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Hazard analysis critical control point (HACCP) system
In the core strand, Food manufacture,
you will learn about quality management and its impact on food
safety for consumers. One of the most significant developments
in food safety in recent years has been the Hazard Analysis Critical
Control Point (HACCP) system. Although hazardous situations may
still arise in the food chain, a system such as HACCP reduces
the risk of hazardous foods reaching the consumer. This is an
effective quality assurance system.
This material addresses aspects of the following syllabus outcome:
H1.1 The student explains manufacturing processes and technologies used in the production of food products
Source: Board of Studies NSW, Stage 6 Food Technology Syllabus, Preliminary and HSC Courses (2009)
Guidelines for the Application of HACCP provide a good
overview of the HACCP system. Using the guidelines complete the
questions below to check your understanding of this food safety
- When can HACCP be used in the food chain?
- What aspect of quality would you consider HACCP to involve: Total Quality Management
(TQM), quality control or quality assurance? Explain your answer.
- Sous vide is
a French term which refers both to the process and the end product.
It involves vacuum sealing fresh foods in impermeable plastic
pouches where it is pasteurised then chilled and refrigerated
ready for reheating up to three weeks later. One of the concerns
of health authorities is the safety of this method, it requires
very careful monitoring. This is where HACCP is especially useful.
Look at the flow chart below.
- Identify the critical control points (CCP), that is, where there is the greatest risk or hazard.
- Analyse what the hazard is. For example is the temperature too high or is there mishandling of food?
- What corrective action could be taken?
sous vide flow chart
- What is meant by the term corrective action?
- How would you ensure that hazards were consistently prevented in the scenario above?
- Select a food product and draw a flow chart to illustrate its production.
- Identify the critical control points in the flow chart.
- Recommend suitable corrective action.