FSS4135 HACCP Food safety 1 Questions
And Answers
The idea behind HACCP is that *once you understand the flow of food*, you can
conceptualize hazards & *est. procedures to prevent/minimize problems*
What are the *7 principles* of HACCP? 1) Conduct a *hazard analysis* (HA)
2) Identify *CCPs ...
The idea behind HACCP is that *once you understand the flow of food*, you can
conceptualize hazards & *est. procedures to prevent/minimize problems*
What are the *7 principles* of HACCP? 1) Conduct a *hazard analysis* (HA)
2) Identify *CCPs (Critical Control Points)*
3) Est. *Critical limits (CLs)*
4) Est. *CCP monitoring requirements*
5) Est. *Corrective actions* (CA)
6) Est. *Verification procedures*
7) Est. *Record-keeping procedures*
Define *Hazard Analysis* (HA, HACCP principle 1) the process of collecting &
evaluating information on hazards associated w/ the food under consideration to decide which
are significant & must be addressed in the HACCP plan
, FSS4135 HACCP Food safety 1 Questions
And Answers
What is the primary purpose of the hazard analysis (HA, principle 1 of HACCP)? to
*develop a list of hazards* which are of such significance that they are reasonably *likely to
cause injury or illness if not effectively controlled*
Who conducts the HA (for 1st principle of HACCP)? the *HACCP team* conducts a HA
& identifies appropriate control measures
Define *Critical Control Point* (HACCP principle 2) *a step at which control can be
applied & is essential to prevent/eliminate a food safety hazard or reduce it to an acceptable
level*
How are *CCPs* determined? by evaluating the potential hazards that are reasonably
likely to cause illness/injury in the absence of their control (identified through Principle 1/HA)
*4 major CCPs* 1) *Ingredient control & storage*
2) *Equipment sanitation*
3) *Personnel sanitation*
4) *Time-temperature relationships*
, FSS4135 HACCP Food safety 1 Questions
And Answers
Activities related to the 4 major CCPs may incl. -Reviewing recipe procedures
-Observing employees while food handling
-Conducting a thermometer calibration demonstration
-Charting the time/temp of the cool down and/or reheating
What is a *Critical Limit* (CL)? *a max. and/or min. value to which* a biological,
chemical, or physical *parameter must be controlled at CCP to prevent, eliminate, or reduce to
an acceptable level* the occurrence of *a food safety hazard*
Short & sweet definition of a *Critical Limit* (CL) = a criterion which separates
*acceptability* from *unacceptability*
CL's may be derived from 1) *Regulatory standards & guidelines* (aka performance
standards)
2) *Scientific literature*
3) *Experimental results* (validation studies)
4) or *Experts*
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