Technology, legalization and food safety - HACCP
13 important questions on Technology, legalization and food safety - HACCP
What are ste steps in applying HACCP?
- Formation of a HACCP team
- Product description
- Determine what the product will be used for
- Develop of flowchart
- Confirmation of the flowchart
- Implementation of the HACCP
How does the formation of the HACCP team go?
- multidisciplinary team.
- know how it is mad and sold, experience with the process
- knowledge about food safety
- knowledge about HACCP
- Involved in the self control system
How does product description go?
- Name of product
- ingridients (incl amounts)
- microbial and physic-chemical characteristics (pH, water activity, saltiness ect.)
- Way of packaging
- Tech treatment of product
- storage conditions
- System to indetify product
- product life (expire date)
- Destination: where the product is going --> hospital more careful!)
- Expected use
- Higher grades + faster learning
- Never study anything twice
- 100% sure, 100% understanding
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What is a flowchart?
Out of what does HACCP consist?
- hazard analysis
- critical control points
- critical limits
- monitor
- corrective actions
- certification
- documentation
What are the things that you need to take into account when you are analyzing a risk?
- How likely it is it is that the hazard will occur and its severity
- The qualitative and quantitative evaluation of the presence of hazards
- microbial hazard: when will the microorganisms multiply
- production of toxins, chemical s or physical went
- things that may contribute to the things above.
What is a biological hazard?
The presens, incorporation survival enz of living organisms in food.
micro organism and there toxins and viruses
parasites
prions ( part of protein that makes you sick)
living organisms (insects enz. )
What is a chemical hazard?
cleaning, pesticides heavy metal veterinary drugs
- Chemical contaminants
- Environmental contaminants
- Waste pharmacological and phytosanitary
- toxic compounds from processing
- toxic from material in contact with food
- natural toxins
- Endocrine distruptors (hormoonontregelaars
- Radionuclide
- Prohibited substanes or unauthorized substances
- unicellular algae or marine bio toxins
How do you determine the critical control points?
Like love a seen temp, time or pH
How do you monitor the CCP's?
- then
- how
- where
- when
- who
How do you determine corrective action?
What can you do if the food is not safe?
- Hold the food under good conditions in order to decide there destination
- Repeat the process to get the right standards
- Use it in an other product line (cocked instead of raw)
- Give it an other destiny then human consumption
- Destroy
How do you document and register?
The question on the page originate from the summary of the following study material:
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- Never study anything twice again
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- 100% sure, 100% understanding
