HACCP

HACCP stands for

Hazard Analysis and Critical Control Points

Recordkeeping of a haccp task involves

Review est records associated with food safety system

When and what is recorded on HACCP records

Date, time stamp, signature/initials, observation/data values

Must be made at the time of event

Review and observation of a haccp task involves

Watching est employees perform procedures, take measurements, or observe product/est conditions

Est required to have a HACCP plan?

No, if est determines no food safety hazards are reasonably likely to occur

What supports an est’s lack of haccp plan?

Hazard analysis, prerequisite programs, and records/other documentation

Inspector role when est doesn’t have a HACCP plan

Verify est’s hazard analysis, prerequisite programs and recordkeeping support hazard analysis decisions

Can requirements of a CCP be expected of a prerequisite?

No

Prerequisites are general practices for saitation and provide foundation for HACCP

Critical control point is a step where control is applied to prevent/eliminate an identified hazard

An est has a cooler temp check as a prereq, they miss a measurement, is this noncompliance?

Yes, if the prereq is designed to prevent a hazard in place of a CCP

Give an example of a prereq noncompliance

Prereq records fail to demonstrate the program is preventing a hazard

Or records indicate repeated failure to implement procedures to prevent a hazard

How often is HACCP reassessment required

At least annually

Whenever changes occur that affect hazard analysis or the HACCP plan

Requesting same day records of HACCP, how long does the est have to produce those records?

Within 24 hours of request

Is an est required to document updates to the HACCP plan?

Yes, any update must be signed and dated

When can HACCP records be moved offsite?

Stored offsite after 6 months

Est doesn’t sign the preshipment review, but all ccps have been monitored and acceptable, is there a noncompliance? Why?

Yes. An employee must sign and date the preshipment review (9 cfr 417.5(c))

How to address an unforeseen hazard?

Verify est corrective actions taken, reassess the hazard analysis and HACCP plan to account for the new hazard