HACCP

Question 1

what does HACCP stand for?

Answer 1

hazard
analysis
critical
control
points

Question 2

what are the objectives of the application of the HACCP system?

Answer 2

prevention of food borne illness
reduction of food analysis costs
more efficient quality assurance system
reduction of losses due to product recall
protection of reputation

Question 3

what are the 7 HACCP principles?

Answer 3

hazard analysis
critical control points
critical limits
monitors CCP
corrective actions
procedures to verify procedures
documentation/records

Question 4

what are the first steps to HACCP before doing the 7 principles?

Answer 4

assemble team
describe product
identify use/consumers
construct flow diagram of the process
list hazards

Question 5

what is a hazard defined as in HACCP?

Answer 5

biological, chemical or physical agent that can potentially cause an adverse health effect when present in an unacceptable level

Question 6

what are the principles of hazard control?

Answer 6

prevention of contamination
prevention of increase in level
assurance of adequate reduction
prevention of recontamination
prevention of dissemination
elimination

Question 7

when does hazard analysis need to be carried out?

Answer 7

during product development
industrialisation of a new product
if new hazard emerges
when new raw materials are used
when formulation/use is changed
when equipment is changed

Question 8

what should correct monitors using the HACCP principle be able to do?

Answer 8

detect problems before they reach the critical limit

Question 9

what are the advantages off HACCP?

Answer 9

proactive and preventative
owned by producers/staff
specific, scientific and documented