control point - ANS any step at which biologic, chemical, or physical factors can be controlled
critical control point - ANS step at which control can be applied and is essential to prevent or eliminate a for safety hazard or to reduce ti to an acceptable level
critical limit ...
control point - ANS any step at which biologic, chemical, or physical factors can be
controlled
critical control point - ANS step at which control can be applied and is essential to prevent
or eliminate a for safety hazard or to reduce ti to an acceptable level
critical limit - ANS max/min value to which a biological, chemical, or physical parameter
must be controlled at a CCP to prevent, eliminate, or reduce to an acceptable level
HACCP - ANS systematic approach to identification, evaluation, and control of food safety
standards
Hazard - ANS a biological, chemical, or physical agent that is reasonably likely to cause
illness or injury in the absence of its control
Hazard Analysis - ANS process of collecting and evaluating information on hazards
associated with the food under consideration to decide which are significant and must be
addressed in the HACCP plan
validation - ANS element of verification to determine whether the HACCP plan will
effectively control the hazards
verification - ANS activities other than monitoring that determine validity of the HACCP plan
and that everything is operating according to plan
7 Principles for HACCP - ANS 1- conduct hazard analysis
2- determine CCP
3- establish critical limits
4- establish monitoring procedures
5- establish corrective actions
6- establish verification procedures
7- establish record keeping and documentation procedures
GMP - ANS Good Manufacturing Practices
cGMP- current
Codex Alimentarius - ANS -describes basic conditions and practices expected for foods
intended for international trade
, Prerequisite Programs - ANS assessed during design and implementation of each HACCP
plan, documented and regularly audited, established and managed separate from HACCP
-certain aspects may be incorporated into a HACCP plan
5 preliminary tasks in development of HACCP plan - ANS -assemble the HACCP team
-describe the food and its distribution
-describe the intended use and consumers of the food
-develop a flow diagram that describes the process
-verify the flow diagram
HACCP team - ANS -individuals with specific knowledge and expertise
-multidisciplinary
-local personnel involved with the operation, know variability and limitations of the operation
-possibly some outside sources
after 5 preliminary, move on to 7 principles - ANS
~~~~Conduct hazard analysis - ANS -)find all hazards reasonably likely to cause injury or
illness if not effectively controlled
-)find associated control measures for hazards
-)identify needed modifications to aprocess or product
-consider ingredients and raw materials, each step in process, product storage and sitribution,
and final prep by consumer
Stage 1 Hazard Analysis - ANS -hazard identification
-review ingredients used, activities at each step, equipment used, final product, method of
storage and distribution, intended use and consumers
-develop list of hazards that may be introduced, increased, or controlled
Stage 2 Hazard Analysis - ANS -hazard evaluation
-which need to be addressed in HACCP
-evaluate based on severity and likely occurrence
-consideration of short term and long term exposure
-may need experts who assist
-biological risk assessment significantly different but may be used
Hazards - ANS -after hazard analysis, hazards should be listed with measures to control
(not all can be prevented), some need more than 1
~~~~~Determine CCPs - ANS -decision tree to decide CCP, optional
-any step where hazards can be prevented, eliminated, or reduced to acceptable levels
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