Term
| What, in general, did HACCP do? |
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Definition
| -created hazard analysis & cricital control points |
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Term
| What are the advantages of HACCP as listed by the FDA? |
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Definition
-focuses on identifying and preventing hazards from contaminating food
-is based on sound science
-results in more efficient & effective oversight
-places responsibility for ensuring food safety on the food manufacturer or distributor
-helps food companies compete more ffectively in the worl market
-reduces barriers to international trade |
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Term
| What are the 7 steps of HACCP? |
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Definition
1) analyze potential hazards
2) identify critical control points
3) establish preventive measures w/ critical limits for each control point
4) establish procedures to monitor CCPs
5) establish corrective actions to be taken when a critical limit has not been met
6) establish recordkeeping to document HACCP system
7) establish procedures to verify system is working properly |
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Term
| What is the most important step of HACCP? |
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Definition
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Term
| What are some of the factors on which HACCP hazard analysis is contingent? |
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Definition
-input quality, quantity, source, etc
-intended use and consumer
-processes & equipment used |
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Term
| What are some specific examples of critical control points? |
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Definition
| -cooking, chilling, washing of equipment, standards for facilities (handwashes), standards for employees (hairnets, clothing) |
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Term
| What are critical limits? Examples? |
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Definition
-direct, objective limits for critical control points
-time, temp, pressure, etc |
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Term
| What are the general guidelines for corrective actions? |
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Definition
-determine cause of failure & correct
-remediation measures should be pre-determined when possible
-protect products yet to enter the system
-recover products potentially harmed by failure |
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Term
| What needs to be involved in record keeping? |
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Definition
-EVERYTHING
-records of original plan, all modifications, monitoring procedures, results, all failures, corrective actions, subsequent monitoring, verification process |
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Term
| When do we verify that the system is working? |
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Definition
-routinely/ randomly
-when emerging concerns are identified
-when system failure has occurred: disease outbreak |
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Term
| What are the initial, secondary, and tertiary verification stages? |
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Definition
-initial: prior to implementation
-secondary: after implementation
-tertiary: re-evaluation |
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Term
| For HASA, what are the two levels of government verification? |
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Definition
-01: focuses on 1 discrete aspect
-02: focuses on entire procedure related to certain product lot |
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Term
| In which ways does the government still maintain oversight? |
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Definition
-continuous inspection
-HACCP verification
-testing standards |
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Term
| What do we test for microbially? |
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Definition
-generic E. coli to assess possible fecal contamination
-listeria testing by plant personnel for secondary processing
-Salmonella culture by FSIS to assess plant compliance
-E. coli O157:H7 testing yb FSIS to assess product adulteration, requires immediate action |
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Term
| What are the pre-processing interventions used by primary plants? |
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Definition
| -wash animals, feed additives, vaccinations |
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Term
| What are the pre-processing interventions used by secondary plants? |
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Definition
| -to prevent raw material contaminaiton: HACCP plans of suppliers, microbial testing of product, kill step |
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Term
| What are the post-harvest interventions? |
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Definition
| -irradiation, organic acid or steam sprays, cooking, processing |
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Term
| What are some of the other threats on the farm that HACCP is concerned about? Who is responsible? |
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Definition
-residues, physical hazards, infectious diseases
-producer and vet |
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