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HACCP Guidelines Of The 7 Principles: Qs And As
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HACCP Guidelines Of The 7 Principles: Qs And AsHAACP Right Ans - Hazard Analysis and Critical Control Point - a
systematic approach to the identification and control of food safety hazards.
7 HACCP Principles Right Ans - 1. 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: Right Ans - Conduct a Hazard Analysis
Hazard Analysis Right Ans - 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 Right Ans - a 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 Right Ans - 1. Biological
2. Physical
3. Chemical
Hazard Anaylsis objectives Right Ans - 1. Identify the hazard
2. Modify the process for safety
3. provides the basis for determining CCPs
Hazard Analysis example Right Ans - Produce 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 Right Ans - 1. Hazard Identification
, 2. Hazard Evaluation
Hazard Identification Right Ans - Provides a rational basis for for
determining hazards of significance that must include at least those that are
associated with a specific product.
Hazard Evaluation Right Ans - Each 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 Right Ans - Determine critical control points
Critical Control Point (CCP) Right Ans - A 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 Right Ans - Cooking, chilling/cooking, thermal
processing,testing for contamination
Principle 3 Right Ans - Establish critical limits
Critical Limits Right Ans - Based 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 Right Ans - Oven temperature
Time: rate of heating or cooling
Patty thickness
Patty compostition (all beef or turkey)
Oven humidity
Principle 4 Right Ans - Establish Monitoring Procedures
Monitoring Procedures Right Ans - Established 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
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