points
What are critical control points also called?
Control measures
When during step three are critical control points decided on?
After a risk assessment has been carried out
What is done after a risk assessment has been carried out?
Critical control points/control measures are decided on
What are critical control points?
Points in the food production process where hazards can be controlled or eliminated
What are points in the food production process where hazards can be controlled or eliminated called?
Critical control points/control measures
What is the fourth stage of a HACCP system called?
Critical limits
Describe the fourth stage of a HACCP system
Critical Limits
Critical limits are set to identify when a CCP is out of control
Why are critical limits set?
To identify when a critical control point is out of control
What are set to identify when a critical control point is out of control?
Critical limits
What is the fifth stage of a HACCP system called?
Monitoring system
Describe the fifth stage of a HACCP system.
(Monitoring system)
4 points
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’?
Why is a monitoring system established?
To record what happens at each critical control point to ensure food is kept safe
What is a monitoring system composed off?
2
Visual inspection
Physical measurements
In relation to the monitoring system, what is kept after it is carried out?
Written documentation is kept of the monitoring that took place
What questions must be asked and answered when establishing a monitoring system?
(4)
What is to be done?
When is it to be done?
How is it to be done?
Who is to do it?
What is the sixth stage of a HACCP system called?
Corrective action
Describe the sixth stage of a HACCP system
Corrective action
Corrective actions are established which are carried out If monitoring procedures identify that CCPs were not met or are not under control
When are corrective actions carried out?
If monitoring procedures identify that critical control points were not met or are not under control
What happens if a monitoring system identifies that critical control points were not met or are not under control?
Corrective actions are carried out
What is the seventh stage of a HACCP system called?
Verification Process
Describe the seventh stage of a HACCP system
Verification process
A verification process is established to prove that a HACCP system was functioning correctly
Why does a verification process need to be established?
To prove that a HACCP system was functioning correctly
What is the eight stage of a HACCP system called?
Record system
Describe the eight stage of a HACCP system
Record System
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
In relation to the record system, what is kept?
A record containing detailed, accurate record of monitoring critical control points, corrective actions and monitoring systems in place
What is the function of a HACCP record?
It can be used as evidence in compliance with legislation
What is included in the HACCP record?
4
Detailed record of:
Monitoring critical control points
Corrective actions
Monitoring systems in place
What is an example of a corrective action identified in stage 6 of a HACCP system?
Calling a technician to fix a fridge where the temperature stays above 5 degrees Celsius and discarding the food
What is an example of a verification process identified in stage 7 of a HACCP system?
Completing microbial tests on food regularly to ensure that a refrigerator is functioning properly
What is an example of a potential hazard identified in stage 2 of a HACCP system?
(2)
Contamination of cooked food with raw food during production
Incorrect fridge temperature of above 5 degrees Celsius during food storage
What is an example of a critical control point identified in stage 3 of a HACCP system?
Keeping a fridge at or below 5 degrees Celsius
What is an example of a critical limit identified in stage 4 of a HACCP system?
A fridge temperature must be at or below 5 degrees Celsius
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)
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
