Podcast
Questions and Answers
What does HACCP stand for?
What does HACCP stand for?
- Hazard Analysis Critical Control Point (correct)
- Hazardous Analysis for Core Control Points
- Hazardous Analysis for Critical Control Points
- Hazardous Assessment for Critical Food Points
In the context of HACCP, what are 'critical control points'?
In the context of HACCP, what are 'critical control points'?
- Areas with no relevance to food safety
- Areas where corrective actions are not necessary
- Areas a business must focus on to ensure risks are removed or reduced (correct)
- Areas in a business where risks cannot be identified
What is the core objective of HACCP?
What is the core objective of HACCP?
- To manage financial hazards
- To ensure employee safety
- To handle marketing strategies
- To manage food safety hazards (correct)
What should food safety management procedures be based on?
What should food safety management procedures be based on?
What is the purpose of implementing control measures in HACCP?
What is the purpose of implementing control measures in HACCP?
What does the Legal Framework Article 5 of Regulation (EC) 852/2004 require food business operators to do?
What does the Legal Framework Article 5 of Regulation (EC) 852/2004 require food business operators to do?
What action should be taken when a critical control (safe) limit is breached in a HACCP system?
What action should be taken when a critical control (safe) limit is breached in a HACCP system?
Which principle of HACCP involves establishing monitoring procedures?
Which principle of HACCP involves establishing monitoring procedures?
What is the purpose of validation in a HACCP system?
What is the purpose of validation in a HACCP system?
Which type of hazard can cause an immune reaction or anaphylactic shock?
Which type of hazard can cause an immune reaction or anaphylactic shock?
What is the main advantage of HACCP in food safety management?
What is the main advantage of HACCP in food safety management?
What is the general reason for failures in implementing HACCP in businesses?
What is the general reason for failures in implementing HACCP in businesses?
