HACCP Steps 1-12
•State the 7 principles of HACCP and explain their role as the 12 steps of implementation
•Prepare Basic Product Information
•Complete Forms 1-4
•Transfer input materials and process steps to Forms 5,6 and 7
•Prepare Hazard Analysis
•Complete Forms 5,6,7
•Justify Hazard Analysis
•Justify Critical Control Point determination
•Prepare Hazard Control Forms (Forms 9, 10, 11)
•Develop Critical Limit for a CCP
•Establish Monitoring, Corrective Action, Verification procedures for each CCP
•Determine control measures for uncontrolled hazard (Form 9)
•Establish record keeping for HACCP Plan - answer
The 7 Principles of HACCP - answer1) Analyze hazards
2) Determine CCPs
3) Establish Critical Limits
4) Establish Monitoring Procedures
5) Establish Deviation Procedures
6) Establish Verification Procedures
7) Establish Record Keeping Procedures
HACCP: Team concept - answerHACCP is only as good as the commitment of the personnel implementing and managing the program
HACCP requires:
- The full commitment and involvement of management and the workforce.
- A multidisciplinary approach.
Step 1: Assemble HACCP team - answer- Hazard identification
- Examine samples and perform verification procedures
- CCP determination
What forms do you need to prepare for Hazard Analysis? - answerBasic product information (1-4)
Form 1: Product description
- describe product and identify intended use (HACCP: Step 2) Form 2: Incoming Materials - list produce ingredients and incoming ingredients (HACCP: Step 3)
Form 3: Process Flows
- Construct flow diagram and verify on site (HACCP: Step 4)
Form 4: Plant Schematic - Construct plant schematic and verify on site (HACCP: Step 5)
Note: HACCP: Step 1 is Assemble Team
HACCP Principle 1: Identify & Analyze Hazards - answerYou must determine the food safety hazards (B, C, P) and then identify the preventative measures the plant can apply
to control these hazards
What are the 5 Steps to Hazard Analysis - answer- Review incoming materials
- Evaluate operations for hazards
- observe actual operating practices
- take measurements
- analyze the measurements
HACCP Principle 2: - answerDetermine the CCPs
Critical control point (CCP) is a point, step, or procedure in a food process (from its raw state through processing) at which control can be applied and as a result a food safety hazard can be prevented, eliminated or reduced to an acceptable level.
Examples:
- Cooling
- Heating
- Drying
- Acidification
- Formulation control
Measurable
HACCP Decision Tree - answer- Developed by Codex Alimentarius (1991)
- A systematic series of 4 questions
- Designed to assess required CCPs
Example: pathogen survival due to incorrect pasteurization procedure 1) Can a prerequisite program be used to control this identified hazard?
not fully controlled by personnel training program or equipment program, so continue with Decision Tree
2) Can the operator control the hazard by using a control measure ?
E.g.) 71.6 *C for 16s
•State the 7 principles of HACCP and explain their role as the 12 steps of implementation
•Prepare Basic Product Information
•Complete Forms 1-4
•Transfer input materials and process steps to Forms 5,6 and 7
•Prepare Hazard Analysis
•Complete Forms 5,6,7
•Justify Hazard Analysis
•Justify Critical Control Point determination
•Prepare Hazard Control Forms (Forms 9, 10, 11)
•Develop Critical Limit for a CCP
•Establish Monitoring, Corrective Action, Verification procedures for each CCP
•Determine control measures for uncontrolled hazard (Form 9)
•Establish record keeping for HACCP Plan - answer
The 7 Principles of HACCP - answer1) Analyze hazards
2) Determine CCPs
3) Establish Critical Limits
4) Establish Monitoring Procedures
5) Establish Deviation Procedures
6) Establish Verification Procedures
7) Establish Record Keeping Procedures
HACCP: Team concept - answerHACCP is only as good as the commitment of the personnel implementing and managing the program
HACCP requires:
- The full commitment and involvement of management and the workforce.
- A multidisciplinary approach.
Step 1: Assemble HACCP team - answer- Hazard identification
- Examine samples and perform verification procedures
- CCP determination
What forms do you need to prepare for Hazard Analysis? - answerBasic product information (1-4)
Form 1: Product description
- describe product and identify intended use (HACCP: Step 2) Form 2: Incoming Materials - list produce ingredients and incoming ingredients (HACCP: Step 3)
Form 3: Process Flows
- Construct flow diagram and verify on site (HACCP: Step 4)
Form 4: Plant Schematic - Construct plant schematic and verify on site (HACCP: Step 5)
Note: HACCP: Step 1 is Assemble Team
HACCP Principle 1: Identify & Analyze Hazards - answerYou must determine the food safety hazards (B, C, P) and then identify the preventative measures the plant can apply
to control these hazards
What are the 5 Steps to Hazard Analysis - answer- Review incoming materials
- Evaluate operations for hazards
- observe actual operating practices
- take measurements
- analyze the measurements
HACCP Principle 2: - answerDetermine the CCPs
Critical control point (CCP) is a point, step, or procedure in a food process (from its raw state through processing) at which control can be applied and as a result a food safety hazard can be prevented, eliminated or reduced to an acceptable level.
Examples:
- Cooling
- Heating
- Drying
- Acidification
- Formulation control
Measurable
HACCP Decision Tree - answer- Developed by Codex Alimentarius (1991)
- A systematic series of 4 questions
- Designed to assess required CCPs
Example: pathogen survival due to incorrect pasteurization procedure 1) Can a prerequisite program be used to control this identified hazard?
not fully controlled by personnel training program or equipment program, so continue with Decision Tree
2) Can the operator control the hazard by using a control measure ?
E.g.) 71.6 *C for 16s
