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6 HACCP
| Question | Answer |
|---|---|
| HACCP is a system that identifies______and _______ for their control to ensure food safety | specific hazards ; preventative measures |
| Emphasis is primarily on the ____ ____ | critical points |
| Benefits of HACCP (6) | • Less end-product testing • Less inventory on hold • Less recalls • Less reworks • Less downtime • Less returns • Less inspections |
| HACCP was conceived in the _____when the US National Aeronautics and Space Administration (NASA) asked _____to design and manufacture the first foods for ___ ___. | 1960s ; Pillsbury ; space flights |
| Any biological, chemical or physical property that adversely affects the safety of the food | HAZARD |
| Biological hazards example | bacterial; parasites |
| Chemical hazards example | Detergents Sanitizers Antibiotic residues Equipment oil Allergens Insecticides Agricultural; Workplace; Allergens |
| Physical hazards example | metal; glasses; plastic; wood |
| a point, step or procedure at which control can be applied and a food safety hazard can be prevented, eliminated or reduced to acceptable levels | Critical control point |
| Critical control point a point, step or procedure at which control can be applied and a _____can be prevented, eliminated or reduced to _______ _____ | food safety hazard ; acceptable levels |
| Premises | • Outside maintenance • Inside maintenance • Water quality • Air Quality • Sanitary Facilities |
| Equipment | • design • installation • calibration • maintenance |
| Personnel Training | • Personal hygiene • Manufacturing controls • Personnel and equipment flows |
| 7 HACCP Principles | • Identify hazards in the system • Determine critical control points • Establish critical limits • Develop monitoring procedures |
| 7 HACCP Principles | • Establish corrective action plans • Establish an effective record keeping system • Determine procedures for verification of the system |
| HACCP 4 Basic Steps • Development of a ________of the system • Identification of potential trouble spots (____) on flow charts | schematic or flow chart ;Hazards |
| HACCP 4 Basic Steps • Selection of appropriate ________: timing and frequency • Choice of method for _____________ | surveillance procedures; evaluation of effectiveness |
| Health and Safety Recalls (2) | •Recall system •Recall initiation |
| Pre-requisite programs + HACCP Plans + HACCP Program to generate ____ | HACCP system |
| is the concept that food will not be harmful to the consumer at the point of consumption, or when it is prepared or eaten according to its intended use. | Food safety |
| is basically the term to describe a set of interrelated processes that are used to achieve food safety | Food safety system |
| One of thee major reason to adopt a____ is because of disease outbreaks due to contamination in food | Food safety management system |
| HACCP resulted in ___ decrease in foodborne illness in the United States | 20% |
| HACCP became a mandatory food safety system in Europe in ____ | 2006 |
| Pre-requisite programs example | cleaning and sanitation procedures; Personal hygiene program; traceability and recall programs; pest control programs; receiving, storage, and shipping procedures; supplier control; training, etc. |
| HACCP Plan example | Assemble the HACCP team; describe the food and its distribution; describe the intended use and consumers of the food; develop a flow diagram ; verify the flow diagram |
| 1st principle of HACCP; Identify biological, physical and chemical | Identify hazards in the system; |
| 2nd principle of HACCP; e.g thermal processing, chlling, testing ingredients for chemical residue, product formulation control, testing product for metal contaminants | Determine critical control points |
| 3rdprinciple of HACCP; minimum or maximum limit e.g Temperature, time, humidity, viscosity, pH, salt level, chlorine level | • Establish critical limits |
| 4th principle of HACCP; e.g What? Who? When? Where? How | • Develop monitoring procedures |
| 5th principle of HACCP; If there is deviation, what to do? e.g Disposition of non-compliant product, determine the cause of the noncompliance. adjustments to be made | • Establish corrective action plans |
| 6th principle of HACCP; Verify that the controls are working as planned; Confirm that the HACCP system is working efficiently | • Determine procedures for verification of the system |
| 7th principle of HACCP; Records: made at time? accurate? who made them? HACCP Team ; Verification procedures, monitoring plan: Daily Production records Validation records | • Establish an effective record keeping system |
Created by:
VPH5215