W4 : HACCP

Question 1

IMPTTTT

What is risk analysis and what are the 3 components?

Answer 1

Risk analysis is the process used to assess, manage, and communicate risks associated with food safety to protect public health.

• Risk analysis = risk assessment + risk management + risk communication

Question 2

What are the 7 principles of HACCP?

Answer 2

1. Risk analysis
2. Determine critical control points (CCPs)
3. Determine critical limits
4. Establish monitoring systems
5. Establish systems for corrective action
6. Establish verification systems
7. Record keeping, tracking and documentation

Question 3

What is ‘growth of pathogens due to increased chill storage temperature’ an example of?
1. Monitoring
2. Corrective action
3. Control measures
4. Critical limit
5. Hazard

Answer 3

Hazard

Question 4

Is this an example of validation or verification?
Monthly trend analysis of complaint data.

Answer 4

Verification.

Question 5

What is ‘a supervisor passing specified test pieces through metal detector every hour’ an example of?

1. Monitoring
2. Corrective action
3. Control measures
4. Critical limit
5. Hazard

Answer 5

Monitoring

Question 6

Pre-requisite programes (GMP, SSOP) ….

• Manage sitewide or general hazards
• Manage hazards at CCPs
• Manage hazards which can’t be controlled
• Manage all hazards across the process

Answer 6

Manage sitewide or general hazards

Question 7

Is this an example of validation or verification?
Microbiological testing to determine the minimum dose of chlorine required in salad wash?

Answer 7

Validation

Question 8

What is ‘minimum core temperature of 75*C for 30 seconds’ an example of?

1. Monitoring
2. Corrective action
3. Control measures
4. Critical limit
5. Hazard

Answer 8

Critical limit

Question 9

Is this an example of validation or verification? A literature search to find typical infective dose of Listeria monocytogenes

Answer 9

Validation

Question 10

Rejecting a delivery of over temperature raw materials, informing supplier and investigating cause, is an example of…

1. Monitoring
2. Corrective action
3. Control measures
4. Critical limit
5. Hazard

Answer 10

Corrective action.

• “over temperature raw materials” → deviate from normal temperature → corrective action

Question 12

Question 2 of the codex decision tree asks ‘Is the step specifically designed to eliminate the likely occurrence of a hazard or reduce it to an acceptable level’ If the answer to this is yes, then:

1. The step should be identified as a CCP
2. The step should be dealth with as a prerequisite and requires monitoring
3. Question 3 of the decision tree should be asked to determine whether it is a critical point
4. The step is not critical and no control is required.

Answer 12

The step should be identified as a critical control point.

• A Critical Control Point (CCP) is a step in the process where control must be applied to prevent, eliminate, or reduce a hazard to an acceptable level.
• If a step is specifically designed for this purpose (e.g., cooking to eliminate pathogens like Salmonella), it is inherently a CCP.

Question 13

Is this an example of validation or verification? A supervisor signing off CCP records at the end of a shift

Answer 13

Verification

Question 14

When conducting a hazard analysis, which of the following is included?

1. Identifying corrective actions
2. Identifying control measures
3. Identifying critical limits
4. Establishing records

Answer 14

Hazard analysis
- Risk = severity x likelihood of occurence
- Also come up with control measures for each hazard to reduce the risk.

Question 15

Rapid cooling is an example of…

1. Critical limit
2. Monitoring
3. Hazard
4. Corrective action
5. Control measure

Answer 15

Control measure
- any action taken to prevent or minimise a food safety hazard at a critical control point (CCP)

Question 16

What is the difference between validation and verification in HACCP? Give examples.

Answer 16

• Validation : the process of scientifically proving that a control measure within a HACCP plan is effective in ensuring safety of food. (e.g. It is scientifically proven that cooking meat till an internal temperature of 70°C with a holding time for 2 min is sufficient to reduce the level of microbes / pathogens to a safe enough level for consumption.)

<br></br>
- Verification : Checking if the implemented HACCP plan is actually being followed and working as intended through ongoing monitoring and record-keeping activities

Question 17

What are the 4 questions asked to determine if a hazard is a CCP?

Answer 17

1) Do preventive measures exist?
<br></br>
2) Is the step specifically designed to eliminate / reduce the likely occurrence of a hazard to an acceptable level?
- if yes, it is a ccp
<br></br>
3) Could contamination of identified hazard(s) occur in excess of acceptable level or could these increase to unacceptable level?
- if yes, CCP

<br></br>
4) Will a subsequent step eliminate identified hazard(s) or reduce likely occurence to an acceptable level?
- If yes, not a ccp (the ccp should be the step to eliminate / reduce hazard)