HACCP

Question 1

Name food safety systems

Answer 1

1. Good agriculture practices (GAP)
2. Good handling practices (GHP)
3. Good manufacturing practices (GMP)
4. Hazard Analysis Critical Control Point (HACCP)

Question 2

What are mandatory HACCP

Answer 2

sea food
Meat and poultry
Juice/cider
Fresh and vegetables ( in the future )

Question 3

Controlling food safety hazards

Reactive to

Answer 3

Preventive

Question 4

Controlling food safety hazards

Government inspection, now

Answer 4

Self -inspection

Customer audit

Question 5

Controlling food safety hazards

Product specific,now

Answer 5

Process specific

Question 6

HACCP is a —–based food safety system

Answer 6

Prevention

Question 7

Define HACCP

Answer 7

Hazard Analysis Critical Control Point(s) is a systematic approach to the identification, evaluation, and control of food safety hazards.

Question 8

This system identifies and monitors foodborne hazards that can adversely affect the safety of food products.

Answer 8

HACCP

Question 9

This system emphasizes the importance of continuous efforts to ensure that processes are under control

Answer 9

HACCP

Question 10

Definition of Food Hazard

Answer 10

Any biological, chemical, or physical agent that is reasonably likely to cause illness or injury in the absence of its control

Question 11

Some bacteria make food go bad are they considered biological hazards ?

Answer 11

No, only the ones that cause illness

Question 12

Name some biological agents that are food hazards

Answer 12

-Bacteria (pathogens )

Question 13

Name some chemical agents that are food hazards

Answer 13

Pecticides, toxins, antibiotics, growth hormones, sanitizer

Question 14

Name some physical agents that are food hazards

Answer 14

Lead
Plastic
Glass
Medal

Question 15

Control measure definition

Answer 15

means any action or activity to prevent, reduce to acceptable levels, or eliminate a hazard

Question 16

**What is a critical control point ? *

Answer 16

is a point, step, or procedure in a food process at which a control measure can be applied and at which control is essential to reduce an identified food hazard to an acceptable level.

Question 17

** HACCP principles**

Answer 17

1. Perform a hazards assessment
2. Identify critical control points
3. Establish critical limits
4. Establish monitoring procedures
5. Detail corrective Actions
6. Determine effective record keeping systems
7. Establish a verification system

Question 18

What are critical limits

Answer 18

Criteria that must be met for each preventative measure associated with a CCP

Question 19

Frequently used criteria in food preparation

Answer 19

Time

Temperature

Question 20

What is the cooking temp for chicken

Answer 20

165 F

Question 21

What is the required water temp in the sanitizing compartment of a manual ware washing sink

Answer 21

171 F