HACCP Flashcards
What form may the cost of foodborne illness take?
- Medical expenses
- Loss of sales
- Legal fees and fines
Foodborne illness has a major economic impact. It costs society billions of dollars each year (US figures). These cost occur in the form of medical expenses, lost work, and reduced productivity by victims of the illness, legal fees, punitive damages, increased insurance premiums, lost business, and loss of reputation. Consumer confidence also goes down when a foodborne disease outbreak is reported. Food establishments that have been linked to a foodborne illness are likely to receive more frequent inspections by regulatory agencies. The establishment can also be closed if it is determined that is the best way to protect public health. A foodborne disease outbreak will have a negative impact on the owners, managers, and employees of the food establishment where it occurred and on the rest of the food industry as well.
Which demographic is not especially susceptible to foodborne illness?
Young adults
Foodborne illness can cause severe reactions, even death, to those individuals in high risk categories. The availability of a safe food supply is criticial to these people. This is an important consideration when completing Form 1. The intended use of the product should be based upon its normal use by end users or consumers. The HACCP team must specify where the product will be sold, as well as the target group, especially if it happens to be a sensitive portion of the population (i.e. senior citizen homes, hospitals, baby food).
Why are bacteria the most common cause of foodborne disease? [3]
- Under ideal conditions, they can grow rapidly.
- Bacteria are found naturally in many foods
- Bacteria can be easily transferred from one source to another.
Purchasing raw materials from an approved supplier is an example of a CCP.
True or False?
False.
Cleaning solution strengths are checked by employee before using to clean equipment and is an example of a CCP.
True or False?
False.
The finished packaged product goes through a metal detector and is an example of a CCP.
True or False?
True.
The company has no jewellery policy for plant workers, and is an example of a CCP.
True or False?
False.
A critical limit is the threshold that must be met to ensure that each critical control point effectively controls a microbiological, chemical or physical hazard.
True or False?
True.
There must be at least two critical control points in a Process Flow Diagram in order for a HACCP plan to be implemented.
True or False?
False.
What is a critical limit?
The threshold that must be met to ensure that each CCP effectively controls a microbiological, chemical, or physical hazard.
Many steps in food production are considered control points, but only a few qualify as critical control points.
True or False?
True.
A critical control point is a point, step, or procedure in food production where controls can be applied and a food safety hazard can be prevented, eliminated, or reduced to acceptable levels.
True or False?
True.
What is a CCP?
A critical control point is a point, step, or procedure in food production where controls can be applied and a food safety hazard can be prevented, eliminated, or reduced to acceptable levels.
Popular food trends and a larger variety of food items from around the world along with new methods of preserving or packaging food and pose new challenges for food safety practices.
True or False?
True.
Popular food trends and a larger variety of food items from around the world along with new methods of preserving or packaging food and have no impact on food safety issues.
True or False?
False.
What is a a hazard as used in conjuction with a HACCP system?
Any biological, chemical, or physical property that can cause an unacceptable risk.
A review of the process flow and plant schematic to identify potentially hazards is associated with the hazard analysis portion of the HACCP plan.
True or False?
True.
A risk assessment of both the likelihood that hazards will occur and their severity if they do occur is associated with the hazard analysis portion of the HACCP plan.
True or False?
True.
A series of questions used to facilitate the identification of potential problems in each step in the flow of food is associated with the hazard analysis portion of the HACCP plan.
True or False?
True.
The identification of critical control points whereby hazards can be prevented, eliminated, or reduced to acceptable levels is associated with the hazard analysis portion of the HACCP plan.
True or False?
False.
Principle 1 is Analyze Hazards. Then we identify the CCP and their critical limits
What is the most effective way to control the growth of bacteria in a food establishment?
Time and temperature
Monitoring is a series of observations and measurements is to determine whether a critical control point is under control.
True or False?
True.
The monitoring of critical limits can be performed either continuously or at predetermined intervals.
True or False?
True.
Individuals who perform monitoring tasks must be management personnel who will do the job in an unbiased manner.
True or False?
False.
What are the 7 principles of HACCP?
- Identify and analyze hazards
- Identify CCPs
- Establish critical limits
- Establish monitoring procedures
- Establish corrective actions
- Establish verification procedures
- Establish record keeping procedures
