HACCP: Hazard Analysis Critical Control Point

A collection of vocabulary flashcards covering key terms and definitions related to the HACCP system and its implementation in food safety management.

HACCP

Hazard Analysis Critical Control Point, a system for managing food safety.

Critical Control Point (CCP)

Any point in the food production process where loss of control can lead to a food safety risk.

Hazard Analysis

The process of identifying and evaluating hazards and conditions impacting food safety.

Good Manufacturing Practices (GMP)

Basic environmental and operational conditions necessary for producing safe food.

Prerequisite Programs

Programs that provide foundational measures for food safety, established separately from HACCP.

Flow Diagram

A visual representation of steps in the food processing that shows the flow of materials.

Temperature Control

Monitoring and maintaining appropriate temperatures to ensure food safety.

Potable Water

Water that is safe for human consumption.

Sanitary Design Principles

Standards for construction and design that minimize contamination in food facilities.

Record Keeping

The systematic documentation of activities for verification and compliance.

Monitoring Procedure

A planned sequence of observations or measurements to assess control parameters.

Corrective Actions

Steps taken when a deviation from critical limits occurs in food production.

Deviation

A failure to meet a critical limit.

Environmental Sampling Program

Testing methods used to verify sanitation effectiveness.

Personal Hygiene

Practices that individuals must follow to ensure cleanliness and reduce contamination risk.

Pest Control Program

Measures implemented to prevent pests from entering food facilities.

Chemical Control Procedures

Guidelines for handling and storing non-food chemicals safely in food facilities.

Traceability

The ability to track food products through all stages of production.

Recall System

A method for quickly removing unsafe products from the market.

Microbiological Testing

Laboratory procedures used to check the presence of harmful microorganisms in food.

Food Safety Risk

The potential for food to cause harm to consumers due to hazards.

Hazard

Any biological, chemical, or physical agent that can cause illness or injury.

Evaluation of Hazards

Assessing the seriousness and likelihood of potential hazards occurring.

On-site Evaluation

A practical verification of process diagrams and HACCP plans at the production site.

Training in HACCP

Education for employees regarding their roles in maintaining food safety.

Documentation Procedures

Written guidelines for maintaining accurate records in food safety management.

Inspection

The examination of raw materials and products to ensure compliance with safety standards.

Food Residues

Leftover food particles that can promote microbial growth if not cleaned.

Environmental Conditions

Factors like temperature and humidity that affect food safety.

Cross-contamination

The transfer of harmful bacteria or substances from one food product to another.

Sanitation Schedule

A plan for regular cleaning and maintenance of food processing facilities.

Ph and Water Activity

Indicators of food safety and stability, affecting microbial growth.

Quality Control

Measures implemented to ensure products meet safety and quality standards.

Behavior Management

Practices to influence employees to maintain hygiene and safety standards.

Flow of Goods

Path taken by raw materials and products to prevent contamination.

Contaminants

Substances that can cause food safety hazards if they enter the food supply.

What are the preliminary steps of the HACCP System

1) Assemble the HACCP team

2) Describe the product

3) Identify the Intended use

4) Develop a flow diagram

5) Verify the flow diagram

How many people should be there in the HACCP Team

3-5 people

Which different process activities are the people/ representatives from

They are from various departments like Receiving, Production Maintainence, Management, and quality control

What must be included in a full description of the product

This includes:

• the product,

• its processing requirements,

• storage

• temperature, and

• characteristics like pH and water activity, heat treatment and chemical agent.

What is the on-site confirmation of the flow diagram

HACCP Team must make an onsite evaluation to confirm that it’s complete and it accurately identifies all process analysis