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HACCP GUIDE QUESTIONS WITH ACCURATE ANSWERS
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Exam of 6 pages for the course HACCP at HACCP (HACCP GUIDE)
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HACCP GUIDEHAACP - answer Hazard Analysis and Critical Control Point - a systematic approach to the identification and control of food safety hazards.
7 HACCP Principles - answer1. Conduct a Hazard Analysis
2. Determine Critical Control Points
3. Establish Critical Limits
4. Establish Monitoring Procedures
5. Establish Corrective Actions
6. Establish Verification Procedures
7. Establish Recordkeeping and Documentation Procedures
Princple 1: - answer Conduct a Hazard Analysis
Hazard Analysis - answer Key to preparing an effective HACCP plan. It is a process used to develop a list of hazards which are of such significance that they are reasonably
likely to cause injury or illness if not effectively controlled
Hazard - answera biological, chemical or physical agent that is reasonably likely to cause illness or injury in the absence of its control and are considered at each step of the production process
Types of Hazards - answer1. Biological
2. Physical
3. Chemical
Hazard Anaylsis objectives - answer1. Identify the hazard
2. Modify the process for safety
3. provides the basis for determining CCPs
Hazard Analysis example - answerProduce a frozen Beef patty
- Step: Cooking
- Potential Hazard: Pathogen such as E-Coli
- Justification: E-Coli associated with outbreaks when undercooked - Hazard to be addressed in plan: Yes
Controlled measure: Cooking
Hazard Analysis Stages - answer1. Hazard Identification
2. Hazard Evaluation Hazard Identification - answerProvides a rational basis for for determining hazards of significance that must include at least those that are associated with a specific product.
Hazard Evaluation - answerEach potential hazard is evaluated on the severity of the potential hazard and its likely occurence. Consider FATTOM to see if conditions exist to support bacterial growth and survival
Principle 2 - answerDetermine critical control points
Critical Control Point (CCP) - answerA point, step or procedure in a food process at which control can be applied, and as a result, a food safety hazard can be prevented, eliminated, or reduced to acceptable levels.
Examples of CCPs - answerCooking, chilling/cooking, thermal processing,testing for contamination
Principle 3 - answerEstablish critical limits
Critical Limits - answerBased on process parameters such as temperature, time, physical dimensions, humidity, moisture level, water activity, pH, titratable acidity, salt concentration, available chlorine, viscosity, preservatives or survival of target pathogens
at actual values which can be measured or quantified.
Examples of a Critical Limit - answerOven temperature
Time: rate of heating or cooling
Patty thickness
Patty compostition (all beef or turkey)
Oven humidity
Principle 4 - answerEstablish Monitoring Procedures
Monitoring Procedures - answerEstablished to monitor the CCPs to determine whether the critical limits are being met through a planned sequence of observations or measurements to access whether a CCP is under control and to produce a record for future use in verification. This should be continuous.
Monitoring Observation - answerUsed if the critical limit is the presence or abscense of an attribute
Monitoring Measurement - answerUsed if the critical limit is a numerical value
Monitoring Procedure Objectives - answer1. To track control of the process
2. To determine when there is a loss of control and a deviation ocurs
3. To provide a written document to be used in verification
Principle 5 - answerEstablish Corrective Actions
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