HACCP Steps
Step 1 requires businesses to identify these three specific types of hazards that could occur during food production.
What are biological, chemical, and physical hazards?
This common fruit-derived acid, represented by code 330, is added to foods to add sourness and stop oxidation.
What is citric acid?
This thermal method heats fresh liquid foods to specific parameters (such as 72 degrees Celsius for 15 seconds) to destroy pathogenic micro-organisms without changing their flavour or nutritional quality.
What is pasteurisation?
This acronym is the rule for rotating stock in a storage room so the oldest items are at the front of the shelf.
What is FIFO (First In, First Out)?
This type of additive slows down or prevents the growth of mold, yeast, and bacteria to keep food safe.
What is a preservative?
In Step 2, you identify these important points where you need to prevent hygiene or temperature problems.
What are critical control points?
Code 300 is the scientific name for this essential nutrient, added to keep fruit from turning brown.
What is Vitamin C (or Ascorbic Acid)?
Salting and sugaring rely on this natural cellular process to draw moisture out of microbial cells, drastically lowering available water activity.
What is osmosis?
To prevent bacterial growth, cold foods must be stored in a refrigerator strictly below this temperature.
What is 5°C?
Plant-based fibers like guar gum (412) and locust bean gum (410) perform this job to give ice cream a smooth, velvety texture.
What are thickeners (or stabilizers)?
If a thermometer check shows your fridge is too warm, Step 5 says you must take this kind of action, such as throwing the food away.
What is a corrective action?
Code 120, also known as cochineal, is a natural food colouring harvested from these tiny dried organisms.
What are insects (or bugs)?
Adding acidic ingredients like lemon juice or vinegar lowers a food product's pH to halt enzymatic browning and prevent bacterial growth, which is known by this term.
What is acidulation (or acidifying/pickling)?
During the cooking stage, chicken must reach a minimum internal temperature of 74°C and be held there for this many seconds.
What is 15 seconds?
Manufacturers add artificial flavourings and colourings to food primarily for this commercial reason after high-heat processing.
What is to restore lost taste and appearance (or make food look and taste appealing)?
Step 6 requires a business to do this, providing government officials with evidence that safety controls are working.
What is keeping records?
Code 471 belongs to this class of additives that force oil and water to stay mixed together in ice cream.
What are emulsifiers (or mono- and diglycerides of fatty acids)?
Industrial commercial processing uses this rapid cooling method to create tiny ice crystals that prevent structural cell wall damage and keep thawed produce from turning mushy.
What is snap-freezing (or blast freezing)?
To cool food safely without bacteria multiplying, it must reach 4°C within this specific time limit.
What is 4 hours?
Phosphates like 338 and 339 are flagged as higher risk because consuming too many can interfere with your body's absorption of this mineral needed for healthy bones.
What is calcium?
The final step of the HACCP program validates the system and should be done on a regular basis, often involving a yearly independent audit.
What is a review of the HACCP program?
Code 150d is a dark food coloring produced by heating carbohydrates with compounds containing sulphites and this strong nitrogen-based chemical.
What is ammonia?
This biological preservation method uses beneficial micro-organisms, like Lactobacillus, to produce natural acids or alcohol that prevent spoilage bacteria from growing.
What is fermentation?
When reheating food, you cannot just warm it up; it must rapidly reach this internal temperature within 2 hours.
What is 77°C?
This structural problem, where frozen sauce or syrup releases water and breaks down after thawing, is prevented by using modified starches like 1442.
What is syneresis (or weeping/separation)?