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Questions and Answers
A Physical Hazard is defined as an extraneous object that can cause illness or injury during food consumption.
True
The Codex Alimentarius provisions state that the HACCP system is based on five principles.
False
Corrective Action procedures are only necessary when there are no deviations from critical limits.
False
OHSAS 18001 implementation guarantees compliance with health and safety regulations.
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The Process Approach involves categorizing food flows into specific and narrow segments.
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Study Notes
Physical Hazards
- Foreign matter, like objects or substances found in food, can lead to illness or injury during consumption.
Codex Alimentarius and HACCP
- The Codex Alimentarius promotes the implementation of the Hazard Analysis and Critical Control Points (HACCP) system.
- The HACCP system is built upon seven fundamental principles.
Corrective Action
- Businesses should develop and document procedures to address deviations from critical limits.
- This step is crucial in maintaining food safety standards.
OHSAS 18001
- The Occupational Health and Safety Assessment Series (OHSAS) 18001 standard ensures a structured and effective approach to workplace safety management.
- It aims to promote continuous improvement and compliance with the standard.
Process Approach
- This approach involves categorizing various food flows within an establishment into broader categories.
- It helps to streamline and organize food safety procedures.
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Description
This quiz covers key concepts related to food safety, including physical hazards, HACCP principles, and corrective actions. It also discusses the role of OHSAS 18001 in workplace safety and the process approach to managing food flows. Test your knowledge on these essential topics that impact public health.
