HACCP Principles and Food Safety Quiz

Hazard Analysis Critical Control Points

The seven principles of HACCP are: 1. Conduct hazard analysis 2. Identify critical control points 3. Establish critical limits 4. Monitor critical control points 5. Establish corrective actions 6. Verify procedures 7. Maintain proper documentation

HACCP does not rely on end product testing because hazards may not be evenly distributed and can be missed in sampling. Testing large quantities would be required, and if hazards are found, the product would need to be destroyed or reworked.

<p>The objective of HACCP is to introduce the HACCP system and its definitions and terminology, as well as to identify hazards and install preventative measures to eliminate or reduce hazards in foods.</p> Signup and view all the answers

<p>The benefit of applying HACCP in the food industry is to come as close to 100% assurance as possible that food products would not be contaminated with pathogens. It also provides needed control over raw materials, environment, and people as early in the system as possible.</p> Signup and view all the answers