HACCP Vocabulary Questions And Answers
Contamination The unintended presence in food of potentially harmful substances,
including microorganisms, chemicals, and physical objects.
Any action or activity that can be used to prevent, eliminate or reduce an identified hazard.
Control measures det...
Contamination The unintended presence in food of potentially harmful substances,
including microorganisms, chemicals, and physical objects.
Any action or activity that can be used to prevent, eliminate or reduce an identified hazard.
Control measures determined to be essential for food safety are applied at critical control points
in the flow of food.
Corrective ACtion An activity that is taken by a person whenever a critical limit is not
met.
Critical Control Point An operational step in a food preparation process at which control
can be applied and is essential to prevent or eliminate a hazard or reduce it to an acceptable level.
Critical Limit One or more prescribed parameters that must be met to ensure that a CCP
effectively controls a hazard by preventing, eliminating or reducing it to an acceptable level.
Cross-contamination The transfer of harmful substances of disease-causing
microorganisms to food by hands, food-contact surfaces, sponges, cloth towels and utensils that
touch raw food, are not cleaned, and then touch ready-to-eat foods. Cross-contamination can also
occur when raw food touches or drips onto cooked or ready-to-eat foods.
, HACCP Vocabulary Questions And Answers
Deviation The failure to meet a required critical limit for a critical control point.
Danger Zone The temperature range between 5C (41 F) and 57 C (135 F) that favors the
growth of pathogenic microorganisms.
Exclude To prevent a person from working as a food employee or entering a food
establishment except for those areas open to the general public.
Extrinsic Factor Factors readily controlled such as temperature, availability of oxygen,
acidity.
Fish Fresh or saltwater finfish, crustaceans and other forms of aquatic life (including
alligator, frog, aquatic turtle, jellyfish, sea cucumber, sea urchin and the roe of such animals)
other than birds or mammals, and all mollusks, if such life is intended for human consumption;
and includes an edible human food product derived in whole or in part from fish, including fish
that have been processed in any manner.
, HACCP Vocabulary Questions And Answers
Food Raw, cooked, or processed edible substance, ice, beverage, chewing gum, or
ingredient used or intended for use or for sale in whole or in part for human consumption.
Food Establishment An operation at the retail or food service level, i.e., that serves or
offers food directly to the consumer and that, in some cases, includes a production, storage, or
distributing operation that supplies the direct-to-consumer operation. Refer to Chapter 1,
Defining Retail Food and Food Service Industries, for examples.
Food Preparation Process A series of operational steps conducted to produce a food ready
to be consumed.
Foodborne Illness Sickness resulting from the consumption of foods or beverages
contaminated with disease-causing microorganisms, chemicals, or other harmful substances.
Foodborne Outbreak The occurrence of two or more cases of a similar illness resulting
from the ingestion of a common food.
HACCP Hazard analysis and Critical Control Point
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