Your Food Tech Homework says 3 columns one says Haccp the other says process then quality you dont know what to write in these columns what do you write?

Answer 1

Make the first column the 'Process' column. Write down the process where you have a 'Critical Control Point' (CCP's generally take place when something is happening to a product) e.g. Moving, storing, being processed into a different form etc Make the second column the 'HACCP' column. I'm going to assume this is the Hazard column. Identify the possible hazards to your product during the process in the first column. Hazards are grouped as Biological (generally bacteria) Chemical(contamination by chemicals - cleaning products etc) and Physical (contamination by physical items - foreign bodies, hair etc) Make the third column 'Quality' and list what the 'target' or 'quality measurement' is to show you have 'controlled' the hazard. Example Process - Cold meat storage HACCP - Biological hazard - bacteria can multiply if temperature is too high. Quality - Check thermometer stays below 4 degrees C, keep a log to show you have checked This might help.

HACCP is a pro-active process control system by which food quality is ensured.

The HACCP process consists of: * Hazard Analysis, * Identifying Critical Control Points (CCP), * Establishing Critical Limits for each CCP, * Monitoring CCP requirements and using the data gathered to effectively control processes, * Corrective Action, * Record keeping, * Verification