By Gaze, R.
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Extra info for HACCP : a practical guide
For smaller food operations, such as caterers, the use of “recording by exception” has been promoted. With this approach, for example, the temperature of a chill store should be checked at the start and end of the day and the results recorded; in-between checks should be performed but only recorded if there is a problem. For further guidance see Section 5 - Implementation (pages 78-81). © Campden BRI 2009 - 52 - HACCP: A practical guide Checking prerequisite programmes In addition to monitoring the controls at the CCPs, the prerequisite programmes must also be kept in place and operational as specified - the HACCP system will fail if they are not maintained.
The team should consider the flow diagram data and their own working knowledge of the process, to answer this question. The team should first consider whether any of the ingredients used could conceivably contain any of the hazards under discussion in excess of acceptable levels. In doing so the team should take account of epidemiological data, previous supplier performance etc. If the team is unsure of the answer to this part of the question, they should assume the YES response. g. people, equipment, air, walls, floors, drains) may be a source of the hazard under study and thereby contaminate the product.
Staphylococcus aureus) due to post-process contamination of wet jars. 2 3 6 Hazard • Quadrant graph With this approach, hazards are plotted onto a graph depending on their severity and likelihood. The details of the axes are entirely up to the HACCP team. Some HACCP teams may choose to use numerical values and others may choose to use descriptive terminology as shown in Figure 3. It also possible that the two axes are not subdivided into data points but just represent an increasing level of severity or likelihood.