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Questions and Answers
What is meant by a 'control point' in the food chain according to Codex Alimentarius?
What is meant by a 'control point' in the food chain according to Codex Alimentarius?
What is the purpose of preventive action?
What is the purpose of preventive action?
How does ISO 9000 define a 'supplier'?
How does ISO 9000 define a 'supplier'?
What is the purpose of validation in the context of food safety?
What is the purpose of validation in the context of food safety?
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When is corrective action typically employed?
When is corrective action typically employed?
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What is a critical difference between preventive and corrective actions?
What is a critical difference between preventive and corrective actions?
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In food safety management, what is the role of a 'control measure'?
In food safety management, what is the role of a 'control measure'?
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What does validation confirm in the context of ISO 9000 requirements?
What does validation confirm in the context of ISO 9000 requirements?
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What is the focus of verification according to NACMCF?
What is the focus of verification according to NACMCF?
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Why is it necessary to identify control points in the food chain?
Why is it necessary to identify control points in the food chain?
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Study Notes
Food Handlers and Hygiene
- A food handler is anyone who directly handles packaged or unpackaged food, equipment, utensils, or food contact surfaces and must comply with food hygiene requirements.
- Food hygiene involves all conditions and measures necessary to ensure food safety and suitability at all stages of the food chain.
Food Safety and Control Measures
- Food safety is the assurance that food will not cause harm to the consumer when prepared and/or eaten according to its intended use.
- Control measures are actions or activities that prevent, eliminate, or reduce food safety hazards to an acceptable level.
- Control points are steps at which biological, chemical, or physical factors can be controlled to prevent or eliminate food safety hazards.
Corrective and Preventive Actions
- Correction is the action taken to eliminate a detected nonconformity, which can involve reworking the product to conform to requirements.
- Corrective action is the action taken to eliminate the cause of a detected nonconformity or undesirable situation.
- Preventive action is the action taken to eliminate the cause of a potential nonconformity or undesirable situation.
Critical Control Points (CCPs)
- A CCP is a step at which control can be applied to prevent or eliminate a food safety hazard or reduce it to an acceptable level.
- CCP decision trees are used to determine whether a control point is a CCP.
- Critical limits are the maximum or minimum values that a biological, chemical, or physical parameter must be controlled at a CCP.
Verification and Validation
- Validation is the confirmation through objective evidence that the requirements for a specific intended use or application have been fulfilled.
- Verification involves collecting and evaluating scientific and technical information to determine whether the HACCP plan effectively controls hazards.
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Description
Test your knowledge on food handlers, food hygiene, and food safety with this quiz. Learn about the importance of complying with food hygiene requirements and ensuring the safety of food at all stages of the food chain.
