HACCP System Overview

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Questions and Answers

Which of the following is NOT a component of prerequisite programs in food safety?

Hand washing

HACCP plan development (correct)

Pest control

Protective clothing

Which raw material control factor is essential for maintaining food safety?

Storage location

Waste management

Chemical residue checks (correct)

Temperature Monitoring

What is the first step in the HACCP plan regarding hazard analysis?

Establish significant hazards

Assess the risks

Identify hazards (correct)

Identify the target consumer group

When constructing a process flow chart, what is the main purpose of identifying high-risk activities?

To control the risk of foodborne illness Signup and view all the answers

Which of the following is considered a microbiological hazard?

Salmonella bacteria Signup and view all the answers

What is the significance of assessing risks after identifying hazards in the HACCP plan?

It establishes which hazards require significant control measures Signup and view all the answers

Which of the following control measures is essential during the heating process?

Ensuring proper cooking temperature Signup and view all the answers

What is a key characteristic of potentially hazardous foods?

They include food items that can support rapid growth of pathogens Signup and view all the answers

What is the main objective of the HACCP system?

To monitor and protect food from contamination Signup and view all the answers

Which of the following is NOT one of the challenges prompting a reevaluation of food safety systems?

Stable global food supply chains Signup and view all the answers

What hazard is associated with skimmed milk in the production of chocolate chip ice cream?

Salmonella Signup and view all the answers

What type of approach does HACCP employ to enhance food safety?

Preventive approaches to address hazards Signup and view all the answers

Which of the following hazards are addressed by HACCP?

Physical, chemical, and biological hazards Signup and view all the answers

What is the primary reason antibiotics can pose a risk in the final product of chocolate chip ice cream?

They are not removed by heat processing. Signup and view all the answers

What was a major contributing factor in the foodborne illness incident involving Mexican soft cheese in the USA in 1985?

Listeria monocytogenes contamination Signup and view all the answers

What ensures that cross-contamination does not occur after processing?

Segregation from post-process areas Signup and view all the answers

Which of the following is NOT a hazard associated with skimmed milk?

E. coli Signup and view all the answers

Which of the following is a prerequisite to implementing an effective HACCP system?

Basic sanitation and hygiene practices Signup and view all the answers

What were the reported costs (in £) associated with the listeria incident in the USA in 1985?

£400 million Signup and view all the answers

What does the HACCP team monitor related to antibiotic residues?

Supplier Quality Assurance Signup and view all the answers

What type of hazards does the HACCP system focus on preventing?

All hazards, including direct and indirect costs Signup and view all the answers

Which hazard is related to foreign materials in the production process?

Not usually associated with skimmed milk powder Signup and view all the answers

During the hazard analysis, how is the issue of salmonella managed in the process?

Heat treatment during pasteurization Signup and view all the answers

In the context of the chocolate chip ice cream production, which raw material has an associated contamination risk that cannot be controlled?

Antibiotic residues Signup and view all the answers

What is the primary hazard associated with chocolate chips?

Salmonella due to consumption without cooking Signup and view all the answers

Which of the following ingredients has a hazard that must be controlled by the supplier?

Chocolate chips Signup and view all the answers

At which point is a step considered a Critical Control Point (CCP)?

When it is designed to eliminate a hazard Signup and view all the answers

What type of hazard should be considered for each raw ingredient?

Microbiological, chemical, and physical hazards Signup and view all the answers

Which question addresses whether a hazard can be controlled in a process step?

Can this hazard be controlled? Signup and view all the answers

What type of hazard is associated with the growing and storage of cocoa in chocolate?

Chemical pesticide residues Signup and view all the answers

If a process step is not designed to eliminate a hazard, what is the implication?

It cannot be considered a CCP Signup and view all the answers

What does SQA stand for in the context of hazards?

Supplier Quality Assurance Signup and view all the answers

What defines a significant hazard in food production?

A hazard that needs elimination or reduction to an acceptable level. Signup and view all the answers

Which of the following factors does NOT influence risk during hazard analysis?

Daily weather conditions Signup and view all the answers

What is the primary purpose of identifying Critical Control Points (CCPs)?

To apply control measures that eliminate or reduce food safety hazards. Signup and view all the answers

What is NOT a preventive measure commonly used in HACCP?

Monitoring accountant books Signup and view all the answers

Which statement regarding physical hazards is accurate?

They may accidentally enter food during production. Signup and view all the answers

Which of the following is a characteristic of chemical hazards in food safety?

Result from improper handling and storage of chemicals. Signup and view all the answers

What does controlling the temperature of food aim to achieve?

Prevent the growth of harmful organisms. Signup and view all the answers

What was the primary purpose of developing HACCP in the 1960s?

To ensure microbiological safety of space food Signup and view all the answers

Which organization did the Pillsbury Company collaborate with to develop the original HACCP system?

NASA Signup and view all the answers

What is the first principle of HACCP?

Conduct a hazard analysis Signup and view all the answers

What is a Critical Control Point (CCP) in the context of HACCP?

A step where hazards can be prevented or reduced Signup and view all the answers

What must be established to monitor Critical Control Points?

Critical limits Signup and view all the answers

What does a HACCP Plan document?

Procedures to be followed based on HACCP principles Signup and view all the answers

What are prerequisite programmes in relation to HACCP?

General practices applicable across the site that support HACCP Signup and view all the answers

Which of the following is NOT one of the Seven Principles of HACCP?

Establish regular food taste tests Signup and view all the answers

Study Notes

HACCP System

Hazard Analysis and Critical Control Point (HACCP) system is a structured, preventative food safety management technique, defined by the Codex Committee on Food Hygiene.
It's a powerful technique based on seven principles, achieving safety through hazard identification and control.
HACCP needs to be supported by prerequisite programs.

What is HACCP?

HACCP is a systematic, preventive approach to food safety and pharmaceutical safety that focuses on preventing hazards rather than inspecting the final product.
Its objective is to monitor and protect food from contamination.

Need for Safety & Quality Control in Food Production

Food safety systems need reevaluation due to:
- New foodborne illnesses,
- Changing global food supply,
- New food processing techniques,
- Changing consumer eating habits,
- Increased risk of foodborne illness,
- Major incidents of foodborne illness,
- Worldwide implications,
- Biological, chemical, or physical hazards,
- Contaminated raw materials,
- Mishandling,
- Change of product formulation,
- Cross-contamination,
- Inadequate maintenance,
- Wrong addition of ingredients,
- Direct and indirect costs.

Examples of Food Safety Issues

1985: Mexican style soft cheese in the USA, linked to Listeria monocytogenes (47 deaths, $400 million in reported lawsuits).
1985: Infant dried milk in the UK, linked to Salmonella (76 deaths, £22 million).
1987: Soft cheese in Switzerland, linked to Listeria monocytogenes (30 deaths, $880,000).
1988: Hazelnut yoghurt in the UK, linked to Clostridium botulinum (1 death, impact on companies).
1994: Ice cream in the USA, linked to Salmonella Enteritidis.
2007: Cadbury Schweppes products in the UK (no deaths).
2008: Peanut butter in the USA, linked to Salmonella Typhimurium (500 affected, 2,100 products recalled).

Traditional Methods of Food Safety & Quality Assurance

Traditional methods rely on end-product testing, which gives a false sense of security, is expensive and ineffective.
Codes of practice (GMP/GHP) are general but essential.

Advantages of HACCP over Traditional Inspection Methods

HACCP proactively anticipates and controls problems instead of reacting after they occur.
HACCP provides a broader description, tracking food handling and practices over time, reflecting actual conditions.
HACCP is focused on controlling critical time, temperature, and specific factors linked to outbreaks, while traditional methods concentrate on aesthetic issues.

HACCP Principles

Define the process.
Identify hazards that might occur.
Identify points critical to product safety.
Manage these points effectively.
Verify that the system is working properly.
- Objective: Monitor and protect food from contamination.
- More emphasis on food handling during storage, preparation, and service.
- Less emphasis on general sanitation.

Origins of HACCP

Developed in the 1960s as a microbiological safety program in the early days of US manned space programs.
Developed by the Pillsbury Company alongside NASA and US Army laboratories.
Designed to ensure the safety of food for space flights.

The Seven Principles of HACCP

Conduct a hazard analysis.
Identify critical control points (CCPs) in food preparation.
Establish critical limits (thresholds) that must be met at each CCP.
Establish procedures to monitor CCPs.
Establish corrective actions to be taken when monitoring indicates a critical limit has been exceeded.
Establish procedures to verify that the HACCP system is working.
Establish effective record-keeping to document the HACCP system.

What is a HACCP Plan?

A written document based on HACCP principles, outlining procedures to be followed.
It requires support from prerequisite programs.

Prerequisite Programs

Apply across the site to generally applicable activities.
Often called "Good Manufacturing Practices" (GMP), which are essential but not sufficient.
Provide a strong foundation for HACCP.
Focus on the management of critical food safety hazards.
- Training and personal hygiene, including illness reporting, protective clothing, hair and jewellery management, and hand washing.
- Premises, encompassing building and machinery design, cleaning, pest control, waste and drainage management, chemical hazards control, and glass/foreign object control.
- Product, including raw material control, product design, HACCP, and QA checks.
- Distribution, which requires protecting food from contamination and damage, and controlling temperature.
- Retailers, focusing on proper storage, product traceability and recall systems.
- Consumers involving product information on storage and handling

HACCP Plan - Scope

Which product?
Which process?
Whole process or module?
Start and end points?
Type of hazard to be considered: Microbiological, chemical, Physical.

HACCP Plan - Additional Factors

Principal raw materials, Recipe: Intrinsic control factors (pH, water activity).
Principal process technologies (heating, drying, high pressure, fermentation).
Packaging and finished product state.
Target consumer group.
Potential methods of abuse.

HACCP Plan - Process Flow Chart

Construct a flow chart to follow food from start to finish.
Identify high-risk activities throughout the process.
Assess potential hazards at each step.
Determine effective control measures for each hazard.

Principle 1: Conduct a Hazard Analysis

Identify hazards that might be introduced to food by production practices or intended product use.
- Potentially hazardous foods: Meats, dairy products, poultry/eggs, cooked foods (beans, pasta, rice, potatoes), cut cantaloupe, raw seed sprouts.
Types of hazards: Biological, Chemical, Physical.

Principle 2: Identify Critical Control Points (CCPs)

A step where control can be applied and is essential to prevent, eliminate or reduce a food safety hazard to an acceptable level, acting as a "kill step" or control to prevent or slow bacterial growth.
Examples of CCPs: Cooking, reheating, hot-holding, chilling, chilled storage, chilled display, receiving, thawing, mixing ingredients, purchasing foods from approved sources.

CCPs and Operations

Time, temperature, acidity, purchasing and receiving procedures (seafood, modified atmosphere packaged foods), thawing of ready-to-eat foods, preventing hazards.
Standard Operating Procedures (SOPs) (good hygiene practices, handwashing, preventing cross-contamination, effective equipment and utensil cleaning).

Principle 3: Establish Critical Limits

Set limits for biological, chemical, or physical hazards at each CCP to prevent or reduce hazards to safe levels.
Each CCP has limits (Examples: Time, Temperature, Water activity, pH).
Critical limits should be scientifically determined, validated, and easily measurable using tests or observations.

Principle 4: Establish Monitoring Procedures

Making observations and measurements at CCPs to determine if control is in place.
Who, when, how, and what to monitor.
- Examples: Continuous temperature monitoring, measuring pH, visually checking cleaning procedures, recording inspection intervals.

Principle 5: Establish Corrective Actions

Actions to take when critical limits are exceeded (e.g., discarding food, readjusting equipment, restarting procedures).
Identify the cause of deviation, choose a corrective action that stops the process and returns it to the correct operating parameters, and implement the corrective action.

Principle 6: Establish Procedures for Verification

Verifying that the HACCP system operates effectively to prevent hazards at an acceptable level.
Performing internal audits, microbiological tests on intermediate and final products, customer complaint reviews, cleaning efficiency checks, and reviewing the HACCP plan regularly.

Principle 7: Establish Record-Keeping System

Developing and maintaining a written HACCP plan (list of HACCP team members, food product description, flow diagrams of preparation steps).
Including hazard descriptions, preventive measures, critical limits for each CCP, monitoring procedures for each CCP, corrective action plans, records of each step.

Examples of Documents Included in the HACCP System

List of HACCP team members and their responsibilities
Description of the food product and its intended use
Flow diagram of food preparation steps with CCPs indicated
Hazards associated with each CCP and preventive measures
Critical limits
Monitoring systems
Corrective action plans
Record-keeping procedures
Procedures for verification of the HACCP system

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Description

This quiz explores the Hazard Analysis and Critical Control Point (HACCP) system, a key food safety management approach. Learn about its seven principles, the need for safety in food production, and the importance of preventive strategies in ensuring food quality. Test your understanding of HACCP and its role in today's food industry.