HACCP
This is the expansion of the acronym HACCP.
(This is what HACCP stands for)
What is Hazard Analysis Critical Control Point?
The number of Critical Control Points at Roquette Canada.
What is 4?
"This" material is prohibited in all food production areas - even as tool handles, equipment supports, scaffolding platforms, etc.
What is wood?
Food safety hazards are assessed against "these" two factors, to determine their level of significance.
What is severity + likelihood?
What is risk + occurrence/frequency?
Canadian Food Inspection Agency
U.S. Food & Drug Administration
Manitoba Agriculture
What government departments regulates / inspects our plant for food safety?
"This" is what controls significant food safety hazards relating to the product or the production process.
What is a CCP (Critical Control Point)?
Roquette Canada does "this" every time a food safety control's established limit is not met.
What is corrective / preventive action?
"This" is how Roquette Canada measures that the product made meets our product and customer specifications.
What is product sampling and lab analysis?
"This step" in RCL's protein process controls biological risks such as bacteria, viruses, spores, etc.
What is HTST pasteurization? (CCP #1)
What is heat treatment?
The entity responsible for producing safe food in Canada.
Who is the manufacturer?
The process of checking a food safety control point to make sure the critical limit is met.
What is monitoring?
"These" are two (2) of the CCPs at Roquette Canada.
CCP1 - HTST
CCP2 - safety sieve
CCP3 - protein BB metal detector
CCP 4 - protein small bag metal detector
Everyone who enters a food production or packaging area must follow "these rules" to prevent contamination of our production environment.
What are GMPs?
"These equipment" controls & removes physical hazards from the product lines.
What are metal magnets?
What are safety sieves?
What are filters?
"This" government body regulates the requirements for licensing grain dealers and processing elevators (like RCL). They execute the Safeguards for Grain Farmers Program.
What is the Canadian Grain Commission?
"These" are the categories of food safety hazards in Roquette Canada's HACCP Plan. (minimum 3)
What are biological, chemical and physical hazards? (will accept radiological hazards)
"This" is the process of verifying that the result shown by a monitoring device is accurate against a known standard.
What is Calibration?
Oils, lubricants and greases that may drip on or near food or food contact surfaces - or may touch the product - must be of "this type".
What is food grade?
The process of making sure that limits levels set, are actually capable of controlling food safety risks.
What is validation?
A system by which products that may be hazardous to consumers are removed from the marketplace.
(CFIA has jurisdiction over this in Canada)
What is a Recall?
The act of documenting the results monitoring, verification, and corrective action.
What is record keeping?
This step is not a CCP, it is a secondary level of food safety control - intended to reduce a food safety hazard - but is not the final control step.
What is an OPRP (Operational Pre-Requisite Program)?
When a hazard or food safety risk occurs, RCL conducts "this" multi-disciplinary documented review, to prevent similar risks from reoccurring.
What is a root cause analysis?
"This" is the process of identifying and evaluating the hazards associated with the food and the production steps.
What is a hazard analysis?
"This" is the main (principal) regulation food processors must follow to manufacture, package, label and trade safe food in Canada.
What is the Safe Food for Canadians regulation?