Podcast
Questions and Answers
What does HACCP stand for?
What does HACCP stand for?
Who developed the HACCP system?
Who developed the HACCP system?
What is the primary focus of the HACCP system?
What is the primary focus of the HACCP system?
What is one of the benefits of using HACCP?
What is one of the benefits of using HACCP?
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Which company developed the HACCP system for NASA in the 1960s?
Which company developed the HACCP system for NASA in the 1960s?
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What type of food is grouped under the 'No Cook Steps Purchase' category?
What type of food is grouped under the 'No Cook Steps Purchase' category?
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Which type of food undergoes reheating at the retail level before consumption?
Which type of food undergoes reheating at the retail level before consumption?
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What is an example of food produced from the 'Same Day Services' process?
What is an example of food produced from the 'Same Day Services' process?
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When is food from the 'Complex Services' category likely to pass through the temperature danger zone?
When is food from the 'Complex Services' category likely to pass through the temperature danger zone?
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Which category of food is likely to be prepared in advance for the next day's service?
Which category of food is likely to be prepared in advance for the next day's service?
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Study Notes
HACCP System
- HACCP stands for Hazard Analysis and Critical Control Points.
- The HACCP system was developed by Pillsbury Company for NASA in the 1960s.
Primary Focus
- The primary focus of the HACCP system is on identifying and controlling hazards in the food production process.
Benefits
- One of the benefits of using HACCP is to ensure food safety.
Food Categories
- 'No Cook Steps Purchase' category includes foods that do not require cooking.
- 'Heating for Hot Holding' category includes foods that undergo reheating at the retail level before consumption.
Food Production Processes
- 'Same Day Services' process involves producing food that is consumed on the same day.
- 'Complex Services' category involves food that is likely to pass through the temperature danger zone during production.
- 'Bulk and Re-thermalization' category includes foods that are prepared in advance for the next day's service.
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Description
Test your knowledge of Hazard Analysis Critical Control Points (HACCP) with this quiz. Learn about the system designed to identify, monitor, and control food contamination risks, developed by Pillsbury in the 1960s for NASA. See if you know what HACCP stands for and its significance in food safety.
