Food Safety and Control Programs Exam 2

What information do you need to describe a food product

Common name, ingredients, how is the product produced, how is it packaged, shelf life, potential allergens

When creating a flow diagram what do you need to include

All steps in a process

NACMF

National Advisory Committee on Microbiological Criteria for Food

HA

Hazard Analysis

Definition of Hazard Analysis

The process of collecting and evaluating information on hazards associated with the food under consideration to decide which are significant and must be addressed in the HACCP plan

What issues are excluded from hazard analysis

Economic, and quality

What issues are included in hazard anlysis

Safety

Purpose of Hazard Analysis

To develop a list of hazards which are of such significance that they are reasonably likely to cause injury or illness if not effectively controlled

Objectives of hazard analysis

Identify hazards and associated control measures for each step in the flow diagram, identify modifications to a process or product to improve safety, to serve as a basis for determining CCPs in principle 2

Hazards to consider

Biological, chemical, physical

FSIS definition of Hazard analysis

A food safety hazard that is reasonably likely to occur, is one for which controls needs to be established because it has historically occurred 

2 stages of hazard analysis

Hazard identification and hazard evaluation

Stage 1 of hazard analysis

Develop a list of potential biological chemical and physical hazards, which may be increased introduced or controlled at each step in the process

Severity

The seriousness of the effects of a hazard

Hazard analysis step 2

Each potential hazard is evaluated on its severity and likelihood of occurrence

Factors influencing likelihood of occurrence 

Effectiveness of prerequisite programs

Frequency of association between a product and potential hazards

Method of processing

Conditions during transportations

Expected storage conditions

Likely preparation steps prior to consumption

Severity levels

High medium low

Occurrence levels

High medium low remote

Hazards that are not reasonably likely to occur

Would not require further consideration within a HACCP plan (justification must be provided)

Control measures

Any action or activity that can be used to prevent eliminate or reduce a significant hazard