FSC-342 - HACCP Preliminary Steps

What does HACCP development consist of?

Five Preliminary Steps followed by the Seven HACCP Principles.

What are the Five Preliminary Steps of HACCP?

Assemble HACCP Team; Describe Product; Describe Intended Use; Construct Process Flow; Verify Process Flow.

What are the Seven HACCP Principles?

Conduct Hazard Analysis; Determine CCPs; Establish Critical Limits; Establish Monitoring Procedures; Establish Corrective Actions; Establish Verification Procedures; Establish Record Keeping Procedures.

What is the purpose of assembling the HACCP team?

To form a multidisciplinary group with knowledge relevant to the product and process.

What expertise should a HACCP team have?

A wide range of technical skills; HACCP expertise is not required for every member.

Who is responsible for managing the HACCP program?

The HACCP Team Leader.

What documentation is required for the HACCP team?

Records showing that team members have the needed knowledge and experience.

What is an example of a HACCP team in a large facility?

Plant Manager, Quality Manager, Production Manager, Sanitation Manager.

What might a HACCP team look like in a small facility?

Owner/operator and essential staff.

What does defining the scope of the HACCP plan include?

Determining the product/process, hazards covered, and food chain segment.

What types of hazards must be defined in the scope?

Biological, chemical, physical, and radiological hazards.

What is the purpose of describing the food and its distribution?

To gather information that helps identify all possible product hazards.

What should be included in the food description?

Ingredients, composition, processing methods, packaging materials.

What intrinsic/extrinsic factors must be included in product description?

Water activity, pH, and other factors affecting microbial growth.

What shelf-life information must be documented?

The expected shelf-life of the product.

What ingredient information must be included?

Origin and suppliers of ingredients.

What distribution information must be recorded?

Whether products are distributed frozen, refrigerated, or ambient.

What is the purpose of describing the intended use?

To define how the product will be used and by whom to support risk assessment.

What are examples of intended use?

Retail, food service, or further processing.

What should be documented about product handling?

Required handling/preparation such as RTE, heat-and-serve, or cook.

What is an example of potential mishandling?

Consumption of products requiring cooking, such as raw cookie dough.

Who are examples of vulnerable consumers?

Elderly, young children, pregnant women, immunocompromised individuals, allergen-sensitive people.

What is the purpose of a process flow diagram?

To identify where hazards may occur, increase, or be introduced.

What format should the flow diagram use?

A clear box-and-arrow industrial flow diagram.

What must be included in the flow diagram steps?

Sequence and interaction of all operation steps.

What additional processes must be included in the flow diagram?

Outsourced processes or subcontracted work.

What product flow information must appear in the diagram?

Where raw materials, ingredients, packaging, and intermediates enter.

What rework information must be shown?

Where reworking and recycling occur.

What outputs must be shown in the flow diagram?

Where end products, by-products, and waste exit the system.

What is the purpose of verifying the flow diagram?

To ensure the diagram accurately reflects the facility and process.

How is the flow diagram verified?

Through an on-site inspection of the facility and equipment.

What should the on-site inspection cover?

Facility layout, equipment, and all operations.

What must be done if deficiencies are found during verification?

The flow diagram must be corrected.

What records must be kept after verification?

Verified flow diagrams maintained as official records.

Why must the flow diagram be updated over time?

Because it is a dynamic document that must reflect changes in processes or operations.