HACCP Basics
This HACCP principle is all about identifying what could go wrong in the process
What is conduct a hazard analysis?
A piece of metal in product is thid type of hazard
What is a physical hazard?
A CCP is a step where control can be applied and is essential to prevent, eliminate, or reduce a hazard to this
What is an acceptable level?
Monitoring answers the question: “Is the CCP staying within the…?”
What is the critical limit?
Name one common PRP (any one counts)
What is cleaning/sanitation, pest control, maintenance, training, supplier approval, personal hygiene?
These are the three main hazard categories HACCP focuses on
What are biological, chemical, and physical hazards?
Residual sanitiser/cleaner in a tank after CIP is this type of hazard?
What is a chemical hazard?
You can use this to determine your CCPs…
What is a CCP decision tree?
If monitoring shows a deviation at a CCP, you must determine this…
What is corrective action?
This is defined early so everyone knows what the HACCP plan covers (products/lines/areas)
What is the scope?
A HACCP system is designed to focus on prevention, rather than relying mainly on this
What is end-product testing (inspection of finished product)?
Listeria, Salmonella, and E. coli are examples of this hazard type
What is a biological hazard?
In simple terms: if you lose control at a CCP, the outcome could be this
What is an unacceptable food safety risk (unsafe product)?
The planned observations/measurements that show a CCP is operating as intended are called this
What is monitoring?
After making the flow diagram, this step is required…
What is on‑site confirmation/verification of the flow diagram?
The first Codex step…
What is assemble the HACCP team?
The unintentional transfer of an allergen from one product to another is called this
What is cross-contamination?
These are the basic practices and conditions needed before and during HACCP that provide the foundation for safe production
What are prerequisite programmes (PRPs)?
This document shows each step from receiving to shipping so hazards can be identified at the right place
What is the process flow diagram (flow chart)?
This section of the HACCP plan describes the product, ingredients, packaging, storage conditions, and shelf life
What is the product description?
When conducting a hazard analysis these two criteria need to be assessed
What are severity and likelihood?
HACCP can be applied across the entire food chain, from primary production to this final step
What is final consumption (the consumer)?
When a hazard is fully controlled by PRPs (not a CCP), some systems may classify the control as this “in-between” control type
What is an operational prerequisite control? (OPRP)
Gathering evidence that a control measure (or the plan) is capable of controlling the hazard is this
What is validation?
According to Codex-style guidance, the HACCP system should be reassessed when this happens
What are changes to product, process, equipment, or intended use (i.e., change events)?