Hazard Analysis and Critical Control Points (HACCP)

Vocabulary flashcards covering the key concepts, principles, critical limits, and food flow processes of the HACCP system based on the lecture notes.

HACCP

Hazard Analysis and Critical Control Point; a preventive, science-based food safety management system that identifies, evaluates, and controls hazards that are significant to food safety.

Codex Alimentarius Commission HACCP Definition

A system that identifies, evaluates, and controls hazards that are significant for food safety.

Prerequisite Programs (PRPs)

Basic food safety programs—such as Good Manufacturing Practices (GMP), Good Hygiene Practices (GHP), cleaning and sanitation, and pest control—that provide the foundation for an effective HACCP system.

The Seven Principles of HACCP

The core steps of HACCP: 1) Hazard Analysis, 2) Determine Critical Control Point (CCP), 3) Set cut-off points for CCPs, 4) Set up monitoring system for each CCP, 5) Establish corrective actions, 6) Set up verification procedures, and 7) Establish procedures for keeping records and documents.

Critical Control Point (CCP)

A step in the food production process where control is essential to prevent, eliminate, or reduce a food safety hazard to an acceptable level.

Critical Limits

Measurable standards that separate safe from unsafe conditions at a Critical Control Point (CCP).

Refrigeration Critical Limit

$$\le 5^\circ\text{C}\,(41^\circ\text{F})$$

Frozen Storage Critical Limit

$$\le -18^\circ\text{C}\,(0^\circ\text{F})$$

Hot Holding Critical Limit

$$\ge 60^\circ\text{C}\,(140^\circ\text{F})$$

Poultry Cooking Critical Limit

$\ge 74^\circ\text{C}\,(165^\circ\text{F})$ for at least 15 seconds.

Ground Meat Cooking Critical Limit

$\ge 68^\circ\text{C}\,(155^\circ\text{F})$ for at least 15 seconds.

Fish Cooking Critical Limit

$\ge 63^\circ\text{C}\,(145^\circ\text{F})$ for at least 15 seconds.

Monitoring Procedures (HACCP)

Regular and documented measurements or observations—such as checking temperatures or recording cooking times—to ensure each CCP remains under control.

Corrective Actions (HACCP)

Procedures followed when monitoring indicates that a CCP is not under control, such as continuing to cook food until the required temperature is achieved.

Verification Procedures (HACCP)

Activities—such as reviewing temperature logs, calibrating thermometers, and conducting internal audits—that confirm the HACCP system is functioning effectively overall.

Documentation and Record Keeping (HACCP)

Maintaining accurate records (such as temperature logs, receiving records, and corrective action reports) to provide evidence that food safety procedures have been followed.

Food Flow

The movement of food through every stage of food service operations, from purchasing and receiving to storage, preparation, cooking, holding, cooling, reheating, and serving.

FIFO

First In, First Out; a food storage practice used to manage inventory so older stock is used before newer stock.

Cooling Guidelines

Cooling food rapidly from $60^\circ\text{C}$ to $21^\circ\text{C}\,(140^\circ\text{F}\text{ to }70^\circ\text{F})$ within 2 hours, and from $21^\circ\text{C}$ to $5^\circ\text{C}\,(70^\circ\text{F}\text{ to }41^\circ\text{F})$ within the next 4 hours.

Reheating Guidelines

Reheating previously cooked food to at least $74^\circ\text{C}\,(165^\circ\text{F})$ before hot holding.

Example HACCP Plan (Grilled Chicken)

A structured outline of food flow steps, potential hazards, CCP determinations, monitoring, and corrective actions for grilled chicken.