Lecture 3 HACCP Flashcards

Cards
 Quiz

Matching

UPDATED
Bingo

Print Print
Set Details Share
created 1 year ago by Rereih
3 views
show moreless
Page to share:
Embed this setcancel
COPY
code changes based on your size selection
Size:
X
Show:

1

What is Hazard?

  • biological
  • chemical
  • physical agent
  • adverse health effect

2

Biological hazard

  • bacterial
  • viruses
  • molds
  • parasites

3

chemical hazard

  • Cleaning chemicals
  • Pesticides
  • Ink/adhesive
  • Toxic metals
  • Pest control
  • Refrigerants
  • Fumes/dust
  • allergens

4

physical hazards

  • People
  • Natural Material
  • Environment
  • Equipment
  • Pests

5

HACCP - Answers 3 questions

  • what
  • where
  • how

6

Why we does not rely on end product testing ?

  • Hazards not be evenly distributed and can be missed in sampling
  • Need to test large quantities
  • Product would need to be destroyed or reworked

7

components of HACCP

  • Prerequisite programs
  • Hazard analysis

8

Prerequisite programs include

  • Premises
  • Transportation and storage
  • Equipment
  • Personnel/training
  • Sanitation and pest control
  • Recall
  • Allergen control
  • Supplier quality assurance

9

recall system

  • Product identification
  • Locating product
  • Returning product

10

suppler quality assurance

  • Vendor approval process
  • Product specifications
  • Inspect incoming materials

11

why use HACCP?

  • The management of product safety- The commercial implications of a potential major food incident
  • Limitations of traditional Quality Control – Traditional reliance is placed on random sampling
  • External pressures- Customers, Media, Legislation

12

Define control measure

  • action or activity
  • an be used to prevent or eliminate a food safety hazard or to reduce it to acceptable levels

13

Minimum core HACCP team should ideally consist of, and should have experience in which areas?

  1. Quality Assurance/Technical
  2. Operations or Production
  3. Engineering

areas of expertise

  1. Production
  2. Shipping
  3. Sanitation
  4. Maintenance
  5. Sales

14

(principle #1)

List hazards associated with each process step

15

(Principle #2)

Apply HACCP decision tree to determine CCP’s

16

(Principle #3)

Establish critical limits

17

(Principle #4)

Establish monitoring procedures

18

(Principle #5)

Establish deviation procedures

19

(Principle #6)

Establish verification procedures

20

(Principle #7)

Establish record keeping/documentation for principles 1 - 6

21

CCP

  • Place where you can prevent, remove or reduce a hazard

22

What is your role?

  • Monitor
  • Record
  • Corrective actions
  • Verify
  • Monitor people doing activity
  • Take corrective actions when necessary