Ugft 602 u2 Desc

UGFT 602: Food Quality Assurance
Descriptive Answer : Unit- 2

1. What is HACCP ? Discuss its relevance in context of food safety.
Ans : 1. HACCP is a systematic preventive approach to identify, evaluate and control food
safety hazards that are caused biological, chemical and physical agents.
2.That can cause the finished product to be unsafe and designs measures to reduce these
risks to a safe level.
3.The HACCP system can be used at all stages of a food chain, from production and
preparation processes including packaging, distribution etc.
4.HACCP has been increasingly applied to industries other than food such as cosmetics and
pharmaceuticals.
5. Examines every step in food operation and identifies the step that are critical to food
safety.
6. Implements effective control measure and monitors procedure at those step.
2. Write note on Principle 1 of HACCP.

Ans : 1.Identify the hazards that affects the process.
2.Identify the steps that hazards likely to occur.
3.Determine the measures that are necessary to control the hazards.
4.Identifying the hazard reasonably likely to occur in its particular process and determining
how it will control those hazards to prevent, eliminate or reduce them to an acceptable level.
5.Can be used to modify a process or product to further assure or improve safety.
3. Write note on principle 2,3 of HACCP.

Ans: Principle 2
1.The hazard that work identified the hazard analysis must be address in the HACCP plan.
2.A hazard is control by one or more critical control point (cap).
3.A CCP is define as a point, step, producers in a food process at which control can be applied.
4.As a result a food safety hazard can be prevented, eliminated, a reduce to acceptable level.
5.CCP is are location in a process at which some accept of control can be applied to control
food safety hazard that have been determined reasonably likely occur.
6.The number of CCP needed depend on the processing steps and control needed to assure
food safety.
7.EX- Include product temperature, certification of incoming product, microbiological testing
and testing for foreign object such as metal contamination.
Principle 3
1.The third principle of HACCP is to determine the Critical Limits (CLs) in the process. A critical
limit is used to distinguish between safe and unsafe operating conditions at a CCP. Critical
Limits must be established for each control measure important to manage food safety at a
Critical Control Point.
2.A critical limit ensures that a biological, chemical or physical hazard is controlled by a CCP.
Each CCP should have at least one critical limit. Critical limits must be something that can be
monitored by measurement or observation. They must be scientifically and/or regulatory
based. Examples include: temperature, time, pH, water activity or available chlorine.
4. Write note on principle 4,5 of HACCP.

Ans: Principle 4 :
1. Monitoring is a planned sequence of measurements or observations at critical control
points to ensure that the critical limits are continuously achieved.
2. The purpose of monitoring is to confirm that the critical limits are being continuously
achieved and to detect any loss of control to enable effective corrective action to be taken.
3. Procedures for monitoring should be established and all relevant staff should be trained
in the appropriate methods as well as in the appropriate recording of results.
4. The nature and frequency of monitoring will depend on the critical limits that are subject
to the monitoring.
5. The most important steps in food production to monitor are:
- cooking
- cooling
- reheating
6. The frequency of monitoring will depend on a number of factors:
1. Nature of the product : The frequency of monitoring may be reduced if the products
are all of a uniform size.
2. Nature of the process: for example monitoring may be reduced for automated
processes compared with manual ones.
3. Nature of production: Monitoring may be carried out per batch and hence the size and
number of batches produced during a day may influence the frequency of monitoring.
4. History of previous checks: Once an initial frequency of monitoring is established it will
be possible to either increase or reduce down the frequency depending on the results
obtained.
Principle 5:
1. The action taken again to make food safe and to get the process back under control.
2. A deviation from a critical limit for Critical Control Point occurs there shall be a corrective
action.
3. Immediate actions taken if processes fail to achieve food safety.
4. Specific: Corrective actions are required for each affected CCP, and for each and every
deviation at each CCP.
Immediate and comprehensive: The time for corrective action is dependent upon the
monitoring frequency. All food products affected and produced within the monitoring time
period must be brought under control. Holding and storage provisions for pending product
must be included.
Documented: Every corrective action for every deviation must be recorded on an
appropriate form.

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UGFT 602: Food Quality Assurance

Descriptive Answer : Unit- 2

2. Write note on Principle 1 of HACCP.

3. Write note on principle 2,3 of HACCP.

4. Write note on principle 4,5 of HACCP.

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