HACCP - (Final) Questions & Answers (rated A+)

Principle 1 - ANSWER Conduct a Hazard Analysis: Look at each process one step at a time, consider hazards, evaluate significance, establish how to control them Principle 2 - ANSWER Determine the Critical Control Points (CCPs): Points that are critical to product safety are identified. Can be done through judgement and experience, or using a structured tool, such as the Codex Decision Tree Principle 3 - ANSWER Establish critical limits. Critical limits are the safety limits that form the boundary between safe and potentially unsafe food. These need to be established to manage all CCPs. Principle 4 - ANSWER Establish a system to monitor control of the CCP: Monitoring system needs to demonstrate that the CCP is under control on a day-to-day basis and must be capable of detecting loss of control Principle 5 - ANSWER Establish the corrective actions: If CCP is not working, action needs to be taken to protect the consumer and put right the cause of deviation Principle 6 - ANSWER Establish verification procedures: Requires checking that the system is capable of controlling relevant hazards, is working in practice, and is up-to-date on an ongoing basis. Principle 7 - ANSWER Establish documentation concerning all procedures and records appropriate to these principles: Documentation will include the process flow diagrams and tables created during the HACCP study (HACCP plan, development record) as well as monitoring and corrective action records Name the 2 definitions of a critical limit. - ANSWER 1. A maximum and/or minimum value to which a biological, chemical or physical parameter must be controlled at a CCP to prevent, eliminate, or reduce to an acceptable level the occurrence of a food safety hazard. 2. A criterion that separates acceptability from unacceptability (codex alimentarius) What can be a critical limit? - ANSWER Temperature, pH, line speed, visual defects, time, flow rate, water activity, salt concentration, operation of metal detectors, physical dimension, weight, viscosity, and present of screen What happens when you miss a critical limit? - ANSWER Products made will be potentially unsafe