HB 265 Lecture Notes - Lecture 5: Thermocouple, Sprouting, Hazard Analysis And Critical Control Points
Document Summary
Hb 265 chapter ten 11/16/2016 wednesday notes. The 7 haccp steps for preventing illness. Written plan spe(cid:272)ifi(cid:272) to the fa(cid:272)ilit(cid:455)"s (cid:373)e(cid:374)u, guests, e(cid:395)uip(cid:373)e(cid:374)t, a(cid:374)d ope(cid:396)atio(cid:374)s. Seven basic principles: each haccp principle builds upon information from the previous example. A haccp program is unique and specific to each product in each facility/establishment: require a thorough analysis of each phase of processing at that facility. A plan that works for one establishment may not work for another. If significant biological, chemical, or physical hazards are identified at specific points within a product"s flow through the operation, they can be: prevented, eliminated, reduceed to safe levels. In 1971, haccp system was published and documented in the usa; now internationally known program. A proactive (& preventative) rather than reactive approach to addressing risks. The purposeful incorporation of specific actions or procedures by management. Haccp can be used in all stages from food production and preparation including packaging and distribution.
