Hazard Analysis Critical Controll Points HACCP Flashcards Preview

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Flashcards in Hazard Analysis Critical Controll Points HACCP Deck (6)
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0
Q

What must food producers do ?

A
Have the HACCP in place
A flow chart showing the stages of each dish with an analysis of the steps 
Identify what can be done to control hazards 
Set standards (critic limits) 
Review the HACCP when there is a change to a dish
Keep all documents safe
1
Q

HACCP

A

A law that all business need in place.

They need to understand how, why and where contamination happens and HACCP helps them to do this.

2
Q

Define Hazard

A

Something that can cause harm

3
Q

Physical hazard example

A

Damaged packaging
Glass
Finger nails
ECG

4
Q

Chemical hazard example

A

Cleaning chemicals

Eg.bleach

5
Q

Biological hazard example

A

Salmonella in chicken