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    05 Seatwork 1 - ARG FLORES RISK

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    VenoMyyy 28
    The document outlines the seven principles of Hazard Analysis and Critical Control Points (HACCP): 1) Identifying food safety hazards and establishing control measures. 2) Setting critical limits for preventative measures. 3) Establishing systems to monitor control measures. 4) Taking corrective actions if monitoring shows the preventative measures are not working properly. 5) Verifying that the HACCP system is working as intended. 6) Maintaining documentation for the HACCP system.

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    05 Seatwork 1 - ARG FLORES RISK

    Uploaded by

    VenoMyyy 28
    32 views1 page
    The document outlines the seven principles of Hazard Analysis and Critical Control Points (HACCP): 1) Identifying food safety hazards and establishing control measures. 2) Setting critical limits for preventative measures. 3) Establishing systems to monitor control measures. 4) Taking corrective actions if monitoring shows the preventative measures are not working properly. 5) Verifying that the HACCP system is working as intended. 6) Maintaining documentation for the HACCP system.

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    The document outlines the seven principles of Hazard Analysis and Critical Control Points (HACCP): 1) Identifying food safety hazards and establishing control measures. 2) Setting critical limits for preventative measures. 3) Establishing systems to monitor control measures. 4) Taking corrective actions if monitoring shows the preventative measures are not working properly. 5) Verifying that the HACCP system is working as intended. 6) Maintaining documentation for the HACCP system.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
    32 views1 page

    05 Seatwork 1 - ARG FLORES RISK

    Uploaded by

    VenoMyyy 28
    The document outlines the seven principles of Hazard Analysis and Critical Control Points (HACCP): 1) Identifying food safety hazards and establishing control measures. 2) Setting critical limits for preventative measures. 3) Establishing systems to monitor control measures. 4) Taking corrective actions if monitoring shows the preventative measures are not working properly. 5) Verifying that the HACCP system is working as intended. 6) Maintaining documentation for the HACCP system.

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    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
    of 1

    Principle 1: The first of the seven HACCP principles involves two steps.

    The processes
    of hazard identification and analysis are part of this HACCP stage. In accordance with
    this HACCP principle, the team will compile a list of the most likely food safety risks
    associated with the current product.
    Principle 2: An illustration of a critical control point in the real world is maintaining the
    right temperature for cooked rice. Studies indicate that the lethal Bacillus cereus
    bacteria can easily infect rice. Its toxins have the potential to cause a serious food-
    borne illness if consumed.
    Principle 3: Physical contaminations are typically controlled by establishing an
    acceptable level of the pollutant in the food. For instance, a sample batch's weight of
    physical contaminants that have been sieved can be used to decide whether to accept a
    shipment of sugar or reject products that do not comply.
    Principle 4: These monitoring records can then be used to determine whether additional
    preventative controls or repairs to the food processing facility are required.
    Principle 5: Corrective action must be taken if your procedure's maximum or minimum
    limits are not met. These measures are regarded as responses to non-compliance prior
    to the emergence of uncontrollable conditions. Disposal, prolonged processing, and
    reprocessing are among the alternatives.

    Principle 6: The goal of any verification effort is to make sure that everyone on the team
    is following the current HACCP system. This method can be used to figure out if your
    processes need to be changed or if they are still working well.
    Principle 7: The seventh principle, which calls for a comprehensive set of guidelines for
    record-keeping and documentation, must be adhered to by the HACCP plan.

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