A method of quality control. It assess potential hazards in food preparation. It decides which steps are critical to the safety of the consumer. It also devises ways of ensuring microbiological food safety. Each product must have a separate plan.
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What is a hazard?
A hazard is anything that can cause harm to the consumer. It may be biological, chemical or physical
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Step 1- Flow Chart
One is produced which shows all the steps and processes in the operation including storage, defrosting, chilling and cooking.
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Step 2- Identifying and Assessing Hazards
Things that should be considered include: bacteria growth conditions, Intended use and intended process and effects on bacteria.
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Step 3- Identifying CCP's
CCP's are steps in the preparation which have to be carried out correctly to make sure the hazard has been removed. Eg defrosting chicken (if carried out incorrectly, salmonella could multiply).
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Step 4- Specifying Control Procedures
Establishing safe food handling routines at the CCP's to control the hazards.
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Step 5- Monitoring and controlling procedures
Unless the control procedures are implied and monitored the HACCP system doesn't work. Results of monitoring should also be recorded.
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Ways of monitoring control procedures
Temperature checks on foods (defrosting or cooking chicken), Temperature checks on equipment (such as refrigerators and freezers), visual checks (use by date and cleanliness of equipment)
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Other cards in this set
Card 2
Front
What is a hazard?
Back
A hazard is anything that can cause harm to the consumer. It may be biological, chemical or physical
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