IGNOU MVP 3 2017 - escribe the steps for implementation of HACCP and explain the process

Question

escribe the steps for implementation of HACCP and explain the process of decision making in HACCP decision tree with an example

22 Aug 2018

Answer :

Word Count : 1034

Steps for implementation of HACCP are -

1. CREATE THE FOOD SAFETY TEAM

Generally comprised of the owner, a QA manager (often, in small plants, the owner), the plant manager, and someone with no connection to management who works on the floor. It’s best practice to have an uneven number of team members, and they must all complete HACCP training.

2. DESCRIBE THE FOOD IN GREAT DETAIL

List all ingredients, packaging, and brand names.

3. DESCRIBE THE INTENDED CONSUMER AND HOW THEY ARE GOING TO CONSUME THE FOOD

Including where they buy the product, how the product is transported to them, how they store the product, and how they are going to use it (cooked? straight from the package?).

4. DIAGRAM THE PROCESS FLOW, FROM RECEIVING TO SHIPPING

5. VERIFY THE PROCESS FLOW DIAGRAM

Walk through the plant with the diagram to make sure that it accurately describes the process. The diagram should be detailed and accurate enough that someone who doesn’t know the facility and process should be able to follow it. The diagram must be signed and dated, and updated any time the process is changed (even minuscule changes must be signed in).

6. CONDUCT A HAZARD ANALYSIS

This is a two-step process that collects information on potential biological, chemical and physical agents, and evaluates how likely they are to occur during the process. If it is reasonably likely to occur, it becomes a Critical Control Point. Some of the questions that are answered during a Hazard Analysis are:

Are the hazards coming in with the ingredients of the product?
What are the physical characteristics of the product that promote or control hazards (such as preservatives, active water, pH)?
During processing, what will contribute to or control for hazards?
How does the facility and equipment contribute to or control for hazards?
What safety controls are in place?
Are there allergens present, and if so, what is the control plan?
How can packaging and labeling contribute to pathogen control?

7. DETERMINE CRITICAL CONTROL POINTS

If a hazard is determined to be significant, and is reasonably likely to occur, it must be written as a Critical Control Point. This is defined as a step at which a control measure can

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