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HACCP - 7 principles (Hazard Analysis/Critical Control Points Questions and Answers 100% Solved
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HACCP - 7 principles (Hazard Analysis/Critical Control Points
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HACCP - 7 principles (Hazard Analysis/Critical Control Points#1: Conduct A Hazard Analysis - answer Three steps:
Identify hazardous menu items
Determine flow-of-food
Determine hazard Example: grilled chicken - hazard is salmonella
#2: Determine CCP's - answer-Find the points in the process to prevent, minimize or reduce the hazard to safe levels
-Usually cooking
Examples: burger - cooking, oysters - supplier, chicken parm - cooking
#3: Establish Critical Limits - answerEstablish minimum/maximum limits that must be met to prevent/eliminate the hazard
Typically the cooking temperature
Example: hamburger - 155 degrees for at least 15 seconds
#4: Establish Monitoring Procedures - answerOnce the CCP has been met, determine the best way to CHECK
Who?
How?
When?
#5: Identify Corrective Action - answerPre-determine actions that must be taken when critical limit is not met
Should be set up in advance
Actions must be logged!
#6: Verify That the System Works - answerDetermine if plan is working as intended
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