HACCP Flashcards
1
Q
HACCP
A
hazard analysis + critical control points
2
Q
what is it
A
identifies and controls hazards
3
Q
goal
A
maintain food hygiene and food security, addressing potential hazards
4
Q
importance =
A
helps food business operators to produce safe food by controlling potential hazards
5
Q
CCPs
A
require precise control measures and continuous monitoring to maintain safety
6
Q
how many steps of HACCP system
A
12
7
Q
5 preliminary steps
A
- assemble HACCP team
- product description (product group, ingredients)
- identify intended use (define target consumers)
- construct flow diagram (visualise production process)
- verification of flow diagram (accurately reflects)
8
Q
7 principles of HACCP
A
- indetify potential hazards
- identify CCPs
- establish critical limits
- design CCP monitoring
- corrective action
- verification/validation
- record keeping
