Food Safety Management System Quiz

<p>Understanding the needs of interested parties (C)</p> Signup and view all the answers

<p>Developing detailed risk management protocols (A)</p> Signup and view all the answers

<p>To uniquely identify incoming materials from suppliers (B)</p> Signup and view all the answers

<p>Record of shelf life for each product (A)</p> Signup and view all the answers

<p>Establishing procedures to respond to emergencies (D)</p> Signup and view all the answers

<p>Documented information should be updated after incidents (B)</p> Signup and view all the answers

<p>Committing to a culture of food safety and continuous improvement (A)</p> Signup and view all the answers

<p>Identifying potential emergency situations (D)</p> Signup and view all the answers

<p>Prioritizing internal communications (A)</p> Signup and view all the answers

<p>Emergency procedures where practical (C)</p> Signup and view all the answers

<p>To identify potential hazards introduced by the changes (D)</p> Signup and view all the answers

<p>Incorporating any necessary changes based on new equipment or processes (A)</p> Signup and view all the answers

<p>They should be trained on proper use, maintenance, and cleaning (C)</p> Signup and view all the answers

<p>Confidentiality (C)</p> Signup and view all the answers

<p>Ensure it is available and suitable for use, where and when needed (C)</p> Signup and view all the answers

<p>Planning, implementing, controlling, maintaining, and updating needed processes (D)</p> Signup and view all the answers

<p>They should conduct a comprehensive review of the consequences (C)</p> Signup and view all the answers

<p>Documentation of food safety hazards and associated complaints (D)</p> Signup and view all the answers

<p>Using approved suppliers is essential for preventing contamination.</p> Signup and view all the answers

<p>Frozen food should be stored at temperatures below -18°C.</p> Signup and view all the answers

<p>Controlled thawing is a prerequisite for safely preparing food.</p> Signup and view all the answers

<p>Food must be cooled within 2 hours from 60°C to 21°C.</p> Signup and view all the answers

<p>Proper labeling and separation of chemicals from food items is essential.</p> Signup and view all the answers

<p>Prerequisite programs establish basic conditions for food safety and hygiene.</p> Signup and view all the answers

<p>Monitoring ensures that food remains at safe temperatures to prevent bacterial multiplication.</p> Signup and view all the answers

<p>Assessing hazards allows for the identification and control of potential food safety risks.</p> Signup and view all the answers

<p>To eliminate or control hazards at critical control points.</p> Signup and view all the answers

<p>Tolerance refers to the specified degree of latitude for a control measure that triggers corrective action if exceeded.</p> Signup and view all the answers

<p>Validated critical limits ensure that food is stored at safe temperatures to prevent contamination or spoilage.</p> Signup and view all the answers

<p>Action levels signal when to take corrective action if critical limits are not met.</p> Signup and view all the answers

<p>Potential sources of contamination, including chemical, biological, and physical hazards, should be assessed.</p> Signup and view all the answers

<p>Employing proper storage, handling, and cleaning procedures to separate chemicals from food products.</p> Signup and view all the answers

<p>The target level indicates the optimal temperature for storage to prevent foodborne illness.</p> Signup and view all the answers

<p>Prerequisite programs are foundational practices that ensure a safe environment for food preparation and handling.</p> Signup and view all the answers

<p>Controlled thawing.</p> Signup and view all the answers

<p>By implementing temperature and time control.</p> Signup and view all the answers

<p>Cook thoroughly.</p> Signup and view all the answers

<p>Cool rapidly.</p> Signup and view all the answers

<p>Clean and disinfect equipment.</p> Signup and view all the answers

<p>Serve immediately.</p> Signup and view all the answers

<p>Black pepper.</p> Signup and view all the answers

<p>A measurable value that separates acceptable from unacceptable levels.</p> Signup and view all the answers

<p>Minimum and/or maximum values.</p> Signup and view all the answers

<p>Identifying potential hazards associated with food processing steps.</p> Signup and view all the answers

A system to uniquely identify incoming materials from suppliers and the first stage of the distribution route of the end product.

Checking if the traceability system works correctly and is effective.

Having plans in place to respond to food safety issues or production problems

Steps to take during emergencies affecting food safety.

Written records of emergency situations and procedures.

Legal rules and guidelines related to food safety.

Sharing information within the organization during an emergency.

Sharing information about emergencies with outside parties.

Identifying potential hazards introduced by changes in equipment.

Updating procedures to adapt to changes in equipment or processes.

Ensuring staff knows how to use, maintain, and clean new or changed equipment.

Managing and protecting documented information (records, manuals, etc.), including control of access, distribution, storage, and changes.

Documented information needed to meet the standards of the ISO 22000 food safety management system.

Monitoring and evaluating the effects of changes in the process, including unintended results.

Planning processes and controls for the creation of safe products, incorporating planned and unplanned changes.

Using customer complaints and other indicators to find out if food products are potentially unsafe.

A system that helps a food business manage food safety risks and ensure the safety of its products. It includes procedures, documentation, and processes to control hazards and prevent foodborne illness.

Identifying potential hazards in food production, assessing their likelihood and severity, and determining ways to control them.

A chance to improve the food safety system, such as implementing a new technology or process.

A step-by-step guide to address risks and opportunities identified during the risk analysis.

Incorporating the actions from the action plan into existing food safety management processes.

The specific value that separates safe and unsafe conditions during food production. It's like a red line that can't be crossed!

Establish critical limits for each CCP to ensure food safety. This means setting specific values for safety factors like temperature or time.

A Critical Control Point is a step in food production where a specific hazard can be controlled and prevented.

A decision tree helps determine if a process step is a CCP by asking questions about the likelihood and severity of hazards. If the answer is 'yes' to all questions, the step is a CCP.

The criteria for establishing a critical limit include the minimum or maximum values for parameters like temperature, time, humidity, or pH, depending on the specific hazard.

Validated critical limits ensure that the chosen value is effective in controlling the hazard at the specific CCP. Testing and research are used to prove it works.

A HACCP system aims to prevent food safety risks throughout the production process by identifying hazards, establishing controls, and monitoring critical points.

The target level is the ideal value for a CCP, while the critical limit defines the acceptable range outside of which the hazard becomes uncontrolled.

Tolerance is the acceptable deviation from the target level for a CCP. It accounts for slight variations in the process.

From identifying food hazards to validating critical limits. A HACCP plan covers the entire process from raw materials to the finished product, with a focus on prevention and control.

The ideal value for a food safety parameter at a Critical Control Point (CCP). It aims to eliminate or control the hazard.

The level at which corrective actions must be taken to bring a food safety parameter back within the tolerance range. Often based on the critical limit with an additional buffer zone.

When a food safety parameter falls outside the tolerance range, indicating a potential hazard.

The space between the target level and the action level, providing a safety margin for minor fluctuations.

A Critical Control Point (CCP) is a step in food production where a specific food safety hazard can be controlled. It requires strict monitoring and control.

Common food safety risks that can occur at different stages of food production. These risks can arise from contamination, multiplication of harmful microbes, or the survival of unwanted organisms.

A chart used to identify hazards and controls at each step of a food production process. It helps determine where Critical Control Points (CCPs) are needed.

A stage in the food production process, such as purchasing, delivery, storage, preparation, or cooking.

A biological, chemical or physical agent that can cause harm to the consumer if it is present in the food.

A measure taken to prevent or eliminate a hazard.

A step in the food production process where a specific hazard can be controlled and prevented.

The criteria include specific values for parameters like temperature, time, humidity, or pH, depending on the hazard being controlled.

A critical limit that has been tested and proven to be effective in controlling the specific hazard.

A tool used to identify potential CCPs by asking questions about the potential hazard and whether it can be controlled at the specific step.