HACCP Principles
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Questions and Answers

HACCP is a systematic approach to the identification, evaluation, and control of food ______ hazards

safety

Principle 1 of HACCP involves conducting a ______ analysis

hazard

The purpose of the hazard analysis is to develop a list of ______ which are of such significance that they are reasonably likely to cause injury or illness if not effectively controlled

hazards

A ______ is defined as a biological, chemical or physical agent that is reasonably likely to cause illness or injury in the absence of its control

<p>hazard</p> Signup and view all the answers

Principle 7 of HACCP involves establishing ______-keeping and documentation procedures

<p>record</p> Signup and view all the answers

The first stage of hazard analysis is _______ identification, which can be regarded as a brain storming session.

<p>hazard</p> Signup and view all the answers

The HACCP team reviews the _______ used in the product during the hazard identification stage.

<p>ingredients</p> Signup and view all the answers

The hazard evaluation stage decides which potential hazards must be addressed in the _______ plan.

<p>HACCP</p> Signup and view all the answers

Each potential hazard is evaluated based on the _______ of the potential hazard and its likely occurrence.

<p>severity</p> Signup and view all the answers

The HACCP team develops a list of potential _______ hazards which may be introduced, increased, or controlled at each step in the production process.

<p>biological, chemical or physical</p> Signup and view all the answers

Study Notes

HACCP Principles

  • HACCP is a systematic approach to identifying, evaluating, and controlling food safety hazards based on 7 principles
  • The 7 principles are:
    • Principle 1: Conduct a hazard analysis
    • Principle 2: Determine the critical control points (CCPs)
    • Principle 3: Establish critical limits
    • Principle 4: Establish monitoring procedures
    • Principle 5: Establish corrective actions
    • Principle 6: Establish verification procedures
    • Principle 7: Establish record-keeping and documentation procedures

Conducting a Hazard Analysis (Principle 1)

  • The purpose of a hazard analysis is to develop a list of hazards that are reasonably likely to cause injury or illness if not effectively controlled
  • Hazards that are not reasonably likely to occur do not require further consideration within a HACCP plan
  • The analysis considers:
    • Ingredients and raw materials
    • Each step in the process
    • Product storage and distribution
    • Final preparation and use by the consumer
  • Safety concerns must be differentiated from quality concerns
  • A hazard is defined as a biological, chemical, or physical agent that is reasonably likely to cause illness or injury in the absence of its control
  • The hazard analysis accomplishes three objectives:
    • Identifies hazards and associated control measures
    • Identifies needed modifications to a process or product
    • Provides a basis for determining CCPs in Principle 2

Stages of Conducting a Hazard Analysis

  • Stage 1: Hazard identification (brainstorming session)
    • Reviews ingredients, process steps, equipment, final product, storage, distribution, and intended use
    • Develops a list of potential biological, chemical, or physical hazards
  • Stage 2: Hazard evaluation
    • Decides which potential hazards must be addressed in the HACCP plan
    • Evaluates each potential hazard based on severity and likelihood of occurrence
    • Severity is the seriousness of the consequences of a hazard

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Description

This quiz covers the seven principles of HACCP, a systematic approach to identifying and controlling food safety hazards. Learn about hazard analysis, critical control points, and more.

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