sac 1 Flashcards
What does HACCP stand for
Hazard Analysis and Critical Control Points
Step 1
Analysis hazards
- Hygiene and food safety hazards are identified
Step 2
Identify critical control points
- These are the points where something could go wrong in relation to
temperature and sanitation
Step 3
Set ‘critical limits’ for critical control points
- Includes the acceptable temperatures that food should be cooked or
chilled to
Step 4
Monitor critical control points
- Checking that the critical limits are not exceeded
Step 5
Establish corrective action
- What actions need to be in place if something goes wrong
Step 6
Set up records
- Records are kept for auditing or to check for improvements
Step 7
Verify if the HACCP system is working correctly
- System must be reviewed on a regular basis so we know whether the current system is working or if the system needs to be updated
2 things border security does to prevent harmful food
sniffer dogs
quarantine
food processing
one major milk processor in australia
Devondale
Two products devondale produces
Milk and butter
organic food definition
fresh or processed food produced by organic farming methods which means no chemicals.
Identify two reasons organic food has become popular
Social media, clean eating diet
Four steps of the design process
Evaluation criteria, prototype, production, market research
What is evaluation criteria?
Evaluation criteria are questions written in past tense, created in the planning stages of product development.
What is a prototype?
A prototype is a sample product of the product idea that was outlined in
the design brief.
What is production?
The company begins production trials where the prototype is
scaled up for production.
What is market research?
Companies collect and analyse a wide range of information to assist them in their decision making about product development.
