HACCP Principles Flashcards

What are the three types of food safety hazards analysed in HACCP?

Answer: Biological (microorganisms), chemical (toxins, allergens, additives), and physical (foreign objects)

HACCP hazard analysis considers three categories: biological hazards (bacteria, viruses, parasites), chemical hazards (pesticides, cleaning agents, allergens, natural toxins), and physical hazards (glass, metal, bone fragments, plastic). All three must be assessed for each step of the food process.

What is a 'prerequisite programme' (PRP) in relation to HACCP?

Answer: The basic hygiene and operational conditions required to establish a hygienic environment, which support HACCP by preventing hazards before they reach the process — e.g., pest control, supplier control, personal hygiene

Prerequisite programmes (PRPs) are the foundational hygiene and operational practices that create the right environment for HACCP to function — including cleaning and sanitation, pest control, personal hygiene, supplier control, and maintenance. PRPs prevent general contamination before the HACCP system addresses specific CCPs.

Which of the following is an example of a biological food safety hazard?

Answer: Salmonella bacteria in undercooked poultry

Salmonella is a biological hazard — a pathogenic bacterium that commonly contaminates poultry and can cause severe foodborne illness if the poultry is not cooked to a safe internal temperature. Biological hazards include bacteria, viruses, fungi, and parasites.

What is HACCP Principle 6 (verification)?

Answer: Establishing activities to confirm that the HACCP system is working effectively, including reviewing records, testing end products, and conducting audits

Verification (Principle 6) involves activities that confirm the HACCP system is valid and working as intended. This includes reviewing CCP monitoring records, calibrating measuring equipment, conducting periodic audits, and testing finished products. Verification is distinct from monitoring — it confirms the system itself is effective.

Why is documentation (Principle 7) essential in HACCP?

Answer: Records provide evidence that the HACCP system is being implemented correctly, support investigations when problems occur, and demonstrate due diligence to regulators and auditors

Documentation is the backbone of HACCP — records of hazard analyses, CCP monitoring, corrective actions, and verification activities provide evidence that the system is being followed. In the event of a foodborne illness outbreak, records enable rapid investigation. They also demonstrate due diligence to SFA and auditors.

In the Singapore context, which food establishments are required to implement a HACCP-based food management system?

Answer: Licensed food manufacturers and central kitchens, as well as some categories of food establishments as required by SFA

In Singapore, SFA requires licensed food manufacturers, food caterers, and central kitchens to implement HACCP-based food management systems. While small hawker stalls follow Food Safety Management Systems (FSMS) appropriate to their scale, larger operations and manufacturers must have formal HACCP plans.