HACCP Principles 1-2 + Preliminary Activities | Quizlet

What are the 12 HACCP steps?

- 5 preliminary activities

- 7 HACCP principles

What is the purpose of HACCP?

Prevent, eliminate, or ↓ food safety hazards to acceptable levels

What does HACCP stand for?

Hazard analysis + critical control point

What are the 7 HACCP principles?

1. Hazard analysis

2. CCP determination

3. Critical limits

4. Monitoring

5. Corrective actions

6. Verification

7. Documentation + record keeping

What are the 5 preliminary activites?

1. Assemble HACCP team

2. Describe product

3. Identify intended use

4. Construct flow diagram

5. On-site confirmation of flow diagram

Preliminary activity 1

Assemble multidisciplinary HACCP team

Why is a multidisciplinary HACCP team required?

- Provides expertise from different areas

- Ensures hazards are correctly identified + controlled

Preliminary activity 2

Describe the product

Why is product description important?

- Identifies potential hazards

- Helps determine intended use + control measures

Preliminary activity 3

Identify intended use of product

Why is intended use important?

Identifies target consumer group + potential hazards

Examples of vulnerable consumer groups

1. Infants

2. Elderly

3. Pregnant women

4. Immunocompromised individuals

Preliminary activity 4

- Construct flow diagram of process

Purpose:

- Provide clear description of all process steps

What should a product description include?

1. Ingredients

2. Processing method

3. Packaging

4. Storage conditions

5. Shelf life

6. Distribution method

Preliminary activity 5

- On-site confirmation of flow diagram

- Verify flow diagram matches actual process

What should a flow diagram include?

1. All processing steps

2. Inputs

3. Outputs

4. Rework loops

5. Storage/delays

Why is on-site confirmation performed?

1. Confirm all process steps

2. Identify errors

3. Observe all operating hours/shifts

What are the 3 main hazard groups?

1. Biological

2. Chemical

3. Physical

Define hazard

Biological, chemical or physical agent with potential to cause harm

Define risk

Function of likelihood x severity of harm

Hazard vs risk

Hazard: source of harm

Risk: likelihood x severity

What are the 2 components of risk assessment?

1. Severity

2. Likelihood

What is the outcome of hazard analysis?

- Significant hazards identified

- Control measures selected

Define a control measure

Any action used to prevent, eliminate, or ↓ a hazard to an acceptable level

Principle 1 of HACCP

Conduct a hazard analysis

Purpose of hazard analysis

Identify hazards requiring control

Principle 2 of HACCP

Determine the critical control points (CCPs)

Purpose of a decision tree

Identify CCPs

What is a CCP?

Step where control can prevent, eliminate, or ↓ a hazard to an acceptable level

What follows CCP identification?

Establish critical limits

What are the consequences of identifying a CCP?

- Implement control measures

- Establish monitoring procedures

What is a critical limit?

- Criterion separating acceptability from unacceptability

Examples:

- Cooking temperature ≥ 75°C

- Fridge temperature ≤ 5°C

- pH ≤ 4.6

Can a HACCP plan have no CCPs?

Yes, if hazards are adequately controlled by PRPs

Examples of PRPs

- Cleaning

- Personal hygiene

- Pest control

- Staff training

- Water quality control

Relationship between PRPs + HACCP

PRPs must be established before HACCP implementation

What is the main aim of HACCP?

Prevent, eliminate, or ↓ food safety hazards to acceptable levels

What is the difference between a CCP + a control measure?

- CCP: step where control is applied

- Control measure: action used to control hazard

What is an OPRP

Control measure that ↓ likelihood of hazard but is not managed as a CCP

Difference between PRP, OPRP + CCP?

- PRP: general preventive measures

- OPRP: specific operational control measure

- CCP: critical step requiring strict control

What is validation?

- Proving a control measure will work before or when implemented

Example:

- Demonstrating that cooking at 75°C destroys the target pathogen

What is verification?

- Checking that the HACCP system is working properly

Examples:

- Audits

- Record review

- Product testing

What is monitoring?

Checking a CCP in real time to ensure it is under control

How do you identify a CCP?

Use a decision tree

What conditions automatically prevent growth of L. monocytogenes?

- ↓ pH

- ↓ Aw (water activity)

- Inhibitory factors/preservatives

Hazard codes

- Mp = Pathogen survival

- Mc = Contamination

- Ms = Spread (cross-contamination)

- Mm = Multiplication