HACCP Principles
Hazard Analysis Critical Control Point (HACCP) - answerA type of food safety management system. HACCP identifies major hazards at specific points within a food's flow through the operation.
HACCP Principles - answer1. Hazard analysis
2. Determine critical control points (CCPS)
3. Establish critical limits
4. Establish monitoring procedures
5. Identify corrective actions
6. Verify that the system works
7. Establish procedures for documentation
Hazard Analysis - answeridentify what food safety hazards may be in the food
-what is the severity of the hazard and likelihood of the hazard occurring
Examples of Hazards - answerPhysical - bones, glass
Chemical - medicines, toxins
Biological - bacteria, viruses, parasites
Identify Critical Control Points - answerOperational step in food prep process at which control can be applied and is essential to prevent or eliminate a hazard or reduce it to an acceptable level.
Ex: cooking, hot holding, receiving, source of food
Establishing Critical Limits - answerOne of more prescribed parameters that must be met to ensure that hazards are effectively -usually established by regulations
-measurable and quantifiable
Ex: Product - raw hamburger patty; CCP: Cooking; CL 155F for 15 sec
Product - Refried; CCP: Reheating; CL: 165 for 15 sec within 2 hours
CCP monitoring criteria - answerAct of observing and making measurements to help determine if CL are being met and maintained
Ex:
~Visual observations - hand washing
~Time - time as a public health control, cooling parameters
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