Podcast Beta
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
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Principle 7 of HACCP involves establishing ______-keeping and documentation procedures
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The first stage of hazard analysis is _______ identification, which can be regarded as a brain storming session.
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The HACCP team reviews the _______ used in the product during the hazard identification stage.
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The hazard evaluation stage decides which potential hazards must be addressed in the _______ plan.
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Each potential hazard is evaluated based on the _______ of the potential hazard and its likely occurrence.
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The HACCP team develops a list of potential _______ hazards which may be introduced, increased, or controlled at each step in the production process.
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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.
