Hazard Analysis Critical Control Point NIFSAT-UAF Quiz

Protecting people, keeping the employees and customers safe, and preventing food safety errors

1971

Foodborne illness

It signifies the early recognition of the importance of food safety.

Dated back to 1876

Since 1998

Inappropriate use of agricultural chemicals, use of untreated or partially treated waste water, use of sewage or animal manure on crops, absence of food inspection and meat inspection, lack of infrastructure such as adequate refrigeration, and poor hygiene including a lack of clean water supplies.

Changes in animal husbandry, changes in agronomic processes, increase in international trade, changes in food and agriculture technology, increase in susceptible population, increase in travel, changes in lifestyle and consumer demands, and bioterrorism concerns.

Regulations, codes of practice, inspection regimes, risk reduction methodologies such as HACCP, and ISO-based management systems like ISO22000:2005.

Intense farming and food processing, increase in meals consumed outside the home, increase in ready-to-eat foods, more traveling, increased consumption of exotic imported foods, and an increase in the number of susceptible people.

5 billion cases

€3 billion annually

AU$ 2.6 billion annually

1991

Increased travel, changes in lifestyle and consumer demands such as ready-to-cook and ready-to-eat meals, and concerns about bioterrorism.

Advances in processing, preservation, packaging, shipping, and storage technologies, as well as the use of irradiation and GMOs.