Risk communication and practical application of VPH

Question 1

PERA rule, principles - hazards that must be

Answer 1

○ Prevented or
○ Eliminated or
○ Reduced to
○ Acceptable levels

Question 2

HACCP

Answer 2

Identifying any hazards that must be prevented, eliminated, or reduced to acceptable levels

Identifying the critical control points at the step or steps which control is essential to prevent, eliminate, or reduce to an acceptable level

Establishing critical limits at critical control points which separate acceptability from unacceptability for the PERA of identified hazards

Establishing and implementing effective monitoring procedures at critical control points

Establishing corrective actions when monitoring indicates that a critical control point is not under control

Establishing procedures, which shall be carried out regularly, to verify that the measures outlined are working effectively