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Questions and Answers
Which of the following is NOT a control measure for managing biological hazards?
Which of the following is NOT a control measure for managing biological hazards?
What is a critical limit in the context of Critical Control Points (CCPs)?
What is a critical limit in the context of Critical Control Points (CCPs)?
Which of the following would be considered a physical hazard in food safety?
Which of the following would be considered a physical hazard in food safety?
Which of the following is a benefit of adopting a Hazard Analysis and Critical Control Point (HACCP) plan?
Which of the following is a benefit of adopting a Hazard Analysis and Critical Control Point (HACCP) plan?
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In the context of food safety, what do Standard Operating Procedures (SOPs) primarily aim to control?
In the context of food safety, what do Standard Operating Procedures (SOPs) primarily aim to control?
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Which of the following best describes a prerequisite program in the context of HACCP?
Which of the following best describes a prerequisite program in the context of HACCP?
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What is a key focus of the Current Good Manufacturing Practices (CGMPs) in relation to HACCP?
What is a key focus of the Current Good Manufacturing Practices (CGMPs) in relation to HACCP?
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Which of the following components is essential in the development of an effective HACCP plan?
Which of the following components is essential in the development of an effective HACCP plan?
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What is the primary purpose of Sanitation Standard Operating Procedures (SSOPs) within HACCP?
What is the primary purpose of Sanitation Standard Operating Procedures (SSOPs) within HACCP?
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Which of the following is NOT a benefit of implementing HACCP in food production?
Which of the following is NOT a benefit of implementing HACCP in food production?
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Study Notes
HACCP System Overview
- HACCP is a system identifying, evaluating, and controlling hazards in food safety.
- HACCP is a proactive, consecutive set of actions focused on identification and control.
- HACCP identifies and controls specific points in food processes to prevent unacceptable health risks.
- HACCP prevents contamination through biological, chemical, and physical hazards.
- HACCP is a self-control/self-inspection system.
- HACCP is a documented system of 7 principles that controls critical points in food handling.
- HACCP is used by food companies to ensure they are not breaking the law.
HACCP Outline
- What is HACCP?
- Where HACCP can be used?
- HACCP objective.
- Hazard Analysis
- Critical Control Point (CCP)
- Biological Hazards
- Chemical Hazards
- Physical Hazards
- Why adopt HACCP?
- HACCP program
- cGMPs
- HACCP Plan
- Documentation Program
Learning Outcomes
- Understand the purpose of Hazard Analysis Critical Control Point (HACCP).
- Define the terms hazard and critical control point.
- Understand how HACCP assists the food industry.
- Recall the seven principles in the HACCP process.
- Demonstrate development and application of HACCP.
1. What is HACCP?
- Focuses on identifying hazards and controlling them.
- HACCP aims to eliminate identified hazards or reduce them to a safe level.
- Includes two key concepts: Prevention and Documentation.
- HACCP is a food safety system that focuses on identifying what hazards can enter a food product, where these hazards occur, and how to control or eliminate these hazards.
2. Where HACCP can be Used?
- HACCP can be used throughout all food sectors from production to retail stages.
- Key steps include production, processing, transport, retail, and food service.
3. HACCP Objective
- Set maximum or minimum values for physical, chemical, or biological hazards.
- Control, eliminate, or significantly reduce identified hazards.
4. Hazard Analysis
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A hazard is anything that has the potential to cause harm.
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Analyze food ingredients, processes, and all possible hazards.
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Hazards include biological, chemical, and physical components.
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Sources of hazards include workers, raw ingredients, equipment, and building processes.
5. Critical Control Point (CCP)
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CCP is a step or procedure where a food safety hazard can be prevented, eliminated, or reduced to safe levels.
- Freezer
- Fryer
- Metal Detector
- Label
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Critical Limit: A value that separates acceptability from unacceptability.
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Biological Hazards (Controlling):
- Temperature control
- Keep food out of the danger zone (4°C - 60°C)
- Keep frozen food below -18°C
- Atmosphere Control
- Nutrient Control
- Moisture Control
- Prerequisite programs (further discussed later)
- Temperature control
-
Chemical Hazards (Controlling): - Appropriate SOPs - Appropriate prerequisite programs
-
Physical Hazards (Controlling):
- Controlling physical hazards
- Magnets
- Metal Detectors
- X-ray
- Appropriate SOPs
- Appropriate prerequisite programs
- Controlling physical hazards
-
Contamination and uncontrolled conditions (How they can become problems in food)
6. Why Adopt HACCP?
- Result in the production of safer food.
- Improved food safety.
- Increased market access.
- Protection against liability.
- Drive for continuous improvement.
- Enhanced process control.
7. HACCP Program
- GMP (Prerequisite Programs)
- HACCP Plan
- Verification Program
A- cGMPs (Current Good Manufacturing Practices)
-
Sets criteria that human foods must be free of adulteration.
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Emphases on preventing product contamination.
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GMPs are minimum sanitary and processing requirements ensuring the production of wholesome food.
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GMPs are broad and general in nature, preceding the HACCP implementation.
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Areas for which cGMPs are written include:
- Personnel
- Buildings & Facilities
- Equipment & Utensils
- Production & Process Control
- Records & Reporting
- Defect Action Levels
- Miscellaneous (visitor rules)
-
No effective HACCP plan can be made without GMPs.
B-SSOPs (Sanitation Standard Operating Procedures)
- Detailed, written instructions achieving uniformity in function performance.
- Detail specific events to ensure sanitary conditions.
- Interrelated with cGMPs.
C- HACCP Plan Development
- Steps in identifying, evaluating, and controlling hazards.
D- Verification Program
- Checks conformity of the HACCP system with established principles and procedures.
7. HACCP Program (Examples & Applications)
- Sanitation program Adequacy and Adherence.
- Pest Control program Adequacy and adherence.
- (Specific examples of food storage, equipment maintenance, and personnel sanitation).
- Receiving/storage: Specifications, inspection, proper storage procedures.
- Storage: Temperature and humidity control requirements, FIFO, storage location rules.
- Equipment: Equipment design, installation, maintenance, calibration, Preventative maintenance.
- Personnel Procedures: Manufacturing controls, hygienic practices, personal cleanliness, Communicable disease control, controlled access, training, etc.
- Hygiene: Hair restraints, garments, aprons and shoes.
- Pest control procedures: identifying and eliminating entry ways, eliminating habitats and food supples, destroying pests, regular inspections.
Additional Information
- HACCP was originally designed for astronauts' food safety.
- It is science-based, and internationally accepted for food safety.
- Organizations like the World Health Organization have promoted its extensive use.
- The Codex Alimentarius Commission recognizes and supports HACCP.
- HACCP's use is vital for complying with international trade regulations.
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Description
This quiz provides an overview of the HACCP system, focusing on its principles, objectives, and applications in food safety. It covers hazard analysis and critical control points, including biological, chemical, and physical hazards. Ideal for food safety professionals, this quiz ensures understanding of crucial food handling protocols.
