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Chapter 3 - Hazard Analysis and Critical Control Points (HACCP) Questions with Solutions
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Chapter 3 - Hazard Analysis and Critical Control Points (HACCP)
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Chapter 3 - Hazard Analysis and Critical Control Points (HACCP)What are food safety prerequisite programs? - answerdefine the practices that the foodservice operation should be following regardless of the type of food item passing through
What is HACCP? - answerSystematic approach to preventing foodborne illness during all phases of food production and preparation
What is a Critical Control Point (CCP?) - answerPoint in HACCP process to be controlled to ensure food safety
What is included in evaluate portion of HACCP? - answerAssess the hazards; identify the critical points
What is included in the control portion of HACCP? - answerEstablish limits at each critical control point; monitor critical points; take corrective action
What is included in verify its effectiveness of HACCP? - answerDocumentation; verification
What are some common food processes? - answerPrepping and serving without cooking; prepping and cooking for same-day service; prepping, cooking, holding, cooling, reheating, and serving
What should you look for when looking at how foods are processed? - answerIdentify any potential food hazards, then look at where the food hazards are likely to occur for each food
What are the purposes of hazard analysis? - answerIdentify the hazards - biological, chemical, physical; assess the risk for these hazards; develop preventative measures to
keep hazards under control
What is a CCP? - answerAny point in the food production system during which a loss of control may result in an unacceptable health risk
What are some examples of CCPs? - answerChilling; specific sanitation procedures; product formulation control - manufacturers; prevention of cross-contamination; employee and environmental hygiene
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