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14 Cards in this Set
- Front
- Back
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What does HACCP stand for?
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Hazard Analysis Critical Control Point
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Who created the HACCP program and for what?
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the US army and NASA created it for the space program.
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What is the definition of HACCP?
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a systematic approach to the indenfication, evaluation and control of food safety hazards.
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What are the 7 steps of a HACCP plan?
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1) Conduct a hazard analysis (is it microbiological-> widespread or physical-> isolated)
2) Determine the Critical Control Points (eg steps where hazards can be reduced ie speed of conveyor belt 3) Establish Critical Limits 4) Establish monitoring procedures 5) Establish corrective action 6) Establish verification process 7) Establish record-keeping and documentation procedures |
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How do you complete Hazard Analysis?
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1. list all steps in an operation
2. Conduct a hazard analysis 3. list steps where hazards occur 4. list preventative measures for each hazard 5. preventative measure are physical, chemical, others |
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What is a CCP?
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Critical Control Point- a step at which a control can be applied and a food safty hazard can be prevented, reduced, or eliminated to acceptable levels
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Give three examples of CCP
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cooking, chilling, prevention of sanitation procedures or cross contamination
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Why is important to establish critical limits?
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for preventative measures for each hazard at each identified CCP, that is controlled to ensure prevention, elimination, and reduction of hazard to acceptable levels
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Give three examples of Critical Limits
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Temperature, time, humidity, physical dimensions
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What is CCP Monitoring?
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planned sequence of observations or measurements to assess if a CCP is under control and produce accurate records
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What should be done if monitoring indicates a deviation from established critical limits?
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corrective action
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Why is it important to take corrective action?
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to eliminate and prevent bringing hazards within limits
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What action should be taken to document HACCP?
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record keeping
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What actions should be taken for HACCP Verification?
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1. verify that critical limits at CCP are satisfactory
2. HACCP is functioning properly with frequent reviews of HACCP plan 3. Review records periodically 4, Document periodic validations |
