Chapter 8 Now- Identify The HACCP Flashcards
0
Q
Checking to see if critical limits are being met
- Hazard analysis
- Critical control points
- Critical limits
- Monitoring
- Corrective action
- Verification
- Record keeping and documentation
A
4- Monitoring
1
Q
Keep HACCP plan documents
- Hazard analysis
- Critical control points
- Critical limits
- Monitoring
- Corrective action
- Verification
- Record keeping and documentation
A
7- Record keeping and documentation
2
Q
Assessing risk within the flow of food
- Hazard analysis
- Critical control points
- Critical limits
- Monitoring
- Corrective action
- Verification
- Record keeping and documentation
A
1- Hazard analysis
3
Q
Specific places in the flow of food where a Hazard can be prevented, eliminated, or reduced to a safe level
- Hazard analysis
- Critical control points
- Critical limits
- Monitoring
- Corrective action
- Verification
- Record keeping and documentation
A
- Critical control points
4
Q
Predetermine step taken when a critical limit is not met
- Hazard analysis
- Critical control points
- Critical limits
- Monitoring
- Corrective action
- Verification
- Record keeping and documentation
A
5-Corrective action
5
Q
Minimum or maximum boundaries that must be met to prevent a hazard
- Hazard analysis
- Critical control points
- Critical limits
- Monitoring
- Corrective action
- Verification
- Record keeping and documentation
A
3- Critical limits
6
Q
Determining if the HACCP plan is working as intended
- Hazard analysis
- Critical control points
- Critical limits
- Monitoring
- Corrective action
- Verification
- Record keeping and documentation
A
6- Verification
