Question

1. Who do you think should conprise the HACCP Team in any food company?

2. Give at least 3 verification activities in HACCP?

3. How would you conduct hazard analysis?

4. How would you conduct hazard risk assessment?

5. What is the difference between a correction and corrective action?

Essay

1. How does HACCP enhance food safety?

2. What food safety issues does HACCP address?

Answer these questions based on the video you have watched. 1. Who do you think should comprise the HACCP Team in any food company ? 4 pts 2. Give at least 3 verification activities in HACCP? 3 pts 3. How would you conduct hazard analysis? 4 pts 4. How would you conduct hazard risk assessment? Spts 5. What is the difference between a correction and corrective action? 4 pts Essay: Discuss bridly in 3 or 5 statements sentences only. (5 points each) 1. How does HACCP enhance food safety? 2. What food safety issues does HACCP address?

Answer 1

HACCP-Hazard Analysis Critical Control Point is an internationally recognized system for reducing the risk of safety hazards in food.

1)HACCP team in any food company should comprise of representatives from fields like production,maintenance,cleaning,management,packing,store,customer service and supply management.Technical manager,consultant,production supervisor and quality assurance technician should be there in an HACCP team.

2)Verification is the use of procedures,tests,sampling and other evaluation tool in addition to monitoring to see if a control measure at a CCP is working correctly.

Verification procedure include 3 components

• initial validation
• ongoing verification
• reassessment

Initial validation

• demonstrate that the plan is scientifically sound
• ensure all hazards have been identified
• proper implementation of HACCP plan to hazards are controlled
• collecting and evaluating scientific and technical information needed to support HACCP system

ongoing verification

• confirms all monitoring was done according to plan
• ensures that HACCP plan is implemented properly
• calibration of monitoring instruments
• microbial testing
• review of records

reassessment must be done annually when

• changes are made that could affect HACCP plan
• unexplained system failure
• new hazards identified
• consumer complaints or recall

3)hazard analysis

What are hazards?

• There are 3 types of hazards

– Biological

– Chemical

– Physical

• Do not forget cross-contamination

– Microbiological, allergens

Physical Hazards  

–Metal grindings, screws, nuts, bolts,metal glass

–Stones, pebbles

–Needles

–Hard plastic

–Bones

Chemical Hazards

–Naturally occurring substances (e.g. allergens, plant specific toxins)

–Excessive, intentionally added chemicals: antibiotics, pesticides, herbicides, fungicides, nitrates

–Accidentally added chemicals: cleaning chemicals, paint, pest control chemicals

Biological Hazards

•Biological hazards can cause illness and include:

–Bacteria: E.coli, Salmonella, Listeria, Campylobacter, Shigella

–Viruses: cold viruses, Hepatitis A, Norwalk virus

–Parasites: Giardia, Cryptosporidium, Trichinella, tapeworms

–Yeasts and moulds

–Any toxin produced by microbiological organisms is also a biological hazard

4)Hazard risk assessment

•Risk assessment : Is the scientific evaluation of known or potential adverse effects resulting from foodborne hazards

•   It consists of following steps :

a) Hazard identification

b) Exposure assessment

c) Dose response assessment

d) Risk characterisation : ranking according to severity, human perception, economic and social consequences

Risk management :

It is the process of weighing policy alternatives in consultation with all interested parties considering risk assessment and other factors relevant for the health of consumers and for promotion of fair trade practise.

Risk Communication :

Interactive process of exchange of information and opinion on risk among risk assessors, risk managers and other interested parties.

5)A correction is taken to rectify a known nonconformance.

A corrective action is taken to prevent recurrence of said nonconformance.

essay

1)HACCP focuses on identifying and preventing hazards from contaminating food, based on sound science.

Permits more efficient and effective government oversight, primarily because record keeping allows investigators to see how well a firm is complying with food safety laws over a period, rather than how well it is doing on any given day.

Helps food companies to compete more effectively in the world market.

Reduces barriers to international trade.

2)Hazards are the major food safety problem addressed by HACCP