HACCP Questions And Answers
Common prerequisite programs- must already be in place for HACCP to be effective
facilities, supplier control, cleaning and sanitation, receiving storage and shipping, pest
control, personal hygiene, training, chem control, traceability and recall
5 CDC Risk Factors 1. Poor personal hygiene
2. Contaminated equipment
3. Foods from unsafe sources
4. Improper holding temperatures
5. Inadequate cooking
Preliminary tasks -assemble team
-describe the food and its distribution
-develop intended use and consumers of the food
-develop flow diagram
-verify flow diagram
HACCP Principle #1: Conduct a Hazard Analysis identify hazards that warrant control:
their likeihood of occurrence (RISK) and severity
, HACCP Questions And Answers
HACCP Principle #2: determine critical control points (CCPs) -not all steps are CCPs
-there can be multiple CCPs to address a single food safety hazard
-last step is to control the hazard
Critical Control Points steps at which control can be applied and is essential to prevent or
eliminate a food safety hazard or reduce it to an acceptable level
HACCP Principle #3: establish critical limits (CLs) -define the boundaries that define
safety
-measurable/quantifiable
CL= 145F for 15 seconds
Critical Limits a maximum and/or minimum value to which a biological, chemical, or
physical parameter must be controlled at a CCP to prevent, eliminate, or reduce to an acceptable
level the occurrence of a food safety hazard
Common prerequisite programs- must already be in place for HACCP to be effective
facilities, supplier control, cleaning and sanitation, receiving storage and shipping, pest
control, personal hygiene, training, chem control, traceability and recall
5 CDC Risk Factors 1. Poor personal hygiene
2. Contaminated equipment
3. Foods from unsafe sources
4. Improper holding temperatures
5. Inadequate cooking
Preliminary tasks -assemble team
-describe the food and its distribution
-develop intended use and consumers of the food
-develop flow diagram
-verify flow diagram
HACCP Principle #1: Conduct a Hazard Analysis identify hazards that warrant control:
their likeihood of occurrence (RISK) and severity
, HACCP Questions And Answers
HACCP Principle #2: determine critical control points (CCPs) -not all steps are CCPs
-there can be multiple CCPs to address a single food safety hazard
-last step is to control the hazard
Critical Control Points steps at which control can be applied and is essential to prevent or
eliminate a food safety hazard or reduce it to an acceptable level
HACCP Principle #3: establish critical limits (CLs) -define the boundaries that define
safety
-measurable/quantifiable
CL= 145F for 15 seconds
Critical Limits a maximum and/or minimum value to which a biological, chemical, or
physical parameter must be controlled at a CCP to prevent, eliminate, or reduce to an acceptable
level the occurrence of a food safety hazard
