HACCP and Food Safety Hazards

HACCP

Hazard Analysis Critical Control Point.

Hazard Analysis

Identifying potential food safety hazards.

Critical Control Point

A step at which control can be applied and is essential to eliminate a food safety hazard

Hazard

Something that actually exists and is likely to cause harm.

Risk

The potential for harm or likelihood of injury when a hazard occurs.

Seven HACCP Principles

Hazard Analysis, identify CCPs, critical limits, monitoring, corrective actions, record keeping, and validation/verification.

Three Classifications of Contamination

Microbiological, chemical, and physical contamination.

Microbiological Contamination Agents

Bacteria, moulds, yeasts, and viruses causing intoxication or infection.

Problem Bacteria Examples

Clostridium perfringens, Salmonella, Streptococci, Staphylococcus aureus, and Clostridium botulinum.

Chemical Contamination Examples

Processing chemicals, overused fertilizers and pesticides, and radioactive particles.

Physical Contamination Examples

Hair, metal filings, insects, broken equipment parts, and glass.

How to Identify Hazards

Personal observation, experience, food safety record analysis, and scheduled workplace audits.