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Exam of 6 pages for the course HACCP at HACCP (Food Safety)
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Food SafetyHACCP - answerHACCP is a management system in which food safety is addressed through the analysis and control of biological, chemical, and physical hazards from raw material production, procurement and handling, to manufacturing, distribution and consumption of the finished product
The HACCP system consists of the following seven principles: - answerPRINCIPLE 1 Conduct a hazard analysis. PRINCIPLE 2 Determine the Critical Control Points (CCPs). PRINCIPLE 3 Establish critical limit(s). PRINCIPLE 4 Establish a system to monitor control of the CCP. PRINCIPLE 5 Establish the corrective action to be taken when monitoring indicates that a particular CCP is not under control. PRINCIPLE 6 Establish procedures for verification to confirm that the HACCP system is
working effectively. PRINCIPLE 7 Establish documentation concerning all procedures and records appropriate to these principles and their application.
1. Assemble HACCP team - answer- The appropriate product specific knowledge and expertise is necessary for the development of an effective HACCP plan. - Optimally, this is accomplished by assembling a multidisciplinary team. Where such expertise is not available on site, expert advice should be obtained from other sources. - The scope of the HACCP plan should be identified. The scope should describe which segment of the product chain is involved and the general classes of hazards to be addressed (e.g. does it cover all classes of hazards or only selected classes).
2. Describe product - answerA full description of the product should be drawn up, including relevant safety information such as: composition, physical/chemical structure, microcidal/static treatments, packaging,durability and storage conditions and method of distribution.
3. Identify intended use - answerThe intended use should be based on the expected uses of the product by the end user or consumer. In specific cases, vulnerable groups of the population, e.g. institutional feeding, may have to be considered.
4. construct flow diagram - answerThe flow diagram should be constructed by the HACCP team. The flow diagram should cover all steps in the operation. When applying HACCP to a given operation, consideration should be given to steps preceding and following the specified operation. 5. on-site confirmation of flow diagram - answerThe HACCP team should confirm the processing operation against the flow diagram during all stages and hours of operation and amend the flow diagram where appropriate
#6 of the HACCP Process - answer6. List all potential hazards associated with each step, conduct a hazard analysis, and consider any measures to control identified hazards
7. Determine Critical Control Points - answerThere may be more than one CCP at which
control is applied to address the same hazard.
8. Establish critical limits for each CCP - answerCritical limits must be specified and validated if possible for each Critical Control Point. In some cases more than one critical
limit will be elaborated at a particular step. Criteria often used include measurements of temperature, time, moisture level, and -
9. Establish a monitoring system for each CCP - answerMonitoring is the scheduled measurement or observation of a CCP relative to its critical limits. The monitoring procedures must be able to detect loss of control at the CCP. Further, monitoring should
ideally provide this information in time to make adjustments to ensure control of the process to prevent violating the critical limits. Data derived from monitoring must be evaluated by a designated person with knowledge and authority to carry out corrective actions when indicated. If monitoring is not continuous, then the amount or frequency of monitoring must be sufficient to guarantee the CCP is in control. Most monitoring procedures for CCPs will need to be done rapidly because they relate to on-line processes and there will not be time for lengthy analytical testing. Physical and chemical measurements are often preferred to microbiological testing because they may be done rapidly and can often indicate the microbiological control of the product. All records and documents associated with monitoring CCPs must be signed by the person(s) doing the monitoring and by a responsible reviewing official(s) of the company.
11. Establish verification procedures - answerEstablish procedures for verification. Verification and auditing methods, procedures and tests, including random sampling and analysis, can be used to determine if the HACCP system is working correctly. The frequency of verification should be sufficient to confirm that the HACCP system is working effectively. Examples of verification activities include: Review of the HACCP system and its records; Review of deviations and product dispositions; Confirmation that CCPs are kept under control. Where possible, validation activities should include actions to confirm the efficacy of all elements of the HACCP plan.
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