Nut Haacp

Front 1

HACCP

Back 1

Hazard Analysis and Critical Control Point

Front 2

Principle 1

Back 2

Hazard Analysis

Front 3

Principle 2

Back 3

Identify Critical Control Point's (CCP's)

Front 4

Principle 3

Back 4

Establish the Critical Limits (thresholds) Whic Must Be Met at Each CCP

Front 5

Principle 4

Back 5

Establish Procedures to Monitor CCP's

Front 6

Principle 5

Back 6

Establish the Corrective Action to be Taken When Monitoring Shows That a Critical Limit has been Exceeded

Front 7

Principle 6

Back 7

Establish Procedures to Verify that the HACCP system is working

Front 8

Principle 7

Back 8

Establish an Effective Record Keeping System That Documents the HACCP System

Front 9

Principle 1 Hazard Analysis
(What are the hazards?)

Back 9

How is food processed in the establishment?

-preparing, cooking, holding, cooking, reheating, serving

Front 10

Principle 1 Hazard Analysis
(Where are food safety hazards most likely to occur?)

Back 10

-different for each establishment
Contamination = biological, physical, chemical

Front 11

Principle 1 Hazard Analysis
(Severity of Hazard)

Back 11

-defined by degree of seriousness of the consequences, should it become a reality
-PHF-examine menu items and processes
-look for things that would make food unsafe
-could people get sick?
*hazards that pose little or no risk don't need to be addressed by HACCP system

Front 12

Principle 2 Identify Critical Control Points (CCP's)
describe

Back 12

CCP
: find the points in the process where identified hazard(s) can be prevented, eliminated, or reduced to safe levels

*most common
-cooking, cooling, reheating, hot/cold food holding

Front 13

Principle 2 Identify Critical Control Points (CCP's)
(SOP's)

Back 13

SOP
: Standard Operating Procedures
Time/Temp
-cooking, cooling, holding, reheating
Employee Health/Habits
Cross Contamination

Front 14

Principle 3 Establish the Critical Limits (thresholds) Which Must Be Met at Each CCP

Back 14

-criteria most frequently used for critical limits
time: limit time food in danger zone < 4hrs
temp: PHF <41 or > 135 follow guidelines for cooking, cooling, reheating
water activity: Aw of .85 or less do not support growth of most disease causing bacteria
Ph: disease causing bacteria do not grow in foods with pH of 4.6 or below

Front 15

Principle 4 Establish Procedures to Monitor CCP's

Back 15

Monitoring
: written documentation that can be used to verify that the HACCP system is working
-WHAT is to be monitored?
-WHO is going to monitor it (computer)?
-HOW often will they monitor it?

Front 16

Principle 5 Establish the Corrective Action to be Taken When Monitoring Shows That a Critical Limit has been Exceeded

Back 16

-reject product
-evaluate product
-adjust temperature
-move product
-cover product
-evaluate procedure
-wash, rinse, sanitize

Front 17

Principle 6 Establish Procedures to Verify that the HACCP System is Working

Back 17

-evaluation of HACCP should be implemented when a product change occurs in
1. formulation
2. production
3. distribution
by
HACCP records
-temp. logs
-deviations from critical limits
-flow diagrams

-Test Results from Sample Monitoring
-Manufacturer/ Supplier Recommendations
-Third Party "Audit" Reports

Front 18

Principle 7 Establish an Effective Record Keeping System That Documents the HACCP System

Back 18

-time/temp. logs
-validation of equipment
-checklists
-audit forms

Front 19

Education and Training

Back 19

-key to successful implementation of HACCP is to provide employees with overview of HACCP system, especially CCP