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Related Flashcards
Cards In This Set
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What does HACCP stand for?
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Hazard Analysis Critical Control Points
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What are the HACCP procedures?
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1. Conduct a hazard analysis 2.Determine the Critical Control Points (CCP)3. Establish Critical Limits4. Establish a system to monitor control of the CCP5. Establish corrective action6. Establish procedures for verification to confirm the system is working7. Establish documentation
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What are the HACCP Hazards?
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Bilogical, Chemical, Physical
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Purpose of HACCP?
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Eliminate potential hazards from food to make it safe to eat
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A Critical Control Point (CCP) is?
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A point, step or procedure in a food process at which a hazard can be controlled
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Which of the following is a step in the corrective action process?
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Identify the hazard
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A metal detector that is not working is "out of control"
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True
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During recordkeeping, which of the following should you do?
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Sign and Date as necessary
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How many months is recommended for documents to be kept on site?
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6 months
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Contaminant
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Any biological, or chemical agent, foreign matter, or other substances not intentionally added. (Codex 1997 a)
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Control measure
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Any action or activity that can be used to prevent or eliminate a food safety hazard or reduce it to an acceptable level (Codex 1997b)
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Corrective action
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Any action to be taken when the results of monitoring at the CCP indicate a loss of control (Codex 1997b)
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Critical Limit
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A criterion that separates acceptability from unacceptability
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Flow diagram
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A systematic representation of the sequence of steps or operations used in the production or manufacture of a particular food item
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Food allergen
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A food substance which, in some sensitive individuals, causes an immune response causing bodily reactions. Allergic reactions may range from relatively short-lived discomfort to anaphylactic shock and death.
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