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11 Cards in this Set

  • Front
  • Back
What are the seven principles of HACCP?
1. Identify Hazards
2. Identify Critical Control Points
3. Establish critical limits for prevention measures associated with each CCP
4. Establish a CCP monitoring requirement
5. Establish corrective action when critical limit is exceeded
6. Effective record keeping
7. verification procedure
How do you complete Hazard Analysis?
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
What is a CCP?
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
Give three examples of CCP
cooking, chilling, prevention of sanitation procedures or cross contamination
Why is important to establish critical limits?
for preventative measures for each hazard at each identified CCP, that is controlled to ensure prevention, elimination, and reduction of hazard to acceptable levels
Give three examples of Critical Limits?
Temperature, time, humidity, physical dimensions
What is CCP Monitoring?
planned sequence of observations or measurements to assess if a CCP is under control and produce accurate records
What should be done if monitoring indicates a deviation from established critical limits?
corrective action
Why is it important to take corrective action?
to eliminate and prevent bringing hazards within limits
What action should be taken to document HACCP?
record keeping
What actions should be taken for HACCP Verification?
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