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HACCP - Recapitulation 3

This document provides an overview of Hazard Analysis Critical Control Point (HACCP) and the information needed to answer questions during the HACCP decision tree process. It discusses the seven principles of HACCP including identification of hazards, determination of critical control points, establishment of critical limits, monitoring procedures, corrective actions, verification procedures, and record keeping. It also outlines six questions asked in the decision tree for identifying critical control points and explains the types of information needed to answer each question, such as intrinsic and extrinsic factors that influence microbial growth and potential sources of contamination.

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Desy Ratna Sari Nainggolan
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45 views

HACCP - Recapitulation 3

This document provides an overview of Hazard Analysis Critical Control Point (HACCP) and the information needed to answer questions during the HACCP decision tree process. It discusses the seven principles of HACCP including identification of hazards, determination of critical control points, establishment of critical limits, monitoring procedures, corrective actions, verification procedures, and record keeping. It also outlines six questions asked in the decision tree for identifying critical control points and explains the types of information needed to answer each question, such as intrinsic and extrinsic factors that influence microbial growth and potential sources of contamination.

Uploaded by

Desy Ratna Sari Nainggolan
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as PDF, TXT or read online on Scribd
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Module 09

Lecture 03

HACCP - recapitulation
and interactive student exercise

FS0903 1

2000

The HACCP System


Identification
Identification
of
of HAZARDS,
HAZARDS,
assessment
assessment
of
oftheir
their
SEVERITY
SEVERITY
and
and RISK
RISK

VERIFICATION
VERIFICATION
of
ofthe
thesystem
system

Establishment
Establishmentand
and
use
of
documentation
use of documentation
and
andRECORD
RECORDKEEPING
KEEPING
systems
systems
FS0903 2

2000

Determination
Determination
of
of CRITICAL
CRITICAL
CONTROL
CONTROL
POINTS
POINTS for
for
control
of
control of
identified
identifiedhazards
hazards
Execution
Executionof
of
CORRECTIVE
CORRECTIVE
ACTIONS
ACTIONS
when
whencritical
critical
limits
are
limits arenot
notmet
met

Specification
Specification
of
of CRITICAL
CRITICAL
LIMITS
LIMITS
indicating
indicating
effectiveness
effectiveness
of
ofcontrol
control
Establishment
Establishment
and
and
implementation
implementation
of
of MONITORING
MONITORING
procedures
procedures

HACCP
Information needed to answer
decision tree questions
Q1.

Could the raw material contain


the hazard at dangerous levels ?

What organisms are associated with raw


materials, at what levels ?
If we do not know, we must investigate i.e: analyse the material.

FS0903 3

2000

HACCP
Information needed to answer
decision tree questions
Q2.

Will further processing / handling


( including correct consumer use )
remove the hazard or reduce it to
a safe level ?

What extrinsic factors influence the survival


and growth of the organism(s) in question ?
If not known, experiments are done to
investigate the fate of the organisms under the
process conditions and those expected during
preparation, including possible abuse
FS0903 4

2000

HACCP
Information needed to answer
decision tree questions
Q3.

Is the formulation / composition of


the intermediate or final product
essential to prevent unacceptable
increase of the hazard ?

What intrinsic factors affect the growth of


organism(s) in question ?
If not known, experiments must be done
to investigate the behaviour of organisms
in the food.
FS0903 5

2000

HACCP
Information needed to answer
decision tree questions
Q4.

Is (re)contamination possible ?
Is increase of hazard possible ?

What flora may be on surfaces in contact


with the food and in the environment?
What sources of contamination are in the
environment surrounding the production /
preparation area ?
If not known, investigate ecology.
FS0903 6

2000

HACCP
Information needed to answer
decision tree questions
Q5.

Will further processing / handling


(including correct consumer use)
remove the hazard ?

Q6.

Is the process stage intended to


eliminate or reduce the hazards to
safe levels ?
What intrinsic factors affect the
microorganism(s) in question ?
If not known, investigate.

FS0903 7

2000

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