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19 Cards in this Set

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HACCP
Hazard Analysis and Critical Control Point
Principle 1
Hazard Analysis
Principle 2
Identify Critical Control Point's (CCP's)
Principle 3
Establish the Critical Limits (thresholds) Whic Must Be Met at Each CCP
Principle 4
Establish Procedures to Monitor CCP's
Principle 5
Establish the Corrective Action to be Taken When Monitoring Shows That a Critical Limit has been Exceeded
Principle 6
Establish Procedures to Verify that the HACCP system is working
Principle 7
Establish an Effective Record Keeping System That Documents the HACCP System
Principle 1 Hazard Analysis
(What are the hazards?)
How is food processed in the establishment?

-preparing, cooking, holding, cooking, reheating, serving
Principle 1 Hazard Analysis
(Where are food safety hazards most likely to occur?)
-different for each establishment
Contamination = biological, physical, chemical
Principle 1 Hazard Analysis
(Severity of Hazard)
-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
Principle 2 Identify Critical Control Points (CCP's)
describe
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
Principle 2 Identify Critical Control Points (CCP's)
(SOP's)
SOP
: Standard Operating Procedures
Time/Temp
-cooking, cooling, holding, reheating
Employee Health/Habits
Cross Contamination
Principle 3 Establish the Critical Limits (thresholds) Which Must Be Met at Each CCP
-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
Principle 4 Establish Procedures to Monitor CCP's
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?
Principle 5 Establish the Corrective Action to be Taken When Monitoring Shows That a Critical Limit has been Exceeded
-reject product
-evaluate product
-adjust temperature
-move product
-cover product
-evaluate procedure
-wash, rinse, sanitize
Principle 6 Establish Procedures to Verify that the HACCP System is Working
-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
Principle 7 Establish an Effective Record Keeping System That Documents the HACCP System
-time/temp. logs
-validation of equipment
-checklists
-audit forms
Education and Training
-key to successful implementation of HACCP is to provide employees with overview of HACCP system, especially CCP