HACCP Fundamentals and Principles
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Questions and Answers

What is the definition of HACCP?

Systematic approach to the identification, evaluation, and control of food safety hazards

What is the definition of the HACCP plan?

The written document that delineates the procedures to be followed

What is the definition of the HACCP system or program?

The result of implementing the HACCP plan

HACCP is based on _____ application of technical and scientific principles to the production process from '___ to ____'.

<p>common sense; Farm; fork</p> Signup and view all the answers

HACCP is focused solely on hazards AND product quality.

<p>False (B)</p> Signup and view all the answers

What are the 7 principles of HACCP (in order)?

<ol> <li>Conduct a hazard analysis 2) Determine CCP's 3) Establish critical limits 4) Establish monitoring procedures 5) Corrective action 6) Establish verification process 7) Establish record-keeping and documentation procedures</li> </ol> Signup and view all the answers

What is the definition of conduct a hazard analysis (principle 1)?

<p>Develop a list of biological, chemical and physical hazards that are: reasonably likely to occur and reasonably likely to cause injury or illness if not effectively controlled</p> Signup and view all the answers

What are some considerations when conducting a hazard analysis (principle 1)?

<p>Raw materials and ingredients during storage, processing, product storage, distribution and final preparation. A thorough hazard analysis is the KEY to preparing an effective HACCP plan</p> Signup and view all the answers

What are the purposes of conducting a hazard analysis?

<ol> <li>Identify hazards and associated control measures 2) Identify any needed modifications to product or process to better ensure product safety 3) Provide a basis for determining CCP's in Principle 2</li> </ol> Signup and view all the answers

What are the two stages of hazard analysis?

<ol> <li>Hazard identification 2) Hazard Evaluation</li> </ol> Signup and view all the answers

What does hazard identification all entail?

<p>Review ingredients, activities at each step of processing, equipment used, final product, method of storage, and distribution, intended use and consumers. Brainstorming to identify biological, chemical and physical hazards that may be introduced, increased, or controlled during processing. Epidemiological evidence, risk assessments.</p> Signup and view all the answers

What does hazard evaluation all entail?

<p>Decide what hazards must be included in the HACCP plan based on: 1) Severity: type of illness, duration, exposure (short or long), complications 2) Likelihood of occurrence: Epidemiological data, literature, impact of food preparation method, transportation, storage target population</p> Signup and view all the answers

Opinions will differ on severity and likelihood of occurrence (outside consultants).

<p>True (A)</p> Signup and view all the answers

Discussions should not be written and maintained.

<p>False (B)</p> Signup and view all the answers

What is a caution when conducting a hazard analysis?

<p>Potentially different hazards for the same product based on facility or processes</p> Signup and view all the answers

What are 6 expected outcomes of a hazard analysis?

<ol> <li>A 5 column table 2) All production steps 3) Potential hazards associated with each production step 4) Justification of hazard 5) Hazard addressed in HACCP plan (severity and likelihood of occurrence) 6) Control measure</li> </ol> Signup and view all the answers

What is the definition of determining CCP's (Principle 2)?

<p>A step at which control can be applied and is essential to either prevent/eliminate the hazard to reduce the hazard to an acceptable level.</p> Signup and view all the answers

What is the purpose of determining CCP's (Principle 2)?

<p>Hazards reasonably likely to cause injury or illness in absence of control must be addressed</p> Signup and view all the answers

What are two things/tools to consider when determining CCP's?

<ol> <li>Decision tree - a useful tool (optional in HACCP) and not a substitute for expert knowledge 2) Locations of CCP's - at steps where the hazard can be prevented, eliminated, or reduced to acceptable levels</li> </ol> Signup and view all the answers

What are the outcomes for determining CCP's (Principle 2)?

<ol> <li>CCP's documented 2) CCP's will differ for the same product based on the facility</li> </ol> Signup and view all the answers

What is the definition of establishing critical limits (Principle 3)?

<p>The maximum and/or minimum value to which a biological, chemical, or physical hazard must be controlled at a CCP to prevent, eliminate or reduce the hazard to an acceptable level</p> Signup and view all the answers

What is the purpose of establishing critical limits? (Principle 3)

<p>To distinguish between safe operating conditions and unsafe deviations at a CCP</p> Signup and view all the answers

What does determining critical limits all entail?

<p>Each CCP will have one or more control measures with one or more critical limits. Based on temperature, time, physical dimensions, humidity, moisture (aw), pH, titratable acidity, available chlorine, preservatives or sensory attributes. Scientifically based and derived from regulatory standards/guidelines, literature, experimental results or experts.</p> Signup and view all the answers

What is the definition of establishing monitoring procedures (Principle 4)?

<p>A planned sequence of observations or measurements that are recorded to determine if a CCP is under control</p> Signup and view all the answers

What are the purposes for establishing monitoring procedures (Principle 4)?

<ol> <li>To track trends in the operation which allows for corrective action before deviation occurs 2) To determine deviations at the CCP (exceeding or not meeting a critical limit) 3) To provide written documentation for verification</li> </ol> Signup and view all the answers

What is an effective monitoring procedure?

<p>Continuous and rapid (preferred) - chemical and physical methods</p> Signup and view all the answers

What is a noncontinuous monitoring procedure?

<p>Establish a reliable frequency and procedure based on data collection or sampling plans. Seldom possible due to large numbers of samples and technical limitations.</p> Signup and view all the answers

In production, what types of people are responsible for effective monitoring procedures?

<p>Line supervisors, selected line workers, maintenance, QC</p> Signup and view all the answers

Records need to be dated and signed by the person doing the monitoring.

<p>True (A)</p> Signup and view all the answers

What is the definition for establishing corrective actions (Principle 5)?

<p>Procedures followed when deviation occurs</p> Signup and view all the answers

What is the purpose for establishing corrective actions (Principle 5)?

<p>Prevent potentially hazardous foods from reaching consumers</p> Signup and view all the answers

What are the four procedures when establishing corrective actions (Principle 5)?

<ol> <li>Determine what to do when a deviation occurs 2) Determine who is responsible for implementing the corrective action 3) Determine the disposition of the non-compliant product 4) Determine who will develop and maintain a record of the event</li> </ol> Signup and view all the answers

What is the definition of establishing verification procedures (Principle 6)?

<p>Activities other than monitoring that determine the validity of a HACCP plan and that the system is operating according to the plan</p> Signup and view all the answers

What is the purpose of establishing verification procedures (Principle 6)?

<p>Determine if the HACCP system is functioning according to the plan</p> Signup and view all the answers

What are the seven procedures for establishing verification procedures (Principle 6)?

<ol> <li>Should require minimal end-product testing 2) Review HACCP plan for scientific and technical accuracy 3) Are the hazards appropriate? 4) Are the CCP's and control strategies appropriate? 5) Verification based on: expert advice/scientific studies, and in-plant observations, measurements, and evaluations 6) Verification: periodically by an unbiased independent authority 7) Re-validation of HACCP plan by HACCP team and independent experts</li> </ol> Signup and view all the answers

What is a hazard analysis summary?

<p>Rationale for hazards and control measures</p> Signup and view all the answers

What does a HACCP plan consist of?

<p>Team members and responsibilities, description of food, distribution, intended use and consumer, verified flow diagram</p> Signup and view all the answers

What are the seven steps of the HACCP plan summary table?

<ol> <li>CCP's 2) Hazards of concern 3) Critical limits 4) Monitoring 5) Corrective action 6) Verification and procedures and schedule 7) Record keeping procedures</li> </ol> Signup and view all the answers

What is needed for implementation and maintenance of the HACCP plan?

<ol> <li>Commitment from top management 2) List HACCP coordinator and team responsible for developing, implementing and maintaining the HACCP system 3) Initiate product teams to develop HACCP plans for specific products 4) Develop line of activities for HACCP plan development and implementation</li> </ol> Signup and view all the answers

What does maintenance of the HACCP plan consist of?

<p>Regular scheduled verification activities, HACCP plan updated and revised as needed, proper training, and importance of individual roles in maintaining effectiveness</p> Signup and view all the answers

Flashcards

HACCP

Hazard Analysis and Critical Control Point, a food safety management system using a scientific approach

HACCP Plan

A written document outlining procedures for ensuring food safety, based on the HACCP principles.

Hazard Analysis

Identifying potential food safety hazards (biological, chemical, physical) and evaluating their severity.

Critical Control Point (CCP)

A specific point in the food production process where a hazard can be prevented, eliminated, or reduced.

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Critical Limits

Specific values (maximum and/or minimum) at CCPs to control hazards effectively.

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Monitoring Procedures

Observational steps at CCPs to track if critical limits are being met.

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Corrective Actions

Procedures to fix problems when critical limits are not met during monitoring.

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Verification Procedures

Activities to ensure the HACCP plan is working as intended, reviewing the plan for effectiveness and updates.

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Hazard Identification

Identifying hazards by evaluating ingredients, processes, and potential dangers.

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Hazard Evaluation

Assessing the severity and likelihood of food safety hazards.

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Biological Hazard

Hazard caused by harmful microorganisms.

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Chemical Hazard

Hazard caused by harmful chemicals.

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Physical Hazard

Hazard caused by physical objects which can harm the consumer.

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Decision Trees

Methods to determine the critical control points.

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HACCP Records

Documentation of hazard analyses and measures to control dangers

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Implementation/Maintenance

Implementing and ensuring the HACCP plan remains effective, involving ongoing staff training, updates, verifications.

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Management Commitment

The importance of top-level management support in the HACCP system.

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Designated HACCP Coordinator

A person in charge of the HACCP plan implementation and maintenance.

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Scientific Approach

HACCP uses science-based strategies to analyze and prevent hazards.

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Study Notes

HACCP Overview

  • HACCP stands for Hazard Analysis Critical Control Point, a food safety management system.
  • A HACCP plan is a written document outlining procedures to ensure food safety.
  • Implementing the HACCP plan results in the HACCP system or program.

Foundations of HACCP

  • Utilizes a common-sense approach grounded in technical and scientific principles from "farm to fork."
  • The focus is solely on identifying and controlling hazards, not on product quality.

Seven Principles of HACCP

  • Conduct a hazard analysis
  • Determine critical control points (CCPs)
  • Establish critical limits
  • Establish monitoring procedures
  • Develop corrective actions
  • Establish verification processes
  • Maintain record-keeping and documentation

Principle 1: Hazard Analysis

  • Develop a list of biological, chemical, and physical hazards that can cause injury or illness.
  • Consider raw materials, ingredients, processing steps, and intended consumer use for thorough assessment.
  • Purpose includes identifying hazards, control measures, process modifications, and serving as a basis for CCPs.
  • Comprises two stages: hazard identification and hazard evaluation.

Hazard Identification

  • Assess ingredients, processes, equipment, storage, distribution, and potential hazards.
  • Use brainstorming, epidemiological data, and risk assessments to identify risks.

Hazard Evaluation

  • Evaluate severity based on illness type, duration, and likelihood of occurrence using epidemiological data.

Principle 2: Determining CCPs

  • Identify steps where control can prevent, eliminate, or reduce hazards.
  • Utilize decision trees and physical locations where hazards can be managed.
  • Documentation of CCPs may vary for different facilities but is crucial for effective control.

Principle 3: Establishing Critical Limits

  • Set maximum and/or minimum values at each CCP to control hazards effectively.
  • Must be scientifically based and derived from regulatory standards, literature, or expert input.

Principle 4: Establishing Monitoring Procedures

  • Implement a sequence of observations to track CCP status.
  • Effective monitoring involves continuous observation, preferred over noncontinuous monitoring.
  • Personnel trained in monitoring must record and report deviations accurately.

Principle 5: Establishing Corrective Actions

  • Outline procedures for addressing deviations from established critical limits.
  • Involve determining actions, responsibilities, product disposition, and maintaining records.

Principle 6: Establishing Verification Procedures

  • Activities beyond monitoring to ensure the HACCP plan’s effectiveness.
  • Procedures include reviewing the plan's accuracy, appropriateness of hazards and CCPs, and may involve external evaluations.

HACCP Records

  • Summarize hazard analyses rationale and control measures.
  • A complete HACCP plan includes team roles, food descriptions, and verified flow diagrams.

Implementation and Maintenance of the HACCP Plan

  • Requires commitment from top management, a designated HACCP coordinator, and ongoing training for staff.
  • Regularly scheduled verification activities are essential for plan maintenance and updates.

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Description

This quiz covers the essential elements of HACCP (Hazard Analysis Critical Control Point), a vital framework for food safety. It reviews the foundations of HACCP, its seven principles, and emphasizes the importance of hazard analysis. Test your understanding of effective food safety management practices.

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