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Flashcards in HACCP Deck (24)
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1

What is total quality management?

Total quality management is the application of management methods and human resources to control all processes with the objective of achieving continuous improvement in quality

2

What is a hazard?

A hazard is the ability to cause injury or illness

3

List at least four chemical hazards.

Chemical hazard examples: toxins of natural origins, intentionally added chemicals, allergens, pesticides, antibiotics, and cleaning chemicals

4

List at least four biological hazards.

Biological hazard examples: bacteria, yeast, molds, parasites, and viruses

5

What is a risk?

A risk is the likelihood of that scenario to occur

6

What is severity?

Severity is the consequence of that scenario

7

What is HACCP and what does it stand for?

HACCP is a systematic approach to ensure food safety - it stands for Hazard Analysis Critical Control Points

8

What are the goals of HACCP?

The goals of HACCP are: to destroy, eliminate, or reduce the hazard, prevent (re)contamination, and inhibit growth or toxin production

9

What are the seven principles of HACCP?

The seven principles of HACCP are conduct a hazard analysis, identify the critical control points, determine the critical limits, establish monitoring procedures, take corrective actions, document the HACCP system, verify the HACCP system

10

What is a potentially hazardous food and what are its requirements?

A potentially hazardous food is any food or ingredient, including synthetic ingredients, capable of supporting rapid growth of infectious or toxigenic microorganisms - water activity > 0.85 and pH > 4.6

11

What is the difference between a product and process flow diagram?

A product flow diagram traces the physical movement of the product through the system while a process flow diagram is the sequence of process steps

12

What is hazard analysis?

Hazard analysis is the process of collecting and evaluating information on hazards associated with the food under consideration to decide which are significant and must be addressed in the HACCP plan

13

What are the steps of conducting a hazard analysis?

The two steps of conducting a hazard analysis are hazard identification and hazard evaluation

14

What are the three steps of hazard evaluation?

The two steps of hazard evaluation are assessing severity, determining the likelihood of occurrence, and determining if a hazard needs to be addressed in the HACCP plan

15

What is a control measure and what are three examples?

A control measure is any action or activity to prevent, reduce to acceptable levels, or eliminate a hazard - some examples are pasteurization, roasting, metal detection, filters, and acidification

16

What are prerequisite programs?

Prerequisite programs provide the basic environmental and operating conditions that are necessary for the production of safe and wholesome food

17

What are GMPs?

GMPs are good manufacturing practices - they are the basic sanitary and processing requirements necessary to ensure the production of wholesome food

18

What are SSOPs?

SSOPs are sanitation standard operation procedures - they describe the actual procedures that are necessary for implementing prerequisite programs

19

What is a control point?

A control point is any step at which a biological, chemical, or physical factor can be controlled

20

What is a critical control point?

A critical control point is a step at which a control measure can be applied and is essential to prevent or eliminate a food safety hazard or reduce it to an acceptable level

21

What is a critical limit?

A critical limit is a maximum or minimum value to which a biological, chemical, or physical parameter must be controlled at a CCP to prevent, eliminate, or reduce to an acceptable level the occurrence of a food safety hazard

22

What are seven examples of a critical limit?

Some examples of a critical limit are temperature, pH, moisture level, line speed, time, water activity, weight, physical dimensions, sanitizer concentration, and viscosity

23

Compare what makes a good and bad CL

A bad CL is costly, time consuming, and requires a specialized laboratory - an example is pasteurization. A good CL is practical with easy and rapid quantification - an example is flow rate

24

What is an operating limit?

An operating limit may be set for quality or non-safety purposes, allows a process adjustment before critical limit is exceeded, and avoids critical limit deviations and need for corrective actions