Food Safety Management Systems (HACCP and Prerequisite Programs)
What the exam tests
This domain tests the seven HACCP principles, prerequisite programs, and the difference between monitoring and verification.
Prerequisite programs and HACCP
Prerequisite programs create the foundation: GMP, sanitation standard operating procedures, pest control, supplier approval, training, calibration, maintenance, traceability and recall. HACCP then focuses on significant hazards. The seven principles are: 1) hazard analysis; 2) determine CCPs; 3) set critical limits; 4) monitor; 5) take corrective action; 6) verify; 7) keep records. A CCP is a step where control is essential to prevent, eliminate or reduce a hazard to an acceptable level. Critical limits must be measurable - for example, 74°C for 15 seconds or 5°C or below. Monitoring must state what, how, when and by whom.
Worked example
For cooked chicken, cooking is a CCP. The critical limit is a core temperature of 74°C. The monitor checks each batch with a calibrated probe and records it. If a batch is 68°C, the corrective action is to continue cooking until 74°C is reached, then re-check; if it cannot be corrected, the product is held and assessed or discarded. Verification includes weekly calibration checks and a monthly record review.
Traps that cost marks
- Calling every control point a CCP.
- Writing a critical limit with no measurable value, such as cook thoroughly.
- Confusing monitoring, the routine checks, with verification that the system works.
- Keeping records but never reviewing them.
- Treating HACCP as paperwork without prerequisite programs.