L28 7 Principles of HACCP
What is the definition of HACCP? - answer Systematic approach to the identification, evaluation, and control of food safety hazards
What is the definition of the HACCP plan? - answerThe written document that delineates the procedures to be followed
What is the definition of the HACCP system or program? - answerThe result of implementing the HACCP plan
HACCP is based on _____ application of technical and scientific principles to the production process from "___ to ____" - answer1) common sense
2) Farm to fork
HACCP is focused solely on hazards AND product quality. (True or False) - answerFalse - focused solely on HAZARDS
What are the 7 principles of HACCP (in order)? - answer1) Conduct a hazard analysis 2) Determine CCP's
3) Establish critical limits
4) Establish monitoring procedures 5) Corrective action 6) Establish verification process 7) Establish record-keeping and documentation procedures
What is the definition of conduct a hazard analysis (principle 1)? - answerDevelop a list of biological, chemical and physical hazards that are: - Reasonably likely to occur - Reasonably likely to cause injury or illness if not effectively controlled
What are some considerations when conducting a hazard analysis (principle 1)? - answer- Raw materials and ingredients during storage, processing, product storage, distribution and final preparation.
- A thorough hazard analysis is the KEY to preparing an effective HACCP plan
What are the purposes of conducting a hazard analysis? - answer1) Identify hazards and associated control measures
2) Identify any needed modifications to product or process to better ensure product safety 3) Provide a basis for determining CCP's in Principle 2 What are the two stages of hazard analysis? - answer1) Hazard identification 2) Hazard Evaluation
What does hazard identification all entail? - answer- Review ingredients, activities at each step of processing, equipment used, final product, method of storage, and distribution, intended use and consumers
- Brain storming to identify biological, chemical and physical hazards that may be introduced, increased, or controlled during processing
- Epidemiological evidence, risk assessments
What does hazard evaluation all entail? - answerDecide what hazards must be included
in the HACCP plan based on: 1) Severity: type of illness, duration, exposure (short or long), complications
2) Likelihood of occurrence: Epidemiological data, literature, impact of food preparation method, transportation, storage target population
Hazard Evaluation
- Opinions will differ on severity and likelihood of occurrence (outside consultants). (True or False) - Discussions should not be written and maintained. (True or False) - answer1) True
2) False - they should
What is a caution when conduction a hazard analysis? - answerPotentially different hazards for the same product based on facility or processes
What are 6 expected outcomes of a hazard analysis? - answer1) A 5 column table 2) All production steps
3) Potential hazards associated with each production step 4) Justification of hazard
5) Hazard addressed in HACCP plan (severity and likelihood of occurrence) 6) Control measure
What is the definition of determining CCP's (Principle 2)? - answerA step at which control can be applied and is essential to either prevent/eliminate the hazard to reduce the hazard to an acceptable level. - Identification of CCP's based on previous hazard analysis is fundamental to controlling
hazards.
What is the purpose of determining CCP's (Principle 2)? - answerHazards reasonably likely to cause injury or illness in absence of control must be addressed
What are two things/tools to consider when determining CCP's? - answer1) Decision tree - a useful tool (optional in HACCP) and not a substitute for expert knowledge
What is the definition of HACCP? - answer Systematic approach to the identification, evaluation, and control of food safety hazards
What is the definition of the HACCP plan? - answerThe written document that delineates the procedures to be followed
What is the definition of the HACCP system or program? - answerThe result of implementing the HACCP plan
HACCP is based on _____ application of technical and scientific principles to the production process from "___ to ____" - answer1) common sense
2) Farm to fork
HACCP is focused solely on hazards AND product quality. (True or False) - answerFalse - focused solely on HAZARDS
What are the 7 principles of HACCP (in order)? - answer1) Conduct a hazard analysis 2) Determine CCP's
3) Establish critical limits
4) Establish monitoring procedures 5) Corrective action 6) Establish verification process 7) Establish record-keeping and documentation procedures
What is the definition of conduct a hazard analysis (principle 1)? - answerDevelop a list of biological, chemical and physical hazards that are: - Reasonably likely to occur - Reasonably likely to cause injury or illness if not effectively controlled
What are some considerations when conducting a hazard analysis (principle 1)? - answer- Raw materials and ingredients during storage, processing, product storage, distribution and final preparation.
- A thorough hazard analysis is the KEY to preparing an effective HACCP plan
What are the purposes of conducting a hazard analysis? - answer1) Identify hazards and associated control measures
2) Identify any needed modifications to product or process to better ensure product safety 3) Provide a basis for determining CCP's in Principle 2 What are the two stages of hazard analysis? - answer1) Hazard identification 2) Hazard Evaluation
What does hazard identification all entail? - answer- Review ingredients, activities at each step of processing, equipment used, final product, method of storage, and distribution, intended use and consumers
- Brain storming to identify biological, chemical and physical hazards that may be introduced, increased, or controlled during processing
- Epidemiological evidence, risk assessments
What does hazard evaluation all entail? - answerDecide what hazards must be included
in the HACCP plan based on: 1) Severity: type of illness, duration, exposure (short or long), complications
2) Likelihood of occurrence: Epidemiological data, literature, impact of food preparation method, transportation, storage target population
Hazard Evaluation
- Opinions will differ on severity and likelihood of occurrence (outside consultants). (True or False) - Discussions should not be written and maintained. (True or False) - answer1) True
2) False - they should
What is a caution when conduction a hazard analysis? - answerPotentially different hazards for the same product based on facility or processes
What are 6 expected outcomes of a hazard analysis? - answer1) A 5 column table 2) All production steps
3) Potential hazards associated with each production step 4) Justification of hazard
5) Hazard addressed in HACCP plan (severity and likelihood of occurrence) 6) Control measure
What is the definition of determining CCP's (Principle 2)? - answerA step at which control can be applied and is essential to either prevent/eliminate the hazard to reduce the hazard to an acceptable level. - Identification of CCP's based on previous hazard analysis is fundamental to controlling
hazards.
What is the purpose of determining CCP's (Principle 2)? - answerHazards reasonably likely to cause injury or illness in absence of control must be addressed
What are two things/tools to consider when determining CCP's? - answer1) Decision tree - a useful tool (optional in HACCP) and not a substitute for expert knowledge
