HACCP Hazard

Question 1

A food safety system designed to keep food safe throughout it’s flow in an establishment.

Answer 1

HACCP (Hazard Analysis Critical Control Point)

Question 2

The process of identifying and evaluating
potential hazards associated with food in order to
determine what must be done .

Answer 2

Hazard Analysis

Question 3

Any step in a food’s flow where physical

, chemical or biological hazard can be controlled.

Answer 3

Control Point (CP)

Question 4

The last step where you can intervene to prevent, eliminate, or reduce the growth of microorganism before food is served.

Answer 4

Critical Control Point (CCP)

Question 5

A set range (minimum and maximum) limit

a CCP must meet in order to prevent, eliminate, or reduce the hazard to an acceptable limit.

Answer 5

Critical Limit

Question 6

The process of analyzing whether your critical

limit are being met.

Answer 6

Monitoring

Question 7

a pre determined step taken when food

doesn’t meet a critical limit.

Answer 7

Corrective Action

Question 8

The last step where you verify or double

check that the CCP and CL you selected are appropriate.

Answer 8

Verification

Question 9

Pre-requisite programs, also called

Answer 9

Standard Operating Procedures ( SOP)

Question 10

Pre-requisite Programs:

Answer 10

1. Proper personal hygiene practices.
2. Proper facility design practices
3. Supplier selection
4. Cleaning & Sanitation program
5. Equipment maintenance program

Question 11

Things to consider in conducting a hazard analysis :

Answer 11

• The ingredients used in the menu
• Equipment and processes
• Employees • Customers
• Identify any food that may become contaminated if handled incorrectly at any step in food service flow

Question 12

After identifying potential food hazards, the next step is to

Answer 12

determine to intervene to control them.

Question 13

To assess whether a control point is critical, you need to determine if it is the last step of controlling the hazard before the food is served to customers is called a

Answer 13

critical control point (CCP)

Question 14

Cooking, cooling or holding are typicall

Answer 14

critical control point (CCP)

Question 15

This term is generally used for processes that may or may not be critical in eliminating hazards, but contribute to their prevention and
reduction.

Answer 15

Control Point (CP)

Question 16

An example of a control point may be

Answer 16

prewashing potatoes to eliminate any physical hazard

Question 17

key HACCP principles

Answer 17

Critical Control Point (CCP)

Question 18

refers to the step at which control can be applied and is essential to prevent or eliminate a
food safety hazard or reduce it to an acceptable level.

Answer 18

Critical Control Point (CCP)

Question 19

when a control point is be not critica?

Answer 19

If the potential hazard can be reduced or eliminated in another upcoming process

Question 20

The clearest distinction between a CP and a CCP is that CCPs are the

Answer 20

final step

Question 21

Examples of CCPs may include:

Answer 21

• thermal processing, chilling, testing ingredients for chemical residues, product formulation control, and testing product for metal contaminants

Question 22

When establishing critical limits keep in mind that they must be:

Answer 22

o Measurable (time, temperature).
o Based on scientific data such ( FDA Food Code).
o Clear and easy to follow.

Question 23

lets you know that critical limits are being met.

Answer 23

Monitoring

Question 24

After you have developed your HACCP system, you need to confirm that it works according to the plan. This is called

Answer 24

verification

Question 25

Implementation Steps:

Answer 25

1. Assembly HACCP team.
2. Identify Products/Foods/Process that must be covered by HACCPplan.
3. Develop a list of ingredients, Materials, Equipment,Recipes/Formulation.
4. Develop Process a flow diagram.
5. Verify the Process flow diagram.

Question 26

Assembly HACCP team:

Answer 26

▪ Quality Assurance Manager
▪ Maintenance Manger ▪ General Manager
▪ Production Manger ▪ Sanitation Manger

Question 27

How to monitoring the CCP? This depends on the critical limits you have established and might include:

Answer 27

measuring time, temperature, pH, oxygen, water activity

Question 28

Hazard could occur in any step like in preparation, hazard may include the following:

Answer 28

Cross contamination, time temperature abuse, in cooking

Question 29

in cooking may include the following hazard:

Answer 29

Inadequate cooking, faulty facility .